Transcript from Ockham's Razor, 16 May 2004. Presented by Robyn Williams. If bitterness is a warning via taste, is flavour a warning via smell? Brisbane dietitian Joan Breakey investigated the role of flavour as a warning via smell and discovered that strong flavoured foods remained high risk for some, but others were able to tolerate the stronger flavours, providing the foods were fresh. Program Transcript Robyn Williams: Do you remember the Feingold diet? You’d have to be … [Read more...]
Detail of tyramine and other amines in food
Considered here are those amines found in foods and in the body: TyramineThe most often researched as it is implicated in reactions in people on MAOI medication. Tyramine is produced from the amino acid tyrosine, particularly that present in the dairy protein, casein. It is developed during cheese making by bacteria with decarboxylase enzymes. As Reactions in people on MAOI’s have been assumed to be due to the para Tyramine [p-TA] it has been analysed, but the meta form has also been reported … [Read more...]
Amines in food that cause migraine
Amines are a group of chemicals that often cause reactions in food sensitive people with migraines. The interesting thing is that they can also aggravate chronic daily headaches, IBS [Irritable Bowel Syndrome], ADHD, and other symptoms. The amines that most often cause reactions include tyramine, phenyl ethyl amine, tryptamine, 5-hydroxyamine, histamine, and those which you would be right if you suspect they are increased as food spoils: putrascine and cadaverine. Is there one migraine diet? No. … [Read more...]