I am looking for information about the relationship between diet, brain
chemistry, and pain.  This would include such questions as:

How do neurotransmitters work in general?  What is serotonin re-uptake?  How
do substances such as tyramine, tyrosine, and tryptase turn into serotonin?
How long after eating are these substances produced?  Why is serotonin thought
by some to increase pain?  How do serotonin re-uptake inhibitors work?  What
substances are in what foods and in what amounts?  How long does it take
things to get from mouth to stomach to {*filter*} to urine?  How much of something
can be eaten before it makes a difference?  How do I evaluate the claims that
are being made on this subject in the popular press?  And so on...

Does anyone know a good reference or references I can start with?  I want
something serious, scientific, and comprehensive, rather than "fluffy," but on
the other hand not so technical that I wouldn't have anywhere near the
background to read it.  (I don't know much about medicine or nutrition, but I
have an engineering background and I know a little chemistry and biology.)
Maybe something on the level of an introductory textbook would be appropriate,
but I need it to be accessible from a library.

Also, if you are knowledgeable in this area and would like to correspond with
me, I would very much appreciate it.  Thank you.

Elisa Collins