Which Low Salicylate Diet List Should I Pick? Part 1- Why there's so much variation in lists/plants скачать в хорошем качестве

Which Low Salicylate Diet List Should I Pick? Part 1- Why there's so much variation in lists/plants

So you're curious about going salicylate-free and found a list. Maybe you've started and are still having reactions when eating bowls full of Brussels sprouts. Or maybe you're in a few months and have had nothing but meat and cabbage because it's the only thing you think you can eat. Well, this is a post for you! One of the most challenging things when starting a low-salicylate diet is choosing a list to use and then "listening" to your body. Why is there so much variation? You may be frustrated or confused, but I'm hoping the sleuthing I've done for you (and really for me) will help clear things up and put you back on the right track. The first thing that I must say is if your doctor or health care practitioner gave you a list, use that. They know you and your history, and they know what you're trying to accomplish. Next, if you choose to pick a list to use, take it to your provider and have them agree that it's safe to use for your healthcare plan. Salicylates are natural chemicals (similar to aspirin) that occur in low doses of fruits, veggies, oils, fragrances, and cleaners. Some people (like me) are sensitive or intolerant. In many, a histamine reaction occurs, triggering an allergic-type reaction and making us sick. A low-salicylate diet has provided relief for many suffering from the condition. _____________________________________________________ Timeline • Intro: 0:00 • Introduce website with food list: 1:34 • Original research: 1:51 • Comparing foods and looking at list: 3:30 • Clinical practice makes/revise lists: 5:05 • Researchers compile lists: 6:00 • Google results and popular lists: 7:23 • Wrong/Bad information: 7:41 • Outdated information: 8:26 • Globally connecting – countries make their own lists: 9:14 • Large time gap and possible method variation in studies: 10:33 • Variation in food 11:48 • Plant species have varieties or cultivars: 12:19 • There is gene variation within a species: 12:55 • Plants are very responsive to stimuli: 13:58 • Ripeness may affect salicylate levels: 15:22 • Closure: 15:54 _____________________________________________________ Find on Low-sal-life references to: • Food and Products List: https://low-sal-life.com/food-product... • Food and products List sources: https://low-sal-life.com/food-product... • Book Lists: https://low-sal-life.com/living-life/... • Research Pages: https://low-sal-life.com/research Original Research Articles • Malakar et al. 2017: https://www.fedup.com.au/images/stori... • Robertson & Kermode 1981: https://onlinelibrary.wiley.com/doi/a... • Swain et al. 1985: https://www.slhd.nsw.gov.au/rpa/aller... • Venema et al. 1996: https://pubs.acs.org/doi/full/10.1021... • Wood et al. 2011: https://pubmed.ncbi.nlm.nih.gov/21351... _____________________________________________________ Always consult with your doctor and/or dietician before beginning dietary investigation into a food intolerance. Information on this site is drawn from the personal experience and scientific literature. The low-sal-life and Sarah Verlinde cannot be held liable for any errors or omissions. But corrections always welcome!