Managing salicylate sensitivity can be tough, and still learning how to prepare food and test foods can be challenging. There is so much variation! This video covers two original research studies that show how cooking food usually reduces salicylate values in food.
- Kęszycka PK, Szkop M, Gajewska D. Overall Content of Salicylic Acid and Salicylates in Food Available on the European Market. J Agric Food Chem. 2017;65(50):11085-11091. doi:10.1021/acs.jafc.7b04313
- Scotter MJ, Roberts DP., Wilson LA, Howard FA., Davis J, Mansell N. Free salicylic acid and acetyl salicylic acid content of foods using gas chromatography–mass spectrometry. Food Chemistry. 2007;105(1):273-279. doi:10.1016/j.foodchem.2007.03.007
I think this may be most useful when testing low salicylate foods, especially with children. I’ve had issues with cooking potatoes in the microwave, but I don’t have issues with fries from a restaurant, or boiled/mashed potatoes. They are all the same type of potato, just cooked at different temperatures.
Also, a lot of people have issues with puffed brown rice but not cooked brown rice – maybe this is part of the difference for them!
Salicylates are natural chemicals (similar to aspirin) that occur in low doses of fruits, veggies, oils, fragrances, and cleaners. Some people (like me) are sensitive or intolerant. In many, a histamine reaction occurs, triggering an allergic-type reaction and making us sick. A low-salicylate diet has provided relief for many suffering from the condition.
Find on Low-sal-life references to:
- Food and Products List: https://low-sal-life.com/food-product-lists
- Book Lists: https://low-sal-life.com/living-life/books (includes links to RPAH)
- Research Pages: https://low-sal-life.com/research