My daughter is highly allergic to garlic and we are having a hard time determining if foods contain garlic. She loves ketchup and we can not get any answers on whether or not any contain garlic. Everything just says spices. Does anyone know if there are any tomato products that do not contain garlic?
Garlic allergy
2/23/08 11:50pm
3/14/08 6:18pm
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.
3/14/08 6:25pm
4/29/08 11:50am
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
6/11/08 11:39am
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.
6/30/08 1:41pm
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).
7/ 1/10 12:38pm
I am very allergic to garlic. I used to eat it all the time but it will close my throat up now. I am allergic to over 25 foods and counting, that is tested not presumed. It is extremely difficult. I was a picky eater when growing up and anorexic. I guess this is payback time. A lot of my allergies are the "super foods" that are supposed to be healthiest. I am very depressed about it since it is becoming more and more difficult to eat.
I really wish the restaurants would give the ingredients in their foods on the menus. I was in a restaurant one time when a customer asked the waitress if a certain product was in a meal because she was allergic to it. The waitress responded that the chef is not allowed to divulge the ingredients. I have asked for food without specific ingredients and received the meal with the ingredients.
8/15/08 12:59pm
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!
8/30/08 12:03am
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!
9/ 3/08 1:56pm
I would recommend looking for chipotle or ancho chile powder. They are both spicier than regular chile powder, so amounts must be adjusted accordingly, but they add great flavor. I have found them both in the McCormick brand.
I am allergic to all members of the allium family (garlic, onion, shallot, leek, scallion, etc.), so I have had to find flavor substitutes to use in my cooking. I use a lot of ginger and exotic salts & peppers, as well as cumin, fresh herbs, and all kinds of chiles.
I wish you and your son the best!
12/23/08 4:53pm
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
1/19/09 12:36pm
4/ 7/09 9:46pm
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.
7/ 7/09 12:52pm
10/12/09 1:20am
11/17/09 10:14pm
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.
5/18/10 10:53pm
I am as well un-able to eat anything that contains Garlic. I don't eat katchup but whole tomatoes are the best and pluss they are a very healthy choice for you and her. Make home made sauce from tomatoes and your own spices. So that you know for sure. It's hard to find any restuarants that doesn't place garlic in the food they cook.
I love Italian and Sea food and it's a pain. Unless I make it. My mother makes extra sides for me cause of the garlic issue but now she has been making her own sauce and adding own spices.
6/21/10 1:48pm
I have had a medically proven garlic allergy for 40 years, recently more difficult because of the new federal FALCPA regs on labeling. I can get symptoms from tiny amounts, therefore the "less than 2% rule' doesnt help. The FDA believes the " nine major allergens" are important to label, but for those allergic to any of the other 90+ foods..we are out of luck.
As mentioned above, you must call each manufacturer..often they do not know because they use "vendors" to make some products. Mention pargraph 101.4 (b) (1) stating " spices, flavorings shall be declared per ( go to )101.22(h) (3) " garlic shall be declared) most companies shoo you off but Kraft and Del Monte are helpful Incidentally HEINZ ketchup doesn't make me sick but does contain onion.
Thy http://ecfr.gpoaccess.gov go to volume 2 101 subpart B and read paragraphs above or search E: CFR 11-25-08 FDA regs
101.4 and 101.22 (h) (3)
3/16/11 1:22pm
7/10/11 12:35am
I also am allergic to garlic. Took me years to figure out what was making mesick. first started just mking me sick as like irritible bowel, now it makes me short of breath and difficult to breathe. i have also gone thru the disbelief from friends ect.
It is strange because most ketchup doesn,t bother me , sweet baby rays barbecue sauce doesn't bother me, but a touch of garlic powder in chicken salad almost put me in hospital.
I usually can't tolerate any tye or amt. It takes about an hour for me to realize I am going to have a raction, then 4 to 5 hrs total for full blown reaction. Onions are starting to bother me like garlic did in the beginning. Is enyone having these symptoms?? Please reply
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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.
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 sealKetchup
(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 vinegar1/4 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
Hi Laurie!!
Hope you are doing well. Your original sharepost is up to 58 comments with lots of great information about garlic allergy.
Have you had any luck finding other products that are garlic free? If so, would you mind sharing?
Thanks much!
Vicki M
Ok, I'm posting from at home today. The tomato sauce is "California Healthy Harvest." The label says it is distributed by California Healthy Harvest, Modesto, CA 95358, 209-527-9800. Ingredients: tomato puree (water, tomato paste), salt, corn syrup, dried peppers and citric acid.
I'm not too crazy about the fact that it contains corn syrup, but I don't have any choice really. There are many foods posted on the other big post. I'll post this sauce over there as well.
If a label says spice or natural flavoring could that mean there is garlic in the product?
Usually garlic and spices are listed sepretaly. My mother is also extremely allergic to garlic. She can eat heinz ketchup. I hope this was helpful in some way.
FDA considers garlic and onions to be foods. They cannot be hidden in "spices" but can be in "natural flavorings". At least it gives us a few more options of premade things to eat. I love my Litehouse Ranch. It has spices, so I know it's safe. And gluten free to boot.