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Member Since 28 Aug 2011
Offline Last Active Jun 14 2013 01:55 PM

Topics I've Started

Salicylate, Phenol, And Amine Sensitivity Discussion

11 February 2012 - 01:43 AM

So the more I'm looking into my own sensitivities to phenols and amines as they relate to other issues, including acne, the more I'm learning about their relationship with broader health problems (nevermind that salicylates, phenols, and amines are in practically everything). Having gotten nice and comfy in a place with my diet as it is, looking into these particular sensitivities was kind of alarming. Giving up tea and spices? A lot of fruits and vegetables? Coconut oil?! I haven't undergone a low-salicylate diet or anything but I'm picking up bits of information here and there from this forum, kind of like when I was in the beginning stages of understanding an acne diet connection here on the Nutrition and Holistic Health Forum.

So what are these weird words I'm jabbering on about my precious body/skin being invaded by, you ask? Feingold, a doctor who endorses a low-sal diet, does a pretty good job of summing them up:

Phenols -- "A group of natural and synthetic compounds that are ingested or produced to varying degrees by the body or by microbes in the intestine contain a benzene ring with one or more hydroxyl (OH) groups attached to it. When this attachment occurs, they become phenolic compounds. These compounds possess unique chemical properties. They are very soluble both in organic solvents (like alcohol, ether, and the fatty components of the body) and in water (aqueous solution), where they are strongly acidic. They exert toxic effects in the brain, where normally certain enzymes prevent their accumulation." Salicylates -- "Salicylate is a natural chemical made by many plants. It is chemically related to aspirin, which is a derivative of salicylic acid. It is believed the plant uses it as protection from insects. Although natural salicylates are found in wholesome foods, some individuals have difficulty tolerating even small amounts of them. The reaction to a natural salicylate can be as severe as that to synthetic additives if a person is highly sensitive. Some people are troubled by only one or two, while others are sensitive to all of them."

So salicylates (the "don't eat me" chemicals fruits and vegetables naturally produce to ward off insects, higher in organic foods, think of them as nature's pesticides) and amines (in aged wines and cheeses/fermented foods/leftovers).  

Here is the Feingold list of highly phenolic/high salicylate foods: Avoid anything -- food, toiletries, cleaning supplies, art supplies -- that has any of the following ingredients: Synthetic/artificial colors and flavors [for example, FD&C colors, vanillin], BHA, BHT, TBHQ, [all the preceding are made from or related to petroleum], Natural Flavoring (may contain salicylate), Natural Coloring (may contain salicylate), Aspirin and products containing aspirin or salicylic acid, Salicylates, Almonds, Apples, Apricots, Berries (all), Cherries, Chili powder, Cider & cider vinegar (apples), Cloves, Coffee, Cucumbers & pickles, Currants, Grapes & raisins, Nectarines, Oranges, Paprika, Peaches, Peppers (bell & chili), Plums, Prunes, Tangerines, Tea, Tomatoes, Wine & wine vinegar (grapes), Oil of wintergreen (methyl salicylate). Other items to consider are perfumes and fragrances, nitrites and nitrates, monosodium glutamate [MSG], Hydrolized Vegetable Protein [may contain MSG], sulfites/sulfiting agents, benzoates, and corn syrup [made from hydrogen sulfide + corn starch and many other added chemicals].

^Mind you, there have been quite a few members who report reactions from citrus and stone fruit (including almonds) and coffee.

(source: http://www.danasview.net/phenol.htm)

I hope I'm not throwing a wrench in anyone's plans. By no means do I believe you should chuck your DIY sauerkraut project or give up fruits and vegetables.   I guess those who could benefit the most from this thread are those who are not experiencing so much as a lull in the inflammation they're experiencing with their body/skin. My throat tingles/feels inflamed fairly often and the more I read about this the more the information seems applicable to me. So I created this thread in which I can compile my findings and of course read what others think of all this.


29 January 2012 - 10:37 PM

The more I'm reading about my sensitivities the more appealing enzymes become! Finding out your intolerances/sensitivities and then using an enzyme whenever exposing oneself to the compounds found in these foods.

If you haven't taken a peek at the ZAG enzymes/lectin thread Alternativista began I suggest you do.

Pretty interesting stuff, reminds me of how much betaine HCL gets brought up on this forum.