|Posted on Saturday, December 05, 2009 - 4:31 am: || |
As I continue my education, I continue to stumble upon different entire classes of things to with some people react terribly, but I've never heard of (or been on my radar)
For example, if someone reacts to hot dogs, of course it could be the free glutamic acid, but it could perhaps be nitrates.
If someone reacted to wine, it could perhaps be sulfides.
Help me compile a list, by adding to the following:
|Posted on Saturday, December 05, 2009 - 6:54 am: || |
Here are a few more:
Histamine, tyramine, oxalates, nightshades, gluten, casein, fructose malabsorption
(histamine is an amine, but some people just react to histamine, not all amines...same with tyramine)
|Posted on Friday, December 18, 2009 - 7:28 am: || |
Here is some interesting info I pasted from wikipedia:
List of phytochemicals in food
From Wikipedia, the free encyclopedia
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While there is ample evidence to support the health benefits of diets rich in fruits, vegetables, legumes, whole grains and nuts, evidence that these effects are due to specific nutrients or phytochemicals is limited.
The following is a list of phytochemicals present in commonly consumed foods.
* 1 Phenolic compounds
* 2 Terpenes (isoprenoids)
* 3 Betalains
* 4 Organosulfides
* 5 Indoles, glucosinolates
* 6 Protein inhibitors
* 7 Other organic acids
* 8 References
 Phenolic compounds
o Apiole – parsley.
o Carnosol – rosemary.
o Carvacrol – oregano, thyme.
o Dillapiole – dill.
o Rosemarinol – rosemary.
* Flavonoids (polyphenols) – red, blue, purple pigments.
+ Quercetin – red and yellow onions, tea, wine, apples, cranberries, buckwheat, beans.
+ Gingerol – ginger.
+ Kaempferol – strawberries, gooseberries, cranberries, peas, brassicates, chives.
+ Myricetin – grapes, walnuts.
+ Rutin – citrus fruits, buckwheat, parsley, tomato, apricot, rhubarb, tea.
+ Hesperidin – citrus fruits.
+ Naringenin – citrus fruits.
+ Silybin – blessed milk thistle.
+ Apigenin – chamomile, celery, parsley.
+ Tangeritin – tangerine and other citrus peels.
+ Catechins – white tea, green tea, black tea, grapes, wine, apple juice, cocoa, lentils, black-eyed peas.
+ (-)-Epigallocatechin gallate (EGCG) – green tea;
+ (-)-Epicatechin 3-gallate
+ Theaflavin – black tea;
+ Theaflavin-3-gallate – black tea;
+ Theaflavin-3'-gallate – black tea;
+ Theaflavin-3,3'-digallate – black tea;
o Anthocyanins (flavonals) and Anthocyanidins – red wine, many red, purple or blue fruits and vegetables.
+ Pelargonidin – bilberry, raspberry, strawberry.
+ Peonidin – bilberry, blueberry, cherry, cranberry, peach.
+ Cyanidin – red apple & pear, bilberry, blackberry, blueberry, cherry, cranberry, peach, plum, hawthorn, loganberry, cocoa.
+ Delphinidin – bilberry, blueberry, eggplant.
+ Malvidin – bilberry, blueberry.
o Isoflavones (phytoestrogens)
+ Daidzein (formononetin) – soy, alfalfa sprouts, red clover, chickpeas, peanuts, other legumes.
+ Genistein (biochanin A) – soy, alfalfa sprouts, red clover, chickpeas, peanuts, other legumes.
+ Glycitein – soy.
o Coumestans (phytoestrogens)
+ Coumestrol – red clover, alfalfa sprouts, soy, peas, brussels sprouts.
* Phenolic acids
o Ellagic acid – walnuts, strawberries, cranberries, blackberries, guava, grapes.
o Gallic acid – tea, mango, strawberries, rhubarb, soy.
o Salicylic acid – peppermint, licorice, peanut, wheat.
o Tannic acid – nettles, tea, berries.
o Vanillin – vanilla beans, cloves.
o Capsaicin – chilli peppers.
o Curcumin – turmeric, mustard. (Oxidizes to vanillin.)
* Hydroxycinnamic acids
o Caffeic acid – burdock, hawthorn, artichoke, pear, basil, thyme, oregano, apple.
o Chlorogenic acid – echinacea, strawberries, pineapple, coffee, sunflower, blueberries.
o Cinnamic acid – aloe.
o Ferulic acid – oats, rice, artichoke, orange, pineapple, apple, peanut.
o Coumarin – citrus fruits, maize.
* Lignans (phytoestrogens) – seeds (flax, sesame, pumpkin, sunflower, poppy), whole grains (rye, oats, barley), bran (wheat, oat, rye), fruits (particularly berries) and vegetables.
o Silymarin – artichokes, milk thistle.
o Matairesinol – flax seed, sesame seed, rye bran and meal, oat bran, poppy seed, strawberries, blackcurrants, broccoli.
o Secoisolariciresinol – flax seeds, sunflower seeds, sesame seeds, pumpkin, strawberries, blueberries, cranberries, zucchini, blackcurrant, carrots.
o Pinoresinol and lariciresinol –  sesame seed, Brassica vegetables
* Tyrosol esters
o Tyrosol – olive oil
o Hydroxytyrosol – olive oil
o Oleocanthal – olive oil
o Oleuropein – olive oil
o Resveratrol – grape skins and seeds, wine, nuts, peanuts
o Pterostilbene – grapes, blueberries
o Piceatannol – grapes
* Punicalagins – pomegranates
 Terpenes (isoprenoids)
* Carotenoids (tetraterpenoids)
o Carotenes - orange pigments
+ α-Carotene – to vitamin A, in carrots, pumpkins, maize, tangerine, orange.
+ β-Carotene – to vitamin A, in dark, leafy greens and red, orange and yellow fruits and vegetables.
+ Lycopene – Vietnam Gac, tomatoes, grapefruit, watermelon, guava, apricots, carrots.
+ Phytofluene – star fruit, sweet potato, orange.
+ Phytoene – sweet potato, orange.
o Xanthophylls - yellow pigments.
+ Canthaxanthin – paprika.
+ Cryptoxanthin – mango, tangerine, orange, papaya, peaches, avocado, pea, grapefruit, kiwi.
+ Zeaxanthin – wolfberry, spinach, kale, turnip greens, maize, eggs, red pepper, pumpkin, oranges.
+ Astaxanthin – microalge, yeast, krill, shrimp, salmon, lobsters, and some crabs
+ Lutein – spinach, turnip greens, romaine lettuce, eggs, red pepper, pumpkin, mango, papaya, oranges, kiwi, peaches, squash, legumes, brassicates, prunes, sweet potatoes, honeydew melon, rhubarb, plum, avocado, pear.
+ Rubixanthin – rose hips.
o Limonene – oils of citrus, cherries, spearmint, dill, garlic, celery, maize, rosemary, ginger, basil.
o Perillyl alcohol – citrus oils, caraway, mints.
* Saponins – soybeans, beans, other legumes, maize, alfalfa.
o Phytosterols – almonds, cashews, peanuts, sesame seeds, sunflower seeds, whole wheat, maize, soybeans, many vegetable oils.
+ Campesterol - buckwheat.
+ beta Sitosterol – avocados, rice bran, wheat germ, corn oils, fennel, peanuts, soybeans, hawthorn, basil, buckwheat.
+ gamma sitosterol
+ Stigmasterol – buckwheat.
o Tocopherols (vitamin E)
o omega-3,6,9 fatty acids – dark-green leafy vegetables, grains, legumes, nuts.
+ gamma-linolenic acid – evening primrose, borage, blackcurrant.
o Oleanolic acid - American pokeweed, honey mesquite, garlic, java apple, cloves, and many other Syzygium species.
o Ursolic acid - apples, basil, bilberries, cranberries, elder flower, peppermint, lavender, oregano, thyme, hawthorn, prunes.
o Betulinic acid - Ber tree, white birch, tropical carnivorous plants Triphyophyllum peltatum and Ancistrocladus heyneanus, Diospyros leucomelas a member of the persimmon family, Tetracera boiviniana, the jambul (Syzygium formosanum), and many other Syzygium species.
o Moronic acid - Rhus javanica (a sumac), mistletoe
+ betanin - beets
+ isobetanin - beets
+ probetanin - beets
+ neobetanin - beets
o Betaxanthins (non glycosidic versions)
+ Indicaxanthin - beets, sicilian prickly pear
+ Vulgaxanthin - beets
* Dithiolthiones (isothiocyanates)
o Sulphoraphane – Brassicates.
* Thiosulphonates (allium compounds)
o Allyl methyl trisulfide – garlic, onions, leeks, chives, shallots.
o Diallyl sulfide – garlic, onions, leeks, chives, shallots.
 Indoles, glucosinolates
* Indole-3-carbinol – cabbage, kale, brussels sprouts, rutabaga, mustard greens.
* sulforaphane - broccoli family
* 3,3'-Diindolylmethane or DIM - broccoli family
* Sinigrin - broccoli family
* Allicin - garlic
* Alliin - garlic
* Allyl isothiocyanate - horseradish, mustard, wasabi
* Piperine - black pepper
* Syn-propanethial-S-oxide - cut onions.
 Protein inhibitors
* Protease inhibitors – soy, seeds, legumes, potatoes, eggs, cereals.
 Other organic acids
* Oxalic acid – orange, spinach, rhubarb, tea and coffee, banana, ginger, almond, sweet potato, bell pepper.
* Phytic acid (inositol hexaphosphate) – cereals, nuts, sesame seeds, soybeans, wheat, pumpkin, beans, almonds.
* Tartaric acid – apricots, apples, sunflower, avocado, grapes.
* Anacardic acid - cashews, mangoes.
1. ^ Linus Pauling Institute at Oregon State University
2. ^ Linus Pauling Institute at Oregon State University
3. ^ Lignan contents of Dutch plant foods: a database i...[Br J Nutr. 2005] - PubMed Result
This list is incomplete; you can help by expanding it.
|Posted on Wednesday, January 20, 2010 - 7:55 pm: || |
I continue my quest to get to the bottom of this food related skin rash.
I initially ruled out the top 8 most common allergic foods. Then I considered MSG but after an "Accent" MSG challenge, that appears NOT to be my issue.
Having read Deb's book, I took a look at sulfites. My results are mixed, so no conclusion yet, but during the course of my research, I came across Tyramines (triggers for migraines).
Here's a handy Tyramine food chart:
I have had a problem with migraines for the last 8 years (having about 24 per year).
In the last year during my elimination diet, I've had only 3 migraines.
Over last 9 days, I've developed a bad & building "tension headache". (I wish it wasn't called tension because it has nothing to do with stress or emotions). I didn't know this was its formal name until I googled: "headache tight scalp". About 6 days ago, I developed a skin rash on one arm.
It turns out I was eating lots of foods high in Tyramine (something migraine & headache people are supposed to avoid). I had been eating a lot of dark chocolate, OJ and super-ripe bananas. 6 days ago, when the headache started to build I had an aged steak at a fancy steak place, and a triple chocolate gooy choc cake with choc mouse.
Interestingly, I didn't realize 9 days ago when I had my "sulfite challenge" of white wine and grape juice, that grapes are high in tyramine too.
Now that I'm up to speed on Tyramine, I of course stopped eating those foods and hope the headache will subside soon. The skin rash is winding down.
However, I'm wondering if there could be connection between headaches and skin rash (perhaps caused by tyramine rich foods).
I've also learned that people sensitive to MSG, Sulfite and Tyramines share many food items to avoid. It makes sorting it all out very hard.
|Posted on Thursday, January 21, 2010 - 8:45 pm: || |
In case some msg folks here also get migraines:
Here's an interesting page which lists the tyramine levels in mg of various foods:
|Posted on Friday, January 22, 2010 - 1:15 pm: || |
Thanks for sharing your findings Mike. I saved the copy of the Tyramine food list.
My husband used to get 2-3 migraines every week when we were first married. Him and all of his brothers started getting migraines as teenagers and assumed it was their lot in life.
As the years went by and his diet switched 100% to be the MSG/unprocessed diet that I have, his migraines have gone away. The only changes he made was to avoid processed foods, nutrasweet, eat 5-6 meals a day and get enough sleep at night. We both can't remember his last migraine (at least 2 years ago).
I hope you are also able to find the trigger to your migraines. Good luck and please keep us posted.
|Posted on Friday, January 22, 2010 - 1:47 pm: || |
This whole journey is really kinda funny (trying to solve the rash problem, and inadvertently solving the migraine problem):
Based on the IGG allergy result for yeast, it was suggested I follow the anti-candida diet to see if it might clear up the rash.
I followed the diet very carefully and it seemed like the rash resolved.
As part of the diet, I cut out cheese, bananas, choc, wine. I now know that these are big migraine trigger foods, and sure enough, no migraine!
Looking back through my food diary, I did very badly when I introduced banana and 10oz of slow-cooked corned beef each day.
When I thought it was MSG, I presumed it must have had some MSG based seasoning.
However, corned beef is also very high in tyramine, along with the banana.
Though I didn't get a migraine, my skin rash problem was off-the charts.
It's amazing how so many of the foods are in common whether avoiding msg, sulfites, tyramine, etc.
This just underscores how easy it is to make the wrong conclusion.
If I've learned nothing else, it's that I am very humble and tentative about conclusions I'm reaching. When something doesn't fit, I don't conclude it's "cross-contamination", etc.
I feel like I'm really narrowing in on this year long puzzle.
I'm just wondering if the tyramine thing could cause the skin rash, or if that was a completely different problem.
And, I hope no one minds me sharing my findings here; I have the sense that many folks have multiple issues, and/or know someone for whom this might be relevant.
|Posted on Saturday, January 23, 2010 - 12:09 am: || |
I really enjoy the information that you pass along. I am constantly reading and searching for answers as well so it helps to have someone share info. I agree that it is so hard to nail this junk down and figure out the whole trigger thing. I am having one h&ll of a reaction right now from meatballs I made with ground beef from US Wellness Meats. I called today and confirmed that they are now using lactic acid (citric acid's evil twin) as a rinse during processing. It is so infuriating to find another source for safe food is down the drain. And just how asinine is it that they go to so much trouble to pasture finish the cows and avoid GMO grain feed and then poison it with GM derived antibacterial during processing?!
I think it sucks that much more that I had a worse reaction from meatballs made from scratch by my own little hands (ingredients: EXPENSIVE POISON MEAT, diced garlic and onions, sea salt and fresh ground pepper) than I had to Amy's organic cheese pizza.
I really should go do something else. Reactions give me insomnia AND make me cranky so I am not my usual sunny self tonight. Kristy
|Posted on Saturday, January 23, 2010 - 6:04 am: || |
Any chance you reacted to the diced garlic & onions? (or the combined effect of the 2?)
Not suggesting you try the meat by itself, but I wonder if the meat in isolation would have been as bad?)
|Posted on Sunday, January 24, 2010 - 3:33 am: || |
I use garlic and onions in almost every savory dish that I cook so I know that the ones I buy are safe. I go through quite a lot of onions and garlic. Both came from bags that I had already opened and used some from so I know it wasn't a bad bag. Both of my kids and I started reacting almost right away so it was obvious it was the meat. I knew it was corn from the horrible hunger pangs that I started getting before I was even finished eating. I only called to find out what kind of corn derivative or where it got into the product, I already knew it was there. It is a very distinctive reaction for each of us so there is no mistaking it.
|Posted on Sunday, January 24, 2010 - 8:07 am: || |
Kristy what a bummer. It is so aggravating to be doing everything right and getting blind sided. I will be sure to check with my meat farmer to make sure of what they are still using to wash meat. You have helped me so much with your suggestions, I really appreciate it. Mike that goes for you as well, your questioning mind always intriques me. You bring up some very interesting information. My husband is having some problems right now and the thing about Tyramines might be helpful. It also is good for me because like Emily's husband migraines run in my family. I felt like he did, that it was my lot in life until I started being directed toward what I eat. I am so much better thanks to all of you. Now I am trying to figure out my husbands problem. He has had a terrible cough for a long time now, many doctors and meds later he is still suffering. Kristy suggested that food can cause an allergic like reactions, so I am looking carefully at what he eats and keeping a log. I have him eating ferments and it looked like he was doing better for a time. The Tyramine thing might be a clue, since he had a bad time last night after a few good days of eating only what I eat. It just so happens that he had a banana, peanut butter sandwich, and ate fish and chips from a local restaurant. I think maybe they were fried in corn oil and the potato might have been pre-packaged fries. Hard to convince someone that they may be eating themselves into ill health even when he has witnessed my improvement and been instrumental in helping me chart my food intake on a calender. You know the old "it can't happen to me syndrome." Kristy it's Ok to get really mad when someone messes with your health and more important to a mom, with her kids health. Keep at it all of you. You are of so much value to your fimilies and to all of us. Thank you. Mariann
|Posted on Sunday, January 24, 2010 - 8:56 am: || |
For someone sensitive to tyramines, fermented foods would be bad.
Here's some good links for tyramine content:
Tyramine levels in mg in various foods:
http://www.plantpoisonsandrottenstuff.info/content/elimination-diet/amines.aspx The last chart contains tyramine. The one before is for Tryptamine (not the same)
|Posted on Sunday, January 24, 2010 - 9:34 am: || |
Here's some more info:
Tyramine is a chemical called a monoamine that is found in higher concentrations in foods that have been fermented, such as aged cheddar, red wines, and blue cheese. American and cottage cheese can be substituted. Foods containing tyramine include:
· Aged Cheeses
· Yogurt, buttermilk, sour cream, dried milk
· Tofu, soy sauce, miso, tempeh
· Smoked, cured, or pickled fish or meat
· Beer, wine
· Lima beans, Italian beans, lentils, navy beans, pinto beans, fava beans, broad beans (kidney, garbanzo, dried peas appear fine)
· Snow peas (anything in pods except edamame)
· Oranges, citrus fruit
· Cola drinks
· Grapes, Raisins
· Plums, Prunes, or Figs
In addition to tyramine, foods containing the chemical phenylethylamine should also be eliminated. These foods include:
· Yellow/aged cheeses
· Citrus fruit
· Alcohol/Red Wine
· Berry pie filling or canned berries
· Red wine
Foods that containe histamine or cause the release of histamine should be eliminated. These include:
· Aged beef, pork (can eat lamb or chicken instead, these are safe foods for most people) - most supermarket beef is not aged, fine restaurant steak is
· Cheese, especially yellow ripened
· Chicken liver
· Egg Plant
· Fish, shellfish except fresh tuna or white fish
· Processed meat, such as salami
· Soy, tempeh, tofu, miso, tamari, anything fermented incl. pickles in vinegar, vinegar
· Tomato, tomato sauce, tomato paste
· Citrus fruit
|Posted on Sunday, January 24, 2010 - 9:40 am: || |
Oh man Mike, and the list goes on. I made the ferments and started giving them to my husband to counteract the many anti biotics that he has been on. He seemed fine with them, I will take your suggestion into account though, Thanks. A lot of the foods listed there do bother me and I do avoid a lot of them, I am printing it out and will keep it handy. I am feeling great again and don't want to go backwards. In fact we just joined a gym and I love love love the workouts. I feel stronger already. Mariann
|Posted on Tuesday, January 26, 2010 - 3:52 am: || |
Mariann, Most of the fermented foods on that list are made with very powerful fermenting enzymes that are created in a lab (mostly from GM corn, of course). Your homemade fermented vegetables will not have high levels of tyramine when you make them, but as they continue to ferment in the fridge, it is possible that the levels will rise to an intolerable level if the ferment is aged a long time.
I will say this: my daughter is sensitive to tyramine and she has never reacted to any homemade fermented vegetables - even the ones we just finished off that we made in October of last year.
What kind of cough does your hubby have? Is it a wet or dry cough? Is it worse at night? Has it been constant or coming and going? The reason I ask is that a cough can be an indicator of parasites. Also, my daughter's asthma presented with only a persistent cough before she felt the breathlessness. I sure hope the docs can figure it out. Have you tried a naturopath? They seem to take a more "whole body" approach to medicine instead of seeing each system as totally independent of the others like tradtional docs.
|Posted on Thursday, January 28, 2010 - 3:11 pm: || |
Kristy thanks, I was concerned about that issue. My husband has a very severe cough sometimes. In the morning and when he lays down at night, when he eats and sometimes just randomly. We have been chasing this for years, seriously since the end of 2004. We have been to Ent, pulmonologist, allergist, cardiologist, gastro, his oncologist, of course primary many times. He has tried so many drugs and anti biotics. He is cough free only when he is on anti biotics. That is why I do pro biotics and ferments for him. We went to another new younger ENT that has a great reputation, took 2 months to get in there. He is great, listened with patience to all that we said and told us he can help. The CAT shows very good evidence that surgery will help him. He is scheduled for next Wed. at 10 a.m., 10:10 to be exact. We can use some good thoughts if you can. We did do the parisite check early on although a couple of the docs looked at me like I had 2 heads. You definitely have to be your own advocate. I go in with my folder full of who we have been to, what tests they ordered, the results and the meds, (the ones that didn't work) We are hopeful again, but we'll see. Thanks for the concern I really appreciate it. Everyone here knows how tricky things can be healthwise. We need to take everything into account. I don't think many here have been sent by a doctor. I feel understood here, thanks. Mariann
|Posted on Thursday, January 28, 2010 - 6:06 pm: || |
A drug called benzonatate is effective against coughs, but not without potentially dangerous side effects. Better to treat the cause than the symptoms.
|Posted on Friday, January 29, 2010 - 2:18 am: || |
Mariann, I will be thinking about you guys. It is so hard to deal with something like a chronic cough, it just wears you down. I sure hope that surgery will fix the problem. Keep us posted about his progress. Kristy
|Posted on Sunday, January 31, 2010 - 9:14 am: || |
Roy thanks for the info, I can always count on you to add an additional link for us to follow up on. I loved what you said about the cause rather than the symptom. It is hard to go ahead with surgery when there are so many view points on that. I agree with not treating the symptoms though at this point, we have tried everything. Your words confirmed for me that we are on the right track. I always look for a confirmation somewhere to guide, you provided it today. Thanks. Kristy thanks for the good thoughts we need those and yes chronic cough is exhausting. I see him getting thinner and losing some of his vitality and it is alarming. We are awaiting a clearance from his primary care doctor so we can go ahead with this on Wed. I am crossing my fingers and saying prayers that it won't be delayed. He is so anxious to get this done. Thank you all for your help. Mariann
|Posted on Thursday, February 04, 2010 - 1:34 pm: || |
I found this very interesting elimination protocol:
which helps you identify issues with salicylates, amines, glutamates/MSG, etc.
It has interesting notes on foods for these as well as sulfites, sulfur, etc.
This kind of action plan was exactly what I've been looking for!!!
It talks about how many days to be "clean", and how many days for various challenges before moving on.
Just wanted to share,
|Posted on Friday, February 05, 2010 - 4:23 am: || |
As an computer tech guy who prides himself on his analytical skills, I'm embarrassed with how terrible a job I've done bumbling through this food allergy problem of the last 15 months.
I really wish my doctor gave some specific trouble-shooting guidelines such as:
Of all the things I considered (top 8 allergens, salicylates, amines, candida, msg, sulfites,), I'm not questioning any conclusion I've reached.
According to the link above, it can take several weeks to a month to clear your system from some of these problems, and I don't think I waited nearly long enough before proceeding to the next trial and concluding the previous one wasn't relevant.
Although I've pretty much got the skin rash problem under control, I have had it return several times when eating out at parties or on vacation, when I had no control of what I was eating.
I've also developed a "short list" of suspect foods which cause other problems like stiff muscles, headache, red eyes, but I'm not positive those are related to the skin rash problem.
Based on everything I've learned in the last 15 months, I'm fascinated about the possibility of salicylates / amines because of the relationship between tyramine (an amine) and migraines (the frequency of which decreased from 24 per year down to 2 in the last year) as I've been on the elimination mission.
One thing of particular interest is that I've been on only 1 prescription drug for the last 20 years, and it was a salicylate (Pentasa for crohn's). So, on paper, developing a salicylate sensitivity is completely reasonable.
So, here I am, 200 columns of food diary data for the last year, and still without a conclusion.
However, at least the skin is under control and if deviate from my limited diet, and get a reaction, I quickly return to safe foods and return to normal (which is a huge improvement over the panic and helplessness of 15 months ago, having no idea what was causing the problem, and continuing to eat foods which were making it worse).