In 2001, I was eating what I thought was a fairly good, healthy diet – - breakfasts of cereals, topped with fresh fruit and/or nuts and seeds; lunchtime salads, evening meals with vegetables; fruit and fruit juices for snacks, with my favourite tipple of red or white wine at the end of long working weeks. I was also very fit, training, running and playing competitive sports at least 3 times a week.

Decline
However, I began to feel continually unwell and lacking any energy. I would have days when I would have swollen glands in my neck, a very puffy face, and my whole body would hurt, being very sore to touch -as though I had been run over.

I consulted my GP and was told to go home and rest, as I probably had ‘sub clinical’ flu.I also then developed chronic bowel disturbances, which were investigated fully by gastro-enterologists, but with no result. Just the predictable label of ‘irritable bowel syndrome.

Could it be diet?
My initial symptoms got worse, and in addition I would experience chest tightness and throat swelling; I had mouth ulcers; fluid retention over my whole body and a racing heart that would continue for hours. I analysed everything, and in desperation I wondered whether it had to do with what I was eating. I found a local doctor who was doing electrodermal food intolerance testing as a private ‘sideline’ and sceptically went for a test.

Salicylate bombshell
Wheat, yeast and dairy were pinpointed as issues (I subsequently had positive IgE food allergy tests for wheat and milk protein), as was ‘aspirin. Well, that's fine I told him as I never take aspirins anyway, and the only symptom I don't suffer with is headaches!

I was stunned and still a little sceptical when he explained that natural aspirin, or salicylates, is found in many foods, particularly fruits and vegetables. He gave me a very general list to take away of those foods with highest and lowest levels of salicylates in them.

Over the following months, I avoided scrupulously the wheat, dairy and yeast, (with a few near misses that I now know are part of every food avoidance learning curve). However I had little symptom improvement by avoiding those foods in the moderate/high salicylate categories.
So I began researching salicylates for myself. This was not an easy task with little information available at the time. However finding one piece of research done in Australia that detailed specific amounts (mgs) of salicylates per 100g of food items, made things a little
clearer and I was able to clean my diet of any remaining salicylate content. Symptom relief has thankfully since followed.

What can I eat?
It is easier to tell you now what I can eat without encountering any salicylate or reaction.
Fresh meats, fish and eggs, iceberg lettuces, celery and water are totally salicylate free and are my mainstays.
I am also able to eat Brussels sprouts, and heavily peeled asparagus, although not every day, as these do have trace amounts in them. One lesson I have learnt is that salicylates can build up in the body and will catch you unawares with a full blown reaction one or two days later.

Thankfully, the gluten free wholegrains –- quinoa, millet, amaranth and buckwheat - are all salicylate free and cause me no problems provided they are well cooked. I am now an expert in hypoallergenic porridge.

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