Loading... 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.
