Yes, garlic is low histamine. It’s also a member of the allium family of vegetables, which includes the onion, scallion, leek, and hundreds more. Allium vegetables contain organosulfur compounds, which have been found to be antiviral, antibacterial, and anti-ageing. They’re most potent in all alliums when they’re still raw, and the concentration weakens the longer they’re cooked. This is why when you’re sick you should eat as much raw garlic as you can handle, to induce a fever and speed up the healing process. Garlic and onion are also great ways to add pungent, complex flavors to your food without increasing the histamine levels.
