Re: Dangers of the Salicylates in Organic Food

[David Tribe <detribe@unimelb.edu.au>]

>Not obviously connected in any way to industrial ag:
>
>Dangers of the Salicylates in Organic Food
>
>- From: trdegreg@uh.edu
>
>It has been brought to my attention that the opening ANON comments
>about the dangers of the salicylates in organic food have a very
>solid basis in fact and is "common knowledge" among dieticians who
>advise patients with "acute sensitivity to salicylates" not to eat
>"organic" food.

I personally have a chronic sensitivity to salycylates. For example 4 cups
of tea or several Granny Smith apples are potentially life threatening to
me. The condition is known as angio-edema and apparently is relatively
common in men over 40 years. The reason it is life threatening is that
natural plant salicylates trigger human mast cells to release histamine,
and great swellings occur. So far for me they have been largely confined to
the tongue, lips and back of the mouth. Further down the respiratory tract
they can be fatal. I have been admitted to hospital emergncy wards about 10
times with this problem. As I write this my lips are tingling from low
level angioedema.

I shall certainly ask for assurances and health warings on organic food
relating to salicylates from any local supermarket that is making
announcements about GMOs in food, as if GM constitute a risk, then
salycylates are much much worse for many people. Furthermore they not
hypotheical hazards, but actual.

I look forward to responsible replies to my concerns and enthusiasic
adoption of warning labels by the organic food sector as this sector
clearly feels very sincerely that risk talking should be avoided whatever
the commercial implications and cost effect.