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Salicylates in foods

 

Unripe fruits and vegetables are natural sources of salicylic acid particularly :apricots,blackberries, blueberries, cantaloupes, dates, raisins, kiwi fruits, guavas, green peppers, olives, oranges,tomatoes, radish, chicory, and also mushrooms and fruit skins.

 

Some herbs and spices contain quite high amounts: Curry powder, paprika, dried thyme, ginger.

Also honey, teas ,coffee,alcohol,most drinks .

 

Of the legumes, seeds, nuts, and cereals, only the almonds, water chestnuts and peanuts have significant amounts.

 

Meat, poultry, fish, eggs and dairy products all have little or none.

 

As Salicylates are found in most foods that we eat it is almost impossible to completely eliminate them from your diet.The best that can be achieved is to maintain a low and occasional moderate salicylate diet thus reducing the amount of chemical  build up in your body.

 

Foods with none or low Salicylates in them

 

Fruit
Banana, lime, golden delicious apples, papaya, paw paw, tamarillo


Vegetables
Potatoes, brussels sprouts,shallots, peas, cabbage, celery, lettuce(iceberg), swede, beans dried, bean sprouts, bamboo shoots, borlotti beans, chickpeas, choko, fresh asparagus, leek, mung bean sprouts, yellow split peas, lentils,


Grains

Barley, buckwheat, millet, oats, rice, rye, wheat, rice cereals (plan)

 

Nuts
Poppy seed, cashews, hazelnuts, pecan, sunflower seeds


Seasonings
Salt, malt vinegar, golden syrup, maple syrup, chives, garlic, saffron, soy sauce (if free of spices)

 

Oils
Butter, sunflower oil, canola oil, safflower oil, soy oil, ghee.

 

Sweeteners
Maple syrup, golden syrup, white sugar. carob, cocoa, homemade caramel, white sugar, malt extract.

 

Meats

Most fresh meat is fine
All fresh meats,beef. chicken, eggs, fish, lamb, scallops,veal and more!.

Generally avoid liver and prawns and any processed meat.

 

Baking
Arrowroot, corn flour, malt, malt extract, rice flour, rye flour, sago, soy flour, tapioca, wheat flour, golden syrup, malt extract,
Poppy seeds ,rice flour, rye flour, sago, soy flour, sugar (brown, castor, granulated, icing, powdered),tapioca, wheat flour.

 

Dairy
Butter, cream, cheese (not blue vein) milk, yoghurt (natural only) ice cream, rice milk, goat milk, soy milk,tofu
Butter, cheese (not blue vein), milk, yoghurt - natural only but you can add your own fruit.

 

Beverages
Decaffeinated coffee, milk, ovaltine, home made pear juice, soya milk, rice milk, water.

 

Alcohol
Gin,Whiskey,Vodka

 

 

 

 

The hope of this website is to show clear simple ways to cope with Aspirin Allergy and Salicylate Intolerance and the information provided is designed to support, not to replace, the relationship that exists between a patient and their physician.

This website does not host any form of advertisement and it is self-funded therefore the editorial content of this website does not have any conflicts of interest.

I am the creator/author/editor and webmaster of this site and therefore there are no conflicts of interest with any commercial. organizations.

 

Some Resources

Recipe Books

Salicylate Food Guide.  salicylatesensitivity.com

Friendly food recipe book : Royal Alfred Hospital .slhd.nsw.gov.au/rpa/allergy

Failsafe Cookbook :Sue Dengate -many articles on Food intolerance.  fedup.com.au

Salicylates Forum

Support group:salicylatesensitivity.com/forum/

Medical

Dr Morris :allergy-clinic

Food Intolerance: Robert H.LOBLAY and Anne R.SWAIN      sswahs.nsw.gov.au/rpa/allergy

Salicylates in food Intolerance by Anne Swain.PDF pages 376 – 381/Appendices 10 and 11 of her thesis.   sswahs.nsw.gov.au

           

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