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Dr. Bob is Robert Hsiung, MD,
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Posted by bulldog2 on November 28, 2008, at 16:37:46
Now I guess pickles are out. Planning my hoagie. How about sweet or hot peppers?
Posted by desolationrower on November 28, 2008, at 19:14:30
In reply to A maoi question about diet., posted by bulldog2 on November 28, 2008, at 16:37:46
Hm, do you mean the sort that comes in jars("pickled peppers" i think)? In general i'd avoid preserved things, even though the very low protein content reduces the risk compared to something like a sausauge. Fresh chiles are not a problem, and i eat lots of chile powder. Don't nkow about pickles, i hate them. (Probably why i don't mind the diet much, the only thing i actually like is sausages, which aren't healhty enough to eat much, and asian soy condiments.) The pickling prcess is a fermentation. Keep in mind though that vegetables have low protein content, so the small amount in a condiment, even if large part of tyrosin has been turned to tyramine, it still is relatively small amount.
I'm not into sandwhices, but if i were, i'd get ahold of this study
Biogenic Amines in Packed Table Olives and Pickles
Abstract:
The content of biogenic amines in different commercial preparations of table olives and other pickled foods was determined. Concentration of amines in packed table olives, capers, caperberries, and cucumbers was less than 60 mg of total biogenic amines per kg of fruit, and, therefore, these products represent no risk to human health. The highest concentrations of putrescine (50 mg/kg) and histamine (38 mg/kg) were found in untreated natural black olives and caperberries, respectively. Canned ripe olives were completely free of biogenic amines. Putrescine was found in all the samples of green olives and cucumbers but at levels lower than 18 mg/kg.-d/r
Posted by bulldog2 on November 29, 2008, at 12:27:42
In reply to Re: A maoi question about diet., posted by desolationrower on November 28, 2008, at 19:14:30
> Hm, do you mean the sort that comes in jars("pickled peppers" i think)? In general i'd avoid preserved things, even though the very low protein content reduces the risk compared to something like a sausauge. Fresh chiles are not a problem, and i eat lots of chile powder. Don't nkow about pickles, i hate them. (Probably why i don't mind the diet much, the only thing i actually like is sausages, which aren't healhty enough to eat much, and asian soy condiments.) The pickling prcess is a fermentation. Keep in mind though that vegetables have low protein content, so the small amount in a condiment, even if large part of tyrosin has been turned to tyramine, it still is relatively small amount.
>
> I'm not into sandwhices, but if i were, i'd get ahold of this study
>
> Biogenic Amines in Packed Table Olives and Pickles
> Abstract:
> The content of biogenic amines in different commercial preparations of table olives and other pickled foods was determined. Concentration of amines in packed table olives, capers, caperberries, and cucumbers was less than 60 mg of total biogenic amines per kg of fruit, and, therefore, these products represent no risk to human health. The highest concentrations of putrescine (50 mg/kg) and histamine (38 mg/kg) were found in untreated natural black olives and caperberries, respectively. Canned ripe olives were completely free of biogenic amines. Putrescine was found in all the samples of green olives and cucumbers but at levels lower than 18 mg/kg.
>
> -d/rThis is a philly style cheese steak on a roll. Sweet and hot peppers out of a jar.You should try one as one of the seven wondors of the world food wise!
This is the end of the thread.
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