posted August 31, 2006 01:34 AM         

<B>Bananas </B>

Containing three natural sugars - sucrose, fructose and glucose
combined with fiber, a banana gives an instant, sustained and substantial
boost of energy.

Research has proven that just two bananas provide enough energy for a
strenuous 90-minute workout. No wonder the banana is the number one fruit
with the world's leading athletes.

But energy isn't the only way a banana can help us keep fit. It can also
help overcome or prevent a substantial number of illnesses and conditions,
making it a must to add to our daily diet.

Depression: According to a recent survey undertaken by MIND amongst people
suffering from depression, many felt much better after eating a banana.
This is because bananas contain tryptophan, a type of protein that the body
converts into serotonin, known to make you relax, improve your mood and
generally make you feel happier. PMS: Forget the pills - eat a banana. The
vitamin B6 it contains regulates blood glucose levels, which can affect your mood.

Anemia: High in iron, bananas can stimulate the production of haemoglobin in
the blood and so helps in cases of anemia.

Blood Pressure: This unique tropical fruit is extremely high in potassium
yet low in salt, making it the perfect to beat blood pressure. So much s! o,
the US Food and Drug Administration has just allowed the banana industry to
make official claims for the fruit's ability to reduce the risk of blood
pressure and stroke.

Brain Power: 200 students at a Twickenham (Middlesex) school were helped
through their exams this year by eating bananas at breakfast, break, and
lunch in a bid to boost their brain power. Research has shown that the
potassium-packed fruit can assist learning by making pupils more alert.

Constipation: High in fiber, including bananas in the diet can help restore
normal bowel action, helping to overcome the problem without resorting to laxatives.

Hangovers: One of the quickest ways of curing a hangover is to make a banana
milkshake, sweetened with honey. The banana calms the stomach and, with the
help of the honey, builds up depleted blood sugar levels, while the milk
soothes and re-hydrates your system.

Heartburn: Bananas have a natural antacid effect in the body, so if you
suffer from heartburn, try eating a banana for soothing relief.

Morning Sickness: Snacking on bananas between meals helps to keep blood
sugar levels up and avoid morning sickness.

Mosquito bites: Before reaching for the insect bite cream, try rubbing the
affected area with the inside of a banana skin. Many people find it
amazingly successful at reducing swelling and irritation.

Nerves: Bananas are high in B vitamins that help calm the nervous system.

Overweight and at work? Studies at the Institute of Psychology in Austria found pressure at work leads to gorging on comfort food like chocolate and crisps. Looking at 5,000 hospital patients, researchers found the most obese
were more likely to be in high-pressure jobs. The report concluded that, to avoid panic-induced food cravings, we need to control our blood sugar levels by snacking on high carbohydrate foods every two hours to keep levels steady.

Ulcers: The banana is used as the dietary food against intestinal disorders
because of its soft texture and smoothness. It is the only raw fruit that
can be eaten without distress in over-chronicler cases. It also
neutralizes over-acidity and reduces irritation by coating the lining of the stomach.

Temperature control: Many other cultures see bananas as a "cooling" fruit
that can lower both the physical and emotional temperature of expectant
mothers. In Thailand, for example, pregnant women eat bananas to ensure their baby is born with a cool temperature.

Seasonal Affective Disorder (SAD): Bananas can help SAD sufferers because t! hey contain the natural mood enhancer tryptophan.

Smoking: Bananas can also help people trying to give up smoking. The B6, B12
they contain, as well as the potassium and magnesium found in them, help the body recover from the effects of nicotine withdrawal.

Stress: Potassium is a vital mineral, which helps normalize the heartbeat,
sends oxygen to the brain and regulates your body's water balance. When we
are stressed, our metabolic rate rises, thereby reducing our potassium levels. These can be rebalanced with the help of a high-potassium banana snack.

Strokes: According to research in "The New England Journal of Medicine,
"eating bananas as part of a regular diet can cut the risk of death by strokes by as much as 40%!

posted August 31, 2006 05:39 AM         

Bananas rule !!!

posted August 31, 2006 09:09 AM         

Note: This information is provided to present a factual overview of the potential risks in eating certain foods while taking taking monoamine oxidase inhibitors. These guidelines relate specifically to the use of pharmaceutical antidepressant drugs and are generally not applicable to the use of Ayahuasca which is a relatively weak MAO inhibitor affecting MAO-B but not the MAO-A enzyme.
We recommend avoiding these foods 12 hours before and after taking the Ayahuasca medicine. None of these foods are likely to cause hypertensive crisis or other serious medical complications if eaten outside the 24 window around work with Ayahuasca.
(c)1974-1994 Micromedex Inc. - All rights reserved - Vol. 82 Exp. 12/94
Q. Please review the dietary restrictions that should be observed when a patient is receiving monoamine oxidase inhibitor (MAOI) therapy?

R. Tyramine is an amino acid which is found in various foods, and is an indirect sympathomimetic that can cause a hypertensive reaction in patients receiving MAOI therapy.

Monoamine oxidase is found in the gastrointestinal tract and inactivates tyramine; when drugs prevent the catabolism of exogenous tyramine, this amino acid is absorbed and displaces norepinephrine from sympathetic nerve ending and epinephrine from the adrenal glands. If a sufficient amount of pressor amines are released, a patient may experience a severe occipital or temporal headache, diaphoresis, mydriasis, nuchal rigidity, palpitations, and the elevation of both diastolic and systolic blood pressure may ensue (Anon, 1989; Da Prada et al, 1988; Brown & Bryant, 1988).

On rare occasions, cardiac arrhythmias, cardiac failure, and intracerebral hemorrhage have developed in patients receiving MAOI therapy that did not observe dietary restrictions (Brown & Bryant, 1988).

Therefore, dietary restrictions are required for patients receiving MAOIs. Extensive dietary restrictions previously published were collected over a decade ago and due to changes in food processing and more reliable analytical methods, new recommendations have been published (Anon, 1989; McCabe, 1986).

The tyramine content of foods varies greatly due to the differences in processing, fermentation, ripening, degradation, or incidental contamination. Many foods contain small amounts of tyramine and the formation of large quantities of tyramine have been reported if products were aged, fermented, or left to spoil. Because the sequela from tyramine and MAOIs is dose-related, reactions can be minimized without total abstinence from tyramine-containing foods. Approximately 10 to 25 mg of tyramine is required for a severe reaction compared to 6 to 10 mg for a mild reaction. Foods that normally contain low amounts of tyramine may become a risk if unusually large quantities are consumed or if spoilage has occurred (McCabe, 1986).

Three lists were compiled (foods to avoid, foods that may used in small quantities, and foods with insufficient evidence to restrict) to minimized the strict dietary restrictions that were previously used and improve compliance and safety of MAOI therapy. The foods to avoid list consists of foods with sufficient tyramine (in small or usual serving sizes) that would create a dangerous elevation in blood pressure and therefore should be avoided (McCabe, 1986).

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Foods to Avoid
ALCOHOLIC BEVERAGES - avoid Chianti wine and vermouth. Consumption of red, white, and port WINE in quantities less than 120 mL present little risk (Anon, 1989; Da Prada et al, 1988; McCabe, 1986). BEER and ALE should also be avoided (McCabe, 1986), however other investigators feel major domestic (US) brands of beer is safe in small quantities (1/2 cup or less than 120 mL) (Anon, 1989; Da Prada, 1988), but imported beer should not be consumed unless a specific brand is known to be safe. WHISKEY and LIQUEURS such as Drambuie(R) and Chartreuse(R) have caused reactions. NONALCOHOLIC BEVERAGES (alcohol- free beer and wines) may contain tyramine and should be avoided (Anon, 1989; Stockley, 1993).

BANANA PEELS - a single case report implicates a BANANA as the causative agent, which involved the consumption of whole stewed green banana, including the peel. Ripe banana pulp contains 7 mcg/gram of tyramine compared to a peel which contains 65 mcg/gram and 700 mcg of tyramine and dopamine, respectively (McCabe, 1986).

BEAN CURD - fermented bean curd, fermented soya bean, soya bean pastes contain a significant amount of tyramine (Anon, 1989).

BROAD (FAVA) BEAN PODS - these beans contain dopa, not tyramine, which is metabolized to dopamine and may cause a pressor reaction and therefore should not be eaten particularly if overripe (McCabe, 1986; Anon, 1989; Brown & Bryant, 1988).

CHEESE - tyramine content cannot be predicted based on appearance, flavor, or variety and therefore should be avoided. CREAM CHEESE and COTTAGE CHEESE have no detectable level of tyramine (McCabe, 1986; Anon, 1989, Brown & Bryant, 1988).

FISH - fresh fish (Anon, 1989; McCabe, 1986) and vacuum- packed pickled fish or CAVIAR contain only small amounts of tyramine and are safe if consumed promptly or refrigerated for short periods; longer storage may be dangerous (Anon, 1989). Smoked, fermented, pickled (Herring) and otherwise aged fish, meat, or any spoiled food may contain high levels of tyramine and should be avoided (Anon, 1989; Brown & Bryant, 1988).

GINSENG - some preparations have resulted in a headache, tremulousness, and manic-like symptoms (Anon, 1989).

PROTEIN EXTRACTS - three brands of meat extract contained 95, 206, and 304 mcg/gram of tyramine and therefore meat extracts should be avoided (McCabe, 1986). Avoid liquid and powdered PROTEIN DIETARY SUPPLEMENTS (Anon, 1989).

MEAT, nonfresh or liver - no detectable levels identified in fresh chicken livers; high tyramine content found in spoiled or unfresh livers (McCabe, 1986). Fresh meat is safe, caution suggested in restaurants (Anon, 1989; Da Prada et al, 1988).

SAUSAGE, BOLOGNA, PEPPERONI and SALAMI contain large amounts of tyramine (Anon, 1989; Da Prada et al, 1988; McCabe, 1986). No detectable tyramine levels were identified in country CURED HAM (McCabe, 1986).

SAUERKRAUT - tyramine content has varied from 20 to 95 mcg/gram and should be avoided (McCabe, 1986).

SHRIMP PASTE - contain a large amount of tyramine (Anon, 1989).

SOUPS - should be avoided as protein extracts may be present; miso soup is prepared from fermented bean curd and contain tyramine in large amounts and should not be consumed (Anon, 1989).

YEAST, Brewer's or extracts - yeast extracts (Marmite) which are spread on bread or mixed with water, Brewer's yeast, or yeast vitamin supplements should not be consumed. Yeast used in baking is safe (Anon, 1989; Da Prada et al, 1988; McCabe, 1986).

The foods to use with caution list categorizes foods that have been reported to cause a hypertensive crisis if foods were consumed in large quantities, stored for prolong periods, or if contamination occurred. Small servings (1/2 cup, or less than 120 mL) of the following foods are not expected to pose a risk for patients on MAOI therapy (McCabe, 1986).

FOODS TO USE WITH CAUTION
(1/2 cup or less than 120 mL)

Alcoholic beverages - see under foods to avoid.

AVOCADOS - contain tyramine, particularly overripe (Anon, 1989) but may be used in small amounts if not overripened (McCabe, 1986).

CAFFEINE - contains a weak pressor agent, large amounts may cause a reaction (Anon, 1989).

CHOCOLATE - is safe to ingest for most patients, unless consumed in large amounts (Anon, 1989; McCabe, 1986).

DAIRY PRODUCTS - CREAM, SOUR CREAM, cottage cheese, cream cheese, YOGURT, or MILK should pose little risk unless prolonged storage or lack of sanitation standards exists (Anon, 1989; McCabe, 1986). Products should not be used if close to the expiration date (McCabe, 1986).

NUTS - large quantities of PEANUTS were implicated in a hypertensive reaction and headache. COCONUTS and BRAZIL NUTS have also been implicated, however no analysis of the tyramine content was performed (McCabe, 1986).

RASPBERRIES - contain tyramine and small amounts are expected to be safe (McCabe, 1986).

SOY SAUCE - has been reported to contain large amounts of tyramine and reactions have been reported with teriyaki (Anon, 1989), however analysis of soy sauce reveals a tyramine level of 1.76 mcg/mL and fermented meat may have contributed to the previously reported reactions (McCabe, 1986).

SPINACH, New Zealand prickly or hot weather - large amounts have resulted in a reaction (Anon, 1989; McCabe, 1986).

More than 200 foods contain tyramine in small quantities and have been implicated in reactions with MAOI therapy, however the majority of the previous reactions were due to the consumption of spoiled food. Evidence does not support the restriction of the following foods listed if the food is fresh (McCabe, 1986).

FOODS WITH INSUFFICIENT EVIDENCE FOR RESTRICTION (McCabe, 1986)

anchovies - cream cheese - raisins
beetroot - cucumbers - salad dressings
chips with vinegar - egg, boiled - snails
Coca Cola (R) - figs, canned - tomato juice
cockles - fish, canned - wild game
coffee - junket - worcestershire sauce
corn, sweet - mushrooms - yeast-leavened bread
cottage cheese - pineapple, fresh
Any protein FOOD, improperly stored or handled, can form pressor amines through protein breakdown. Chicken and beef liver, liver pate, and game generally contain high amine levels due to frequent mishandling. Game is often allowed to partially decompose as part of its preparation. Ayd (1986) reported that the freshness of the food is a key issue with MAOIs and that as long as foods are purchased from reputable shops and stored properly, the danger of a hypertensive crisis is minimal. Some foods should be avoided, the most dangerous being aged cheeses and yeast products used as food supplements (Gilman et al, 1985).
With appropriate dietary restrictions, the incidence of hypertensive crises has decreased to approximately 4% (Zisook, 1985). Treatment of a hypertensive reactions includes the=7F administration of phentolamine (Anon, 1989) 2.5 to 5 milligrams intravenously (slow) titrated against blood pressure (Zisook,=7F 1985; Lippman & Nash, 1990). One report has suggested that the use of sublingual nifedipine 10 milligrams was effective in treating 2 hypertensive reactions following the ingestion of a tyramine-containing food in a patient receiving MAOI therapy (Clary & Schweizerr, 1987). Chlorpromazine also has alpha-blocking properties and has been recommended as an agent for discretionary use (patient-initiated treatment) in the setting of dietary indiscretion (Lippman & Nash, 1990).

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Conclusion
Dietary restrictions are required for individuals receiving monoamine oxidase inhibitor therapy to prevent a hypertensive crisis and other side effects.

The foods listed in the dietary restrictions have been categorized into those foods that must be avoided, foods that may be ingested in small quantities, and those foods that were previous implicated in reactions but upon analyses of fresh samples only a small tyramine content was identified and should be safe to consume if freshness is considered. http://www.biopark.org/peru/maoi-1.html http://www.biopark.org/peru/maoi-2.html
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posted August 31, 2006 11:15 AM         

I bananas!!!!!!!!!!! Seeded one's are best!

posted September 01, 2006 03:51 AM         

So many varoeties too.

posted September 01, 2006 08:48 AM         

Curious...