Posted by JD on June 1, 1999, at 6:33:55
In reply to biogenic amines in food, posted by Elizabeth on May 29, 1999, at 11:42:29
Perhaps there could be something to my flame-broiling/marination MAOI-interaction theory--maybe I'll hunt around the periodical databases and see what I find on the "health scare" I mentioned. I'm pretty positive that the articles I saw this spring (in the LA Times--the land of healthy eating) mentioned that the concerns had to do with the behavior of proteins when cooking over intense open flame. Marination usually involves tenderizing and flavoring foods beforehand with acidic preparations (vinegar-, citrus-based, etc.)--I wouldn't be surprised if this actually involves some weird protein chemistry capable of leading to higher tyramine content too...But file under speculation for the time being!
--JD
> JD,
>
> That's an interesting idea. The amines that cause food-MAOI interactions are generally formed by the breakdown of proteins. (A few foods, like banana peels and broad bean pods, contain the amines even though they're not so high in protein. I don't know *what* the deal is with tap beer - probably has something to do with yeast.) I don't know if cooking things in particular ways would make this more likely - as I said, it's been known to happen with bacteria that come with aging and/or contamination.
>
> I don't know anything about cooking! What are marinated foods generally marinated *in*?
poster:JD
thread:3352
URL: http://www.dr-bob.org/babble/19990601/msgs/6902.html