What problems can be caused by salicylates in food?

almost all foods contain salicylate, a substance that acts as a nature preservative and insecticide. Most people are not affected by salicylates in food, but some people have sensitivity to salicylate. It is not an allergy to food, but rather food intolerance, which can be responsible for a wide range of physical and mental symptoms. The resulting physical problems that can affect the whole body resemble cold or flu. Mental problems resulting from salicylates in the diet often cycle between hyperactivity and fatigue, which can affect both mood and cognitive abilities. Symptoms above the neck may range from the swelling of the face to ear infections and ulcers in the mouth. The rescuer may also show symptoms of similar cold or influenza such as headaches, sinusitis, rhinitis, cough and wheezing. The skin can show color, rashes or hives, and one can also have stomach pain or irritation and swelling of the ends. This causes excessive energy cycles and increased slow. MeZI other mental symptoms include scattering, anxiety, restlessness, nervousness, mood swings, irritability, memory loss, depression, bad self -confidence and sleep problems. Some patients with salicylate intolerance are incorrectly diagnosed with attention disorder (ADD).

typical food containing salicylates include fruits, especially berries and vegetables, especially peppers and tomatoes. Salicylate levels are higher under the skin of food; The levels drop when the food ripens and decreases even lower when food is cooked. Other foods with high levels of salicylates include almonds, chewing gum, jam and meat. In most herbs and spices there are very high levels of salicylates, including black porks, chili powder, curry, honey, mint, olive oil and vinegar. When it comes to drinks, in tea, champagne, wine and rum are high levels.

Many people mistakenly refer to salicylate intolerance as allergy to Salicylát. Allergic reactions take place rapidly and can be triggered by the smallest exposure to the allergen, while the intolerant reactions to salicylates in the diet may occur up to two days after contact and has a cumulative effect. People with such sensitivity may not respond to small amounts of salicylates, but will respond when they cumulatively consume high amounts of substances. People with asthma and seniors are more susceptible to the sensitivity of salicylates. People who suspect that they have intolerance of salicylate can test whether their symptoms are reduced by removal from a diet that foods with a high level of salicylates.