Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):
    GliadinX



    Celiac.com Sponsor (A1-M):
    GliadinX


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Detoxification From Salicylates


Emilem

Recommended Posts

Emilem Apprentice

Does anyone have experience with detoxifying the body from salicylates?

I believe I have grown sensitive to them from over-consumption of fruits and veggies in the recent months after having to go gluten and grain free....

I am sticking to mostly these foods for the time being:

white potato

allowed low sal veggies

pears

ricotta and cottage cheese

beef & chicken

eggs

does anyone know how long it takes to clear the sals from your system before you can feel relief/begin re-introducing?


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):
Food for Life
Food for Life



Celiac.com Sponsor (A8-M):
Holidaily Brewing Co.


bartfull Rising Star

It's different for everybody. We all have a different "load" we can tolerate. Maybe (this is just a guess) give it three months? Then you can try a small amout of your favorite medium sals food. If you have no reaction, wait a week and try something else. Sals build up in your system so if you eat a medium sals food every day you will be right back where you started.

For myself, I have found that I can eat pistachios, but only ten or twelve a week. I tried blueberries, which I absolutely love, but they didn't work for me. I think because I love them so much I ate too many. I had a half-pint of organic ones, and it took me three days to eat them, but to be honest, by the second day I knew I was reacting. I finished them on the third day anyway because I knew I'd never be able to eat them again, so I savored every bite.

At some point next summer I am going to go as low sals as possible for three months, then try bluberries again - just a small handful. It's better than nothing...

Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):
    Food for Life



  • Member Statistics

    • Total Members
      130,279
    • Most Online (within 30 mins)
      7,748

    cruzio
    Newest Member
    cruzio
    Joined

  • Celiac.com Sponsor (A20):
    GliadinX


  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):
    GliadinX




  • Celiac.com Sponsor (A21):
    Holidaily Brewing Co.



  • Upcoming Events

  • Posts

    • lmemsm
      I've been making a lot of black bean brownies lately because it's one of the few gluten free dessert recipes that actually tastes palatable.  I've also seen chocolate cake recipes with black beans.  Someone mentioned a cookie recipe using lentils in place of flour.  Just wondering if anyone's run across any tried and true recipes using beans, lentils or peas for desserts?  I've seen a lot of recipes for garbanzo flour but I'm allergic to garbanzo beans/chickpeas.  Was wondering if adzuki or pinto beans might be useful in replacing some or all of the flour in baking.  Since gluten free flours can be crumbly was hoping the beans might help produce a better, less crumbly consistency.  Any...
    • lmemsm
      I've seen a lot of recipes for chia pudding, so I decided to make some with chia, water, cocoa and honey.  Didn't like the taste, so I added ground sunflower and ground pumpkin seed to it.  It tasted okay, but came out more like frosting that pudding.  I used to make pudding with tapioca starch, milk powder, water and sugar.  It came out very good but I haven't figured out what to use to replace the milk powder to make it dairy free.  Most starches will work in place of tapioca starch but quantity varies depending on the type of starch.  If I didn't add enough starch to get a pudding consistency, I'd add gelatin as well to fix it.  Avocado and cocoa makes a good dessert with a pudding like...
    • lmemsm
      Seems like when I find a gluten free product I like, the producer stops manufacturing it and then I have trouble finding a new gluten free source for it.  What's worse, I've been contacting companies to ask if their products are gluten free and they don't even bother to respond.  So, it's making it very hard to find safe replacements.  I was buying teff flour at nuts.com and they no longer carry it.  I noticed Naturevibe has teff and soy flour.  However, I can't get a response as to whether their flours are safe for someone with celiac.  Can't get a response from Aldi if their peas are safe for someone with celiac either.  I know Bob's Red Mill has teff flour but was hoping to get a large quantity. ...
    • chrish42
      All I can say is this site is great!
    • Scott Adams
      From their website I see "organic barley leaf powder" as an ingredient. Keep in mind that the gluten is in the kernel, and not in the leaves. https://drinkag1.com/about-ag1/ingredients/ctr
×
×
  • Create New...