While I was under hospital care I had three different lists of foods and substances with and without salicylate. The first was sent out by the consultant and had been compiled by the British Allergy Foundation. The later ones were compiled by the dietician.
There are some big differences. By the end of the period, the dietician had split foods into negligible, low, moderate, high and very high. The original British Allergy Foundation merely classified them as high and low.
Mostly I try to keep to a diet high in fish and some basic near-zero salicylate foods such as cabbage, leek and banana. Other foods have crept in however.
I eat grapes. The original list said they were "high" and to be avoided. The last list says low. I don't find a problem.
The first list said broccoli was low. The last one says high. I avoid it.
The first list said pineapple juice was high. The last list says low. When I tried it I was quite ill. I avoid it.
The first list said sweetcorn was high. The last list said it was moderate but that corn on the cob is low. What's the difference? I've been eating it but I did notice the other day, it left me with a burn a little like curry.
The first list said all tomato was high. The last list says fresh tomato is low and may be okay. I avoid it.
The first list said cherries were high. The last list says canned cherries are low. I've been avoiding them - maybe I could try cherry products such as Black Forest Gateau.
The last list says green beans are okay. The first list didn't mention them and I've been avoiding them - although I love them.
The first list says parsnips are low. The last list says moderate. I've given them up quite recently.
Both lists say onions, mango and lemons are low, yet I've always avoided them. Maybe I just don't like onion and found it a good excuse to get everyone cooking with leek. I don't know why I would choose to avoid mango and lemon. I must find the second list - because that's maybe when I gave up on these two.
Perhaps I should try to find an even more up to date list. Or perhaps there simply isn't enough research on the subject.
RAS
1 comment:
Hi, I am just venturing into this land of unknown after suffering an anaphylactic shock to aspirin. An opened minded dermatologist suggeted I research salicylate sensitivity but like previous bloggers on this site, I find the information so conflicting! Is it just a question of trial and error for what suits you? Any advice or helpful websites or, even, recipes would be gratefully received. Thanks. Joy
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