So, I've been having problems with olive oil for a while. At first I thought it was a matter of adulterated oil, but now I'm starting to think that maybe it's a matter of sensitivity to something in the oil. When I put some of it in my mouth (just EVOO and nothing else) I feel that it irritates my tongue and my throat. I have eliminated all grains and seeds from my diet for a couple of months and the feeling I get with the EVOO now is similar to what I got when I tasted a few sunflower seeds after months of no seeds in my diet - feels kind of toxic and poisonous, and I get the idea that if I feel that in my mouth it's probably even more harmful to my GI tract (I have GI issues, leaky gut and possibly something else). I was thinking that when olive oil is being pressed from olives, maybe part of it comes from the olive seeds, which could be the source of lectins in EVOO, but I did a lot of research and could not find an answer to that. Any ideas? Does anyone else have problems with EVOO?
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Could you tell me what EVOO you use, as I had a bad skin reaction to an adulterated oil, so it's put me off using it at all. I figured that as this was a fairly expensive brand, which one can you trust?
I know the fridge test can give you a good idea which oil's are pure or not, but it's expensive stuff.
With regard to a tingling tongue, I have been experiencing this with all types of foods. Generally the foods tend to have been made previously, and then refrigerated. I looked into this and I reckon it's histamines that can build up in food that is preserved in some way. Interestingly, I do not get the same reaction with home made sauerkraut, or other fermented foods.
When you buy an extra virgin cold pressed unfiltered olive oil it also contains plant matter. The olives you eat have been fermented. They are no longer the fresh olives used in the extraction process for olive oils. Fermentation decreases the lectin from olive oil. So unfiltered olive oil may contain lectins.
Apparently you can actually judge the quality of an olive oil by how peppery it is on the back of the throat (and obviously by the flavour on the tongue) as apparently the stronger the peppery kick in the throat the more polyphenols are in the oil, I thought i'd bought rancid oil first time I took a swig of olive oil!
That irritation on your throat might be a good thing. (That is, if it's an organic high quality, high-phenol freshly cold-pressed oil .) That would be oleocanthal (p-HPEA-EDA), which is an anti-inflammatory phenol roughly 1/10th the strength of an adult ibuprofen dose.
I get it a little bit with some olive oils, which I generally describe as "peppery" oils.