10-31-2011
Amines arise as a result of protein breaking down in food.  As a result, aged, overcooked and processed meats are high in amines.  Browning, grilling and charring will increase amine levels so microwave cooking, steaming or baking may give better results to those who are "amine-sensitive". 

Amines also increase in ripening fruits that go soft, for example banana, avocado, etc. 

As a general rule of thumb, buy fresh (not dried or frozen) and eat fresh...within two days of purchase. 

We have combined the information from several sources to come up with a food amine content chart.  It shows foods with amine contents of negligible to very high.  The key is either avoiding or adjusting serving sizes to minimize the impact of high amine foods.  Be sure to note the serving equivalents at the beginning of the chart.

Click here for the Food Amine Content Chart

Research in 2011 done by Terry Yake!
Interesting and informative paper with links to other sites on the issues connected with digestive malabsorption experienced by some of our survivors!   This information deals with the causes,  physiology, symptoms and dietary guidelines for Dietary Fructose Intolerance or DFI.

Terry notes, "Each of us NETs patients has unique symptoms and reactions to medications and foods.  I am an experimenter by nature, and have tried several diet modifications over the years.  Finding the article by Dr. F.  Johlin on Dietary Fructose Intolerance was a great source of information." 

Click here to connect to Terry's article.

See our Video Presentations page for a sampling of presentations about nutrition issues for NET survivors.  Look for the topics that are related to nutrition!