Sally has lots of energy today - she feels she can take on the world so she does, in the garden. Pruning, sweeping, weeding and even some planting. Wow - what a day. Sally knows to cherish these days, because for the previous week her energy levels have been near zero, she has felt fluey with sore eyes and a persistent headache. She had just returned from 10 days overseas and knew very well that she hadn't been that careful with food choices. Salicylate is high in lots of herbs, vegetables and fruits with restaurants and hotels becoming a minefield of; "could you please remove this or is it cooked in that". Sometimes there is very little on Sally's plate. The week following her return she knew she was paying the price.
During the week she got her menu back under salicylate control and gradually the symptoms cleared. As this happens, suddenly, energy levels peak to unnatural heights before settling back to normality and a life of clever cooking and inventing new, tasty recipes for the salicylate intolerant.
Sunday 1 April 2012
Friday 23 March 2012
What are salicylates? Good question. Most of us have never heard of them - Sally certainly hadn't but she was completely over feeling off-color all the time. Runny nose, sinus issues, headaches, puffy eyes, overwhelming fatigue. Medical people tried to help but most had little experience or knowledge in this area.
Sally consulted several naturopaths, but many of their suggestions actually made Sally feel much worse. Eventually her GP suggested an immunologist and this is the first time salicylate had been mentioned. Many months had gone by. Sally was very scared at the immunologist's suggestion of an 'aspirin challenge' as by now she knew that salicylic acid (aspirin) is part of the salicylate chemical family. She was already feeling so unwell, the thought of loading her body with salicylic acid to ascertain her maximum reaction level, was unacceptable. What were her options? Not many, in fact the only workable one was a longterm food diary. She bought a thick notebook the same day and started. The first thing she had to find out was all the foods that contain salicylates. Very difficult because salicylate occurs naturally in various levels (nil or low, moderate, high and very high), in most vegetables, herbs and nuts. It is a protectant for the plant against attack by fungus and bacteria. It can also rise and fall depending on a plant's maturity levels. Because of this, lists can change from time to time as more testing of salicylate levels is done, so Sally's food diary became her personal story - what worked for her. Her exhaustive diary covered 18 months with some food items being deleted and others added. Gradually the tone of Sally's notes changed from feeling unwell most of the time to feeling well most of the time. The casualty was her food choices and menu options. She thought 'I can't live like this, but what to do?' Clever Cooking was born. Over 2 years in the putting together and testing, the menu choices in the book, although of necessity less spicy, are still healthy and tasty, and gave Sally back her love of cooking, experimenting and eating.
Sally consulted several naturopaths, but many of their suggestions actually made Sally feel much worse. Eventually her GP suggested an immunologist and this is the first time salicylate had been mentioned. Many months had gone by. Sally was very scared at the immunologist's suggestion of an 'aspirin challenge' as by now she knew that salicylic acid (aspirin) is part of the salicylate chemical family. She was already feeling so unwell, the thought of loading her body with salicylic acid to ascertain her maximum reaction level, was unacceptable. What were her options? Not many, in fact the only workable one was a longterm food diary. She bought a thick notebook the same day and started. The first thing she had to find out was all the foods that contain salicylates. Very difficult because salicylate occurs naturally in various levels (nil or low, moderate, high and very high), in most vegetables, herbs and nuts. It is a protectant for the plant against attack by fungus and bacteria. It can also rise and fall depending on a plant's maturity levels. Because of this, lists can change from time to time as more testing of salicylate levels is done, so Sally's food diary became her personal story - what worked for her. Her exhaustive diary covered 18 months with some food items being deleted and others added. Gradually the tone of Sally's notes changed from feeling unwell most of the time to feeling well most of the time. The casualty was her food choices and menu options. She thought 'I can't live like this, but what to do?' Clever Cooking was born. Over 2 years in the putting together and testing, the menu choices in the book, although of necessity less spicy, are still healthy and tasty, and gave Sally back her love of cooking, experimenting and eating.
who am I
It's no fun feeling off color and worn out most of the time. Even though you have a healthy lifestyle, you've been on the medication treadmill. You feel there is no solution.
One of the best days of my life was also one of the worst. It was the day I finally discovered why I had been feeling unwell, but also that I could not eat many of my favourite foods if I wanted to feel better.
What had been making me ill and playing havoc with my well being was salicylate intolerance.
Cooking is a passion in my family and I love yummy food enjoying a lifetime of preparing and sharing all sorts of delicious recipes.
How could I travel, go to restaurants or cook for family and friends - would I ever eat properly again?
I took action and decided I would find ways to make the food I loved with ingredients I could eat.
Cooking from scratch I chose low and some medium salicylate foods which also helps you avoid preservatives and additives as these may also be a problem.
My dietician explained how there is not a lot of difference between low and moderate salicylate foods, but a big jump up to high and even more so to very high.
In 'Clever Cooking' Sally uses only low and moderate salicylate foods and it is amazing what you can create with just a few cleverly conbined ingredients.
A lot of trial and error, adjusting and adapting the dishes I have always loved to eat so the salicylate content is moderate, never high. There is a list of substitutes to try as replacements for high or very high salicylate ingredients.
Sally would love to know how you get on and any suggestions you may have - if you have unfortunately found you are salicylate intolerant Sally hopes this collection of recipes will help you enjoy cooking and eating again, giving you back one of life's greatest pleasures.
Sally was born at the Ponsonby Art Centre in 2009 and is working hard on more recipes for a new book. She'll let you know and you can visit her website at: www.salicylate.org
One of the best days of my life was also one of the worst. It was the day I finally discovered why I had been feeling unwell, but also that I could not eat many of my favourite foods if I wanted to feel better.
What had been making me ill and playing havoc with my well being was salicylate intolerance.
Cooking is a passion in my family and I love yummy food enjoying a lifetime of preparing and sharing all sorts of delicious recipes.
How could I travel, go to restaurants or cook for family and friends - would I ever eat properly again?
I took action and decided I would find ways to make the food I loved with ingredients I could eat.
Cooking from scratch I chose low and some medium salicylate foods which also helps you avoid preservatives and additives as these may also be a problem.
My dietician explained how there is not a lot of difference between low and moderate salicylate foods, but a big jump up to high and even more so to very high.
In 'Clever Cooking' Sally uses only low and moderate salicylate foods and it is amazing what you can create with just a few cleverly conbined ingredients.
A lot of trial and error, adjusting and adapting the dishes I have always loved to eat so the salicylate content is moderate, never high. There is a list of substitutes to try as replacements for high or very high salicylate ingredients.
Sally would love to know how you get on and any suggestions you may have - if you have unfortunately found you are salicylate intolerant Sally hopes this collection of recipes will help you enjoy cooking and eating again, giving you back one of life's greatest pleasures.
Sally was born at the Ponsonby Art Centre in 2009 and is working hard on more recipes for a new book. She'll let you know and you can visit her website at: www.salicylate.org
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