Food Intolerance

Reactions may occur in relation to chemicals naturally present in a variety of foods.  Some of the major offenders include

• Salicylate in many herbs, fruit and vegetables
• Tyramine in aged meat, cheeses and wine
• Purines in protein foods
• Amines in cooked foods
• Solanine in vegetables, or
• Monosodium Glutamate (MSG)

In addition, there are many chemicals added to foods such as preservatives, colouring, flavour or antioxidant. These food additives can be a hidden problem as not all of them need to be declared on packaging.