Salicylates In Various Foods

haidut

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Philomath

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A study reviewing the contents of salicylic acid in various foods. It looks like berries and some spices are the way to go, in addition to things like oranges and tangerines.

https://www.sswahs.nsw.gov.au/rpa/aller ... nfoods.pdf
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!
 

Luann

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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.
 

Philomath

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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.
 
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