Not disputing the lists, but in the experience of people on this forum, we don't all have the same sals reactions to the same foods. I don't think there is any such thing as a "definitive" sals list, just guidance. I think Feingold is definitely one way to approach this, but not the only way, and either can involve some trial and error. I'm curious what you mean about "kinds" of salicylates?
11/6/10 at 9:30pm