Is bayberry high in gos?

Watch for

Preserved, dried and candied yangmei are a different food from the fresh berry. Snack versions typically add sugar, heavy salt, licorice and preservatives, and none of that is reflected in the A grades here, which describe fresh fruit / Yangmei steeped in baijiu or other spirits, and any batch that has started to ferment, moves the histamine question. Fresh bayberry grades A for histamine, but fermented and alcohol steeped preparations are a standard source of biogenic amines and should not be logged as the same item / The fruit spoils within a day or two at room temperature, faster than almost any berry. Softness, weeping juice or a winey smell means it has begun to ferment, which is worth avoiding if you are amine sensitive rather than just a freshness preference / Soak fresh yangmei in salted water for ten to fifteen minutes before eating. The fruit is highly susceptible to spotted wing drosophila, which lays eggs in ripening berries on the tree, and the salt soak draws out any tiny larvae along with dust trapped in the knobbly surface / It is markedly tart and tannic. That astringency can aggravate reflux and leave teeth feeling rough, which is a straightforward acid effect rather than any graded trigger / FODMAP content is untested rather than confirmed low, so treat a large bowl as an unknown quantity if you have IBS