RE: Re: Sandy -- Rage and aggression [was Yeast Overgrowth]

[Guest guest]

Hi Sandy,

The best salicylate info I've ever seen is in this article:

" Salicylates in Foods " by Swain, Dutton, and Truswell

Journal of the American Dietetic Association, August 1985, Volume 85 Number

8, pages 950-959

If you go to your local library and give this information to the reference

librarian, s/he should be able to get you a copy of this article from a

medical library. There may be a fee -- I think I paid one, less than $10

but that was some years ago now.

Remember when reading this list that it gives mg of salicylate per 100

grams (about 3.5 ounces) of food. Don't automatically eliminate all the

foods with high salicylate levels. The really important things are: (1) How

much salicylate is in a typical serving of that food? Your child might

react badly to a large serving of a relatively low-sal food, and do ok with

the tiny amount of sals in the pinch of a high-sal spice that you use to

season something. (many culinary spices are very high-sal.) (2) Your child

may react differently to different salicylate compounds. The sals in

strawberries, for example, seem especially prone to cause bad reactions.

(3) Often the sals are concentrated in the skin of a fruit or vegie;

sometimes you can just peel the food and make it useable. Also, the riper

the fruit, the lower the sal level as a rule.

Salicylates are also absorbed through the skin. Many medicinal herbs are

high-sal. Watch out for herbs in soaps, shampoos, lotions, etc., etc. The

folks with the best information on sal-free and sal-full personal care

products are people using the guaifenesin protocol to treat fibromyalgia. I

think if you go to www.guaidoc.com (Dr. St. Amand's website) and look

around, you'll find a link to sal-free and sal-full lists of products.

There are supplements that improve the liver detox pathways and these can

help some kids with salicylate reactions. Willis Langford knows about this

stuff; he's on the web if you're interested.

Best wishes,

Kayla

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[Guest guest]

Hi again Sandy,

You know, I forgot -- Houston makes an enzyme called No Fenol which is

supposed to help kids be able to eat salicylates without reacting. I

haven't tried this for my child, but I'm sure there are people on pecanbread

who have used it. This might be a solution for you, and easier than trying

to sort out all the high-sal foods.

Kayla

[Guest guest]

Hi Sandy,

There are some lower-sal fruits. I'm not saying all these would be

suitable for your son, check with SCD legal, SCD stages etc.! But some

possibilities to check out -- golden delicious apples, custard apple,

bananas, green seedless grapes, kiwi, lemon, loquat, mango, passion fruit,

pawpaw, pear, persimmon, plums (red, green -- not dark red, and not prunes),

pomegranate, rhubarb, tamarillo.

The low oxalate fruits are peeled apples, bananas (low to medium oxalate),

cantaloupe, cherries (bing and sour), cranberries, green grapes, honeydew

melon, huckleberries, kumquat, lemon (peeled), lime (peeled), mango, melons,

nectarines, orange, papaya, passion fruit, pineapple, plums, golden raisins.

Again, check carefully re: SCD.

Kayla

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