Salicylate Intolerance

Salicylate intolerance is treated by reducing exposure to salicylates in food and products (to reduce, alleviate and minimise symptoms) and reducing your total stress load index. If you have salicylate intolerance and do not have Multiple Chemical Sensitivity, how to reduce your total STRESS LOAD INDEX, and some low salicylate recipes and products can be found at

Many people with salicylate intolerance experience chemical sensitivities and vice versa. Both appear to be connected to, enzyme depletions, neurogenic inflammation, and neurogenic switching, as well as increased toxicity and “sensitisations.”

Addressing both salicylate intolerances and chemical sensitivities through reducing dose related exposures will help address, increase tolerance and often correct the underlying health issues. However, if you have a genetic predisposition salicylate intolerance e.g. some missing enzymes necessary to break them do, you will generally need to manage it for life.

Salicylates are naturally occurring pesticides found in a wide range of fruits and vegetables.

Salicylates along with other benzoic acid derivatives are particularly high in spicy foods and fragranced fruits and vegetables, and foods that are quite intense in flavor. These foods are usually (but not always) brightly or deeply colored.

According to Dr Robert Loblay the director of the RPAH Allergy unit people with salicylate intolerance often have problems with other natural food chemicals usually glutamates and amines. Whilst natural food chemicals have the most insidious effects on “susceptible individuals” food containing, aspartame, sulfites, histamines, certain colorings, preservatives, synthetic antioxidants, MSG and other flavor enhancers can also be problematic.

Some people with salicylate and other pharmacological (chemical) food intolerance also have trouble with foods high in sugars, yeast, gluten, dairy and lactose.

The only way to eliminate symptoms is to reduce your dose related intake of salicylates and most likely other food chemicals and problematic foods as well. This can be done through doing a dietitian supervised RPAH allergy unit food elimination challenge. For many people this will eliminate symptoms completely, however, for others reducing exposure to other environmental chemicals by living in a “non polluted, non toxic home environment” and choosing low salicylate products such as those promoted in the VOCLESS Guide will also be needed if food intolerances and chemical sensitivities are very severe.

(Loblay, Swaine and Soutter) from the RPAH Allergy Unit say…

Symptoms triggered by food chemical intolerances vary from person to person. The commonest ones are recurrent hives and swellings, headaches, sinus trouble, mouth ulcers, nausea, stomach pains and bowel irritation. Some people feel vaguely unwell, with flu-like aches and pains, or get unusually tired, run-down or moody, often for no apparent reason. Children can become irritable and restless, and behavioural problems can be aggravated in those with nervous system disorders such as ADHD (attention deficit hyperactivity disorder). Even breast-fed babies can have food intolerance reactions due to .

In the introduction of the FRIENDLY FOOD recipe book the following is also stated…

Smells & fumes

Some people with food intolerances find that their sense of smell gets more acute on a restricted diet. Strong perfume, car exhaust, petrol fumes, fresh paint, cigarette smoke and other irritant smells and fumes may make you feel ill or give you a headache. Reactions like this can be unpleasant, but are not dangerous and usually resolve quickly after exposure ceases. Predictable exposures such as the the perfume section in department stores, supermarket aisles with cleaning products, petrol stations and underground car parks are easily avoided. If you’re unexpectedly exposed, don’t hang around — leave the area quickly and get some fresh air.

Toiletries, cosmetics and cleaning agents

Strong peppermint and menthol flavours and aromas are derived from natural salicylates, so clean your teeth with unflavoured toothpaste, salt, or bicarbonate of soda (baking soda), and avoid mouthwashes. If you react to preservatives, read the labels of products carefully — most liquid cosmetics and sunscreens are preserved. If you’re smell-sensitive, be careful with perfumes, deodorants, scented soaps, shampoos, conditioners, hair sprays, after-shave lotions and other toiletries. Vinegar and bicarbonate of soda (baking soda) are alternatives to strong-smelling detergents and bathroom cleaning agents.

Home environment

Indoor air can become quite polluted with volatile chemicals released from carpets and underlays, chipboard and other furnishing materials, cooking odours and cigarette smoke. Make sure your home is well ventilated with fresh air. Avoid using products with a strong aroma such as air fresheners, concentrated detergents, perfumed candles, incense, eucalyptus oil, and massage and aromatherapy oils. If you feel unwell in your home environment and you’re not sure why, check for hidden damp or mould, gas leaks and other sources of irritant smells or fumes.,,,


People with food intolerances often react adversely to medicines. It’s best only to take essential medications prescribed by your doctor. If you’re salicylate sensitive, anti-inflammatory drugs and aspirin-containing pain killers should be avoided — paracetamol and codeine are suitable alternatives in most cases.....

Whilst the true prevalence of food intolerance is not known with certainty Dr Robert Loblay says that it would most likely be between 5% and 10% of the general population and between 20% and 30% of people experiencing Chronic Fatigue Syndrome (CFS). This figure is thought to be much higher in people with Multiple Chemical Sensitivity (MCS).


Click Here To find out more about food intolerance
Click Here for some low salicylate, low chemical recipes
Salicylate Free Supplements
What the best supplements are for people with a salicylate/phenol intolerance.


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