Difference between revisions of "Cheese and Migranes"

From Real Vegan Cheese
Jump to navigation Jump to search
 
(4 intermediate revisions by 2 users not shown)
Line 1: Line 1:
Work in progress
Response to Tyramine and Cheese Headaches Question (Answered by Advait):


= Date =
We're obviously not doctors, but a migraine doesn't sound like the typical symptoms associated with cow's milk protein allergies. However, headaches from eating cheese have been associated with tyramine and other biogenic amines. These biogenic amines are produced during the aging process of cheese, as specific bacteria or molds break down the proteins in milk to create the sharp taste of an aged gouda, or the runnyness of Brie. Some people may have problems with tyramine and the other biogenic amines that are created as the milk proteins are broken down. But this has much more to do with the type of cheese, and its specific aging process, than with the source of the cheese proteins. Your best bet may be to avoid hard aged cheeses altogether - vegan or otherwise.  The role of tyramine as a trigger of headaches is controversial; but, as far as we know, fresh, non-aged cheese should cause less problems with tyramine. Perhaps another biohacking project would be to create a bacteria that breaks down milk proteins without producing tyramine!


: Time: 9 pm on Monday July 28, 2015
: Location: Omni Oakland, CA.


= Random notes will be formatted later =


(also see Patricks email on morning of July 29)


Concern: The accuracy of the pH test system is questionable. Dropper type shaken into solution with range of 6.0 to 7.5
Info researched and collected from webMD (all rights remain to webMD):


Concern: The "5mL" test tubes did not have a marking for the 5mL level. 
http://www.webmd.com/migraines-headaches/guide/tyramine-and-migraines


Distilled water: 22.5degC, pH of <6.5
Room temp: 25.2degC


Source of casein:
BodyTech 100% micellar casein.(assumed to be acid-casein)
Micellar casein, protease (Aminogen®).Contains Milk. 


35.5g of above powder slowly poured into 250mL* distilled water while blending at lowest setting for approximately 20seconds. After blending, mixture is strained repeatedly to remove air. Strainer is ~16grid per inch.


Above mixture poured into 5ml test tubes and left to settle for 45 minutes.
[[User:Advait Patil|Advait Patil]] ([[User talk:Advait Patil|talk]]) 17:41, 12 August 2014 (EDT)
The pH of this mixture is 6.
 
After 45 minutes above test tubes placed into D.Poole's sonicator (not the Soni-cat) and sonicated for 30 minutes.  
 
Prepared a solution of citric acid  2.5g dissolved in 200mL of water. 
 
Prepared a solution of 5g of baking soda (Nice! brand from Walgreens) in 100mL** of water.
 
Trial and error experiments begin to determine a ratio of the above two solutions that when mixed in 5mL casein/water test tubes result in a slightly alkaline solution of ~7.5pH.  The added citric acid and baking soda solutions varied between 0, 1/8, 2/8, 3/8 of a teaspoon per 5mL test tube. Note, some of the casein/water mixture was poured out to accommodate added baking soda and/or citric acid solutions.
 
\*Requires verification.
\*\*Required verification. May have been 200mL.

Latest revision as of 21:42, 12 August 2014

Response to Tyramine and Cheese Headaches Question (Answered by Advait):

We're obviously not doctors, but a migraine doesn't sound like the typical symptoms associated with cow's milk protein allergies. However, headaches from eating cheese have been associated with tyramine and other biogenic amines. These biogenic amines are produced during the aging process of cheese, as specific bacteria or molds break down the proteins in milk to create the sharp taste of an aged gouda, or the runnyness of Brie. Some people may have problems with tyramine and the other biogenic amines that are created as the milk proteins are broken down. But this has much more to do with the type of cheese, and its specific aging process, than with the source of the cheese proteins. Your best bet may be to avoid hard aged cheeses altogether - vegan or otherwise. The role of tyramine as a trigger of headaches is controversial; but, as far as we know, fresh, non-aged cheese should cause less problems with tyramine. Perhaps another biohacking project would be to create a bacteria that breaks down milk proteins without producing tyramine!



Info researched and collected from webMD (all rights remain to webMD):

http://www.webmd.com/migraines-headaches/guide/tyramine-and-migraines



Advait Patil (talk) 17:41, 12 August 2014 (EDT)

Retrieved from "http://wiki.realvegancheese.org/w/index.php?title=Cheese_and_Migranes&oldid=445"