tyramine + new member - long

[Guest guest]

Hi - I'm a new member to the group. I've been in a study group of NT for a year

and a

half, and have attended one live Sally seminar, and watched/listened to recorded

lectures. I first came across Sally's book when I decided to adopt a baby, and

couldn't

find a homemade formula recipe anywhere.

Well, we returned from China in September with our daughter, now 12 1/2 months

old. All is well. She loves the formula, and is thriving. BTW, a doctor asked

that I have

a nutritionist analyze it to determine the calorie count. She was concerned it

might

not be the approximate 20 calories per ounce found in commercial formulas. The

nutritionist came back with an analysis, and it came to about 22-23 calories per

ounce. And, probably more, since the Guernsey cow milk is a higher fat content

than

the USDA measure of calories for whole milk.

Anyway, here's my question. Our daughter had a very positive reaction to a skin

PPD

test for TB. If she weren't from such a high risk country for TB, I might have

pursued

this differently, but have finally acquiesced to doing the standard protocol,

which is 9

months on a antibiotic called Isoniazid.

I'll have her on probiotics, and B6 supplements, as recommended by my holistic

nutritionist. However, when I picked up the med from the pharm, the lengthy

information sheet advised about a drug interaction.

Basically, high tyramine (amino acid) foods will interact with the antibiotic

and cause

side effects of dizziness, blurred vision, heart pounding, sweating, chest pain,

etc. So,

I want to avoid this reaction.

They list any cultured dairy product as being high tyramine. Aged cheese. Sour

cream. Cultured butter. Cultured cream. Yogurt. Etc.

They list foods to avoid being bacon, liverwurst, ham, saurkraut, sourdough

bread (or

yeasted bread), and any preserved, pickled or fermented foods. Basically, all

the ways

of cooking and preparing foods I've been studying for the last year and a half.

Then,

also, avoid packaged gravies, soups, etc (done already).

3 questions:

1. Is the whey I separate from yogurt and put in her formula a high tyramine

food?

Should I leave it out? Replace it with something else? Not worry about it?

2. If I use uncured bacon, pork etc, is it still considered a preserved meat

with high

tyramine?

3. What is it that causes the high tyramine? The salt? The fermentation? Just

the way it

is?

Thanks in advance for your consideration. I don't know who else to ask.

in New

Hampshire

[Guest guest]

> Anyway, here's my question. Our daughter had a very positive reaction

to a

> skin PPD

> test for TB. If she weren't from such a high risk country for TB, I

might

> have pursued

> this differently, but have finally acquiesced to doing the standard

> protocol, which is 9

> months on a antibiotic called Isoniazid.

I lived in Pakistan as a kid and we got immunized with every damn

vaccine on the planet! Sore arms and butts from shots were part of our

kid life. I think Cholera had the nastiest reaction and pain. I've got

more than one smallpox scar on my arm! In 1968, my poor little brother

was given so many shots before we jumped on a plane in Montreal that he

vomited all the way across the Atlantic. Oh oh... I feel a rant coming

on. Back to your question.

As an adult there were various times when I've had to take the TB test.

I have always come back positive for TB. I learned that my

immunizations would cause the test to come back positive. I sure don't

have the disease. Is it possible that your daughter was immunized

without this event showing on her records? Such a long dose of

antibiotics seems so drastic.

Laurel

[Guest guest]

the Tyramine appears to be a product of protein breakdown

within the ferment process.

Another potential option would be to find an Orthomolecular

Specialized doc and ask him/her if they'd advise intravenous vitamin

C as a means of treatment. This is NOT something I am an expert in

but I am better than 90% certain they'd say yes and it would be

effective.

You can look for this type doc here http://www.acam.org/dr_search/

and if you have no luck my suggestion is call 650-949-2822 and

speak with Dr. Cathcart. Cathcart is regarded as the modern

day Linus ing by many and certainly the most knowledgeable in

the applications of Intravenous Vitamin C in situations like this.

If this were my child he'd be first on my list to call, both to get

information and to see if he knew of a near by doc who'd be willing

to do it.

DMM

- In , " Houston "

<cjhouston@r...> wrote:

> Hi - I'm a new member to the group. I've been in a study group of

NT for a year and a

> half, and have attended one live Sally seminar, and

watched/listened to recorded

> lectures. I first came across Sally's book when I decided to adopt

a baby, and couldn't

> find a homemade formula recipe anywhere.

>

> Well, we returned from China in September with our daughter, now

12 1/2 months

> old. All is well. She loves the formula, and is thriving. BTW, a

doctor asked that I have

> a nutritionist analyze it to determine the calorie count. She was

concerned it might

> not be the approximate 20 calories per ounce found in commercial

formulas. The

> nutritionist came back with an analysis, and it came to about 22-

23 calories per

> ounce. And, probably more, since the Guernsey cow milk is a higher

fat content than

> the USDA measure of calories for whole milk.

>

> Anyway, here's my question. Our daughter had a very positive

reaction to a skin PPD

> test for TB. If she weren't from such a high risk country for TB,

I might have pursued

> this differently, but have finally acquiesced to doing the

standard protocol, which is 9

> months on a antibiotic called Isoniazid.

>

> I'll have her on probiotics, and B6 supplements, as recommended by

my holistic

> nutritionist. However, when I picked up the med from the pharm,

the lengthy

> information sheet advised about a drug interaction.

>

> Basically, high tyramine (amino acid) foods will interact with the

antibiotic and cause

> side effects of dizziness, blurred vision, heart pounding,

sweating, chest pain, etc. So,

> I want to avoid this reaction.

>

> They list any cultured dairy product as being high tyramine. Aged

cheese. Sour

> cream. Cultured butter. Cultured cream. Yogurt. Etc.

> They list foods to avoid being bacon, liverwurst, ham, saurkraut,

sourdough bread (or

> yeasted bread), and any preserved, pickled or fermented foods.

Basically, all the ways

> of cooking and preparing foods I've been studying for the last

year and a half. Then,

> also, avoid packaged gravies, soups, etc (done already).

>

> 3 questions:

> 1. Is the whey I separate from yogurt and put in her formula a

high tyramine food?

> Should I leave it out? Replace it with something else? Not worry

about it?

> 2. If I use uncured bacon, pork etc, is it still considered a

preserved meat with high

> tyramine?

> 3. What is it that causes the high tyramine? The salt? The

fermentation? Just the way it

> is?

>

> Thanks in advance for your consideration. I don't know who else to

ask. in New

> Hampshire

[Guest guest]

There are different kinds of TB. A Korean friend had it in her leg she'd

injured as a child. Real bad acupuncturist in Korea maimed her leg

permanently then. Never showed up until 30 years later after she'd been

here in the U.S. for 20 years. IIRC, Bieler in Food Is Your Best Medicine

said his wife was cured of TB with raw milk and moving to the mountains of

Colorado? Another possibility is in the Good Fat Cookbook the author, Fran

Mc Cullough gives Tom Cowan M.D. of Noone Falls Health Center borough,

New Hampshire as source for her raw milk benefits info. He'd tie in well

with your feeding her NT.

Wanita