mint leaves
Herbs & Spices
Is mint leaves high in tyramine?
Is mint leaves high or low in tyramine? See its exact rating, how much counts as a portion, and its FODMAP, salicylate, oxalate and diet compatibility in one place.
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Sensitivity notes
Why tyramine food checker matters
Tyramine is an amino acid that forms when proteins break down. It's found in aged, fermented, or spoiled foods. For people taking MAO inhibitors or those with tyramine sensitivity, it can cause headaches, elevated blood pressure, and other reactions.
- Choose fresh over aged, fermented, or preserved foods
- Eat protein foods fresh and store properly
- Be especially careful if taking MAO inhibitor medications
- Common high-tyramine foods include aged cheese, cured meats, and soy sauce
- Ripeness affects tyramine - choose less ripe fruits
Sensitivities
What mint leaves contains
FODMAPs
Histamine & Amines
Plant compounds
Irritants
Additives
Allergens
Diet fit
Where mint leaves fits
Therapeutic diets
Lifestyle diets
Religious diets
What to know about mint leaves
Fresh mint leaves are the ones you tear over salads, muddle into drinks and tea, or stir through yoghurt, peas and tabbouleh. They grade moderate on salicylates and are a mild histamine liberator, so a leaf or two as garnish is minor, while a packed handful muddled into cocktails or blended into a big bowl of tabbouleh is a much bigger dose. Mint is low FODMAP as a leaf, and peppermint has a separate, helpful reputation for calming IBS-type gut spasms, which is why the two often get discussed together.
Watch for
- Moderate salicylate and a mild histamine liberator, so a muddled-mint drink or a herb-heavy salad is a larger dose than a single garnish sprig.
- Peppermint oil is used to relax gut muscle in IBS, but that is the concentrated oil, not a handful of fresh leaves, so do not confuse the two.
- Low FODMAP as a leaf, so gut fermentation is not the issue here; salicylate load is the thing to watch if you react.
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Tyramine Guide
Everything you need to know about tyramine sensitivity and smart food choices.
Tyramine is an amino acid that forms when proteins break down. It's found in aged, fermented, or spoiled foods. For people taking MAO inhibitors or those with tyramine sensitivity, it can cause headaches, elevated blood pressure, and other reactions.
Sensitivity varies widely. What triggers one person may be fine for another. Track your reactions to find your personal threshold.
These foods are generally well-tolerated for Tyramine sensitivity:
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These foods are high in tyramine and may trigger symptoms:
View full list
If you're sensitive to Tyramine, consider these strategies:
- 1Choose fresh over aged, fermented, or preserved foods
- 2Eat protein foods fresh and store properly
- 3Be especially careful if taking MAO inhibitor medications
- 4Common high-tyramine foods include aged cheese, cured meats, and soy sauce
- 5Ripeness affects tyramine - choose less ripe fruits
Pro tip: Keep a food diary to track your reactions. The Triggerbites app makes this easy with automatic pattern detection.
Want personalized tracking?
Download Triggerbites to log meals, track symptoms, and discover your unique triggers.
Get the AppFAQ
Is mint leaves high in Tyramine?
Tyramine: low signal for most people.
Can I still eat mint leaves if I'm sensitive to Tyramine?
Usually fine in normal portions.
What else should I check?
Check Reflux Diet, Histamine Liberators, and Salicylates next for a fuller picture.