Sunday, October 2, 2011

salicylates vs non-salicylate subs:

Condition/System: Candida/Fungal overgrowth

Likely to Contain Salicylate: Grapeseed extract, Pau d’arco tea

Likely to be Salicylate-Free:
Acidophilus, low carbohydrate diet, Candida/food allergy desensitization, Nystatin, Diflucan, lactoferrin, colostrum


Condition/System: Energy/Mitochondrial Support:

Likely to Contain Salicylates: Ephedra, ginseng, guarana

Likely to Be Salicylate-Free:
NADH, carnitine, CoQ10, creatinine, magnesium, MSM, DMG, low carbohydrate diet, serine, B complex, iron, DHEA (pharmaceutical grade), pregnenolone (high purity or pharmaceutical grade), thiamine pyrophosphate, thyroid (TSH test), low dose cortisone (ACTH test), androstenedione, adrenal glandular extract, hyperbaric O, phosphorous (only if test abnormally low), Vitamin D, allergy/sensitivity reduction, low carbohydrate diet

Condition/System: Immune Support/Anti Microbial

Likely to Contain Salicylate: echinacea, goldenseal, astragalus, olive leaf extract, Maitake, Shiitake and Reishi mushrooms, LEM

Likely to Be Salicylate-Free:
Vitamins A, C & E, zinc, lysine, Immunocal, colloidal silver, allergy/sensitivity reduction, BHT, ozone, hydrotherapy, alpha interferon (low dose sublingual or injections to boost NK), Boiron oscillococcinum, baking soda in water, low dose cortisone (ACTH stim. test), Zovirax, low arginine diet for Herpes virus infections, N-acetyl-cysteine, thymus glandular extract, DHEA (pharmaceutical grade), human growth hormone, low carbohydrate diet, free form amino acids, SeaCure, lactoferrin, colostrum

Condition/System: Vision

Likely to Contain Salicylates: Bilberry

Likely to Be Salicylate-Free: Zinc, Vit. A, E, C, beta carotene, N-acetyl-cysteine, alpha lipoic acid

Current list of “Maybes” (may have salicylates, but should avoid until investigated, see Part G for more information): CLA (conjugated linoletic acid), quercitin, rutin, hesperidin, malic acid, capsaicin, fructooligosaccharides (FOS), betaine, xanthan gum, lutein, lycopene, hydroxycitric acid (Citrimax), beta glucan, octacosanol, flax oil, Brewers yeast, Kombucha mushrooms, bromelain, papain, caprylic acid/caprylate/capric triglycerides, 5-htp extracted from seeds, vinpocetine, some lower purity over-the counter DHEA or pregnenolone.

Condition/System: Arthritis/Anti-inflammatory

Likely to be Contain Salicylates: Boswellia, turmeric, curcumin, evening primrose oil, borage oil, black current seed oil

Likely to be Salicylate-Free:
Glucosamine sulfate, chondroitan sulfate, MSM, shark cartilage extract, allergy/sensitivity reduction, fish oil, nonsteroidal anti-inflammatory drugs (NSAIDS), sea cucumber

Condition/System: Allergy/Sensitivity

Likely to Contain Salicylate: Stinging nettle, bioflavonoids, bromelain

Likely to be Salicylate-Free:
Vitamins A, C & E, avoidance or immunotherapy (see Part C), magnesium, manganese, adequate water and salt

Food and chemical reactions can also contribute to blood sugar fluctuations. Elimination diets and food diaries may be quite helpful in identifying reactive foods. An increase in the pulse of 10% or more, 30-60 minutes after a meal or single food challenge may help in identifying the most reactive items. A short-cut pulse test, which involves detecting a 10% increase in pulse after the food or supplement has been on the tongue for two minutes, allows one to test the food without ingesting it (Note: pulse tests may not work if one is taking beta blockers). The increased pulse reflects stimulation of the nervous system, and this stimulant effect may explain why many of one’s reactive foods are also favorite ones. The nervous system stimulation also may partly explain the withdrawal symptoms that occur in the first 3-7 days after stopping the reactive item. Rotation diets help many, but for those who are universal reactors, a relatively simple and constant diet of the least reactive foods, with only occasional rotation, may be more helpful at first, because this approach utilizes the masking effect to reduce reactions. The least reactive foods vary among individuals, but rice (especially white rice), quinoa, oats, chicken, tuna, raw sunflower seeds are good possibilities. A variety of laboratory and clinical testing and treatment methods are also available. The existence of 12 or more mechanisms for food and chemical reactions means that no single testing method is likely to detect all sensitivities. Some of the best known allergies/sensitivities are Types I, II, III and IV immune sensitivities, lactose, gluten, and fructose intolerance and lectin reactions. Chemicals, food additives, molds, dust and pollen may also cause problems. It should also be remembered, that sensitivity often increases the more one is exposed to the item.


Assume you are very sensitive. Be meticulous in conducting your search of current or replacement products. Manufacturers make sudden changes and often list only “active” ingredients. If you must use the product contact the manufacturer to learn of “inactive” ones, which might include aloe, mentholatum etc.
Many pain medications contain aspirin or have “salicylate” or “salicylic acid” as part of their contents. You cannot use these. Tylenol, Advil, Darvocet-N and anti-inflammatory drugs are acceptable.
Heed the warning: all plants make salicylates. “Natural” refers to something made in nature. Poison ivy, oleander and hemlock are all natural but that does not make them safe. You must avoid products with that word including such things as aloe, ginseng, menthol, mentholatum, almond, grape seed oils etc. in creams, lotions and herbal medications.
Castor oil and camphor have recently appeared in many lotions, lipsticks and underarm deodorants–they are high in salicylates.
Ingredients with plant names butchers’ broom, rosemary, geranium, St. John’s Wort) must be avoided.
Oils made from plant parts must not be applied to the skin.
Avoid Vitamin E derived from Rose Hips and vitamins from “natural” sources such as vitamin C with bioflavonoids, which may contain quercetin, a source of salicylates.
Avoid all lip balms with the exception of plain Vaseline. Tubes of this product are available.
All creams and lotions for muscle and rheumatic pains such as Ben Gay contain salicylates and cannot be used. All sunscreens or sunless tanning products with plant derivatives, including oxylsalicylate readily block.
Cleansing lotions, astringents, exfoliants, lotions for oily skin and acne compounds, such as Stridex, often contain salicylates. It is best to avoid herbal shampoos and hair conditioners though they are not on the scalp long. Herbal hair sprays will land on the skin and deliver salicylates. Avoid shaving creams or soaps with menthol or aloe; microscopic cuts produced by razors with aloe-coated, white or colored strips provide direct access into the bloodstream.Use no herbal bubble baths.
Wart and callus removal products almost all contain salicylates.
Peptobismol is bismuth subsalicylate.
Certain mouthwashes such as Listerine, contain salicylate as do toothpaste’s with “gum care ingredients.”
These offending substances will be absorbed and partially or totally block the effect of guaifenesin. No adverse reaction ensues but no benefit is attained. Be aware, a few pharmacies have made serious errors. Patients should obtain plain “guaifenesin,” not a tablet containing decongestants or anti-cough preparations.
Our therapeutic approach is not for the weak of courage. As we warned above, reversal of the disease often produces many symptoms causing some patients to doubt their progress during the initial two to four months. It takes confidence and strength to get through this early phase. Cyclic appearance of good days and improvement on mapping provides the needed encouragement to go on.”
(Author’s note: Dr. St. Amand has recently informed me that some guaifenesin users have traced salicylate exposure to plant sap and other materials coming into contact with their hands while gardening. He suggests wearing hard-palmed gloves while gardening, if this sort of contact occurs. Also, with regard to the herbal sweetener Stevia, he believes it can be used in very small amounts, like for coffee, but could be a problem if used in larger amounts. It is not a problem for hypoglycemia.)


Some foods do contain significant amounts of salicylates; however, they generally will only be of concern to those who have a hypersensitivity to salicylates.

In the food category, fruits had the largest amount of salicylates, particularly berries (the range of berries was from mulberries, 0.76 mg/100 gm to raspberries at 4.4 mg/100 gm). Apples were quite variable, from 0.19 mg-0.59 mg per 100 grams of fruit. Dried fruits tended to be fairly high (figs were 4.4mg and raisins were 5.8-6.2/100 gm). The researchers had the impression that the low salicylate fruits were the ones that had a less piquant flavor, e.g., mangos, pears, as compared with pineapples, oranges, and the berry fruits, which had higher salicylate levels. On the whole, vegetables did not have very high amounts, except for gherkins (6.1 mg/100 gm). Tomato sauce had a significant salicylate level, but this appeared to be due to additional herbs and spices. Some herbs and spices were quite high. For curry powder, there was 218 mg/100 gm. Others that were almost as high were paprika, thyme, dill powder, garam masala, oregano, and turmeric. However, since the amounts one uses in cooking are usually quite small, probably at the most 0.1-0.5 grams per day, this is not very significant for most people. Meat, poultry, fish, eggs and dairy products all have little to no salicylates. Of the legumes, seeds, nuts, and cereals, only almonds, water chestnuts and peanuts had significant amounts (3.0, 2.9 and 1.1 mg salicylate per 100 gram, respectively). For drinks, cocoa and decaffeinated coffee had negligible amounts, whereas a number of teas had fairly high levels (2-7 mg for 100 ml of tea made from 2 tea bags). The teas tested were a number of different Twinings brands and some Chinese teas. The lowest tea was a decaffeinated tea, at 0.37 mg. Coffees were lower than 1.0 mg salicylate per 100 ml coffee, except for a type of chicory coffee (2.26 mg/100 ml). Wines were in the range 0.35-1.0 mg/100 ml. Among the other alcoholic beverages Benedictine and one type of port stood out as high (9.04 and 4.2, respectively). Quite high amounts of salicylate were found in licorice (8-10 mg/100 gm) and peppermint (0.8-7.9 mg/10 gm). Mint candies are often given additional flavorings like methyl salicylate. Artificial flavors that are often made from salicylates also include strawberry, grape, butter, vanilla, cinnamon, caramel and walnut. Some of the other products that include artificial flavorings are baked goods, soda, candy, chewing gum, ketchup, ice cream, puddings, tooth pastes and mouth washes (Feinleib and Ingster, 1996, American Heart Association meeting).

As noted above, it is primarily salicylate-sensitive people who have to be really concerned about the food sources

1 comment:

  1. Thanks for putting such a comprehensive list together! I have looked high and low concerning the herbs for instance and this is the first comprehensive list I have seen. Kudos!

    Recently I have been focusing on improving both my digestion support with enzymes (notably Jarrow's Jarro-zyme plus (with extra strength lipase and alpha galactosidase) -- as well as using a few good liver cleansing herbs (i.e., dandelion root, marshmallow root with the occasional use of oregon grape root alternated with barberry root--and now nettle leaf) which have made it so I now can have an expanded diet and fewer skin problems.

    Previously I could not tolerate peeled golden delicious apples and peeled pears--and now can eat them with abandon. I also now can eat cooked papaya and pears, whereas previously they made me react with psoriasis.

    These additions of fruit into my diet at last are indeed timely since I also developed some kind of problem with my liver and gallbladder previous to taking them. They are in fact helpful in correcting this gall bladder condition--along with a low or no animal fat diet except for the occasional shrimp or fish.

    Eventually I will go back to eating chicken, but plan to stay off beef and pork more or less permanently. I plan to eat eggs only as helpful ingredients in cooking.

    I think the key here is to support and heal the lining of the intestines as well as gut digestion plus the liver and kidneys in order to heal one's ability to deal with eating more foods.