Summary
- The most important of all phenolics is Gallic acid. Gallic acid is the most natural representation of the salicylate group and:
- Is found in about 80% of foods as one of the most basic natural tannins; only few plants do not contain it
- Appears to have anti-fungal and anti-viral properties, in that it forms part of the chemical response for survival of more advanced plant species
- Has a noted ability to render plant matter more easily digestible for some life forms, while in others it enhances the plant's palatability
- Commercially, it is used for its aromatic properties and beer (particularly bitter beer) has large quantities of gallic acid
- Neutralisation of gallic acid creates a tolerance for salicylates
- The basis of the Feingold diet demonstrated that salicylates can be a problem in certain sensitive people
- It is far easier to desensitise a person to these foods by using the phenolic compound gallic acid, than to eliminate foods containing salicylates from the diet
Dosage & warnings
Only take as directed.
Formulation
| Ingredient |
1 serve
|
|---|---|
| Gallic acid | 6 X, 12 X, 30 X, 200 X |
| Gallic acid | 12 C, 30 C, 60 C, 200 C |
