It's easy to get answers about health and nutrition! Just send your question by email to [email protected] and Dr. Harlan will respond to selected questions of general interest. Answers will be posted in the Ask Dr. Gourmet newsletter (sign up now!) and archived in the Ask Dr. Gourmet section of the website.

Please note that the Ask Dr. Gourmet feature is restricted to questions regarding food and nutrition. Due to the many questions we receive, not all questions may be answered. For more specific questions about your individual health, please contact your doctor. About Timothy S. Harlan, MD, FACP, CCMS | Terms of Use | Privacy Policy



Ask Dr. Gourmet

In an attempt to control my Parkinsonism my doctor has prescribed Azilect. I have been told to avoid tyramine-rich foods. I have a preliminary list. Where can I get more information? For instance, herring is on the list. Is tyramine a naturally occurring substance in herring or is it in the way herring is generally processed? Also what about andouille sausage?

Dr. Gourmet Says...

Here's a link to get you started:

It is the aging and curing process with meats and the pickling process with fish that leads to the higher tyramine levels. The process of preserving is what leads to the higher tyramine levels.

Unfortunately, there's no definitive list of foods and their tyramine levels.

Thanks for writing,

Timothy S. Harlan, MD, FACP, CCMS
Dr. Gourmet