Posted by don_bristol on June 12, 2004, at 8:15:09
In reply to Re: Is fresh Italian pizza dangerous with MAOI?, posted by King Vultan on June 10, 2004, at 15:03:57
> You can take a look at some of the cheeses listed
> in table 4 of this reference that I commonly post:
>
> http://www.vh.org/adult/provider/psychiatry/CPS/19.html
>
>King Vultan, the strange thing is that the table in that document you refer to it says there is almost no tyramine in processed cheese. But if I am right then processed cheese is used in cheeseburgers and look at this very recent posting:
http://www.dr-bob.org/babble/20040608/msgs/355538.html
" Parnate is much more liable than Nardil to cause a hypertensive crisis. i had one with a small amount of mac & cheese after only a month or so of being on Parnate, and i have never had a hypertensive reaction from food after 9 months on Nardil"
>
> Personally, I wonder if the amount of tyramine in
> mozzarella is being overstated because I have a
> reprint of the 1998 pizza study done by Drs. Shulman
> and Walker in Toronto (kindly sent to me by Dr. Shulman)
> that showed virtually no tyramine in Pizza Hut and
> Dominos pizzas with double cheese and double pepperoni.
> What they stress in the study, however, is that one
> may run into trouble with gourmet pizzas made with
> aged cheeses, and my opinion is that one should also
> be very careful with pepperoni (not that this point
> applies to your particular question).Interesting. Thank you.
poster:don_bristol
thread:355465
URL: http://www.dr-bob.org/babble/20040608/msgs/356009.html