SALICYLATES

Salicylates are a family of natural plant chemicals. They act as a natural hormone and preservative, protecting the plants against diseases, insects, fungi and harmful bacteria.

Salicylates are highest in unripe fruit and decrease as fruit ripens. They are often concentrated just under the skin of the fruit or vegetable and in the outer leaves of vegetables.

For those with a Salicylate sensitivity, this is a hard one to avoid as the natural plant chemicals are in nearly all fruits, vegetables and spices in varying amounts - being AWARE of what you're eating within a daily intake is possibly the only way to control your overload limit. Keeping a FOOD DIARY allows you to track your intake and helps you to see your tolerance levels.

Synthetically produced Salicylates, from salicylic acid are found in medicines such as aspirin, toothpaste, perfumes/fragrance and food preservatives.

Some Essential Oils have varying levels of Salicylates - for those with an acute Salicylate Sensitivity essential oils are best avoided. For further essential oil information see Terpenesin the CanaryBird.nz A-Z Directory especially if you’re reacting specifically to Essential Oils and fragrance.

Salicylate symptoms are unique, wide & varied from red, tingling and swollen lips to a spreading rash, hives around the mouth, sinus congestion, head and tummy aches, wheezing and diarrhea.

The following extensive lists will help you to identify those foods which range from: SAFE, LOW, MODERATE, HIGH, to VERY HIGH.