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Expert food sensitivity dietitian Joan Breakey

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Amines in peanuts when roasted

December 31, 2018 by Joan Breakey   Article

Kate sent a comment: Peanuts (and all nuts) are high in amines when roasted, so it makes sense for an amine sensitive people to react to them. You may be able to tolerate raw peanuts (try them boiled!) if you can tolerate salicylates. But raw nuts, especially peanuts, can be hard to find. My reply: Dear Kate,  Yes, amines change with roasting. It may also depend on the amount of roasting so you can test different brands. The amazing thing about amines is that individuals vary in just which they … [Read more...]

Categories: Amines in peanuts when roasted, Tyramine Sensitivity Syndrome No Comments

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Joan Breakey

Joan Breakey is the author of foodintolerancepro.com.  She is one of the few dietitians in the world who has a lifetime of specialisation in the area of Food Sensitivity. She is a  Dietitian, Home Economist and Teacher. In 1975 she began her first work on Diet and Hyperactivity, investigating the effects of the Feingold diet on children’s behaviour. For more than 45 years Joan has been writing books and articles, publishing and presenting the results of her ongoing research in this area.

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