A few days ago Mary <[log in to unmask]> asked, "What foods are high in
taurine?..."  I did not see a reply to the list, so I will
contribute what I have learned.  Additional information is welcome.

Taurine is the amino acid 2-Aminoethanesulfonic Acid.  Humans
synthesize it from the amino acids Methionine and Cystine.  Taurine
is available from animal tissue with the highest concentrations in
the heart, skeletal muscles, brain and eyes.

Taurine is a building block of the other amino acids, and an
essential element of bile.  It is required for the digestion of fats
and the absorption of fat soluble vitamins, sodium, potassium,
calcium, and magnesium.  Taurine benefits the brain and is essential
for supporting eye function.

Taurine is sensitive to heat, and it is reduced by cooking.  Lamb is
a good source with 473 mg/kg raw, and 257 mg/kg baked.  Chicken
contains 337 mg/kg raw, and 229 mg/kg baked.  Beef contains 362
mg/kg raw, and 133 mg/kg baked.  Boiling reduces the available
taurine even more than baking.  Taurine is also available from clams
and oysters (I do not have the nutritional information for them).

Marylee