Posted by KellyM on July 27, 2002, at 8:41:30
In reply to Re: Refining the MAOI Diet, posted by jsarirose on July 26, 2002, at 1:41:09
> >
> > jess: which soy sauces have you tried in the past? ... and were they fresh, or restaurantish?
> >
> > i am wondering if the "tyramine content in chinese food", Wing Y-K, Chen C-N, journal clinical psychopharmacology 1997, might have yet even more information, but i can't seem to find a copy online .........
>
> I've had different types of soy sauce, from the ones in restaurants to store bought (cheap & expensive like Tamari). Haven't had a problem with any. In a restaurant if I'm eating something that has soy sauce in it I don't tend to add more - but that's more of a taste preference than being worried about tyramine.
>
> Was there a big difference in the five soy sauces tested?
>
> I also don't know if there could ever be a difinitive listing of tyramine content in chinese food. Restaurants vary so much as to the way they make similar dishes.
>
> -JessicaThere are a couple of chinese restaurants that I have gone to with no problems. I am pretty adamant about telling them to use less sauce when preparing the dish. The food has just a slight "glistening" on it. Of course I add no extra soy sauce to it. I don't want to give anyone the impression that this would always be safe for everyone- just my experience. I might add that I'm taking 60mg Nardil, so it's not an extra high dose.
I don't notice a great deal of taste difference either. I suppose you could also add non soy based sauces also (I like chile sauce :)}
Kelly
poster:KellyM
thread:75408
URL: http://www.dr-bob.org/babble/20020725/msgs/113914.html