Salicylates In Various Foods

Discussion in 'Macros & Micros' started by haidut, Dec 8, 2014.

  1. haidut

    haidut Member

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  2. Amazoniac

    Amazoniac Member

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  3. Philomath

    Philomath Member

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    In the Burr low fat experiments in the 30's' Brown was given anise flavored syrup with his milk. Anise has 213mg per 100gm (a sizable amount comparatively). I wonder how much anise he ingested over the course of a day, maybe a full aspirins worth?? It would be interesting to know how that may have effected him? Good find!
     
  4. Liubo

    Liubo Member

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    Except for like, a syrup made of salicylate-rich spice, the salicylates-in-food topic seems over-rated. Like, there's so little. No offense. In a world with no aspirin, it would be totally relevant.
     
  5. Philomath

    Philomath Member

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    I think in a world without PUFA they might be more relevant. Like Birch bark and tree sap were to native Americans. We need super concentrated versions now... more than we can get from a glass of OJ.
    I hear what your saying though, reminds me of the over-rated lycopine in tomatos or polyphenols in wine.
     
  6. LeeLemonoil

    LeeLemonoil Member

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    Wintergreen or Yellow Birch EOs are mostly comprised of methyl-salicylate.
     
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