Halloumi

Halloumi is notable for FODMAPs, lactose and oxalates. Clear on histamine, tyramine, salicylate, sucrose, oligosaccharides, sorbitol, fructose, nickel and gluten.

Halloumi contains only low levels of FODMAPs. Halloumi is a fresh cheese, and fresh cheeses are low for a different reason from aged ones: the lactose left with the whey when the curd was drained, rather than being eaten over time. Removal beats fermentation here, and it happens in an afternoon rather than a season.

Halloumi contains only low levels of lactose. Halloumi is brined and pressed, so most of the whey and its lactose is gone. Usually fine even for people who react to a glass of milk.

Halloumi contains only low levels of oxalates. Halloumi contains no oxalate of its own - oxalate is a plant compound and this is not a plant. It goes to the grill, and the grill marks are milk proteins browning, nothing plant. Next to a salad, the leaves are what this axis watches. Its calcium even helps the rest of the plate: it binds oxalate from whatever is eaten alongside. Amounts vary by brand and recipe, so always check the label of the exact product.