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The Report of the New York State College of Agriculture, regarding the use of salicylates in food preservation, states, Salicylic acid and the salicylates added to foods even in small quantities exert a depressing and harmful influence on digestion and health and upon the metabolic activities of the body. 6 It is also now known that plants produce more salicylic acid when they are stressed

Parkinsons disease research used 1,400 mg three times per week for 4 weeks, demonstrating higher frequency protocols in medical applications

coli (control bacterium), an index of 1.0 represented an absolute preference for P

doi: 10.22514/jomh.2023.076 49 QiuXLinGXinZFerrettiLZhangHLueTFet al