Low sal/low amines/low glutamate/ultra-fresh diets: what's in your lunch boxes?

Since I was first diagnosed with my food chemical issues, all the category definitions have changed. I visited a new allergist last week, for a script for a new epipen, was retested after confusing results to generic testing in December, and got a shock. 

Turns out my new allergist wrote the basic books and has done most of the research here, and done extensive amounts over in the US. She laughed when she saw what I was keeping to, and set about teaching me the new approach. 

    I'm lost! Nearly everything I thought was 'safe' is now 'not'. And for the next 3 months I'm on the lowest possible levels of salicylates, amines, glutamate and the ageing enzyme tyramine. (Did I spell that correctly?) I'm measuring everything in terms of my safest fruit, peeled pears e.g. An olive = 25 peeled pears, a banana = about 15 peeled pears, a peeled delicious apple = 20 peeled pears, a smear of avo = 25 peeled pears. Animal proteins have to be as close to living as possible, preferably within 4hours of death (sashimi grade). This is not standard practice unless we're talking fish or chicken! No dairy (known issue), no wheat. 

So: you who also have similar restrictions or have children who do, what do you do for school or work lunches? I've just done chickpea burgers for tomorrow, but given that I'm not meant to brown, roast or bake anything, they're not very successful.

Thanks for your ideas. 

bump?

I don't know about anyone else, but I am completely unfamilar with the types of restrictions you mention in the title, so maybe others aren't opening the thread because they don't know what to make of it?

Common food chemicals, what most people are reactive to if it's not gluten or dairy. 

http://www.slhd.nsw.gov.au/rpa/allergy/resources/foodintol/friendlyfood.html

OK Joanne, I'm going to go out on a limb here (which if we are honest is my wont anyway) and just say that I think the dietary restrictions you have described above are narishkeit and the doctor who is peddling them is a charlatan.

I say that as someone who must avoid fish sauce and other high-glutamate foods like mushrooms and dried seaweed, and fish flakes and other delicious, longed-for components of dashi, or else pay the devil in migraine-like auras, chest constriction and palpitations for a solid 12 hours, minimum.  

I do not buy that you cannot eat animal flesh more than four hours old. I do not believe you can possibly benefit from not browning things.

There's a sliding scale, depending on what the food is, but yes, after a week of this you really can tell. And yes, it does account for other times when I've commented to people about the death-taste and smell about supposedly 'very fresh' chicken and veal (aged beef is another thing). Other cultures actually note this indefineable quality about taste in foods, and yes, in food science it comes down to enzymes. Some of us are more sensitive than others. 

I can buy meat, for example today we bought lamb chops. They were just delivered to the butcher this morning, we bought at lunch time. I can eat them today. What I don't eat I can freeze and use, preferably within a week of purchase. Thaw and use within 24hours, not thaw, cook, leave in fridge. No roasting, baking, minimal browning just to cook through.

Here's basic info, of the wellknown info for the effects:

https://en.wikipedia.org/wiki/Tyramine

going to have to side with @JCSO on this one. Wasn't going to say anything in case i was the only one.

Is she on your health plan or are you paying out of pocket.

please see above. It's well known. Well researched. 

since I've been sitting here for hours keeping my daughter company while she writes her paper, I did google around. For something well researched, I had a hard time finding much on the subject, let alone anything that linked back to any studies. But I did find info on histamine intolerance - http://www.ncbi.nlm.nih.gov/pubmed/17490952 - but more studies are needed per the link. As for the fresh 4 hour old meat - nada. It says that histamine increases as red meat ages -- but it has very little to begin with, also modern methods - freezing immed after slaughter, stop/slow the formation of histamines. Your doctor may be putting her spin on it to make her seem 'better' than the others...

As for the browning - no studies, just lots of blog posts with no citations. 

oK - you just added that last comment - so I didn't see it when I posted mine.

I'm getting more help from migraine101 and that's not even about lunch boxes. And I'm not doing this for migraine relief.

http://www.allergy.org.au/patients/food-other-adverse-reactions/food-intolerance

http://www.foodintolerances.org/histamine_or_tyramine_intolerance.aspx I lack the basic genetic coding to produce the neurotransmitters  for processing these things - that's why my immune system is so overworked and constantly inflamed.

Not that I'm a fan of Sue Dengate, but she does write plain English:

http://fedup.com.au/factsheets/additive-and-natural-chemical-factsheets/amines 

And from elsewhere

http://www.slhd.nsw.gov.au/rpa/allergy/resources/foodintol/salicylates.html

http://reclaimyourhealth.com.au/foods-high-in-salicylates-amines-and-glutamates/ 

These are the more recognisable salicylates http://reclaimyourhealth.com.au/food-additives-to-avoid/

FWIW, good connections with your butcher are worth it. Mine just checked the kill dates on beef (forget it, aged perfectly for everyone else), lamb (sweet for everyone else) and chicken (yesterday). Guess what I'm buying? Eating tonight, just passing as OK.

 fresh white-flesh fish until Friday morning when next catch comes in (fishing boats come direct to store from that morning's catch).

The science on tyramines has been known about for decades; the mechanisms weren't as well understood, and often the links to conditions such as gout, rheumatism and diabetes were attributed to uric acid, sugar content or 'overly rich food'. Then as understanding grew, people said 'oh, it's glucose resistance'. Now we know what causes the glucose resistance to start.

Proof of efficacy is in results: in past 2weeks, inflammation is down significantly, looking like I've had a facelift. I need new shoes. Psoriasis has improved all over except for one very bad patch with significant daily irritation from clothing. Psoriatic gout has improved to the stage where I could walk for 2 hours yesterday, carrying bags, almost no limp and no stoop. (Did get blisters) migraines a shadow of what is usually experienced in monsoonal weather. Unsure if the cramps were hormonal.