The LPD diet is a hypoallergenic and low polyamine diet, low in putrescine, spermidine, spermine and histamine. Effective for auto-immune conditions.
Not a money-making scheme - its for relief from pain and misery.
Foods To Eat
Avocado (warning: high histamine)
Brown Rice (I cheat & eat basmati white rice!)
FRESHLY juiced veggies
Tea non-caffeinated. Rooibos.
Water - pure
Chicken (dark meat only).
Non-processed, non-smoked fish. Bass, Cod, Herring, Mackerel, Sardines, Salmon, Sole. Avoid spoilt or old fish.
Turkey (dark meat)
Quality Salt (Himalayan Pink Salt)
Beets – No vinegar.
Artichoke (not Jerusalem Artichokes)
Cabbage (Green only)
Celery (not much - psoralen & histamine)
Lettuce - not iceberg
Mushrooms (not many)
Onion (not many)
Basmati Rice - no butter or oil added
Sweet Potato (warning: high histamine)
Turnips, Parsnips, Swede
Clean eating - FRESH fresh fresh – pick the freshest food on the shelves with the best sell-by date, do not choose pre-cut or sliced-up foods (polyamine rich) , do not choose frozen (polyamine rich) – do not choose slightly gone-off or over ripe foods (polyamine rich) – remove any parts that looks decayed. Fresh fresh fresh. No canned or processed foods. Shop at fresh food counters. Do not trust restaurants.
Foods NOT to Eat
Alcohol – especially beer. A little vodka if you must.
Tofu & Tempeh
Quinoa (all types)
Rice (I cheat and eat white basmati rice - seems OK for me)
LIQUIDS –Try to drink pure water only.
Alcohol (a little vodka if you must)
NUTS & SEEDS – Avoid all nuts and most seeds.
Cured Meat (Jamón Ibérico or Serrano, Pepperoni, Prosciutto, Salami, Ham)
Shellfish (Calamari, Crab, Mussel, Oyster, Scallop)
Cayenne, Paprika, Chilli
Chickpeas (Garbanzo Beans/Hummus)
Legumes (Nuts, Seeds, Beans, Lentils, Peas and Soy Products)
Nightshades (tomatoes, potatoes, eggplant, peppers and goji)
Cooking Oils & Fats
Thousand Island-type sauces
Sweeteners: Sugar, Corn Syrup, All Artificial Sweeteners
HFCS High fructose corn syrup
Normally polyamines are beneficial for cell regeneration, but in certain skin conditions these polyamines regenerate skin cells faster than normal. Elevated levels of polyamine proteins (putrescine, spermidine, spermine, histamine) are found in people with auto-immune conditions.
The polyamines putrescine, spermidine and spermine commonly occur in the cells of most organisms. Their participation in human cell growth and proliferation has been of great interest for their role in tumour growth. Histamine is a key factor in inflammatory responses. Polyamines could be useful for post-operation patients, during wound healing and for growth and development of the neonate digestive system. Both endogenous and dietary polyamines participate in such processes. Data on polyamine contents in foods are limited and dieticians have thus limited plausible information. This review briefly summarizes current knowledge on the biological implications of dietary polyamines.
While putrescine content increases by bacterial activity during inappropriate storage and processing of foods of animal origin, spermidine and spermine originate mainly from raw materials. Higher contents of spermidine as compared to spermine are typical for foods of plant origin, while an opposite relation is characteristic for foods of animal origin. The highest contents of all polyamines were determined in cheeses, mainly in ripened types. High putrescine levels were reported in citrus fruits and juices, sauerkraut, ketchup, fermented soybean products and fish sauce. Legumes, cauliflower and broccoli are foods with high spermidine content, while meat, meat products and legumes are high in spermine. Commonly, polyamine contents range widely within the individual food items. Extensive research is needed to extend the current limited database. (Source: 2004 Elsevier Ltd.)
Polyamines are also found in foods which through processing have had the structural integrity of their tissues ‘shocked’ or damaged through food preparation such as quick freezing or canning.
Putrescine Most ‘aged’ or ‘sharp’ cheeses are very high in putrescine. Vegetables such as potatoes, canned/frozen vegetables (other than green vegetables) or certain fruit products, such as oranges and tangerines, can have very high concentrations of putrescine. Fermented soy sauce (containing wheat) is also a rich source of polyamines, particularly putrescine. Shrimp, especially the packaged and frozen types have also been shown to have high levels of putrescine. High amounts are also found in animal foods, citrus fruits, and juices.
Spermidine: Mature cheeses, fermented soybeans, fermented tea, Japanese Sake, domestic mushrooms, broccoli, cauliflower, legumes, soybean, pear (black), potatoes and fresh bread are high sources of spermidine.
Spermine: Cereals (other than bread), canned or frozen vegetables, legumes (seeds and beans), meat products, red meat and poultry (roasted chicken breast) are high sources of spermine.
Histamine – known to cause allergic issues. Fish poisoning – scombroid is thought to be caused by histamines in spoilt fish. Histamine creates inflammation (that's its purpose in the body) but can get out of control. Although this diet sheet is not specifically for histamine it is quite good for achieving low levels (avocado excepted)
The following is a list of polyamine-rich foods to avoid:
Cheese (Sharp, Aged / Fermented)
Cereals (Wheat, Corn)
Citrus Fruits (Oranges, Tangerines, Mandarin, Grape Fruit) and Juices
Flash Frozen Foods
Legumes (Seeds and Beans)
Lunch Meats (e.g. Ham, Turkey, Bologna, and Salami)
Meat (Beef, Roasted Chicken Breast)
Meat Liver (Chicken)
Meat Ground (Beef, Chicken, Turkey, Pork)
Soybeans Fermented (Tofu, Tempeh)
Top 10 foods with the highest polyamine content
(Source: Fred Hutchinson Cancer Research Center)
ITEM SERVING SIZE POLYAMINE (NMOL) PER SERVING SIZE
Corn (fresh/canned) ½ cup 560,000/902,880a
Grapefruit juice 1 cup 276,640
Oranges 1 medium 174,230
Orange juice 1 cup 154,629
Grits 1 cup 99,728
Crab (canned) ½ cup 93,555
Grapefruit ½ medium 90,176
Cream of potato soup 1 cup 70,930
Tortilla chips 1 small bag 56,717
Tomato and V8b juice 1 cup 56,181
Corn (fresh/canned) ½ cup 137,682/221,111a
Green pea soup 1 cup 65,552
Pear 1 medium 60,756
Cheese enchilada 1 medium 48,770
Tempeh 3 oz 42,618
Soy burgers 1 39,616
Peas (fresh/canned) ½ cup 35,9 20/38,165a
Lentil soup 1 cup 37,117
Pasta with meat sauce 1 cup 36,059
Tofu hotdog 1 27,121
Green pea soup 1 cup 36,988
Chicken liver 4 oz 33,226
Chili with meat and beans 1 cup 26,441
Chicken breast (grilled/roasted) 1 large 21,560/24,420a
Black bean soup 1 cup 23,786
Peas, fresh 1 medium 23,572
Peas (fresh/canned) ½ cup 20,840/22,143a
Bean with bacon soup 1 cup 22,062
Ground turkey 3 oz 21,535
Tempeh 3 oz 20,565
aThese two figures provide values for the food in the two different forms described.
bCampbell Soup Co, Camden, NJ.
Top 10 major dietary contributors of polyamines
(Source: Fred Hutchinson Cancer Research Center)
ITEM POLYAMINE CONTRIBUTION (NMOL/DAY)
Orange juice and grapefruit juice 44,441
Oranges, grapefruit, and tangerines (not including juice) 17,613
Fresh tomatoes 10,042
Beer (all types) 6,374
Corn and hominy 5,832
Cheese (eg, American, cheddar) 5,592
Potato chips, tortilla chips, corn chips, puffs, and pretzels 4,595
Burritos, tacos, tostadas, and quesadillas 4,411
Green pepper and green chilies 4,343
Green peas 3,283
Cheese, such as American and cheddar 3,124
Lasagna and pasta with meat sauce 2,900
Potatoes (boiled, baked, and mashed) 2,388
Burritos, tacos, tostadas, and quesadillas 1,890
Dark breads (including dark bagels and rolls) 1,736
Green salad (lettuce or spinach) 1,535
Low- or reduced-fat cheese 1,456
Corn and hominy 2,765
Ground meat 2,186
Lunch meats (eg, ham, turkey, bologna, and salami) 1,977
Green peas 1,905
Lasagna and pasta with meat sauce 1,443
Peanut butter, peanuts, and other nuts and seeds 1,237
Rice, noodles, and other grains 1,136
Chili with meat and beans 1,027
Bean soups such as pea, lentil, and black bean 747
Cheese (eg, American, cheddar) 670
Stew, pot pie, and casseroles with meat or chicken 65
Alcohol: most notably beer, wine and champagne.
Cooked meat: smoked fish, salami, beef, pork
Raw Meat: shellfish, tuna
Pickled, canned foods: pickles, relish, soy sauce
Fermented foods such as yogurt, kefir, buttermilk
Cheeses such as parmesan, gouda, swiss, cheddar
Fruit: dried fruit
Legumes: Chickpeas, soybeans, peanuts, and red beans
Beverages: Milk, sodas, sugary beverages
Spices: Cinnamon, chilli powder, nutmeg, curry
Additives: Tartrazine, artificial colors
Preservatives: Benzoates, sulphites, vinegar
Grains: wheat, buckwheat, rye, corn
Foods that facilitate production of histamine in the body: Citrus, papaya, pineapple, nuts, egg whites, food fillers and additives.
Diamine oxidase inhibitors: caffeinated tea