Originally Posted by caedmyn
a study found that the average tolerance level for salicylates for normal healthy people is 16 mg/day. To put that in perspective, if you eat 1/2 cup of figs, a cup of green grapes, a cup of raspberries, and 1/2 cup of almonds in a day, that'd be roughly 16 mgs of salicylates.
There are an awful lot of kids out there with ASD, ADD/ADHD, eczema, multiple food allergies/intolerances...all of which have been linked to salicylates (among other things of course). If you don't feel this information applies to you, disregard it. That doesn't mean it's invalid for many people, or that people shouldn't hear about it.
What you wrote has given me pause. My dd can easily eat more than 16 mg of salicylates a day; I know I can too, especially during the summer.
Ironically, when I was strictly on the Atkins diet last year, and increasing the variety of fruits and vegetables in my diet, I started getting really bad hives, but I thought it was stress. I wonder if it's because I increased the amount of salicylate-rich foods? I looked on the list available here
, and here is where my favorite foods fall:Moderate
: lettuces other than iceberg, mushrooms, black olives, desiccated coconut, peanut butter, walnuts.High
, broccoli, fresh spinach, tomato puree, pistachio.Very high
: blackberry, blueberry, strawberry, chilli peppers, endive, tinned green olives, peppers, radish, water chestnut, almonds, coconut oil, olive oil.
Lately I've realized that I'm sensitive to black pepper. But that is on the extremely high
list, along with many wonderful spices.
I also notice that I can't take coconut oil straight from a spoon without feeling weird.
This really sucks. It will be hard to eliminate these things from my diet!
Quickly looking over this list, I notice that meats, eggs, dairy and grains have virtually no salicylates (and are what a lot of the healthy groups WAP studied ate).