(AscendHealthy.com) – Food sensitivities and allergies might be more common than many of us realize. One reason for this might be that most of us aren’t aware that these allergies and sensitivities even exist because symptoms may appear as other conditions. Some allergy and/or asthma sufferers may be worsening their symptoms daily, unaware of a common trigger. Here’s what we know.
Salicylates are chemicals that occur naturally in many foods. Aspirin contains higher amounts of a similar compound, but it’s made in a lab. For reasons experts still don’t fully understand, some people with asthma and allergies react to these chemicals with increased symptoms that can lead to chronic inflammation, polyps and other complications of “pseudoallergy.” We have details on what to watch out for and when to call your doctor in the article below.
This Is Why You May Need to Avoid Foods With These Chemicals.
The Sensitivity Often Overlooked
Many people with asthma and chronic allergies are provoking their systems regularly, unaware that a common chemical could be to blame for the bulk of their symptoms. Some sufferers may feel like they’ve done everything possible to control their issues, but to no avail. They may be among the 2% to 23% of adults who are sensitive to a chemical called salicylate.
A person’s body can respond to salicylate in one of several ways, depending on the types of cells it sends out to contain the perceived threat. These can include basophils, eosinophils, macrophages, lymphocytes, mast cells and platelets. The result is a “pseudoallergy” that can manifest as chronic rhinitis, nasal polyps, asthma, and inflammatory bowel disease. Some sufferers may also experience edema and skin rashes.
What Is Salicylate?
Drugs.com explains that salicylate is a compound similar to acetyl salicylate, or aspirin. Low salicylate levels occur naturally in many plants, which use it to protect themselves against pests, whereas aspirin is made in a lab and packs a far higher dose. For reasons that remain a mystery, some people develop intolerances to all forms of this chemical, accruing symptoms that can become persistent and severe. There may be an overlap between people with salicylate intolerances and those genetically prone to intestinal polyps, stomach ulcers and cancers of the gastrointestinal tract.
Numerous foods contain salicylate. People with an intolerance may want to avoid carbonated drinks, coffee, tea, wine, beer and liqueurs. They’re also likely to notice symptoms after consuming sweet potato, stone fruits, berries, citrus fruits, almonds, avocados, peanuts and some vegetables. A reduced intake of most types of vinegars, basil, nutmeg, vanilla, mint and all types of chilis and peppers can also help. Because it contains high amounts of a similar compound, people sensitive to salicylate shouldn’t take aspirin unless under a doctor’s supervision.
Is it asthma and persistent allergies or a salicylate intolerance? Only a qualified expert can say for sure. Aspirin and salicylates both have useful properties — possibly even protecting against certain types of cancer — so people who aren’t sensitive to these chemicals should welcome normal exposure. Remember always to consult a doctor or dietician before making any major changes to the diet, especially when they involve any kind of food restriction. It’s important to be proactive, but also fully informed.
~Here’s to Your Healthy Ascension
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