More High Salicylate questions

[Guest guest]

Does anyone know about Gala or Fugi apples?

The list says Green grapes can for low. Does this mean that fresh are

high. Only red are listed as high.

Does this disqualify Orange juice also?

Sandy M.

[Guest guest]

Hi Sandy,

I don't know about Gala or Fugi apples. However, salicylates give plant

foods alot of their flavor so as a general rule, the more flavorful the

food, the higher the salicylate level. For example, golden delicious apples

are bland and low-sal (0.08 mg/100g); Granny apples are very strong in

flavor and much higher in sals (0.59 mg/100g). How flavorful are Gala and

Fugi apples?

My understanding is that plants makes salicylates to protect themselves

against being eaten by bacteria and bugs. So the salicylates tend to be

concentrated in the most vulnerable parts of the plant -- in an apple,

that's the peel. Peel the apple and you reduce the sal content a great

deal. Also, the sal level goes down as the fruit matures. A perfectly ripe

fruit will contain less salicylate than a green or barely ripe fruit.

From looking briefly at the Australian research list, it looks to me like

canning usually concentrates sals. Fresh fruits seem to come in lower for

sals than canned.

Sorry, can't answer you question about orange juice.

Kayla

>

[Guest guest]

In order not to starve here.....or feel any more deprived than we already do....

Our family is going to take Jody's advice and get the enzymes. We can't afford

to cut anything else out of the diet.

Antoinette (day 39 entire family...some of us are trying to gain weight and

grow normal.....thanks to CELIAC DISEASE and healing from a damaged gut)

RE: More High Salicylate questions

Hi Sandy,

I don't know about Gala or Fugi apples. However, salicylates give plant

foods alot of their flavor so as a general rule, the more flavorful the

food, the higher the salicylate level. For example, golden delicious apples

are bland and low-sal (0.08 mg/100g); Granny apples are very strong in

flavor and much higher in sals (0.59 mg/100g). How flavorful are Gala and

Fugi apples?

My understanding is that plants makes salicylates to protect themselves

against being eaten by bacteria and bugs. So the salicylates tend to be

concentrated in the most vulnerable parts of the plant -- in an apple,

that's the peel. Peel the apple and you reduce the sal content a great

deal. Also, the sal level goes down as the fruit matures. A perfectly ripe

fruit will contain less salicylate than a green or barely ripe fruit.

From looking briefly at the Australian research list, it looks to me

like

canning usually concentrates sals. Fresh fruits seem to come in lower for

sals than canned.

Sorry, can't answer you question about orange juice.

Kayla

>

For information on the Specific Carbohydrate Diet, please read the book

_Breaking the Vicious Cycle_ by Elaine Gottschall and read the following

websites:

http://www.breakingtheviciouscycle.info<http://www.breakingtheviciouscycle.info/\

>

and

http://www.pecanbread.com<http://www.pecanbread.com/>

[Guest guest]

Here are some lists of salicylate content in foods. These are all rough

guides. Notice they vary too. Salicylates measurements aren't an exact

thing because the content of salicylates will change depending on the

age of the fruit or vegetable (ripeness), the different species, and

how it is prepared. You will still need to make adjustments for

individual sensitivities.

http://www.enzymestuff.com/conditionsensitivities.htm#10

.