The salicylates, amines and glutamates are normally present in many of the foods you consume daily. Some people are sensitive to these chemicals and may experience hives, swelling, stomach and intestinal irritation as well as headaches. If you have this kind of intolerance, is also likely to be sensitive to food additives that normally appear in the food processing. Check with your doctor to accurately diagnose you your food intolerance and make an appointment with a nutritionist who specializes in this area to establish a proper diet plan for you.
The best choices of vegetables to a diet free of salicylates, amines and glutamates are: potatoes, lettuce, green beans, cabbage, celery, carrots, cucumbers, asparagus, squash, zucchini and sweet potatoes peeled. You should avoid avocados, green pepper, eggplant, onions, mushrooms, spinach and all foods from tomatoes.
Most fruits contain high levels of salicylates and amines, including berries, grapes, dried fruit, kiwis, bananas and ripe apples, peaches and tangerine peels. Decrease your exposure and consumes only apples and pears peeled and half-ripe bananas. You should also limit your fruit intake to no more than two servings a day.
Choose unprocessed fresh meat as beef, veal, lamb, chicken, fish and eggs. Remove the chicken skin as it is rich in amines and prevents cured meat as it is rich in salicylates, amines and glutamates. Also avoid sausage, bacon, ham, gravies, broths, meat pies, canned fish and fish breading.
Nuts and seeds
Most nuts and seeds such as almonds, peanuts and sunflower seeds are very high in salicylates and amines. You must also avoid butter made with these fruits. Your only options are cashews and poppy seeds, and these should only be consumed in very small quantities to protect your food chemical threshold.
Fats and oils
Many oils are rich in salicylates and amines, including oils of avocado, olive, sesame, coconut and peanuts, as well as most of the mayonnaise and dressings for salads business. Always choose alternative low-chemicals, such as butter or buttermilk, if tolerate dairy, and canola, safflower and sunflower. You can make your own dressings for salads and mayonnaise using safe oils and fats.