Salicylate sensitivity is a food-chemical intolerance pattern involving reduced tolerance to salicylates, a family of salicylic-acid-related compounds naturally produced by many plants. Salicylates are part of plant defense chemistry and occur in variable amounts across fruits, vegetables, herbs, spices, teas, and some nuts and seeds. In sensitive individuals, the response is usually described as a non-IgE intolerance or pseudoallergic reaction rather than a classic food allergy. Symptoms may involve the digestive tract, skin, airway, sinuses, head pressure, flushing, itching, hives, abdominal discomfort, diarrhea, nausea, wheezing tendency, or generalized inflammatory discomfort. The response can be dose-related, meaning total salicylate load from multiple foods, spices, teas, and additives may matter more than a single food. The biological pattern is connected to arachidonic-acid and eicosanoid balance, prostaglandin and leukotriene signaling, mast-cell mediator activity, epithelial barrier stress, oxidative stress, and immune-inflammatory pathways. Salicylate intolerance has been discussed in relation to altered cyclooxygenase-related prostaglandin signaling and a shift toward leukotriene activity in susceptible people. Food-derived salicylates are not identical to high-dose drug exposure, but they can contribute to symptom burden in some sensitive individuals when total intake exceeds tolerance. A Plant-Based diet approach keeps the pattern fully whole-food plant-based while emphasizing lower-salicylate, simpler, minimally processed foods that help maintain nutrient intake without dairy, meat, oils, or additives. Support foods can include pear, banana, papaya, cabbage-green, celery, green-peas, potato-raw-flesh-skin, potato-russet, potato-red, potato-yellow-gold, brown-rice-cooked, quinoa-cooked, millet-cooked, oats-cooked, navy-beans, chickpeas, sunflower-seeds-dried, pumpkin-seeds-dried, and chia-seeds-whole-dried. These foods provide carbohydrates, fiber, minerals, plant amino acids, and selected vitamins while avoiding heavy reliance on high-salicylate spices, concentrated teas, and intensely pigmented or aromatic foods that may be poorly tolerated by some people. Nutritional support focuses on steady meals, hydration, adequate calories, magnesium, potassium, phosphorus, zinc, manganese, vitamin B1, vitamin B2, vitamin B3, vitamin B5, vitamin B6, vitamin B9, vitamin C from tolerated sources, and amino acids that support tissue repair and antioxidant systems. The goal is to reduce total irritant load while preserving dietary variety, bowel regularity, epithelial barrier integrity, immune balance, and energy metabolism. Because plant salicylate content varies by food type, ripeness, preparation, and concentration, the most useful pattern is structured, simple, and based on personal tolerance.