On the "Silent" migraine/vertigo diet we are asked to keep on a low tyramine diet. "Tyramine is produced in foods from the natural breakdowns of the amino acid tyrosine. It is the result of fermentation or decay. ( S G: It increases as food ages or spoils.) Tyramine is not added to foods. Tyramine levels increase in foods when they are aged, fermented, stored for long periods of time or are not fresh". ** (National Headache Foundation - CLICK HERE for their fact sheet and then click Tyramine)
According to the Mayo Clinic, tyramine "is naturally found in small amounts in protein-containing foods. As these foods age, the tyramine level increases." Some foods high in tyramine include:
Aged cheese such as cheddar and Swiss, blue cheeses, Parmesan and Camembert.
(Click here for A Guide To Fresh Cheese)
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Cured meats - treated with salt, nitrite, nitrate, or dried such as ham, salami and sausages.
At the Cook's Thesaurus you can see a complete list (Click Here)
Some marinated items
Fermented cabbage - sauerkraut and kimcee
Soy sauce, shrimp sauce, fish sauce, teriyaki sauce
Yeast extract products
such as Marmite and bouillon cubes - Yeast may be used as a "Flavor enhancer"
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Improperly stored or spoiled food.
Broad Bean Pods such as fava and green pea pods and Italian flat beans, Soybeans
Tempeh - Miso Soup - Edamame
Sour Cream - Yogurt (less)
Avocados - bananas - pineapple - eggplants - figs - red plums - raspberries - coconut- dried fruit - citrus fruits - overripe fruit
Peanuts - Brazil Nuts - and an array of Cacti
Chocolate
Alcoholic Beverages and wine vinegar
First day fresh bread
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Avoid leftovers from restaurants. At home, if I have made fresh food, I can have it one day later. Anything beyond that I freeze right away.
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