Autoimmune Thyroid Disease

An Unfortunate and Lengthy Adventure in Misdiagnosis

Ripeness and salicylates and amines in fruit

with one comment

It is true that beneficial antioxidant vitamin levels rise at the end of ripening, and that salicylate levels are lowest at the beginning and end and highest in the middle of the life of the fruit – which is often when it is picked for supermarkets and processing. Also, salicylate levels are lowest between sundown and sunup, so windfalls and ripe fruit picked before dawn for farmers markets and in Asia will be at the lowest possible levels, especially if from old fashioned varieties that haven’t been bred for pest resistance and to stay firm. This would explain why we found we could eat soft, sweet, ripe pineapples, oranges, mandarins, tomatoes and strawberries with no effects in Indonesia, Nepal and Egypt. It is also possible that artificially ripened supermarket fruit is chemically different from fruit ripened on trees. More information from A Comprehensive Explanation of Plant Hormones by Paul Pruitt (he regards salicylates as hormones) on Wikipedia. Sue Dengate

Under-ripe fruit (supermarket fruit) contains high levels of salicylates. Over-ripe (almost rotten) fruit usually contains increased amines. Just ripe fruit is just right.

Organic fruit and vegetables contain high amounts of salicylates because salicylates are produced as a natural pesticide. Non-organic fruit and vegetables contain lower quantities but may still be covered in pesticides. Wild grown fruit and vegetables from isolated crops are the lowest in salicylates because they are much less likely to be troubled by pests than large monoculture crops. This also relates to the species. Most wild types of fruit and vegetables are naturally lower in salicylates because salicylates have been bred into commercial crops to increase yield and decrease pest attacks.

When I lived in Nice, France I ate berries with no discernible problems. I ate them most days and I still felt good most days. It was only after I came back to the UK and tried to continue this routine that things went wrong for me. The berries I ate in France were from a local greengrocer, they were locally grown and picked when ripe. They were properly, fully ripe.

I may experiment with “pick your own” fruit or garden fruit this spring. If I can pick my own ripe fruit straight from the bush, maybe I will tolerate it better than the tasteless, under-ripe rubbish from the supermarket.


Written by alienrobotgirl

7 March, 2006 at 5:22 pm

Posted in Failsafe Foods

One Response

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  1. I have heard many anedotes of people with supersensitivities to salicyltaes eating apricots from their tree with no problems. My daughter sat under our nectarine tree and gorged on wind falls that were sweet and perfenctly ripe with narry a spot! She gets spots instantly with ripe, peeled pears. I would love to know if anyone else has any information on this. Also what about vegetables? It is easy to know when fruit is ready to eat oin the tree, but what consitutes ripeness or low salicylate levels in a vegetable?


    7 April, 2007 at 6:39 am

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