Navigating the new website (and a few personal updates too)

I’ve missed you – and hopefully I’m back for a little while. I’m thrilled to connect with you all over the next few months. I wanted to share my thoughts on changes to the website and a few personal updates.

Health Challenges: So, it’s been quite a ride. Dealing with a chronic sinus infection, multiple root canals, a broken toe, and managing family matters made 2023 a challenging year. Yet, amidst it all, your support meant the world to me.

Acknowledgments: A huge shoutout to those who contributed to the channel and the project in 2023. Your contributions directly supported the costs of managing the website, and I’m truly grateful.

Low-Sal Saturday: A special thanks to the regulars; your commitment is inspiring. For those who’ve popped in and out, I appreciate every interaction. Your stories matter, and I genuinely wish you all the best on your journeys.

Website Updates: Now, let’s dive into the website upgrades. I’ve transitioned to WordPress, making navigation smoother. New features like a search bar, simplified lists, and filterable directories for hope to improve your experience. But, hey, I need your help – send in those recipe pictures!

Product Directory Improvements: Navigating the recipe and product directories just got easier. I’ve revamped categories and introduced a filterable feature. Your feedback on these changes is crucial as I strive to make the site more user-friendly.

Medical Providers Search: Finding doctors familiar with salicylate sensitivity is tough. If you’ve got a gem of a healthcare provider, please share their info. Let’s build a network of supportive professionals.

Research Section: I’m excited to introduce “Sarah’s flashcards.” It’s a work in progress where I plan to review and categorize research articles regularly. I’m even considering livestreaming study sessions – let me know if that interests you!

Salicylate Values List: The heart of the updates is the revamped Salicylate Values List. Now categorized from zero to high, it provides more details on testing methods and introduces “Low-Sal Life Analysis,” where I share personal comments and thoughts.

New Research Articles: I’ve added new research articles from Kęszycka, Malakar, and a study by Chiang on Taiwanese foods. Your contributions matter – keep sending me information; let’s keep building this invaluable resource together.

Closing: As we step into 2024, I want to express my deepest thanks. Your support keeps this community vibrant. Here’s to a new year of discoveries, shared stories, and continued growth. Wishing you all a fantastic year ahead. Stay tuned for more updates and content on Low-Sal-Life.

Video Transcript

Provided for visual learners and browser translation.

Hi, everyone, welcome to low-sal-life. My name is Sarah. And it has been a crazy year. So I wanted to make a video today, looking forward into 2024, some plans I am looking forward to and ways that you can get involved. I do you want to say that even though I have been gone, I did not make a single video in 2023. I have been busy. And I’ve been working on a website. So I just on THEE website, and I just wanted to show you some updates so that you guys aren’t lost and kind of know where I’m going with the site and what you guys can expect when you go visit. The first thing is, this year was hard. The first three or four months of the year, I was dealing with a chronic sinus infection and had to get a root canal for a bum tooth, which altogether, I’ve had three root canals on the same tooth this year, I just had my last one in November. And ultimately I’ll probably have to have surgery on the tooth because I still have pain. So that’s been fun. And then I broke my toe in September. And I just went for my first walk on Christmas Day. So it was three and a half, three and a half months before I could like I’m just barely starting to walk almost properly on it. So I’m going to make a few videos on both of those situations and some of the salicylates issues that I had through those, that process. And then I also spent several months away from home while managing my dad and the family home. And going through my mom’s belongings she passed away a few years ago. And so it’s it’s been a heck of a year. But I have officially entered what I call hibernation phase, which is usually between November and March, I get a lot of stuff done. During that time, I mostly stay at home and just nerd out on all of my projects. And so now it’s catch-up. So I’ll show you what I’ve been up to and what you can expect when you go to the site and also an invitation for you to look for some new studies that I’ve added. But first, I want to say thank you to a couple of people that deserve a little recognition. Okay, so the first thing is thank you to folks in 2023, who contributed to my channel and to this whole project. So I got a couple I got an anonymous one. So “someone” Thank you. And then Donny, Wes, Glen, Lisa, Carrie and Tord. I actually haven’t met any of you guys, thank you so much for reaching out and supporting me. These contributions go directly into the cost of managing the website, it does help with the cost of the plugins, and also for the hosting and domain and those kinds of things. So thank you so much, I really appreciate it. Next, I also want to say and also do a little plug for Low-Sal Saturday, I haven’t advertised the last couple of months, because I was actually out of town, it was really hard for all of us to meet. But we are still meeting on Saturdays, I’m committed through June, with the exception that May and June may not be on the second Saturday, it depends if I’m out of town for botanical work, but we are still meeting and I just want to say a very heartfelt thanks to a couple of ladies that come every single month. I love seeing you guys. And for all the folks that come in and out. You know, a lot of people will come in once or twice, ask a whole bunch of questions. And then kind of you know, maybe I might not see him again. But I really wish you guys the best. I have so many questions I want to know. Did you get better? Did you find a solution? Are you eating more foods? Anyway, I really enjoyed meeting you guys. Because of that monthly check-in. It’s really kept me looking at the literature and staying focused, even though it was a really busy year. So I just wanted to say thank you for that. Okay, now let’s look at the updates on the website. First of all, I had to do a complete overhaul on this. I decided to change the content management system. So yeah, the old one was just not getting – I didn’t want to grow with it. And I have been learning a lot more on WordPress. So I switch this to WordPress, and I kind of like how it’s turning out. So on the homepage, just kind of some normal stuff that you would see just kind of some… a new format on the front. And, you know, a little bit easier to kind of navigate and see what’s in the site. But all your normal pages are still here. So what are salicylates? I did add a cup We’ll have new symptoms to maybe clarify a few things spell checked. Hopefully, those, I had to revert my site a few times. So hopefully the spell checks took. So yeah, so your normal stuff here living life, these are all your usual pages, these were copied basically verbatim. Not too many improvements were made with those. And the about page is just about the same. So we’ll start with the blogs and videos. There wasn’t too much that was added to this. But there is now a search bar. And it’s a little bit cleaner format on there. There is a simplified list, if you want to see all of the videos and blogs that I’ve ever done. So that one, that’s a nice way to look through. That did not exist before. Next is we’ll go through recipes. Rather than having a bunch of categories, I decided to do this as kind of a filterable directory. And that’s really how I’m building out – there’s four directories total on the site. So rather than clicking on a category, that’s breakfast, and then clicking on lunch, but you could also have like breakfast for lunch. So then you’d end up kind of seeing a lot of duplicates, and this format changes it. So you’re not going to run into those issues. So you can do a search, you can search by breakfast and brunch, if you want. And so you can just go scroll on away, I think this one has infinite scroll, possibly. You can search by different diet types, if you’re looking for like carnivore only you can look up animal-based. For vegan, vegetarian, dairy-free, gluten free, those all have like different versions like that. We’ll we’ll look at one here, let’s say vegetarian. So these all look pretty vegetarian here. But there might be broth, let’s say in this cabbage soup. And so you know, it’ll say, a variation in there. So I hope that that will be easier for you guys to navigate. Anything special about this one? Yeah, we need to get some pictures. If you guys are making these recipes, please send me pictures, because there’s no way I’m gonna be able to make most of these, I thought about making videos on them. So we’ll probably do that in the upcoming year. But anyway, I like the way I’m liking the way it turned out. Okay, let’s look at the directory. Same thing here, they’re not broken down by category. So you don’t have to click in several, and then several, you know, one item sits in two categories. So basically, you can just scroll through and look through it. A new feature I added was a “select by”. I don’t know if these products, you know, like if smell away if you can get that in the UK or not. So I couldn’t really organize it by country. So I did it by who which country contributed the item. So for example, all of these were contributed by folks in Australia. I’ve never seen them here in the US. I’ve looked for all of these here, and they’re just not here. So if you’re looking for Australia specific items, this might help you. This was a lady in the UK sent me some items in the UK. So most of these I submitted so of course USA is going to be huge. But do send me products, also let me know where where you are in the country because I it doesn’t take more than a few minutes to post something like this. And yeah, I hope that that’ll be helpful. I do have Canada on here. But I, I thought I had a Canadian entry, but I guess I don’t. So if you’re in Canada send me something. So we can, I didn’t want to delete it. So we can just continue. These are categorized. And just to get the site moved over, I did at least one category minimum. But I didn’t necessarily go into two categories. I know a lot of these here can function in two categories. So for example, I would put shampoo under hair products. And even though I use soap tallow in my hair, I would put that under soap first, as I go through and update these I’ll try to make a secondary category or you know categorize them each by at least you know everything that they’re they fall into but that was kind of a low priority for me. So if you’re like, man, where is that product kind of think of like it’s, it’s inherently shampoo is inherently a hair product. So I would have put in hair product

09:56 anyway, but if all else fails, you can put in Cleaner here for, you know, glass cleaner, and you can find it. So, alright. That is the directory recipes, living life. Let’s see anything new under there. Now, you know, I was really hoping to have a lot more medical providers, there’s like, it’s really hard to find doctors in the US. If you have a doctor that even knows what a salicylate is, please send me their name. And let me know, you know what their specialty is, I would love to I have one person from South Africa that submitted something. And that’s it. So I know that there’s a few more. My doctor. She’s she’s understanding of it. But it’s kind of Yeah, she doesn’t know a ton. So we definitely work through that every, every single time there’s a new medicine to cover. It’s like, I don’t know, do you think we can use this? So let’s talk about oh, under recipes, there’s low-sal snacks, that page is still there. Eventually, I want to make these into you know, pictures under the snack category for recipes. But for now, there’s an article here on low-sal recipes. Research – this year is pretty much copied and pasted, almost identical from the old site. There’s not much on here, except I kind of made the accordion a little tiny bit nicer. So however, there I mean, there, there were at least, at least 150-200 entries in here. And so I am… but I haven’t gone through at least 100 of them. So there I had Uncategorized section. So I have started a thing called Sarah’s flashcards. This is something that I want to go through on a regular basis, maybe once a week, twice a week and go through these articles and read them, check them out, categorize them, see if they’re useful or not. A lot of these, I’ll go and look through and get a book and then I’ll pull their bibliography. And I’ll want to read the original research articles to see first if I interpret them the same way, are their inherent issues with the research article, that kind of thing. So anyway, I’ve got, I’ve got them here. There are about 200 here. And this is totally in progress. So eventually, this will replace the research section, everything will be tagged and reviewed. You can see here that this has not reviewed yet, this is one that I have reviewed, but I haven’t… I needed, jot down all of my notes and put them in here. So you guys can check them out, there’s a chance that I might do just like some study sessions, like once a week and put it up unedited. If that interests you let me know I thought about doing it live stream. I don’t know like, I would like to just get up and spend 30 minutes reviewing an article and really not have the pressure of making sure that I’m all done up. And you know, my videos are flawless and that kind of thing. So let me know if that interests you. And then if it’s really good I’ll take, you know, my notes and make them into a more formal video that, you know, it’s more for the broader audience. So I don’t know, let me know if that interests you. And if you’d be interested in livestreaming, I don’t know there’s a lot of pressure in that. But I’d like to just bring the pressure down so that I can put more content out for you guys, and that I can actually read these articles. So let me know if that interests you. Alright, the last video or last section here is the most important one that I want to show you guys. And that’s the salicylates values list. So this here, as you remember, it was a mostly text, long table. And I didn’t realize how many entries I had been adding to it, there was about 650 entries in it about. I have a hard time with change. I didn’t want to put you guys in a rough spot. So I want to point out a couple of things first, the old list is here. And almost it’s same format. Okay, so you can go through here, see my notes. I’m actually still referencing it as I’m bringing stuff through. It is almost all moved over. The exception is is a handful of chemicals. We’ll get there. See? Yeah, I’m so sorry. And like I said, like the old site, it was just kind of not really working. And it wasn’t mobile accessible for this table anymore. And it was just getting kind of ridiculous. So this is the section I haven’t moved over yet: body medicine household products. I will move these over. They will each have its own entry and then explain why that item has a salicylate or why it might affect people with sensitivity. So I’m still working through that. The tail end of that. Okay, we’ll go back. There is the printable shopping list, that also needs to be updated. But I still left it here, I left a little blank spot here, because I have the intention of maybe making a Sarah’s-safe list. Or maybe. Yeah, so maybe put a list of what I eat, because I get asked that all the time. And I’ve been… I’m kind of uncomfortable about it. But I, like, if it’s my list, like you guys can do whatever you want with it. But I’ll put my list up there. There’s one more view here is “view table view”, I just want to say that this here is going to load slowly. You can see here, we’ll scroll I think this year is pulling 250 entries at one time. It is dynamic. So you can search through and everything. But all of these you can click on and learn more about it. I really only did that. So that you can look at a glance, see what there’s available. And then also you can print, so just hit Ctrl P on my keyboard. But if you do landscape and Fit to Page width, you can get a pretty decent print out if that interests you. 250 entries … how many pages is that? Quite a few. In order to print. Let’s say you wanted to print this, you would have to go to page 2-3-4 And five to print by basically if you’re interested like you could look up Malakar here and look at all the Malakar’s entries. So that’s at a glance all of their entries there. This is not something you want to just like search through and just look at particular, you know, like search for Apple or whatever you could. But this here will be this will work well for printing and looking at large amounts of data easily. Okay, so let’s go back to Salicylate Values list and show you a couple of things here. First, everything’s categorized zero to high. Here you have your categories by food item. And same thing, everything’s at least tagged with one item. By its inherent like core thing. So lemonade a drink, like you’re not getting very many veggies in that it’s going to be under beverages. Now some of them, I did put one lemonade, and they did manage to put fruit & vegetable, licorice candy might have some flavor or spice, but it’s going to be listed under candy. So just keep that in mind. The second thing here is filtered by type. Now there are three different types of things that are in my directory. One is original research. Two is a therapeutic list. This is really helpful when you can’t find a research article entry for it. People who’ve been treating salicylate sensitivity for a long time. You can see here the last batch I ran was the RPA hospital 2019 book. So you know they have some recommendations. Yeah, just kind of there’s that lemonade. So you can see here that says it’s from a therapeutic list and not tested in the lab. So when you consider it, just know that, but they’re working with patients. So that’s why they came up with their list. And for RPA Hospital in particular, they include Amines, glutamate and other chemicals. So sometimes I’ve been critical that they end up showing up higher, or if people aren’t paying attention that it might show in a high category, but it really is low or negligible and salicylates. So it’s kind of hard for people to see that unless they’re really familiar with the way the lists are made. Just something to think about. Okay. And then the last one is low-sal life analysis, I’m going to be putting my comments and thoughts in here. Some of them are going this is going to be like me looking at a chemical and saying this cannot be a salicylate, because… it doesn’t have… it’s not an organic molecule, therefore, it’s not going to function like a salicylate in our body. So that’s what those low-sal life analyses are going to be like, actually had a couple up, but I had to revert my site, I had a big huge error. Hopefully, none of you guys noticed, but I ended up losing a couple of my entries, so that’s too bad. Anyway, you can see up here there’s 111 entry or 1,111. Kind of a great number made me happy so I decided to stop and take a break there and then check in with you guys by video. But one thing I do want to show is I think Malakar or Kęszycka has.

19:53 Okay, Kęszycka has some unique… Kęszycka and Malakar. They tested both free salicylate and free AND bound salicylates so technically two different tests. And so I just want you to kind of see here that this here says instant yeast, and instant yeast. These are the same study Kęszycka 2017 is same product, Dr. Oetker. But here you can see that this test has free salicylates, and this test has free and bound. So just want to call that out that that’s the way that those are looking. So you can see that the tested amount is six, and the high amount is eight. So just so you know. So like, for example, we can look up, I’m going to start my search over here. Let’s try Lemon. Lemon is always one that, you know, it’s hard to know if we should have it or not. So lemonade, moderate lemon here. Let’s see this is the therapeutic lest they recommend that it’s high. And then here, this one here is Kęszycka. Lemon tested negligible. At .05. And then here’s another one. Oh, yeah, here you go. This one’s free salicylates that’s 0.03. And then the bound salicylates higher at 0.05. So you can see that went up just a smidge, regardless is still showed up as negligible. Here’s another one. This one here Scouter or Scotter actually tested both salicylic acid and acetylsalicylic, but only in free. And both of those came up negligible when they were added together. You can see here there are several others. Here’s another one that Scotter tested at 3.2. That’s much higher. Is that really for his? Oh, he tested lemonade up here. Okay. Anyway, so now you can see every single test that has been done, and you don’t need me to, you know, be the gatekeeper. And, you know, a lot of these things weren’t up. I just kind of did my best to provide the most useful versions. Here’s lemons in 1985 were low. Lemon low. This one’s a more recent one. High Malakar, and this includes the bound salicylates. So that gives you an idea. It’s kind of all over the place. Lemons are terrible. But you know, here’s the thing, test it, see if you react to it. If you don’t – keep eating it, I react to them, unfortunately. So I I definitely think that there are salicylates in there. So okay, let’s look inside of the article here. We’ll do that Malakar at the bottom. A couple of new details to catch here. First is, I spent like 16 hours looking for photos. I hope it helps. I hope it helps us across the board talk about these foods with different words here. You have, you have my category listing. You have the tested value, which is my converted value. You also have the original value. So some of you guys have messaged me and be like, Did you do your math wrong? And no, I didn’t, it’s always a chance, but I didn’t. So here you can see the actual amount exactly as it was listed in the research article. That’s another thing too, you’re gonna see some weird spellings. Depending on where you are in the country (world). On the titles, I copied the titles exactly like they were listed. So chamomile doesn’t have an age outside of the US in a lot of places. So you’re gonna see a chamomile with an A, “ca” and other places with the “ch”. So I just copied them, basically word for word. Okay, so here you can see free and bound salicylates. A fresh version was tested. And then you’re going to find the full research article and then a link to at least the abstract. If I was able to find the full research article, I will link you there. Looks like the details was taken off. So I’m going to add that. And then there’s also another couple of fields that if I had a couple of extra comments to make or about the article, I’ll put it in there. Chiang was one that I had a comment on. Oh, yeah, some of them. If I was able to figure it out, I put in the method. So we can compare if the gas chromatography is as good as the liquid chromatography, one of these… Like I said, I lost a little bit of data. I bet you always that. One of these here… I just want to say that I did end up adding a couple of new and new articles. So I’m going to Stop recording. I think that covers all of the big changes here. Okay, I added a couple of new articles. One is I already had Swain up and probably most amount of Malakar’s because there’s it’s really interesting with all of the bound salicylates, and it seems like it really reflects what I’m experiencing when I eat food. Like the other ones. I’m like, I don’t know, maybe I’m not salicylate sensitive. Maybe I’m just allergic to like, I don’t know chloroplasts or something. And then you know, you think about like having an aspirin with it’s all white and has no chloroplasts. And it’s like, well, that would definitely kill me. So I feel like Malakar and Kęszycka, and Swain really have a good understanding of where most of the foods list and there’s a good variation in those articles. But I didn’t have all of Kęszycka’s up so I went through that that one was over 100 entries. Most of these are like 60 to 150 entries. I added all of Malakar. This one is a new one you guys have asked a lot about and this is one reason why it’s because Sharla Race mentioned it in her beyond… Beyond the Salicylate Handbook, she references it. So this is Chiang, they’re in Taiwan. And they tested a whole bunch of Taiwanese food. And it’s amazing, like all the different things that they tested. And there are some things I don’t I just don’t know what they are, if you know what they are, send me a picture. And maybe, you know, a scientific name or something for the food. Like, I think Japanese yam I had a hard time clarifying what that was. Anyway, unfortunately for this study, there’s, the results are actually really low, which you know, maybe they’re eating more natural food with fewer pesticides. So they have fewer salicylates in them. But altogether, all those tests were really low. However, soy milk, soy was quite high. So just to let you know, if you are one of those folks that struggle with soy, that was an interesting find. So yeah, lots of new articles added. We’ll dig into each article individually and kind of look at it and assess it. But I just wanted to let you know, you know, happy new year and I hope that this resource is helpful and useful for you. If you have any research articles, send them my way. I’ll be putting them in my flashcards, little file cabinet there and we’ll spend some time this year looking through it. At least that at least through the springtime before things get really busy for me. All right. I think that’s it. Have a wonderful day and thank you so much for joining me. Bye!

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