Posted by Isabelle on February 16, 2009, at 7:22:18
In reply to Re: New MAIO user with questions about food safety, posted by desolationrower on February 16, 2009, at 3:53:33
Thank you d.r! The more info I get the better. I've just been upped to a therapeutic (I hope) dose of Parnate. My poor boyfriend has been really anxious about this medicine after he read that someone died eating a Stilton sandwich and I keep trying to convince him that it's all going to be okay, as long as I feel better I'm willing to give up lots of things.
> > hummus...eat away hun, no issue
> >
> > mozzeralla...general rule: fresh white cheese and processed ok (ie ricotta, cream cheese, mozz, american parm in that lil shaker thing). See when a cheese (and meat) is aged and or fermented...bacteria and fungi begin to break down compounds in the cheeses to create various flavours and aromas to get various types of cheese...all cheeses start as pretty much white milk. So if its ewwww shhhtinkay, dont eat it. or nibble and see how ya feel :0)....From this we go pizza...yeeps, its fine aslong as you watch whats on it (no old cheese - mozza can be old/aged/smoked etc to). Again no pepperoni, old sausage (has to be raw meet before cooking then eaten...no preserved/dry meat)
>
> theres actually quite a lot of variabiliyt of how much tyramine is in cheeses or other things...just depends on the species of bacteria a factory uses.
>
>
> >
> > "european chocolate": this is a silly way to think of it though. Think dark, white, milk etc...chocolate is chocolate and differs only in the amount of cocoa butter (harmless by the way) and any additives (ive a dark choc with olive oil bar in the fridge). It's a caffeine issue with chocolate mostly but there is tyramine because it does undergo some fermentation (means aged - organisms allowed to work on it to some degree). so moderation...no massive pms or break up binges while eating bags of the stuff ok lol.
>
> the issue is chocolate has phenelethylamine, which is an analogue of amphetamine, but normally is metabolized by MAO (amph has an extra methyl group that prevents MAO from metaboilzing). w/o mao it can build up. that said, there isn't enough to have significant effects, i've eaten large amounts of very dark chocolate, and notice nothing. if you aren't used to caffiene or amphetamine, i guess you could mistake it for amphetamine. thus urban legends begin. maybe if you ate like a couple bars of dark chocolate all at once.
>
> > "tempeh" (gotta luv the fungi) and "miso" - hella no no's. miso has alot of soy which is bad but again moderation (i eat soy sauce, no issue with nardil and i eat tofu to some extent - lil bits). tempeh is coated in fungal mycelium so...it may be a deathwish lol i dunno though, ive not eaten it in years and years. the fungi break it down and produce flavour compounds...this type of processing of foods you should avoid if you can....fermented (ie aged or grown in association with bacterias and moulds)....that being said though, yogurt i luv (all bacteria with a lil fruit and milk and sugar) and sour cream (yum) but a no no. moderation :0)
>
> i've eaten months old yoghurt with no problem...i think its ok. spent a while looking for anything on tyramine content, couldn't find it. i'd avoid homemade though, thats where you can get rogue bacteria strains that create the biogenic amines.
>
> > keep smilin,
> > hope this nardil mid morning hypomanic episode helps (mmmm damn i luv coffee - oh ya, drink up...just watch the caffeine megadose)
> >
> > *f*rts and leaves
> > myco
> >
> >
> whey is ok too.
>
> -d.r
>
>
poster:Isabelle
thread:879005
URL: http://www.dr-bob.org/babble/20090213/msgs/880446.html