A very friendly and helpful lady by the name of Cecilia Corlett whom I met at the Yahoo online Anaphylaxis Support Group shared with me about keeping food in the freezer once freshly cooked food has cooled down. At that time, I thought I was 'killing' or 'freezing' the salicylates! I now know that by freezing, amines formation would be lessened. Or at a very minimal amount. Thank you Cecilia!
After reading and researching and (also experimenting), I find that by practicing these practices (listed below), it lessened and in fact (totally annihilated the attacks that I was having that were caused by amines)! So here are my strategies in surviving in an amine world.
1. I buy freshly slaughtered chicken from the wet market. When I reach home, the chicken is still hot! And I really LOVE that. I keep them at most for 2 weeks in the freezer.
2. I wash all the chicken under running water before keeping them in the freezer in separate bags.
3. I make my own ground chicken. I don't buy ground chicken (or anything that is grounded that is not done by me).
4. I DO NOT store any cooked chicken in the fridge. In fact, I don't store 'anything which is cooked' in the fridge. I store them in the freezer.
2. I wash them immediately under running water (upon reaching home) and keep them in separate bags in the freezer.
3. I do not store uncooked fish in the fridge!
4. I do not even store cooked fish in the freezer!
- COOKING CHICKEN/FISH/SEAFOOD
2. I rinse all chicken/fish/seafood under running water before cooking.
2. I wash all the eggs with a gauze under running water. Once they have dried I keep them in the fridge.
- Poultry skin is HIGH in amines.
- Amines form VERY quickly if hot soup/stews are stored in Thermos.
- Prolonged cooking of meat/fish, multiplies the production of amines. Maximum cooking time = 2 hours.
- Yeast extract, yeast nutrients and autolyzed yeast are VERY high in amines.
- Over-riped bananas are VERY high in amines.
- Bean sprouts must be VERY fresh. They ferment extremely fast!
- Cooked/baked cashews are VERY high in amines.
- Recycled oil accumulates amines. (I can smell the amines in this. It makes me sick!)
- Expired AND overly-expired stuff contain amines.
- Biogenic amines in food accumulate in our body system over time like salicylates. By abstaining from amines, your system will slowly recover and heal.
- Make everything from scratch and eat them FRESH!
Clink on LINK for a very detailed post on amines.
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