Posted by Larry Hoover on September 25, 2004, at 8:16:19
In reply to Parnate and cheese, posted by cubbybear on September 24, 2004, at 12:55:16
> The test info that is available on safety of Parnate/Nardil with various cheeses doesn't mention some of my favorites. I'd like to hear from any MAOI user who can say with assurance that small quantities of MONTEREY JACK, GOUDA, EDAM,and/or NOKKEL OST were OK for them.
>
> Thanks for any info.I don't have any personal experience to offer you, but jack, gouda and edam (can't find nokkel ost) are on the high tyramine list. Really, any named varietal cheese that you can think of is high tyramine. It's an innate part of what makes it into cheese. The exceptions *may* include members of what are called "fresh cheeses", where the curds are not aged before consumption, e.g. ricotta, marscapone, cottage cheese. Even those should be used with caution. Slightly more risky are formed curd cheeses like mozzarella. Tyramine sensitivity is an individual characteristic. The amount that puts you into crisis might be a small fraction of what another person tolerates without effect.
Lar
poster:Larry Hoover
thread:394544
URL: http://www.dr-bob.org/babble/20040921/msgs/394824.html