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Salicylic Acid-Tomatoes


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10 replies to this topic

#1 123glldd

 
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Posted 13 October 2012 - 09:29 AM

On this page http://salicylatesen...ide/vegetables/ it listed FRESH tomatoes as being moderate in salicylic acid. Right now I've only been eating foods no higher than moderate really for the most part....under VERY high ...it lists tomatoes....what exactly is the difference? By Fresh Tomatoes do they mean the produce section at the grocery store or what? Because it doesn't say CANNED or anything under the very high section..so i'm confused. Asking especially since I have a cold right now and tomato is very good for you...
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#2 shadowicewolf

 
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Posted 13 October 2012 - 09:52 AM

I would assume that "Fresh" means just that... fresh. Could cooking it by chance take some of it out? No clue...
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#3 mushroom

 
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Posted 13 October 2012 - 10:12 AM

I think because cooking takes a lot of the water out of tomatoes, that cooked are just more concentrated. I know for a long while I could still eat fresh tomatoes, but these got to be too much too (not salicylates though).
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Neroli


"Everything that can be counted does not necessarily count; everything that counts cannot necessarily be counted." - Albert Einstein

"Life is not weathering the storm; it is learning to dance in the rain"

"Whatever the question, the answer is always chocolate." Nigella Lawson

------------

Caffeine free 1973
Lactose free 1990
(Mis)diagnosed IBS, fibromyalgia '80's and '90's
Diagnosed psoriatic arthritis 2004
Self-diagnosed gluten intolerant, gluten-free Nov. 2007
Soy free March 2008
Nightshade free Feb 2009
Citric acid free June 2009
Potato starch free July 2009
(Totally) corn free Nov. 2009
Legume free March 2010
Now tolerant of lactose

Celiac.com - Celiac Disease Board Moderator

#4 L.J.

 
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Posted 13 October 2012 - 10:18 AM

I too quit eating fresh tomatoes because of the high acid. Even canned affected me. Is that salicylates? I don't know, but tomatoes are on my "no eat" list!

Shroomie is right when she says cooking makes them more concentrated--I had a strong reaction when I cooked some down and made a sauce.



I think because cooking takes a lot of the water out of tomatoes, that cooked are just more concentrated. I know for a long while I could still eat fresh tomatoes, but these got to be too much too (not salicylates though).


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#5 shadowicewolf

 
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Posted 13 October 2012 - 10:21 AM

well i learned something newe at least. But, alas, i'm allergic to them so yeah i won't have to worry about it.
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#6 123glldd

 
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Posted 15 October 2012 - 12:13 AM

i miss tomato so much omg
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#7 mushroom

 
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Posted 15 October 2012 - 06:53 AM

Yeah, I know, it really sux, doesn't it??? :(
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Neroli


"Everything that can be counted does not necessarily count; everything that counts cannot necessarily be counted." - Albert Einstein

"Life is not weathering the storm; it is learning to dance in the rain"

"Whatever the question, the answer is always chocolate." Nigella Lawson

------------

Caffeine free 1973
Lactose free 1990
(Mis)diagnosed IBS, fibromyalgia '80's and '90's
Diagnosed psoriatic arthritis 2004
Self-diagnosed gluten intolerant, gluten-free Nov. 2007
Soy free March 2008
Nightshade free Feb 2009
Citric acid free June 2009
Potato starch free July 2009
(Totally) corn free Nov. 2009
Legume free March 2010
Now tolerant of lactose

Celiac.com - Celiac Disease Board Moderator

#8 bartfull

 
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Posted 15 October 2012 - 09:25 AM

There is a place near here (Near being relative - it's about 50 miles away) that does a killer gluten-free pizza, or so I've been told. I actually spoke to the owner who has a celiac family member and I know it is safe. I haven't tried it yet because I am scared to try tomato sauce.

BUT!!! My healthfood store sells gluten-free pizza crust. (I think it's Udi's ?) So I am going to make a white pizza using things I know I can have. Sunflower oil, Daisy brand cottage cheese, garlic, ground bison, broccoli, and cheddar.

Yeah, I know it's not the same, but at least it's sort of pizza-like. And I have always liked white pizza anyway.

Other than that, I never cared for tomatoes much anyway. I hardly ever had a BLT, it was always a BL. Picked them out of my salads too.

But there must be something you can use instead of tomatoes in the things you used to like tomatoes in. If Bartfull The Lousy Cook can think up a pizza substitute, I'm sure someone who knows their way around the kitchen can figure something out. A little imagination and a spirit of adventure are all that is needed. :)
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gluten-free since June, 2011

Can't eat soy, corn, or foods high in salicylates.

Nightshades now seem to bother me too.

 

BUT I CAN STILL PLAY MY GUITAR AND THAT"S ALL THAT MATTERS!

 


#9 123glldd

 
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Posted 15 October 2012 - 09:29 AM

I guess the problem with pizza is the cheese. Not sure if i have dairy intolerance or if it's just me healing right now. If I do a stool test for casein do i need to be eating and drinking it for anything to show up?
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#10 mushroom

 
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Posted 15 October 2012 - 09:35 AM

The tomato sauce substitute has been done:

:3. TOMATO SUBSTITUTE (Red sauce)

"Though nothing really tastes like tomatoes, you can get some of the
properties with the right combination of ingredients. Carrots and beets
pureed together in a blender actually make a very red sauce. Add citric
and ascorbic acid, and you'll have the basis for Nomato.

The Nomato sauce ingredients are basically:
Carrots, water, beets, onion, lemon juice, salt, garlic, ascorbic acid
(vitamin C) and herbs." Thanks to RiceGuy. I now can't have the citric acid :(

http://www.celiac.co...-free-recipes/"

Of course, I can't do beets so it doesn't really matter to me :P
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Neroli


"Everything that can be counted does not necessarily count; everything that counts cannot necessarily be counted." - Albert Einstein

"Life is not weathering the storm; it is learning to dance in the rain"

"Whatever the question, the answer is always chocolate." Nigella Lawson

------------

Caffeine free 1973
Lactose free 1990
(Mis)diagnosed IBS, fibromyalgia '80's and '90's
Diagnosed psoriatic arthritis 2004
Self-diagnosed gluten intolerant, gluten-free Nov. 2007
Soy free March 2008
Nightshade free Feb 2009
Citric acid free June 2009
Potato starch free July 2009
(Totally) corn free Nov. 2009
Legume free March 2010
Now tolerant of lactose

Celiac.com - Celiac Disease Board Moderator

#11 shadowicewolf

 
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Posted 15 October 2012 - 07:04 PM

:angry:

The tomato sauce substitute has been done:

:3. TOMATO SUBSTITUTE (Red sauce)

"Though nothing really tastes like tomatoes, you can get some of the
properties with the right combination of ingredients. Carrots and beets
pureed together in a blender actually make a very red sauce. Add citric
and ascorbic acid, and you'll have the basis for Nomato.

The Nomato sauce ingredients are basically:
Carrots, water, beets, onion, lemon juice, salt, garlic, ascorbic acid
(vitamin C) and herbs." Thanks to RiceGuy. I now can't have the citric acid :(

http://www.celiac.co...-free-recipes/"

Of course, I can't do beets so it doesn't really matter to me :P

I'll stick with white sauce thanks. Beets make my skin crawl :blink: My middle school that i went too (also an elementary) used to searve them very often. I would trade them off for something else.

Though i about had a fit earlier. I was coming back from a late class and i saw a pizza dilevery guy... who decided to use the elevator.... TT_TT i miss the convienence of it i guess.

I have some udi's white bread in the freezer. I've yet to gather the courage to try it.

Can't toast it either. Mother decided to 'try' her gluteny bread in my toaster :angry: She 'supposably' cleaned it. -sigh- at least i have a fry pan i could use to toast it up, but still <_< /end random tangent
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