This list refers to the chemicals naturally found in fresh produce, or increase in concentration during their cooking/preparation process. They include Salicylates, Amines, and Glutamates. People can be reactive to all, but more sensitive to more than the others.
Rule of thumb -
Other cross chemicals/foods can include dairy products, wheat based products, corn, soy, eggs, and fibres. Greater the number of triggers, the more challenging it is to increase food choices. Reducing body reactions to foods is the first step to any long term protocol, as each triggers low grade inflammation in their own way and inflammation is linked to lifestyle disease causation and progression. Know your safe foods, and you are on the road to healing.
To know the low to moderate doses of ingredients, down load the list. This is based on the works of the RPAH Allergy unit, Sydney.
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