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Hi, everybody.  With reference to Max's recent post, can someone
please clarify for me the difference (or relationship) between phenols
and  salicylates?  Not necessary to give a technical explanation--just
a general one.  I am very sensitive to foods high in phenols
(oranges, for instance) but now am wondering about the salicylates,
especially since I identified a number of "favorite" foods among the
highest in salicylates on the list (I got TMPFILE7).  [Glad you are
feeling better, Max!]

All the best,
Jeanne

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