Autoimmune Thyroid Disease

An Unfortunate and Lengthy Adventure in Misdiagnosis

Salicylate content of shallots

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“Shallots” is an ambiguous name that means something different in every English speaking country, and it may become a pitfall in your quest to exclude salicylates. In Australia shallot means what is known as a green onion or a scallion in the United States. In the UK the same vegetable is called a spring onion or a green onion.

Australians use the term Mediterranean shallot to describe what we call a regular shallot in the UK, which looks like a very small cooking or Spanish onion, with the dry orange-brown peeling skin.

For the record:

  • Shallot (Australian)/green onion/scallion/spring onion/salad onion contains LOW to NEGLIGIBLE amounts of salicylates.
  • Shallot (Mediterranean), looks like a small cooking or Spanish onion, is as HIGH in salicylates as regular onions are.

Things are even more complicated than this though!

Says Sue Dengate, “shallots refer to the member of the onion family which are like thin leeks, with an unformed bulb. Sometimes they are called spring or green onions but spring onions which have a rounded bulb like an onion are not failsafe.”

Confused yet?

Leeks, which are low in salicylates, make excellent substitutes for onions in stocks and stews.

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Written by alienrobotgirl

6 March, 2006 at 12:52 pm

Posted in Failsafe Foods

One Response

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  1. […] as there’s language confusion over “shallots“, there’s language confusion with swede. No one has ever heard of swede in the states, […]


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