Learning from relaxing on your diet at Christmas. A lovely lady had very bad cramping pain. Her doctor was sympathetic and all necessary investigations were done. She was delighted and very relieved when the pain went away on the Low Chemical diet. She reacted especially to amines The main culprits was eventually realized to be the turkey roll she had in her work lunch roll each day with salad. The problem is that because the nicely aged meat was taken out of the refrigerator and used so frequently it did not get back into the refrigerator for hours and the amines increased. Fortunately many suppliers now store slices in chilled containers. She learned to smell meat, both when she bought it and when served cooked. I reminded her that some amine sensitive people were more sensitive to meat that was stored longer more than that it was more matured. She found that when she wanted to have guests over for a drink she would buy a variety of fresh cheeses from a supplier she could trust, including matured and vintage, and enjoy them with her friends. When it was time for them to go she insisted that they take any leftover cheeses. She had no crampy pain.
So if you tolerated some beautiful turkey or ham meals at Christmas just take care about just how many days you can get away with this. It may be more than you expected but look for the first signs of discomfort and stop and be glad you managed as much as you did. For many more hints on how to test many more foods, so you have the maximum chance of tolerating them, give yourself Tolerating Troublesome Foods from this site and have a happy new year!
Thank you.
I think this might be the key issue with amines in draught beer.
I have been sticking to the high-demand cask ale in my local pub and so far, no issue with tyramine poisoning there.
However if I have a draught beer in any other circumstances, it’s a terrible risk, eg. A half pint can completely ruin my night and leave me manic for a couple of days afterwards.
It really does seem to be more about storage duration than brewing duration. Presumably bacterial colonies in the pipes exacerbate this risk.
Dear Nigel, You are right to believe in the evidence you are finding. Aging of food does change it. Keep up letting people know what your testing has shown for you. This will support other people doing their own diet detective work. It is wonderful that you have found that the fresher ale is tolerated! Joan