Nickel is a trace element that is very present in our lives: we find it in the production of stainless steel, in dyes, in hair dyes and in cosmetics, just to mention a few examples very close to each of us.
Many foods are rich in nickel because they contain it naturally, but also because it is transmitted by the containers in which they are stored. Much more present in vegetables than in products of animal origin also because its presence is influenced by the concentration of metal in the soil.
Foods to avoid: Chocolate, corn, dried fruits and oilseeds (pistachios, almonds, hazelnuts, pine nuts, peanuts, nuts, sesame, linseed, pumpkin or sunflower) lentils, rhubarb, onions (in large quantities, allowed for a small fry), spinach, asparagus, tomatoes, margarine, pears, canned foods, shellfish, herring, oysters, products in bags (crackers, chips, peanuts, rusks....), ice cream, industrial pastry, nuts, fried foods.
To be taken in moderation: Cabbage, cauliflower, rice and refined wheat flour, baking powder, liquorice, wine, beer, coffee.
Recommended: Meat and poultry, eggs, fresh fish (excluding those mentioned above), cheese, milk and dairy products, extra virgin olive oil