Guest guest Posted July 23, 2006 Report Share Posted July 23, 2006 Man i am so confused I did look at your information but there is so much stuff on there. I think i just need a list of food i CAN eat. The list of can't is too big for me to concentrate on. I dont need to worry about preservatives since all my food is from scratch. But i do need a list of foods that i can consume that are not high in salicilates, oxilates and amines. What do you eat Emma? And how on earth on this diet do you stay nourished? I guess you must supplement on this particular diet. Since most of your nutrients are off limits. ------- > Oxalic acid in selected vegetables (g/100 g) > 1.70 Parsley > 1.48 Chives > 1.31 Purslane > 1.26 Cassava > 1.09 Amaranth > 0.97 Spinach > 0.61 Beet leaves > 0.50 Carrot > 0.48 Radish > 0.45 Collards > 0.36 Beans, snap > 0.36 Brussels sprouts > 0.36 Garlic > 0.33 Lettuce > 0.31 Watercress > 0.24 Sweet potato > 0.21 Chicory > 0.21 Turnip > 0.19 Broccoli > 0.19 Celery > 0.19 Eggplant > 0.15 Cauliflower > 0.13 Asparagus > 0.11 Endive > 0.10 Cabbage > 0.05 Okra > 0.05 Onion > 0.05 Pea > 0.05 Potato > 0.05 Tomato > 0.05 Turnip greens > 0.04 Parsnip > 0.04 Pepper > 0.03 Rutabaga > 0.02 Cucumbers > 0.02 Kale > 0.02 Squash > 0.01 Coriander > 0.01 Corn, sweet > > USDA - " This table was originally published in Agriculture Handbook > No. 8-11, Vegetables and Vegetable Products, 1984. " > http://www.ars.usda.gov/Services/docs.htm?docid=9444 > > > Quote Link to comment Share on other sites More sharing options...
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