Category: Salicylate intolerance

Herbs and spices contain a higher concentration of salicylates per gram than many other foods, including fruits and vegetables, making them significant dietary sources for those with sensitivity. For individuals managing salicylate intolerance, knowing what spices are high in salicylates is an essential step in controlling symptoms and planning meals.

According to a 2017 study on Australian foods, fresh garlic was found to have a very high salicylate content, with levels exceeding 10.0 mg/kg. This finding challenges the conventional belief that garlic is a low-salicylate food and has significant implications for individuals managing a salicylate sensitivity.

According to numerous food sensitivity and allergy guides, including information from the Royal Prince Alfred Hospital (RPAH) Allergy Unit, apple cider vinegar is considered high or very high in salicylates. For individuals with salicylate sensitivity, this means caution or avoidance is often necessary when including this popular health tonic in their diet.

Recent scientific analyses have provided more clarity on the salicylate content of many foods, often conflicting with older, less reliable lists. The question of 'do onions have salicylates?' is a prime example of this confusion, with many older guides erroneously classifying them as high-salicylate foods.