NEW!! NEW!! NEW!!
all over the world are living well
because
they have learned to manage
a chemical/food intolerance.
Feel as if you
have a persistent virus, cold, flu ...
and it's wearing you down?
Or as if you are frequently or
constantly being poisoned?
Does aspirin make you sick?
Found no relief for your
joint and muscle aches and pains?
Perhaps you have a
chemical/food intolerance.
Do you have a food/chemical intolerance?
Help me to help others, by sharing your experience through this quick, easy survey.
Results will be published progressively in the coming months.
Email Me
Food Guide
A Guide to Skin Care, Hair Care and Medicines
Since being diagnosed in 1998 with a salicylate intolerance and possible secondary amine intolerance I have searched for information. Available information is sparse and sometimes contradictory.
In an effort to share what I have learned I offer this website to others who are searching.
The goal of this website is to help us all live happier, healthier lives with as few restrictions as possible. Share your experiences so that others may benefit.
Join the Salicylate and Amine Exchange.
or start up a chat list
focussed on another intolerance
This space will be updated Soon!!
I hope you all enjoyed
the Holidays.
Scroll down for food guide
and other information.
It is a sensitivity to elements/chemicals found in food. Unlike an allergy, an amount of the food identified may be able to be eaten without producing illness. The amount varies from person to person. During times of stress or hormonal change a person may become more sensitive/intolerant.
Intolerance to salicylates, amines, lactose and gluten (coeliac disease) are examples of intolerances to natural elements/chemicals. Salicylates are found in most food that grows in or out of the ground, as well as medicines, supplements cleaning, beauty and hygiene products. Amines are found in approximately 70% of the same foods and other products as salicylates. They are also found in some meat, fish, chocolates and cheeses. Gluten or gluten like substances are found mainly in wheat, barley, oats and rye. Lactose is found in milk and some other dairy products.
There are also many people who are intolerant of introduced chemicals/elements, such as sulphites (a preservative used in many processed foods, including wine). Glutamates (e.g. MSG) and salicylates are found naturally in some food. Extra amounts of glutamates and salicylates are introduced into some foods and other products to create or enhance flavor, freshness or fragrance.
There are so many foods that don't seem to have been tested and classified. Some of the published information is contradictory. I have accumulated some information, which I hope will be helpful to others.
If any of this information contradicts the information that you have received from your health care practitioner, you should discuss it with them before introducing the new food into your diet. I would be grateful to hear any comments or of any additional food you have been advised contains low or moderate levels of salicylates or amines.
It is just as important to avoid salicylates and amines in skin/hair care products and medicines/remedies. Salicylates and amines are just as toxic when they are inhaled or absorbed through the skin.
Always read labels! Learn the foods and other products you need to avoid. Salicylates and amines are rarely identified by the use of the chemical name on labels. Where they are listed some of the most common ones are:
- Salicylates
- acetyl-salicylic acid (aspirin), methyl salicylate (e.g. oil of wintergreen, peppermint oil, etc.), sodium salicylate (found especially in a variety of foods, e.g. fruits and vegetables), benzyl salicylate, choline salicylate, disalcid ethyl salicylate, isoamyl salicylate, magnesium salicylate, octylsalicylate, phenylethyl salicylate, salicylate, salicylic acid, salicylaldehyde, salicylamide and salsalate.
- Amines
- Cadaverine (found - aged/cured meat and fish, some fruit/veg, wheat germ), Dopamine (found -cheese,chocolate, some fruit/veg), Histamine (found - wide variety of sources - the human body also produces histamine as a response to allergy), Octopamine (found - some fruits/veg, cheese), Phenylethylamine (found - similar items as Dopamine), Putrecine (found - aged/cured meats and fish), Serotonin (found - some fruits/veg) and Spermidine (found - legumes, pears, wheat germ), Spermine (found - similar items as Spermidine), Tryptamine (found - some fruit/veg, cheese) and Tyramine (found - wide variety of sources).
- acetyl-salicylic acid (aspirin), methyl salicylate (e.g. oil of wintergreen, peppermint oil, etc.), sodium salicylate (found especially in a variety of foods, e.g. fruits and vegetables), benzyl salicylate, choline salicylate, disalcid ethyl salicylate, isoamyl salicylate, magnesium salicylate, octylsalicylate, phenylethyl salicylate, salicylate, salicylic acid, salicylaldehyde, salicylamide and salsalate.
Warning: The guide below is in english. When using food guides/lists you must remember that even within the English language food items are referred to by different names in different parts of the world. This is especially important to be aware of when travelling or using recipes from other countries.
Where I am aware of differences I have included an appropriate comment. If you know of other differences in English terms for foods listed, please let me know.
- Foods containing negligible amounts of either salicylates or amine are listed in BLACK.
- Foods containing salicylates are listed in BLUE.
- Foods containing amines are listed in GREEN.
- Foods containing both salicylates and amines are listed in MAROON.
- Foods that I have included, excluded or limited in my diet as a result of personal experience, but have not found on any food guide are listed in ORANGE.
- * always read labels on canned food items. Canned food items marked with an asterisk (*) are unseasoned varieties only, but may have added salt, sugar, water, preservatives or other ingredients that do not add salicylates to the contents. Be especially careful in North America of canned food and other products that have been sweetened with corn syrup.
- Fruits
- Natural chemical content in fruit may vary with ripeness.
- As a general rule - where salicylates are present, salicylate levels decrease as food ripens,
- and where amines are present, amine levels increase as food ripens.
- (consult color key)
- Natural chemical content in fruit may vary with ripeness.
|
|
|
|
|
|
|
NB. drying/dehydrating foods that contain salicylates and/or amines may increase the level of salicylates and/or amines in the food - all dried fruits should be avoided. |
- Vegetables
- (consult color key)
|
|
|
|
|
|
|
|
|
- Beef, Chicken, Fish, Lamb & other meats
- (consult color key)
|
|
|
|
|
|
|
|
|
concerning this page
or questions about food/chemical intolerance
Me