In the absence of GA, many DELLAs are present to repress GA responses, but the formation of the GA-GID1-DELLA complex increases the degradation of DELLAs.  The SCF complex is composed of SKP1, CULLIN, and F-BOX proteins.  F-box proteins catalyze the formation of polyubiquitin on target proteins to be degraded by the 26S proteasome.  The formation of the GA-GID1-DELLA complex is believed to cause a conformational change in DELLA, which enhances recognition of DELLAs by F-box proteins.  Next, the SCF complex promotes ubiquitylation of DELLAs, which are then degraded by the 26S proteasome.  Degradation of DELLAs allows GA regulated growth to resume. Thus, GA stimulates growth by activating the degradation of DELLAs. 
Studies on the salicylic content of foods are sparse and have produced distinctly different results, creating controversy.  Possible causes for the discrepancies include uncontrolled and often unreported factors such as cultivation area, crop species, and harvest methods, as well as inherent issues with the studies such as poor extraction and measurement procedures and limited or low-accuracy equipment. A recent study using best practice measurement methodology significantly reduced intra-sample measurement variability but has not yet been replicated or extended.