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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.
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]
The researchers attribute this effect to the omega-3 fatty acids naturally found in these foods. Try one of our salmon recipes to include this fatty fish in your anti-inflammatory diet. Walnuts
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The diet was originally based on the elimination of salicylate, artificial food coloring, and artificial flavors; [4] later on in the 1970s, the preservatives BHA, BHT, [5] and (somewhat later) TBHQ [6] were eliminated. Besides foods with the eliminated additives, aspirin- or additive-containing drugs and toiletries were to be avoided.
Consuming foods stripped of fiber — such as processed and ultraprocessed foods like fast food and snacks — may keep fiber intake too low to move bulk through the system adequately.
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]
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.