The Tyramine Principle

It would be hard to avoid something like tyramine in your diet without understanding what it is. Otherwise it's hard to predict where it might show up, and you're left bound to whatever was on the last "allowed foods" list you read.

This page on a low-tyramine diet is very helpful in that regard. I like patterns better than rote memorisation.

Tyramine is a natural substance formed from the breakdown of protein as food ages.

Der! My migraine specialist had said that avoiding tyramine would involve a more European-style diet, shopping and cooking right away. Until reading that page I thought he was referring to avoiding prepared foods with preservatives. Sure, those too, but tyramine levels can increase in my own home--just having them around for a while can have that effect.

Fermentation. Fermentation is the devil. I'm not avoiding soy sauce because of the soy, but because of the fermentation. So soy milk may be back on the list. Good to know, especially since I intend to limit dairy.

Any protein food, improperly stored or handled, can form pressor amines through protein breakdown. Chicken and beef liver, liver pate, and game generally contain high amine levels due to frequent mishandling. Game is often allowed to partially decompose as part of its preparation.

There's so much reading to be done. I'll never finish.