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Pancakes with maple syrup are low in salicylates
According to the Royal Prince Alfred Hospital Allergy Unit:
“Some people are born with a sensitive constitution and react more readily to food chemicals than others. The tendency is probably inherited, but environmental triggers — a sudden change of diet, a bad food or drug reaction, a nasty viral infection (for example, gastroenteritis, glandular fever) — can bring on symptoms at any age by altering the way the body reacts to food chemicals … the natural chemicals in many ‘healthy’ foods can be just as much of a problem for sensitive people as the ‘artificial’ ones used as food additives. Foods vary tremendously in chemical composition. The natural substances most likely to upset sensitive individuals — salicylates, amines and glutamate — are the ones common to many different foods …
Symptoms triggered by food chemical intolerances vary from person to person. The commonest ones are recurrent hives and swellings, headaches, sinus trouble, mouth ulcers, nausea, stomach pains and bowel irritation. Some people feel vaguely unwell, with flu-like aches and pains, or get unusually tired, run-down or moody, often for no apparent reason. Children can become irritable and restless, and behavioural problems can be aggravated in those with nervous system disorders such as ADHD (attention deficit hyperactivity disorder) [sswahs.nsw.gov.au].”
This topic interests me because salicylate sensitivity runs in my family. However, as far as I am aware there is little evidence to suggest that food intolerance can cause or exacerbate bipolar, and as a low salicylate diet is quite restrictive I would not recommend it to any but the desperate and/or the diagnosed.