Posted by europerep on December 2, 2010, at 10:02:08
hello there..
I have a question concerning the MAOI diet, since I will start tranylcypromine soon..
I was wondering how to assess the tyramine content of food that needs cooking/baking/etc. before consuming it. I.e., can I assess the amounts of tyramine by looking at the recipe/the ingredients, or is it possible that exposure to heat and so on can actually increase tyramine contents?
I have seen that cooked onions for example can be eaten with less caution than raw onions, and I was wondering whether there are foods where it is the other way around...
Has anyone wondered the same and looked into it? I can't find any info on that particular question on the internet...
Thanks a lot!!
poster:europerep
thread:972170
URL: http://www.dr-bob.org/babble/20101117/msgs/972170.html