amine was : Reflux, Phenols, and PROGRESS!

[Guest guest]

Tara-

Can you explain to me in words I understand the difference between

phenols and amines? My son is definitely sensitive to phenols, but is

pretty much sensitive to everything. I just wonder about the amine

issue, but have no idea what they are or how to avoid them.How would

we know?

also-are banans high in phenols? I thought someone mentioned that, but

amazingly my son can tolerate them, but not apples. Just wondering.

Teena

Ben SCD 9 months

>

> I am very intolerant to salicylates (phenols) and amines. Grapes are

> very high in salicylates - I avoid grape juice entirely. Apples can

> be high, too. Golden Delicious are the lowest on the scale. As

> suggested earlier, making a pear/apple sauce instead of baking might

> be to your advantage. Just as with your diluting the grape juice, the

> addition of water for the sauce will lessen the amount of phenols.

>

> Is your daughter amine intolerant? If so, cooking foods increases the

> amine content.

>

> Tara

> CD - 25yrs/ileostomy - 15yrs

> salicylate/amine intolerant

> SCD since 11/06

>

>

>

[Guest guest]

Hi Teena,

Amines are, in simple terms, a by-product of protein breakdown and/or

digestion. They typically increase with cooking, drying, and age.

I'm hard-pressed to articulate the ins and outs in this format - I

suggest going here:

http://www.fedupwithfoodadditives.info/factsheets/Factamines.htm. If

you think it fits, venture out into the entire website. It's

overwhelming, I won't lie. There is a lot of info out there - I

Googled my brains out and found several other helpful sites. Check

out the very bottom of this page:

http://www.salicylatesensitivity.com/about#6.

Feel free to contact me off list.

Tara

CD - 25yrs/ileostomy - 15yrs

salicylate/amine intolerant

SCD since 11/06

> >

> > I am very intolerant to salicylates (phenols) and amines. Grapes are

> > very high in salicylates - I avoid grape juice entirely. Apples can

> > be high, too. Golden Delicious are the lowest on the scale. As

> > suggested earlier, making a pear/apple sauce instead of baking might

> > be to your advantage. Just as with your diluting the grape juice, the

> > addition of water for the sauce will lessen the amount of phenols.

> >

> > Is your daughter amine intolerant? If so, cooking foods increases the

> > amine content.

> >

> > Tara

> > CD - 25yrs/ileostomy - 15yrs

> > salicylate/amine intolerant

> > SCD since 11/06

> >

> >

>

> >

>

[Guest guest]

Hi Teena,

<<<Can you explain to me in words I understand the difference between

> phenols and amines? My son is definitely sensitive to phenols, but

is> pretty much sensitive to everything. I just wonder about the

amine> issue, but have no idea what they are or how to avoid them.How

would> we know?

> also-are banans high in phenols? I thought someone mentioned that,

but> amazingly my son can tolerate them, but not apples. Just

wondering.

>

> Teena

> Ben SCD 9 months>>>

Since most phenolic compounds lie close to the peel peeling or

doubling peeling them can help reduce these compounds. (Peel first

and then peel again removing the outermost layer of fruit flesh).

Golden delicious has the lowest amount of salicylates.

You may find this helpful http://www.danasview.net/phenol.htm

Sheila, SCD Feb. 2001, UC 23yrs, PCOD 22yrs

mom of and