Posted by jsarirose on July 26, 2002, at 1:41:09
In reply to Refining the MAOI Diet, posted by cybercafe on July 26, 2002, at 0:21:14
>
> jess: which soy sauces have you tried in the past? ... and were they fresh, or restaurantish?
>
> i am wondering if the "tyramine content in chinese food", Wing Y-K, Chen C-N, journal clinical psychopharmacology 1997, might have yet even more information, but i can't seem to find a copy online .........I've had different types of soy sauce, from the ones in restaurants to store bought (cheap & expensive like Tamari). Haven't had a problem with any. In a restaurant if I'm eating something that has soy sauce in it I don't tend to add more - but that's more of a taste preference than being worried about tyramine.
Was there a big difference in the five soy sauces tested?
I also don't know if there could ever be a difinitive listing of tyramine content in chinese food. Restaurants vary so much as to the way they make similar dishes.
-Jessica
poster:jsarirose
thread:75408
URL: http://www.dr-bob.org/babble/20020725/msgs/113768.html