Tonight we had cuiche made with cheese, spinach and mushrooms. Mushrooms can vary enormously in salicylate level, so my dietician told me, and it all depends where they are grown.
I've tended to assume that commercial mushrooms will be grown in compost - which is likely to be rich in salicylate. Farm grown mushrooms, on the other hand, will grow in grass and animal manure and tend to be okay.
Well I continued to chance it, despite my experience over the weekend. I ate the cuiche and my throat swelled, my lips tingled and now I'm sitting here feeling as if I'm about to get a cold. It's not a cold of course, it's more like hay fever or what they call non-allergenic rhinitis.
Interesting the Royal Pharmaceutical Society of Great Britain has just released a report showing that most people put up with summer colds without realising they are probably hay fever. That used to happen to me except it probably was not hay fever, it was salicylate hypersensitivity.
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