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    • CommentAuthorRita
    • CommentTimeJul 8th 2010
    Hi J, it's good to hear that you and the little one are doing well. I have made much improvements. So much so that I have to watch my weight again! Too many hamburgers and ice cream sodas! Things have gotten really interesting here on the forum and there are many new participants pulling their research and experience. Everything is still up in the air still, but we keep moving closer to an understanding of our condition. See you online. Rita
    • CommentAuthorawe124
    • CommentTimeJul 18th 2012 edited
    Im a fan of indian food, they use lots of onions, peppers, turmeric and all spice to cook with. Does anyone eat this type of food and realizie that cooking the sals in a pressure cooker helps to reduce or eliminate completely the sals as they die in heat?
    • CommentAuthorRita
    • CommentTimeJul 26th 2012
    As far as I know, fresh foods lower their sals when cooked or frozen, but their are not reports that say that dried spices do. I know from experience that they are still as potent cooked.
    Here's a quote from Anne Swain's PhD thesis. It shows that salicylate sensitivity is predominantly not a matter of increased absorption, or impaired detoxification, of salicylates. That only leaves one possibility, which is that salicylate sensitive individuals respond to a relatively low salicylate level in their organs very differently to those who are not salicylate sensitive.

    "Having established that dietary salicylates are indeed absorbed physiologically, the question arose as to why certain individuals may react idiosyncratically to these substances. It is generally agreed that the mechanism is unlikely to be attributable to immunological hypersensitivity [i.e. allergy]. Two other broad possibilities were therefore considered: (i) the patients with RIU/AO [recurrent idiopathic urticaria/angioedema] may have an abnormality of salicylate absorption, metabolism or excretion, or (ii) they may have abnormal target-organ responsiveness. In order to test the first of these hypotheses a pharmacokinetic study was devised to compare serum levels and urinary excretion of salicylates and their metabolites in ASA-sensitive RIU/AO patients and normal controls. The results clearly indicated that salicylate disposition is normal in such individuals, at least with respect to their handling of a single high dose, making it likely that their abnormality lies in the end-organ response."
    Here's another quote from the thesis which backs up the one above.

    Inter-individual variability in salicylate pharmacokinetics is well documented, and can be quite marked, as outlined above. It was therefore of interest in the present study to asked whether pharmacogenetic differences might be a significant factor in determining the susceptibility of certain individuals to aspirin-induced RIU/AO.

    This question was approached by comparing the pharmacokinetics of ASA in salicylate-sensitive RIU/AO patients with that of a normal control group. All subjects followed a low-salicylate diet for a 2 week period, at the end of which they give a single dose of 300 mg of ASA orally, and serum and urinary salicylate levels were measured at appropriate intervals over the next 24 hours. As in other studies serum levels peaked at around 60 minutes and declined exponentially over the next 10 hours; urinary excretion increased progressively over this time, and remained near plateau levels overnight. No significant differences were seen in the RIU/AO patients compared with the control group. This finding makes it unlikely that abnormal ASA metabolism is the reason for salicylate intolerance in RIU/AO, although in view of the complexities of salicylate accumulation kinetics outlined above, patients given regular ASA doses may have shown significant differences after several days. However, the fact that 20 out of the 26 RIU/AO subjects developed urticaria within 36 hours of the single ASA test dose whilst their serum and urinary salicylate levels were no different from controls, suggests that the abnormality is more likely to lie at the level of end-organ responsiveness.
    • CommentAuthorn.winnie
    • CommentTimeSep 28th 2012
    Hiya, I have had chronic idiopathic urticaria for 37yrs! at the time of writing this my face and mouth is swollen
    beyond recognition. Last Monday i was taken to the A&E dept of our local hosp as my throat was closing, I used the epipen first but knew i needed to go in. This is not the first time it has happened. VERY SCAREY... Over the years, My body has been covered in massive weals, these seem to be less frequent but my face, eyes ,lips cheeks, throat seem to swollen more regularly. I have a list of foods which I can and can't eat, everthing I love is on the can't list...curry, spices,berries, herbs, the only herbs to eat are parsley and chives, I can eat onions,but use a lot of leeks. I know I have broken the rule the last few weeks and had pasta with tomato sauce and pesto with basil and pine nuts, i'll have to go back to making my own parsley and canola oil with cashew nuts, bit of garlic, it's lovely.My youngest son is getting married on the 6th Oct so I have to be really careful and watch what I eat and drink, I'll also got a cold but cant take anything to get rid of it. Here's hoping. n.winnie
    • CommentAuthorlindyd
    • CommentTimeSep 30th 2012
    Hi n winnie
    Welcome to the forum. Hope your face is better now - and your cold :o)
    There is lots of information on this site and lots of past threads to catch up on.
    I'm sure if you have any questions there will be someone willing to help.
    Hope the wedding goes well on 6th. I was worried about my daughter's wedding a few years back as I dreaded having to just sit there and eat nothing as it was a sit down meal. However we got the Wedding Planner to talk to the Chef and he sorted out some things I could eat :o) I'm sure your daugher could have a chat with whoever is doing the catering for you.
    best wishes Lindy x
    Here's some more quotes from Anne Swain's PhD thesis.

    Our findings tend to support the original hypothesis put forward by Feingold (1975), although the range of food substances involved is broader than he had suspected. Clearly, therefore, it is not possible to devise a standard diet suitable for all hyperactive children, and in this regard we are in agreement with Egger et al. (1985). In retrospect, some of the reasons for the failure of previous studies to support Feingold's claims can now be appreciated. Of critical importance is the need for rigourous elimination of both salicylate and amine containing foods from the baseline diet in order to reduce the "background noise" of symptoms, as well as to lower the dose threshold for challenge reactions. A careful reading of published studies indicates that in no case has this been done adequately, with the possible exception of Egger et al., where an "oligoantigenic" diet was arrived at empirically for each child. Furthermore, as pointed out by Weiss (1986) and Egger (1987), some authors disguised the active and placebo ingredients in chocolate cookies, apparently without realising that some children may react to chocolate. Other methodological problems include the fact that some studies used inadequate doses, and others did not insert washout periods between the test periods, with likely carry-over effects. Finally, no account was taken in any study of the possible effects of MSG or nitrates, which in our hands provoked reactions in the 39% and 44% of the children challenged, respectively.

    Probably the most important source of confusion, however, is the failure by most investigators to appreciate the pharmacological basis of the great majority of adverse food reactions, making clinical recognition difficult. As emphasised previously, symptoms can be provoked by a variety of chemical substances, both natural and artificial, common to many different foods. The effects of these compounds are dose-related, and in susceptible people they exhibit pharmacological properties such as withdrawal, supersensitivity, tachyphylaxis and tolerance. Thus, for each chemical the dose threshold for triggering symptoms varies depending on the individual's recent intake from a variety of food sources, so that a particular food need not necessarily produce the same reaction on different occasions. This, together with the fact that reactions may be delayed by many hours (or even a day or two), means that patients can become easily confused or mistaken about which foods cause symptoms, if indeed they are able to recognise the relationship at all. Similarly, the physician may be misled by negative challenge tests with individual foods which contain only small doses of the relevant chemicals, particularly if the latter have not been adequately eliminated from the diet beforehand.

    In general, each patient tended to react to challenges in an idiosyncratic, though reproducible manner. Thus, even though certain compounds more frequently provoked reactions, any permutation or combination could occur in individual cases, emphasising the importance of systematic investigation and individualised dietary management. … Each patient could be regarded not only as having an individual cluster of chemical idiosyncrasies, but also a specific pattern of target organ susceptibility which may involve one or more organ systems.

    There was a strong tendency for similar symptoms to cluster within families, although this was not universal. In families where two or more members were classified as having "systemic" manifestations the dominant symptoms often varied between individuals.
    • CommentAuthorTandoolie
    • CommentTimeNov 20th 2012
    Wow...reading some of these stories is REALLY overwhelming to say the least. I've yet to be tested (have to wait another 4 mths for that) but suspect I'm salicylate intolerant and also perhaps to sulphites in some respect too...sulphur definitely. :(
    I'm sitting here having a plain rice cracker with minimal peanut butter on it to try to avoid any normal foods that I would eat and feel rather gutted at what's ahead of me if my suspicions are reality.
    Anyway...good on you ALL for all the support you offer each other. I am SURE I will be on here quite a bit to try to get a handle on what I can and can't eat.
    • CommentAuthorlindyd
    • CommentTimeNov 22nd 2012
    Hi Tandoolie
    Welcome to out forum - I can sympathise with the Rice crackers!! Have you tried cashew butter rather than peanut butter?
    What tests are you due to have in 4 months?
    Lindy x
    • CommentAuthorJtoz54
    • CommentTimeNov 23rd 2012
    Hi I have found that Sunflower Butter tastes the most similar to peanut butter and is low sal.
    • CommentAuthorkezza
    • CommentTimeOct 21st 2013
    Hi Everyone
    I posted here a few years ago and now I am back to see what's happening and if there has been any advances or miraculous recoveries. I have been salicylate intolerant for the past 15 years also sulphite sensitive . I stick to foods with low levels of salicylates as I react if I eat foods with higher levels of salicylates. This doesn't give me much scope with food, though one does get used to it over the years and if I want to be well I have to adhere to the restrictions.
    At the beginning of the year I started having problems with my beloved pears and cheese. I had testing done while having a gastroscopy and lo and behold I have now developed fructose and Dairy intolerances. This has greatly reduced my dietary options so I decided that I would have to push my salicylate intake. I had an appointment with a dietician and we decided to push the salicylate levels in food. She had me eating 4 blueberries one day then 6 the next then rest for a day, needless to say the stomach pain and nausea reared its ugly head and I gave up on this. So I decided to pick one food for the rest of the year from the next list, that being pumpkin. I have been eating pumpkin (all sorts mainly butternut) for most of the year with hardly any problems and with that in mind I am going to pick another food from the low to mod levels and try that hopefully in conjunction with the pumpkin. The only problems I do have is when I smear the smallest amount of vegemite on my bread for a couple of days running. I don't know if vegemite is high or its just the combination but I am an aussie and do LOVE my vegemite.
    Hopefully I will be able to update to see if any of this works next year. Would be interested to hear if others have followed along these lines and I am skeptical about people saying you must push your boundaries but hey I am giving it a go.
    • CommentAuthorJtoz54
    • CommentTimeOct 22nd 2013
    Hi Vegemite and other yeast extracts are in the Very HIgh column in every list I've seen. Sorry. My brother in law is from Sydney and also loves his vegemite.
    I know what you mean about a limited diet. I have been going low sal for the past 6 years and feel pretty good. But last year I started reacting to peeled pears and apples, celery, sunflower butter and oil and chocolate hazlenut spread. It caused burning mouth and lips. Then I read that since I was allergic to birch trees I was also allergic to those low sal foods.OAS (oral allergy syndrome)
    I am also pre diabetic so I have to watch my sugar and I am lactose int. so that limits that.
    I eat a lot of eggs over rice or quinoa, lettuce, chicken/egg salad or tuna/egg salad, papaya, butternut squash, brussel sprouts, beans, chicken , fish and a little beef.
    Oh and did I mention I am gluten intolerant. Its almost embarrassing when I go out to eat with friends.
    But then we are the healthy ones eating very plain and simple whole foods right ? At least we know what we react to. I still feel sorry for so many people I see who have health issues and have no idea why. Take care, Joan
    • CommentAuthornanciswell
    • CommentTimeOct 27th 2013
    Histamine is also a culprit for some of us.. I believe that is why for me butternut squash is the only veg I can eat.. This kind of squash has natural antihistamines in it..
    • CommentAuthorJtoz54
    • CommentTimeOct 27th 2013
    Oh wow I didnt know that Nanci. I just roasted some cut up butternut squash and it is so sweet and delicious.
    • CommentAuthorkezza
    • CommentTimeNov 29th 2013
    Does anyone know if flax seeds are high in salicylates, sulphites. I have just read about flaxseed milk and I love to give it a go I am soooo over black tea and coffee. I am salicylate, sulphite, fructose and dairy intolerant. I am craving hot chocolate at the moment.
    • CommentAuthorjudyleniski
    • CommentTimeJan 31st 2014 edited
    Dear tomatoes, I think you should try acupuncture once as it cure all diseases, even allergies you are facing from tomatoes and garlic. Moreover, it has no side or negative effect. Visit some allergy clinic Fairfax VA where they treat using Acupuncture and Chinese medicine.
    • CommentAuthorTeefee61
    • CommentTimeJun 14th 2014 edited
    I went to see an acupuncturist once, and they told me that they couldn't treat my intolerances with acupuncture,

    I thanked her for her honesty and went away.

    However, I've emailed a friend of my brothers who has a PhD in Chinese medicine and acupuncture to ask her what she thinks. I know her to be highly ethical and never says she can do something that is impossible.
    • CommentAuthorBetsysezzz
    • CommentTimeJul 13th 2014
    Teefee did you get a response from your brothers friend about acupuncture? I have been hopeful that acupuncture would be of some help. If not specifically SS them maybe assisting the liver at its job would give some relief

    Diagnosed with Salicylates Intolerance after following an elimination diet about 7 years ago. It was a long process to work out what was causing the problem. When I was symptom free. My specialist gave me about 14 vials of medications.I did not know what was inside each one. After each vial I had to record if I had any reaction. I remember after the first lot of medication it took me a couple of weeks to overcome that annoying reaction I had come to live with. When symptom free after the first lot of medication, I then continued with the next vial of medication. When completed taking all of the vials I returned to the specialist and it was then that the diagnosis was made. Slowly,
    I was allowed to reintroduced food that contained slaicylates to build up my tolerance. I was free of any symptom until about a month ago. At present I am peri menopausal and am taking plant base hormones. I have been on them since May this year. I am not happy that my salicylate sensitivity has flared up again. I have been going over the previous information that was given to me then. The book I found helpful in recipes is called "friendly food". I must admit I do like my wine and it is the one thing I enjoy that I have presently stopped. Scotch is ok!
    Hi, I have severe intolerance of Salicylates and Amines. I also have severe vasomotor rhinitis. A couple of years ago I was bed ridden due to lack of nutrition and multiple chemical sensitivitives. Dr Pete Smith gave me a nasal spray called Patanase that allows me to go shopping again but it does not stop all chemical reactions. I have had my intolerances for many years and much to my dismay they have only gotten worse , I despised the friendly food list because I couldnt even eat most of the stuff in the low catorgories and of course kept trying them again and again just because it said we were allowed it . Its amazing how depressing the whlole thing can be . Anyway can eat small amounts of potato, green beans and lettuce and thats it for anything that resembles live food. Live off eggs, bread, pasta ,chips and biscuits and coke can you believe it , Its been 30yrs of trial and error Oh yes and my beloved goatmilk and speacial K.So I HAVE food I can eat and I am Thankful ! I seem also to be intolerant of whatever is produced from exercise. My symptoms for this and amines and sals and dairy can range from chronic pain in all muscles down left side of body also in heart and severe breathleesness in left lung. Loss of movement in arm and leg on left side ,slurred and unreconisable speech ,tiredness, complete brain fog,some foods will also trigger anger depression and sadness , and this can just be from there smell. Anyway just wondering anybody else out there the same. May your day be filled with Rainbows and Happiness, Vanessa
    • CommentAuthorDcarpenter
    • CommentTimeJun 23rd 2015
    Where is the best place to get diagnosed with salicylate sensitivity? I am basically self diagnosed, but feel I need more help honing in on what is going on in my body. I have been on an elimination diet, but I am having difficulties adding in New foods. Also, how can I find out if I have other sensitivities? I'm in the U.S..