Hidden amines in foods December 18, 2021 by Joan Breakey Blog If you use amine charts you do not get the whole story about what you will tolerate. Remember that meats increase with storage so try to buy very fresh meat and freeze it if not being used that day. Gradually you can challenge with meats held overnight in your refrigerator. Chicken develops amines much more slowly than lamb or beef, and pork is very high unless you read the book I suggest below. Amines in fruit increase as the fruit ripens. Use your nose. Many food sensitive people can tell by smelling whether they will tolerate ripening fruit. Banana is a good example of all the ideas you need to consider.The less ripe a banana is the lower the amine content. Important ideas include remembering that there is different tolerance of different amines in different individuals. So you need to test the foods you most want to include in your diet. The second idea is that different varieties of banana are differently tolerated. Cavendish is usually less well tolerated than Lady Finger or Sugar Bananas. Add to that is the idea of learning the fine line between a banana that is too green and one that is ripe enough. To learn this, cut the end off the banana, peel, and place a piece on your tongue. If it causes you to feel a “furry tongue” feeling it is under-ripe and you should hold it until the next day. Repeat your challenge and the first day the banana does not give you a “furry tongue” is the point when tolerance is greatest. Over time you will learn how many days you will be lucky for and how far your tolerance extends. This is affected by your climate. Bananas ripen fast in a warm climate so if there buy all bananas at different levels of green and challenge over days.As well as taste learn about your tolerance using smell. Some people can tell by smelling the banana whether they will have adverse symptoms. Note that the smell can change over the season, and vary from one year to another. So you keep challenging yourself to learn what you tolerate. You mention using the bananas in cooking. Here you take into account the amount you hope to have. Start with small amounts and increase and you will find where your upper limit.For some tolerance is quiet high as long as they are careful. To really get the big picture of and learn more about the many different ideas that help with food tolerance you can read all the information I have gathered together into one book. It is Tolerating Troublesome Foods which you can obtain from this site or from AmazonKindle https://www.amazon.com.au/Tolerating-Troublesome-Foods-Investigating-intolerance-ebook/dp/B00I7DS87O Good luck with your challenges!