I've been reading about salicylate sensitivity and no two sites have the same ED lists. Some say apples and potatoes are ok, others don't. Since all other nightshades seem to be out, I'll definitely nix the white potatoes.
I'm not clear on whether sweet potatoes and winter squash are ok.
I found a list that gives the salicylate content of over 200 foods and have put them in a spreadsheet so i can sort them, but I don't know what kind of threshold to look for.
This is a bit frustrating.
This research from 1985 shows results of salicylate content for 333 foods:http://www.sswahs.nsw.gov.au/rpa/allerg ... nfoods.pdf
White potatoes without peel show as no salicylate. White sweet potato shows higher than yellow sweet potato. Pumpkin shows the same level as potato with peel.
"The values for salicylate in foods that we have obtained
work out to a range from about 10 mg to 200 mglday
salicylate in Western diets. This is of the same order of
magnitude as the challenge dose of salicylate used in
clinical testing (60), usually a 300-mg aspirin tablet. The
usual adult pharmacological dose of aspirin is 600 mg
(two tablets) at a time, often several times a day, Previous
figures for salicylates in most foods are so much smaller
than this that it is difficult to see how the food could have
similar effects to salicylate medication in sensitive individ·
As for threshold, I don't know how sensitive you are to salicylate. I don't know how long it takes to clear one's system either. But I imagine you'd want to stay under the challenge dosage level, no? Do you think you typically consume a high level (let's say 150 to 300mg per day) in your normal diet?