santol
Fruit
Is santol high in tyramine?
Is santol 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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Compare santol across criteria
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 santol contains
FODMAPs
Histamine & Amines
Plant compounds
Irritants
Additives
Allergens
Diet fit
Where santol fits
Therapeutic diets
Lifestyle diets
Religious diets
What to know about santol
Santol is a Southeast Asian fruit with a thick rind and a soft, cottony pulp clinging to large seeds, eaten fresh, dipped in salt and chilli, or made into candy and preserves across Thailand and the Philippines. The important thing about it is not a trigger grade at all: santol seeds are large, slippery and surrounded by pulp that has to be sucked off, and swallowing them has caused a documented pattern of intestinal perforation serious enough to require surgery. That is a real, specific hazard that no column in this database can express.
Watch for
- Never swallow the seeds.Santol seeds have caused intestinal perforation and abscess requiring surgery, reported particularly from the Philippines where the fruit is eaten by sucking the pulp off the seed. The seeds are hard, smooth and pointed at one end, and they do not pass harmlessly. Spit them out.
- Every FODMAP column is unrated rather than clean, so this fruit is untested rather than proven gentle.
- Graded moderate on salicylate and on SIBO fermentation, with mild marks for oxalate, nickel, glutamate and histamine liberation.
- The rind is thick and astringent and is usually pared away.Some preparations candy it, which turns it into a quite different, very sugary food.
- It is nearly always eaten with salt, sugar and chilli in Southeast Asia, so a reaction to a santol snack may belong to the chilli rather than the fruit.
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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:
View all safe options
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 santol high in Tyramine?
Tyramine: low signal for most people.
Can I still eat santol if I'm sensitive to Tyramine?
Usually fine in normal portions.
What else should I check?
Check Keto, Salicylates, and Low Fermentation next for a fuller picture.