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Re: soy cheese Bobbiedobbs

Posted by katie tkm on September 23, 2002, at 6:12:56

In reply to Re: soy cheese, posted by Bobbiedobbs on September 23, 2002, at 0:02:17

hey phil

thanks for your posts - i've found them really helpful. the specific info on brands is perfect - do you know where i can get this full report? i don't mind sending away for it or going to a university library for back issues of the journal. all the shulman and gardner reports i've been able to find on the net haven't listed the kind of detail you mention.

my particular oz is australia. i could be wrong but i figured most of the other users were american or candadian. this doesn't make a huge difference with brands because we have a lot of the same products. i just thought i'd mention it in case it had some relevence.

reading some of the other posts i must admit i feel lucky to be in a country where all medications (even the new ones) are covered by the public system. all prescriptions for low income earners are $3.20. how awful to know there could be something which can you help you but you can't afford to take it.

nardil does seem to be helping me at the moment and i'm cautiously excited about it. i'll just have to wait and see if i continue to improve and whether the exhausting side effects fade with time.

goodluck and best wishes

Katie: I don't know if the report you saw is the one that discusses soy. There were five soy sauces tested _ Wing's, Kimlan, Ozeki Sashemi, Pearl River and Kikomannan. The only one that had a high level of tyramine was Pearl River. However, I would hardly regard these tests as conclusive. Shulman, based on these tests, recommends avoiding all soy sauces and soybean products. However, when I called SmithGlaxo (which makes Parnate) they told me soy products are OK as long as they are not fermented. They said "yes" to Tahini and sesame paste and no to tofu, tempeh and tamari sauce. That may be a bit cautious (they ARE the manufacturer). The key is to avoid any fermented product and be judicious with soy sauce. I have had lots of soy sauce over the years - mostly the watered down, Americanized versions like La Choy - without any problems.
> I don't know of any problem with bacon or ham in conventional form.
> You need to be vigilant when eating in Asian restaurants. A big no no is miso soup. I've eaten in Malaysian, Thai and Chinese without problems but again one needs to be careful about special ingredients.
> Anyway, good luck to you. I think Nardil can be a great drug. I took it for years and it really helped me alot.
> Where is your Oz?
> Phil




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