Garlic allergy

Hi Allergymom,

There has been a lot of discussion about garlic allergies. It is unfortunate but the food companies  are not real good about letting you know for sure that there is  garlic in a particular food. In this discussion started by Laurie, there is a lot of information about foods to be careful of. You can read that discussion here. There are 40 or so comments, so read through them to see the advice others have given. 

 

I found a couple recipes for ketchup that do not have any garlic in it and they appear to be simple enough. 

 

• 1 peck tomatoes (approximately 8 quarts)
• 1/2 cup sugar
• 2 tablespoons dry mustard
• 1 tablespoon ground allspice
• 2 cups cider vinegar
• 3 tablespoons salt
• 1 tablespoon black pepper
• 1 teaspoon ground cloves

PREPARATION:

Select good, ripe tomatoes. Scald and strain through a coarse sieve to remove seed and skin. Measure 1 gallon. When the tomatoes become cold add the remaining ingredients. Let simmer slowly for 3 hours. Pour into hot sterilized 1-pint jars and seal

 

Ketchup

(Why in the world would you need a recipe for ketchup? Store-bought ketchups often contain wheat, corn, garlic, and other spices within their flavorings! By making your own, you can control what ingredients are in the ketchup. If you're allergic to some of the spices mentioned below, experiment with the recipe and use ones that you can have instead.)  6 oz can of tomato paste                                                       1 tablespoon apple-cider vinegar
1/4 teaspoon salt
1 1/2 teaspoon hot sauce (purchase one made with apple-cider vinegar rather than "normal" vinegar, which can contain wheat, and call on any other questionable ingredients before using)
1/4 teaspoon onion powder
1 tablespoon molasses
3 tablespoons water
Dash pepper
Dash celery salt
Add all ingredients to a bowl; stir until fully combined. Add to a ketchup container for "normalcy" if desired (you can purchase a squeeze bottle), and store in the fridge.
Use on French Fries, burgers, and any recipes that call for ketchup!

 

 

Hope this information helps. Stay in touch and let us know how you're doing!

Vicki M

You will want to know that your daughter's allergy to garlic could extend to onions and other members of the lilly family of plants of which garlic is a member.  She should get checked out. It is very frustrating that the food companies and restaurants do not take this allergy seriously. 

I too am allergic to garlic. I use Annie's Naturals Ketchup - I called them a few months ago and they confirmed that there was no garlic in it - or in the tomato paste that is in it - and it does not make me sick. I use it to make Russian Dressing by just adding mayo. http://www.consorzio.com/catalog/catalog/ketchup-organic-p-1000092.html

 

It is really hard to find things that don't have garlic, and you probably already know this, but avoid things like spices, worcester sauce, chili powder, and pickling spice since they all tend to have hidden garlic in them.

 

Oh, and Vincent makes a tomato sauce that has no garlic either - so much easier to just opne a jar than to make your own. The medium works great as a pizza sauce too!

http://vincentssauces.com/shop/ - be careful - not all of them are garlic free. 

Unfortuantely it seems that there aren't any ketchup products that don't contain garlic oil.

 

There are a  number of garlic free recipes at the following site one of which being tomato ketchup. At least this way you'll know exactly what's in it and it could be quite fun for your daughter to make.

 

http://www.angelfire.com/mi/FAST/garlic.html

 

Heinz ketchup is safe for your daughter.  My nephew is allergic to garlic as well,  and we have to be very careful about because nothing is specific as to whether it is raw garlic vs. garlic powder etc.  Hunts tomato sauces are safe, Chef Boyardee is safe.  Also, if it says "spices", and not specifically garlic, then you should be fine.  Also, if it says paprika,  there usually isn't any garlic in the food, because they don't use both. Just be villigant and advocate for your child, as my sister and I do. 

I found the last posting interesting because I just discovered that my daughter is allergic to onion, garlic, tree nuts along with all uncooked fruit, just about all raw vegetables (including corn), and perhaps a lot of other things that we didn't think to test for.  So now I realize she has not been a picky eater all these years but really can tell the difference between garlic powder and onion powder vs. the "real stuff" in a dish.  Has anyone else seen anything about food allergens and what form of the food might  be tolerated?  I have had to search for each particular item on her list of "foods to avoid" to find good information.   Her allergist just recommended continuing doing what we have been doing (either avoiding, heating, substituting) and always carry her epi-pen.  It is unrealistic to avoid everything on her list. but I also do not want to make her food allergies worse by exposing her to something we shouldn't (e.g., cooked celery is just as bad as raw celery).

Hi..I work in food safety for a state government and am a label expert in my program.  I also have a boyfriend who has an allergy to garlic.  By law, since garlic is not one of the 8 major allergens, it does not need to be declared on the label.  Therefore, a food product that contains dried garlic may be list it as an ingredient or simply declare "spices" without specifying the dried garlic.  You may find it useful to call the company and ask specific questions about their ingredients, but then again, they may buy their flavorings from another company (perhaps overseas) that does not specify what "spices" are in a product.  Your best bet is to make homemade ketchup.  That way you will know exactly what is in there.  Good luck!

We just found out our son is allergic to garlic.  Does anyone have any ideas on substituting chili powder?!  Every chili powder I find is a mixture and contains garlic.  We use chili powder a lot and need a replacement.  Thanks! 

I started a Faceook group for specifically garlic allergy/intolerance. I would like to take all of the relevant information from here and other souces on the web and make a clear and comprehensive resource for people with garlic allergies.

 

Please take a look and help contribute to the knowledge base!

 

http://www.facebook.com/group.php?gid=41131437871

try the health food coops or online with tropicaltraditions.com . they are very good at answering inquiries re: ingrediants.  what are her symptoms?

My family doesn't eat garlic or onion and it's been frustrating that so many things have it listed as merely "spices." We took a break from ketchup at one point until we found a brand for a onion and garlic-free ketchup. It's Korean, though, and in one of those squishy plastic bottles packaged in a separate plastic wrapper, rather like the Japanese Kewpie Mayonnaise, but the contents are red. The characters "정정원" is on the bottle.

 

However, last time I went back to the Korean market, they no longer had it. Even so, it did taste very good and if it's available elsewhere, I'd recommend it. :) AND it's cheap.

I am also very allergic to Garlic but have no problems with heinz tomato ketchup. there is also a great brand of suaces for pasta by Lucini, I found in Wholefoods. the labelling os good and they have several varieties genuinely free from garlic and MSG and other stuff I find affects me.

I know this is old, but you can easily make your own ketchup using sally fallon's book: nourishing traditions.  LOVE it.  we make all of our condiments now and they are healthy and we save a fortune.

I didn't realise so many people were allergic to garlic, I have struggled with this allergy all my life, and every time I told someone they didn't believe me.

my reaction to garlic is pretty bad, migrain and vomiting for day's after. I can also have a reaction from smelling it on people and smelling it during cooking.

My grandson is also allergic to it, I don't ever go out to dinner or even to eat at a friends, I read every lable, (takes me ages to do the shopping) I don't buy anything that includes herbs or spices in the ingredients. It is hard because it seems that everything has them.

At least now I know I'm not so uncommon.