Low Salicylate Diet
Managing Salicylate Intolerance can be complicated as salicylate concentrations vary widely within each Food Group. Furthermore Salicylate Intolerances, like many other Food Intolerances, also lead to a variety of widespread symptoms in different people crossing most body symptoms.
For this reason it is essential that you definitively establish that salicylates, rather than other food categories, are responsible for your symptoms before dedicating yourself to a limiting diet.
Reducing Your Salicylate Intake
Salicylate foods are listed according to how regularly you may consume them. It is important to note, however, that salicylate values in foods may vary explaining the variance between different Salicylate Tables. With this in mind, the risks and intensity of your symptoms will determine how strict you will be in your application to a Low Salicylate Regime.
If you experience Anaphylaxis in response to Salicylates you MUST be under the supervision of a Specialist Doctor and Nutritionist/Dieticians.
Foods to Eat Freely
Beef, Chicken, Turkey, Lamb, Pork, Fish, Scallops, Prawns
Wheat, Rye, Barley, Oats, Rice, Amaranth
Butter, Cream, Lactose Free Milk, A2 Free Milk, Skim Milk, Full Cream Milk, Goat’s Milk, Yoghurt, Soft Cheese, Hard Cheese
Peanuts, Cashews, Hazelnuts, Pecans,
Beans (other than Broad and Fava), Bean Sprouts, Lentils, Chickpeas
Banana, Pomegranate, Lime, Rhubarb, Peeled Pear, Apple – Golden Delicious, Papaya
Brussel Sprouts, Cabbage, Carrot, Cauliflower, Peas, Leek, Onions, Shallots, Celery, Lettuce, Swedes, Beetroot
Salt, Chives, Fennel, Garlic, Parsley, Saffron
Brandy, Gin, Vodka
Foods to Eat Occasionally and in Moderate Amounts
Apple – Red Delicious, Custard Apples, Lemon, Mango, Passionfruit, Unpeeled Pear, Persimmon, Pomegranate, Rhubarb, Stone Fruits
Asparagus, Eggplant, Beetroot, Tomato, Mushrooms, Pumpkin, Sweet Potato, Sweet Corn, Turnip, Snow Peas
Brazil, Walnuts, Sunflower Seeds, Pumpkin Seeds, Sesame Seeds
Coffee, Beer, Red and White Wine
Foods to Avoid
Apples (Non-Delicious Varieties), Guava, Figs, Lychee, Watermelon, Honey Dew, Rockmelon, Coconut, Cherries, Grapes, Sugar Banana, Pineapple, Kiwi-Fruit, Grapefruit, Mandarin, Orange, Tangerine, Blackberry, Blueberry, Black Current, Red Current, Boysenberry, Cranberry, Loganberry, Mulberry, Strawberry, Youngberry, Raspberry, Currant, Avocado
Alfalfa, Artichoke, Broccoli, Cucumber, Capsicum, Zucchini, Gherkin, Fresh Spinach, Radish, Watercress, Chicory, Endive
Macadamia, Pine Nuts, Pistachio, Almond, Water Chestnut
Ginger, Mint, Chilli, Black Pepper, Cloves
Foods containing Corn Syrup
Peanut Oil, Sesame Oil
Black Tea, Rum, Port, Tia Maria, Benedictine, Drambuie
Foods to Definitely Avoid
All Herbs not mentioned
Raisins, Prunes and Other Dried Fruits
Chewing Gum, Honey, Liquorice, Mints, Peppermints, Fruit Flavours in Candies, Gelatos, Sherbert, Sorbet and Sweets
Breakfast Cereals with Foods to Avoid
Polenta and Maize
All Processed Meat
Coconut Oil, Olive Oil
The Dynamic Journey
Your level of Salicylate Sensitivity may evolve depending upon the integrity of your digestive system (see Gastrointestinal Dysfunction). Unless you experience serious symptoms (e.g. Anaphylaxis) as a result of your intolerance, it is recommended that you trial food re-introduction on a periodic basis (every 3-6 months) to establish whether you can continually diversify your present health for maximum benefit.
Obviously regression and re-sensitisation is possible such that a return to stricter dietary principles may be necessary as well.