Forum

Hi Matthias,

Thank you for reaching out. I’m really sorry to hear you’re experiencing those symptoms.

Regarding the 2017 study by Kęszycka et al., brown rice was analysed for salicylates, but it was not consistently classified as “high” across all interpretations. It’s important to remember that salicylate levels can vary depending on:

• The specific sample tested

• Growing conditions

• Processing (wholegrain vs refined)

• And importantly, the serving size used in testing
  

Foods can shift between “low,” “medium,” or “high” classifications depending on the portion amount assessed. So if you’re eating brown rice three times a day, your overall salicylate load may be significantly higher than if it were eaten occasionally.

Also, brown rice contains the bran layer which is where many plant chemicals (including salicylates) are more concentrated. White rice has that layer removed, which is why it’s often better tolerated in sensitive individuals.

As for rice bran oil, it’s possible you could be reacting to that as well. Some people with chemical sensitivities or histamine/salicylate intolerance find concentrated plant extracts and oils more reactive than the whole food.

Most importantly:If you are reacting, please stop eating it for now. Your symptoms are your body giving you feedback.

It would be wise to remove both the brown rice and the rice bran oil temporarily and allow your system to settle. Once symptoms calm, you could consider reintroducing one at a time (if appropriate) to see what your body tolerates. Let us know how you go! Bonnie

Hi Matthias, That’s a great question!

When it comes to leeks, the white and green parts are quite different — both nutritionally and chemically.

The dark green tops tend to contain higher levels of salicylates because these compounds are often more concentrated in the outer, greener parts of plants. The white part (bulb) is generally milder and may be better tolerated from a salicylate perspective.

However, and this is where it gets tricky, the white part is higher in FODMAPs, which is why it’s often limited on a low FODMAP diet. If you’ve recently switched to using mainly the dark green part and are noticing increased symptoms (itching, burning, flushing, etc.), it could be related to salicylate load, especially if other higher-salicylate foods are also present.

As always, your body’s response is the most important guide. If you suspect a reaction, pause it for now and allow symptoms to settle before experimenting again. Bonnie

Hi Matthias, thanks for your post! Yes, brown millet is safe on the FID program ☺️

Hi Matthias, sorry for the confusion! Rowenna is correct- swede and rutabaga are the same thing and they are both safe on FID. Thanks for letting us know as we'll fix that error in the shopping guide!