Salicylates In Various Foods

haidut

Member
Forum Supporter
Joined
Mar 18, 2013
Messages
19,798
Location
USA / Europe
Last edited:

Philomath

Member
Joined
May 23, 2013
Messages
775
Age
54
Location
Chicagoland
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

Member
Joined
Mar 10, 2016
Messages
1,615
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

Member
Joined
May 23, 2013
Messages
775
Age
54
Location
Chicagoland
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.
 

Similar threads

Back
Top Bottom