This list refers to the chemicals naturally found in fresh produce, or increase in concentration during their cooking/preparation process.   They include Salicylates, Amines, and Glutamates.   People can be reactive to all, but more sensitive to more than the others. 
Rule of thumb -

• Salicylates are highest in under to just ripe and decreases with aging, and this group of chemicals are the plant's natural pesticide to preserve their lineage to other plants grow from their seeds, or parts.  Salicylates trigger a particular pathway in the immune system, which in turn can trigger the histamine response as well.  Salicylates are detoxed through the liver pathways, and require sulfation processes  to be working well. 
• Amines increase in the aging, processing and fermentation process creating rich and comfort food flavors on the tongue.  It is the breakdown and conversion of proteins in the produce that are breaking down into smaller amino chains.  Therefore, foods that are older, naturally preserved such as sauerkraut, red wine, chocolate, hams, are very high.  Fruit and Vegies that contain amines increase in their concentration as they age. Amines can also be created by some of the gut microbiome, more so if there is an imbalance to the more antagonistic species.  they can either make amines - increasing total amine and histamine load for the liver to clear, or trigger histamine reactions throughout the body.  Histamine response causes many symptoms in a variety of locations and has a ripple effect through the immune, neural and long term hormonal systems. 
• Glutamates are also flavor enhancers of foods. They interact with the Umami taste buds giving that really rich, depth to foods.  Yum! The down side is they also active the nervous system that are linked to headaches, migraines, heart racing etc.  MSG poisoning or excitability is known as Chinese Food Syndrome, where people sensitive to Glutamates such as in Soy Sauce, Flavorings, Tomatoes, Mushrooms trigger the glutamate response in the brain.  
• Reaction time and severity is often dose related.  The amount of the chemical eaten within a time frame, and/or the rate the body is able to breakdown/detox the chemical from the body.  This means the body needs a healthy gut, microbiome, liver and elimination systems to reduce the load quickly.  the more reactive a person is, can also suggest the immune system has been hyper-primed and so reactive to the food in which the chemicals are being eaten - learnt response/pavlov response. 

The protocol for reducing chemical reaction is to

• reduce the amount entering the body, by choosing foods that have the lowest concentration of the chemicals,
• singularly test your reactive chemicals by re-introducing in a specific order and dosing to see you singular and also dose relationship
• Support your body to rest and heal.  Reduce mental stress, increase self care, liver support, gentle exercise and don't over stress the body.  Water, and good microbiome support. 

People have 'recovered' to be able to have foods back in the meal plan, but this is extremely individual and as to what foods are tolerated again, how often and the amount.  

Other cross chemicals/foods can include dairy products, wheat based products, corn, soy, eggs, and fibres.  Greater the number of triggers, the more challenging it is to increase food choices.  Reducing body reactions to foods is the first step to any long term protocol, as each triggers low grade inflammation in their own way and inflammation is linked to lifestyle disease causation and progression.  Know your safe foods, and you are on the road to healing. 
To know the low to moderate doses of ingredients, down load the list.  This is based on the works of the RPAH Allergy unit, Sydney.  

There is great benefit in taking the mask of that we were and truly look at who or what we are.  Without awareness of what is there, how can change begin.  As Louise Hay was quoted.  "You can not clean the house if you can't see the dirt"  How true is this.  I would also say, it is difficult to see the valley if we are not on the mountain.  

Taking time out to see both the highs, and lows of life, and who we act to be in the world of interactions is essential to see if we are being who would truly choose to be if we were aware!!  
What I suggest with clients are a few things in sequence, outlined in this download for you to take away and reflect on.  While any time is a good time, it is suggested taking regular ideally 5 minutes each day and hour once a week, half day a month, and a full day a half year.  Considering how much that happens in a year, take a serious time out and be alone, or at least semi secluded and truly see how much you have evolved over the year that has gone. 
The original sources of these ideas include Stephen Covey; Anthony Robbins, Depak Chopra, Louise Hay, Several Self Help books, that have blended in my mind over the years. 
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Being able to accurately read a product's label is a skill well worth investing in.  Not everyone has the skill and ability to make things from scratch and so pre made products can be extremely useful.  This includes foods that not many would be able to access or make easily such as milk, bread, and the like.  
The label reading document goes through the various parts of reading a label, and what one needs to consider when comparing products. 

How do you really feel?  This form - Symptom Record is one I use to help identify body system reactions, and the possible triggers. To complete

• work through each of the symptoms and rank your severity (if any) between 1 and 4 - first response, and don't take too much time on it.   
• Add the symptom group to create a number, 
• Add the symptom group numbers together.  

If you have more 3 or 4 in a several body parts, then help is needed.  Higher the number, higher the risk of something really going on.  I recommend asking for help and getting things checked out.