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Salicylate sensitivity causes reactions to aspirin and other NSAIDs, and also in foods which naturally contain salicylates, such as cherries. Other natural chemicals which commonly cause reactions and cross reactivity include amines, nitrates, sulphites and some antioxidants. Chemicals involved in aroma and flavour are often suspect.
MICROORGANISM TYPE ( Bacterium / Fungus ) FOOD / BEVERAGE Acetobacter aceti: bacterium: chocolate [1]Acetobacter aceti: bacterium: vinegar [2]Acetobacter cerevisiae
Various foods. This is a categorically organized list of foods. Food is any substance consumed to provide nutritional support for the body. [1] It is produced either by plants, animals, or fungi, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, and minerals.
Meat, poultry, fish, eggs, dairy products, sugar, breads and cereals have low salicylate content. [19] [52] Some people with sensitivity to dietary salicylates may have symptoms of allergic reaction, such as bronchial asthma, rhinitis, gastrointestinal disorders, or diarrhea, so may need to adopt a low-salicylate diet. [19]
Apples. The original source of sweetness for many of the early settlers in the United States, the sugar from an apple comes with a healthy dose of fiber.
Spiraea contain salicylates. Acetylsalicylic acid was first isolated from Filipendula ulmaria, [citation needed] a species at the time classified in the genus Spiraea. The word "aspirin" was coined by adding a-(for acetylation) to spirin, from the German Spirsäure, a reference to Spiraea. [8] [9] [10]
For example, different types of apples each have their own PLU code, as do different kinds of nuts, organic vs. non-organic lettuce, and so on. The stickers also usually contain barcodes for easy ...
Methyl salicylate (oil of wintergreen or wintergreen oil) is an organic compound with the formula C 8 H 8 O 3. It is the methyl ester of salicylic acid . It is a colorless, viscous liquid with a sweet, fruity odor reminiscent of root beer (in which it is used as a flavoring), [ 4 ] but often associatively called "minty", as it is an ingredient ...