The Low Histamine Chef

Hi there,

A little bit of olive oil is usually fine. The benefits of it outweigh the minimal histamine content. Oils in general contain much less histamine than their source (olives/avocado etc).

I find it impossible to make Middle Eastern food without it - just doesn't taste the same. But I know to stop using it when my skin and hair become horribly oily. That's my only symptom from it...

In the book it's in the NOTES ON FOODS section where I say that some people tolerate it but to follow the advice of your practitioner. Dirk always said the oils are generally fine.

Remember, our goal isn't to purge histamine from our diets but rather to get it from beneficial sources. Olive oil's fatty acids are very beneficial to DAO production.

"Ingestion of olive oil was also observed to increase intestinal lymph diamine oxidase activity (26, 27)"
Read the full study here.

I personally use it and think it's a good addition to the diet, but as with everything, in moderation. Also, please remember, do as I say don't do as I do ;) But seriously, I worry about giving people advice that may harm them if their levels are very high. But I eat olive oil weekly. I don't use as much as I used to because I've found that argan oil doesn't give me the same weird greasiness...

Mmm, I like almond oil for mayo...I used to use a lot of virgin canola oil for dressing...in the book try the green goddess dressing, it's really good. Ooh, the spicy bean dip/dressing is quite tasty. Or...tahini dressing

Not crazy, it's just in a weird place - it's on page 30 in the NOTES/NUTRITION section of the farinata recipe :)