About 6 years ago, following a long period of relentless fatigue and gastroenterological problems, I had a RAST allergy test and found I am allergic to garlic, dairy, shrimp, citrus and sugar. Dairy and shrimp are fairly easy foods to avoid, but avoiding garlic is a real challenge.
I read online that an estimated 1 in 1500 Americans is allergic to garlic. If this were true, you'd think there'd be more information out there about this allergen. I certainly don't hear much about it. Considering the symptoms (bloating, gas, cramping, diarrhea, nausea, vomitting, headaches, indigestion, drowsiness), most people probably aren't aware that they suffer from a garlic allergy and just pop some Pepto, which leads me to speculate about some kind of cover-up by the drug industry.
Because garlic is not an FDA-recognized allergen, there is no requirement to list garlic as an ingredient in processed foods. "Natural flavoring" often contains garlic, but it can be impossible to verify this with food companies as they either don't know what's in this mysterious blend (usually purchased from a flavoring company), or they claim their special mix of "natural flavoring" is proprietary information and they can't disclose what it contains. I have battled with many food companies over the years and can name the companies (and restaurants) who make it difficult for this information to be known by their consumers.
I avoid almost all processed foods, including ketchup, mayonnaise, sauces (Worcestshire, teriyaki), salad dressing, mustard, canned soups, dried boxed foods, certain vitamins and supplements, processed meats (which I have to avoid anyway because of dairy preservatives), tomato sauce, canned broths, frozen ground meats, microwave popcorn, many brands of chips and snack foods, and frozen meals. Additionally, with the exception of sushi, I don't eat at restaurants.
These measures have made my life very difficult. I have to prepare every meal from scratch at home. It's impossible to feed myself when I'm required to travel for business. I have to constantly think ahead whenever I leave the house: what do I need to eat while I'm out and where am I going to eat it? Needless to say, this allergen has made my life a living hell at times. It rules out the possibility of taking that all-inclusive tour through Morocco, for example, unless I want to exist on protein bars for 2 weeks. I'm constantly having to ask restaurants and hotels to bend over backwards for me. I'm unable to eat out with friends (I'll just watch you all eat), or enjoy the convenience of take-out on a busy night.
Why does it have to be this way? Why do food companies have to put garlic in EVERYTHING?!! I'm very frustrated and looking for solutions to make my life easier. You might advise to just go ahead and eat garlic anyway, but if you've read anything about "leaky gut syndrome," you'll see this is not a healthy option. Is there anybody out there with this problem?
Wow I am so releaved to know that I am not the only one out there that needs to read all the lables at the store, and smell all my food before I eat it. I have had problems eating garlic and onion since I was a teenager. Took me years to find out what was making me so sick.
She substitutes onion/ garlic in recipes by "Xiang Chun" (Chinese Mahogany or Chinese Toon) which my friends says has an onion-like flavour but belongs to the Toona family, so it doesn't give me a reaction. We have a plant of it at home or you can get it from some Asian grocery stores. There is an website in Canada that sells it: 
When it first happened I was from spaghetti sauce that was loaded with it and the cramping got so bad I had to vomit it all up just to get relief. Every 10-15 min I could manage to belch and that would relieve my cramp pain but not that much. Its like my stomach was all bubbly and my body was saying "hey get this out now we are not gonna digest it"
totally. i've had it since i was seven. and it's a nightmare trying to eat out. i ask the waiters if they know which items have garlic. Sometimes an understanding chef is willing to make a dish specially. But, you're right, EVERYTHING has garlic. I don't understand it's necessity. What I've read is that it causes negative reactions sometimes even in people who do NOT have the allergy. It really should be minimized or at least forced to be on labels. is there any particular treatment you have for it?
I know of no cure or treatment. Doctors have recommended to me that I just go back to eating garlic. They say I will have severe reactions at first, but then my body will adapt and the reactions will become more moderate. I'm not sure that enzymes help, but I take them on occasion.
I notice that I have different reactions depending on what form of garlic I eat. I haven't intentionally eaten garlic in years, so this is hard to test, but once I accidentally ingested cooked garlic cloves and had a catatonic response. I slept for 6 hours, packed into a tiny mini-bus driving a narrow, treacherous highway in the mountains of Nepal. How anybody could manage to sleep on that bumpy ride is beyond me, but I was out cold. I don't even remember arriving in Kathmandu and taking a taxi to my hotel. Thank goodness my husband was there to help me!
With other forms of garlic, i.e. garlic juice, garlic powder, garlic salt, I tend to notice more stomach pain, nauseau and diarrhea. Thankfully, I don't have any reaction with other plants in the lily family, like onions, celery, & shallots.
I have had an allergy to Garlic since I was about thirteen. I can eat it in small doses but when I eat too much of it, my tongue actually swells up,(I have a tongue ring and it actually acts as a gauge for how swollen my tongue will get) and I get a rash along my wrists and my mouth. It can also give me bad indigestion and make me vomit/or have to use the bathroom frequently. I have tried moderating myself with adding more Garlic, and it only serves to make me sicker. What other methods did your doctor tell you?
The best treatment for a food allergy is to completely avoid the food you are allergic to. One doctor did recommend that I try Benadryl when I'm having a reaction, but Benadryl contains a milk derivative that I am allergic to. Whenever I find myself in the middle of a reaction, the best treatment for me is to go to sleep for a few hours.
I would be careful with your allergy, however, since your tongue swells up. Reactions can increase in severity without warning and you could find your throat closing up someday. I would not continue to eat garlic, even in small amounts.
I have been allergic to garlic ever since I can remember. It's in my dad's family too. Eating out isn't a night mare anymore because I always makes an emphasis on the no onion (yes I'm allergic to onion to) no garlic request. My allergy is severe and even just a tiny trace can send me straight into shock and I get a sort of garlic septicemia.
My allergy developed when I was 21. And since our bodies are all new every 7 years, it makes sense. I've also noticed that everyone else remembers their ages in 7 years increments. "It happened when I was 7 or almost 14."
For me it's a very anaphalactic response. Swelling of the tongue and throat. Then, depending on the amount of consumption and how cooked it was, I have anywhere from 24 hours on the toilet to three days in bed trembling. It's not a good thing.
People often ask me how I can live without garlic. I ask them how they can live without arsenic.
my friend takes something for her garlic problem, i will ask her what it is, my email is jcop88@gmail.com if you want a response ill need you to email me so i can email you back the answer
My husband is allergic to garlic. It is a pest of hell cos like you say, everything has garlic. Most of the convenience foods and when dining out you have to be extra careful. Also he cant smell or taste it. It makes his face and throat swell up. I was wondering how common it is. He doesn't appear to be allergic to anything else.
Please let me know what your friend takes for garlic allergies?
denbysmo@comcast.net
I am a fellow garlic allergy sufferer too! Mine came on in my mid 20's. It took many years for me to discover where my symptoms were coming from. But now that I know and can avoid it I am a entirely new woman! I am getting better at eating out, the home cooking was a problem since my family loves flavor. I was recently able to find a garlic free cookbook that has some good advice and some great recipes....Here is the link just in case it might be helpful to someone else
http://www.blurb.com/bookstore/invited/574160/4c2ae02e3953d0485978c1257b2446f0
Hi,
You probably ate garlic powder that came from China. You cannot trust anything edible from China. Go to Costco and get their garlic powder. Avoid McCormicks, etc.
I'm a fellow sufferer too, just the smell of it gives me a migraine, nausia and my throat closes up. I find that after a person eats garlic and it comes thur thier pores, its even worst then if I were to eat it myself. I started having symptims in 2000 I was 42, the doctor said it was the stress of serching for collage for my daughter. She has finished school, got married, and had her first child and I still suffer. Eating out is a hassle and shopping takes forever, so I can read all the labels. Benadryl helps so my throat stays open and much Aleve for the migraines, after an attack much rest is needed. My wife suffers with me because she has to watch what she eats, otherwise I'll need to stay away from her and that's not good. I started takeing things out of my diet and found it was the garlic that caused the attacks. My Neurologist could not tell me what was going on with test after test. I guess this is the way we'll live our life from now on.
Its nessessity is that it add Flavor but in most cases like with me i expariment with new tastes and garlic for me added a boom to every thing i added it to. Now there are things like pepers that can substitute garlic and be close to as good as the real thing.
After 10 years leaving in the States I realized I am intollerant to garlic, I cannot say allergic, as my blood test for garlic allergy are fine. So, think about an Italian that is intollerant to garlic! Let's talk about this myth....I have never had this problem is Italy but everytime I go to a restaurant here I get sick, also when I am invited to friends house. Why? I got the answer: we use garlic (in Italy) as a spice not as vegetable, little garlic sauted in a pan does not bother me, but when I eat it then the trouble starts. Here I realized there is garlic everywhere and in massive quantity!
Solution: I am eating at home! Ciao Carlo
Here, Britain, it is used much like a spice for flavouring, but I feel the food industry has gone overboard adding it to just about everything. I know prepacked food is not good for you, but every now and then I'd like to not have to cook from scratch. I'm not a keen cook, but I do it. For him!
Maybe he's not allergic to it as such, but just has a reaction to it like you do. I just know that this inconvenience must be a measure of my tolerance for him.
I too can not eat anything with any garlic in and it is becoming so hard to find foods without it especially wheni want to make a receiope needing some flavours.Sometimes in restuarants they will say it has no garlic but if the chef has used a premade sauce it will have garlic. As of you I have not read of anyone who has my reaction. If I eat it a dinner I am wokem at 3aw with a severe migrane type headache that goes all day then ends at 4pm. I have to take about 10 panadols to get through the day and unable to function properly. The next day I have Gastro. I'm not sure how long I have had this intollerance because growing uo my Mum would not have used garlic.
I have been living with a garlic and chocolate allergy since I was about 15 years old. Chocolate is easy to avoid, as you can tell by looking at a dish that it has chocolate. Garlic, on the other hand, is extremely difficult to avoid, especially when eating out or eating at a friend's house. They may not have added garlic, garlic powder, or garlic salt, but they may have used something like Worcestershire sauce or chili powder, which both contain garlic. I am vigilant now about reading labels, and I try to eat at restaurants that have chefs, so I feel confident when they tell me there is no garlic in my meal.
My sinuses swell and I end up getting sinus infections, fever, coughing, sore throat, ear infections, and mood swings. I didn't figure out that the mood swings were linked until I was really good about avoiding it in my diet. When I inevitably eat something containing garlic (once or twice a year), I will cry at the drop of a hat and I will have uncontrollable sadness (such a strange reaction). Doctors are always perplexed about how I react (when I have a reaction, I don't go to the ENT that performed my allergy tests, I just go to a general practitioner). Over the past 16 years of being allergic, I've found that if I go to the Dr. right away and get a shot of Prednisone, I get better in about a week. It has a lot of long-term side effects, so doctors don't like giving it to me, but without it I would be sick forever, so I figured once or twice a year isn't too bad. Benadryl has never worked for me, unfortunately. Neither has any other over-the counter allergy medicine.
Everyone says I'm crazy and there's no such thing as a garlic allergy. I get extremely cranky and tired the day after I eat it. My body feels sluggish and like I have toxins in it. Just avoid it. That's my recomendation.
My mother and I are also allergic to all forms of garlic, garlic powder, garlic salt, even the smell of garlic causes a reaction. We find that taking gravol is the best way to deal with symptoms, as it eases the stomach cramps and nausea. Sleeping also helps.
You can tell everyone that they don't know what they are talking about. I got tested from an Ear Nose and Throat doctor (ENT), and that's how I found out. I thought they were joking. Since I have found out, I have met several people with an allergy to garlic. There are varied symptoms, and not everyone is affected the same way. It is an extremely aggravating allergy, as garlic is in almost everything.
I've heard a lot of people say that allergies change every 7 years or so. Unfortunately, that is not the case for me. I have been allergic to chocolate and garlic for about 16 years.
I have a mild reaction to usually uncooked onion or onion-like vegetables including chives and leeks, and both cooked or uncooked garlic. I thought my dad and I were the only ones to suffer from this, but glad to know I'm not alone when my friends complain about my ordering at restaurants!
I have found eating/drinking anything MINTY, ESPECIALLY PEPPERMINT, to help ease the stomach pain and nausea that I experience if I accidentally eat onions or garlic that doesn't agree with me. Hope this helps someone else out there!
Abby
Is this just raw onions? I have been suffering from something and I'm not quite sure what it is. I get really bad headaches and bad gas pains lately after eating. I noticed it was when I had raw onions on a sub or sandwich. Because this is a newer thing, I'm just trying to figure out what is going on.
Lori
I also have an allergy to garlic and get sick of people telling me it isn't possible to be allergic to garlic as it is good for you !
Depending on the quantity I have consumed, I get a feeling as if I have taken drugs (or so I have been told) I feel like I am in a goldfish bowl and everything is passing by and I can't join in.
I also get sickness and diaorrhea, along with a banging head which doesn't clear with any medication. The only thing is to go to bed and sleep it off.
Why is it in so many foods though ? Heinz tomato ketchup, tinned soups etc.
Best thing I have bought is my blender, I am now in control of what goes into my soup !!
How did you get on at ENT ? Did they recommend anything apart from avoid ?
Did your doctor refer you ?
I'm fed up as have been struggling for years.
Just want someone to take me seriously and help
I'm so glad to find that my daughter, 23, is not alone in this garlic drama! Really puts a crimp in the cooking style, especially since she absolutely loves Italian food! But we heard that drinking aloe vera juice is supposed to help with food allergies. And it does seem to help. If she knows there is a possibility of getting some garlic, like eating at a friends house, she'll be sure to use the aloe vera juice prior to going. The only kind we use is George's Aloe Vera Juice because it actually does have NO taste! Like water...I've seen it work on diverticulitis in my husband so I vouch for it's affects and no, I don't work for the company! I get it from the maker, Warren Laboratories, or Vitacost, whoever is cheapest at the time I need it.
Good luck yall, & happy eating!
What do you use in place of garlic?
What do you use in place of garlic?
Hi Kathy, I use Lemon & Herb seasoning by Mc Cormick. It has no Garlic but it has other herbs and lemon flavor. I hope this helps.
I am also allergic to garlic and onion......Eating out with this problem is stressful. It has been so bad I often have the chef at my table to ask me what they can cook for me.....My friends know of this problem, thank goodness....I have a prescription if I ACCIDENTLY ingest garlic or onions.....I understand your problem totally.....
i developed an allergy when i was 28 and i had NO idea what was going on. My stomach would bubble for hours and i had a permanent, intolerably itchy and HIDEOUS looking rash on the insides of my elbows and all around both my eyes like some freaky mutant red panda, i was exhausted all the time and suffering weird bouts of depression and tears for no reason. I did all the normal things like cutting out eggs and dairy, giving up weird random items like tomatoes etc and started taking a vitamin supplement that was aimed at allergies which contained marshmallow root and GARLIC which helped to make things so much worse, which u suck up at first cos ur told its suppossed to get worse before better. The only time i felt better was when i ate nothing for days except fruit. It took me nearly 18 months and many tests before i worked it out on my own. I find garlic in whole clove form is not so bad, but as soon as u crush it the resulting allicin released seems to provoke a much more severe reaction. Plus powdered garlic or garlic salt which appears` to be in almost EVERYTHING u buy premade seems to be the worst offender of all no matter how small the quantities. I dont know if this helps anyone else, but drinking more water on a regular basis helped me alot. Probably something to do with flushing out the toxins..... Happy eating all :d
i developed an allergy when i was 28 and i had NO idea what was going on. My stomach would bubble for hours and i had a permanent, intolerably itchy and HIDEOUS looking rash on the insides of my elbows and all around both my eyes like some freaky mutant red panda, i was exhausted all the time and suffering weird bouts of depression and tears for no reason. I did all the normal things like cutting out eggs and dairy, giving up weird random items like tomatoes etc and started taking a vitamin supplement that was aimed at allergies which contained marshmallow root and GARLIC which helped to make things so much worse, which u suck up at first cos ur told its suppossed to get worse before better. The only time i felt better was when i ate nothing for days except fruit. It took me nearly 18 months and many tests before i worked it out on my own. I find garlic in whole clove form is not so bad, but as soon as u crush it the resulting allicin released seems to provoke a much more severe reaction. Plus powdered garlic or garlic salt which appears` to be in almost EVERYTHING u buy premade seems to be the worst offender of all no matter how small the quantities. I dont know if this helps anyone else, but drinking more water on a regular basis helped me alot. Probably something to do with flushing out the toxins..... Happy eating all :d
I was referred by my general practitioner. He had been prescribing antibiotics for 8 months off and on. Right when I felt like I was getting better, I'd get sick all over again. The last time he was going to prescribe antibiotics, I refused. I knew there was something else going on other than a weak immune system (as I have always been healthy, played sports, etc). I told him he had to find out what was wrong with me. He was at a loss, as most doctors are just programmed to drug us, instead of finding the root of the problem. He then referred me to the ENT. I do not have the gastrointestinal problems that some of these other people have described. My sinuses swell, and it traps in germs I assume, because I end up getting sinus infections. It also causes mood swings (I didn't figure this out until I was very diligent with watching my diet). If I have had garlic or chocolate (my only other food allergy) in my system, I will cry for no reason. It is terrible. Avoidance is key. You must read all ingredients. You also cannot trust people. If you eat at a friend's, they may tell you that there is no garlic in the dish; although they did not add garlic, garlic salt, nor garlic powder, they may have added an ingredient that contains garlic (seasoning salt, worcestershire sauce, etc). I have tried everything to counteract the effects of coming into contact with garlic. I have gone on homeopathic web sites and tried everything they suggest (cayenne pepper mixed with water, neti pots, apple cider vinegar, ginger and lemon teas, etc.). Ironically, I have just recently found that something as simple as loading up on vitamin C is the best thing that helps me get better. I take 1000mg of vitamin C 3 times a day (for a total of 3000mg of vitamin C per day) and drink two containers of Welch's juice (I tried a blueberry acai, and a pomegranate blueberry, it really doesn't matter what flavor, but they had 120% of the USDA recommended daily allowance of vitamin C) over the span of a couple days, and it seems to clear up. I have only tried this with a small exposure to garlic. I usually don't have any large exposures anymore, as I can taste significant amounts immediately. Hopefully this helps the people that have sinus issues.
I am having the same symptoms- severe headache for hours and hours and then a gastro issue, and believe it is a garlic allergy. I'm going to avoid garlic for awhile (not an easy task) and hope to feel better as I've lost my quality of life.
It's good to know that I'm not the only one who suffers from this.
Linda
By accident last night had a pizza which had garlic over the worst of it now but was really unwell I had Dirrioah along with a bad sick bug and feeling tired over the worst of it now which im glad never going to eat that stuff for the rest of my life i really should have gone to hospital after taking it!
My mother was allergic to garlic. She said it felt like a bubble machine was in her stomach. She was so sick, she made herself throw up just to get rid of it. It seemed to stop the digestive system in her stomach. Just the last week, I have found out that if I eat onion or garlic powder, I feel sick to my stomach also. All I can do is drink a lot of water to get it out of my stomach faster. It probably do not do that, but I feel a little better with my stomach full for a while.
Thank you so much for this cookbook, I am going to get it. My 11 year olf is severely allergic to garlic and is a vegetarian on top of it. I hope this book helps.
Hello,
I'm half italian (live in UK) and I too have an issue with garlic. People think it's funny being of Italian heritage and not tolorating garlic.
I've recently found out that two cousins of my dad (who is the Italian) are sensitive to garlic too. I wonder what is going on? Is there a link?
I'm beginning to suspect dried garlic as the worst culprit.There is something that makes me itch as soon as I eat something. I couldn't work out what it was aswhen I looked at the ingredients, there were no additives.
However, the other day I had a reaction on kettle chips, (who say they don't have artifical ingredients etc). I did notice that it had dried garlic and I remember on another occasion on a passata, it had dried onions.
Does anyone know what they do to the garlic to dry it? I assume it's some chemical, and perhaps the procesing of the garlic makes me react more to it?
When I add a little garlic in food, I'm ok, as you say as a flavouring as in Italy. And oddly, I'm ok with some curries (perhaps the long slow cooking of the garlic removes whatever I react to?)
Any help or ideas would be welcome.
My guess is that dried garlic is more concentrated than fresh and thus more potent. I notice that I react more strongly to different forms of garlic too.
That makes sense. Can you expand what you mean by different types of garlic?
as i am seing on the web im not the only one, onion is my real problem but im getting the same probs with garlic leeks the whole onion family it started when i was 19 im now 41 the plonker doctors gave me test after test 9 years of test to tell me its ibs you will grow out of it what bull,, sick , gas, acid, acid sickness, cramps, craps,headaches, my skin smells for days after of onions.
i feel so good some days !! not,,,
its a real problem eating out onion/garlic is cheep and with all the low salt rubish there using the next cheepest thing,
people think you are mad when you say you cant eat onions or garlic,
oh and dont get me started on doctors, if they cant see it, then its in your mind,
There is no cure for this i know of dont eat them ,
your body knows what it wants
all the rubish about eat them you body will grow to love them is rubish
good luck all the onion, garlic suffers out there xx
I have had a geniune garlic allergy probably for the last ten years...I've finally determined it's raw garlic that causes not only swelling of my tongue but tingling sensation which keeps me awake all night long. I brush my teeth, floss, scrub my tongue but nothing helps! It is horrible. Just the other night I was so careful not to eat the oil and herb served with the bread before dinner was served because it had GARLIC, naturally. But I did enjoy my chopped salad w/ an balsamic oil vingarette dressing. no galic mentioned in the decription of the dressing.
Oh, my gosh, just a few hours later pow...the swelling , but worse yet, the TINGLING. I had no idea how I ingested it. The dressing was delicious, of course. Called the next day and the restaurant owner admitted raw garlic was mixed in the dressing!
Friends don't believe me really, so I was comforted when I found this site!
Someone said to try Benadryl. I did try baking soda which DID NOT RELIEVE the symptoms.
I can eat COOKED garlic in small , miniscule size, but not sauteed or raw.
Does anyone have the same symptoms?
It took me many years to realize my reaction to garlic. It can be life threatening so make sure you don't trust another chef who is not responsible enough again! You can go from tingling in the tongue to tingling in the throat, and at this point there is some chance of having an anaphilactic reaction (not sure how to write "anaphylactic..." english is my second language though...). Garlic for me is a big NO. It takes days to go the effect after consumption, especially raw. The body puts up with so much, and then gets to a point when it says "enough", so you have to listen to these signs, good luck.
My husband and step-daughter are both allergic to garlic. They get stomach cramps and diarrhea very bad, which landed my husband in the hospital. Both of them can take benadryl to help with the reaction, but really have to watch what they eat. I have found that purchasing salad dressings w/out garlic, mayo w/o garlic, Hunts canned sauces don't have garlic unless stated on outside of can (garlic & herb sauce) all help to keep them healthy. My husband takes acidophillus every morning, and he is now able to eat out a bit more. Olive Garden is off the menu forever! If he feels cramps starting, he can take one of those pills and it helps calm his digestive track. Also, mint does help calm the symptoms too. He has also found that calcium (ice cream, milk, multi-vitamin) makes it so much worse if he has had garlic. In the onion family, the white onion is closest in relative to garlic so he can't eat many onions either. However, green onions and chives he can handle.
there is a spice called asafetida http://en.wikipedia.org/wiki/Asafoetida
that can be used in place of garlic and onions. it is very strong and you only need to us a little.
http://spicesinc.com/showproduct.aspx?ProductID=90&SEName=asafetida-powder
also look here for garlic free recipes:
http://198.66.252.231/col/books/VEG/ht/
good luck!
My mom has a severe garlic allergy that she has had for years. She just accidentally ingested garlic at a restaurant. The restaurant did not make the garlic-free, severe garlic allergy meal that they had promised. What is the prescription you take if you accidentally ingest garlic?
Susie
I'm allergic to garlic, onions, and any fruit or veg. It began 2 years ago and if it's garlic or anything else in the onion family, my reaction is severe. My throat and tongue swell and I have unbearable itching everywhere for 4 to 10 days. If I eat other fruit, vegetables or hebs or spices I just get incedibly itchy for days.
I have recently discovered that I can eat organic produce. Now I travel 60kms to the organic store once a month.
I don't let anyone besides my husband or myself prepare my food. I carry a doctors letter so I am able to take my own food everywhere.
'
I too am allergic to garlic and starting to have problems with onions. I have not been able to eat garlic for about 10 years now and just last summer went out to a restaurant and told there was no garlic only to be violently sick to the point I was convulsing just 1/2 an hour later. I am looking for something to help with this as like everyone it is a hassel to go out to eat. What is the perscription you take? Also, any suggestions on seasonings that do not have garlic would be great. Do you know if spices or herbs listed on the ingredient list includes garlic and onions? I was told they don't but have become ill after using. I appreciate all your help!
I have a garlic intolerance. According to the American Medical Association (AMA), an alergy is a reaction to a substance resulting in anaphalactic shock. But the airborn oils from garlic processing or cooking burn all my mucus membrains, eyes water, throat and lungs burn, I get short of breath and nausious. Eating garlic makes me physically ill, any time every time. I sympathize with you on trying to maintain a diet free of garlic. I happen to live in an intentional community (reference FEC) that consumes 1000 lbs or more garlic a year. Its to the point I have to take protien suppliments to maintain healthy body weight. I wish you fair fortune in this life long turmoil.
Z in virginia
I have a garlic intolerance. According to the American Medical Association (AMA), an alergy is a reaction to a substance resulting in anaphalactic shock. But the airborn oils from garlic processing or cooking burn all my mucus membrains, eyes water, throat and lungs burn, I get short of breath and nausious. Eating garlic makes me physically ill, any time every time. I sympathize with you on trying to maintain a diet free of garlic. I happen to live in an intentional community (reference FEC) that consumes 1000 lbs or more garlic a year. Its to the point I have to take protien suppliments to maintain healthy body weight. I wish you fair fortune in this life long turmoil.
Z in virginia
As I sit here in tears reading so many blog responses, I am SO glad I am not alone anymore, nor am I considered insane.
I have probably always had the alergy, or it started around puberty. For me, initially,it never was an issue with an immediate reaction. I thought it was just normal teenage acne. As I got older, my acne would not go away, even in my late 20's and early 30's. A doctor recommended that it may be a food alergy, after experiencing a severe swelling rash on my face.
It was Garlic, Onion, Shallots etc. All Allium.
Even my mother in law thought it was funny to slip in garlic in the meat-loaf, causing a trip to the emergency room.
Now that I know what it is, and avoid it, I have become extremely sensitive to even the smell from a pizzaria. Italian restaurants are off limits, I couldn't even read the menu due to eye watering. I also have difficulty eating out as others do. Not even a hamburger, due to "spices" in the meat, or condiments such as ketchup, mustard, and mayonaise. (why do they put garlic powder in mayonaise?). NO salad dressings, no soups, no bbq sauce. Bland, I know, but I have put together recipe's at home to finally enjoy eating again.
Thanks for the blog, and thank all of you for sharing some of my pain.
I am not ALONE!
I was amazed to find that I had no problems in France or Italy. I cannot explain this but believe it may have something to do with how they use garlic, as well as the simple fact they actually use it much less than we now do in North America, contrary to common belief here. But what that difference is I do not know. It has been suggested to me that in North America restaurants and food producers commonly rely on garlic powder/ salt and frozen chopped garlic and leave garlic in the food rather than removing the clove after cooking. I also found that in France and Italy people look at me strangely when I explain raw garlic in particular is a problem for me. They seem shocked at the idea that I thought they might serve raw garlic.
I was amazed to find that I had no problems in France or Italy. I cannot explain this but believe it may have something to do with how they use garlic, as well as the simple fact they actually use it much less than we now do in North America, contrary to common belief here. But what that difference is I do not know. It has been suggested to me that in North America restaurants and food producers commonly rely on garlic powder/ salt and frozen chopped garlic and leave garlic in the food rather than removing the clove after cooking. I also found that in France and Italy people look at me strangely when I explain raw garlic in particular is a problem for me. They seem shocked at the idea that I thought they might serve raw garlic.
I am glad that I am not the only one allergic to garlic. Actually, I met someone just 3 days ago who is also but he has the gastro stuff. My throat closes up and if I get allot of it my exema really acts up. Of course I have been allergic all of my life but didn't know what I was allergic too until I went to a nutrional specialist. I gave some blood and she sent it to a special lab that tests specifically for food allergies. Well garlic was off the chart with a mild case of lactose intolerance. So basically I just stay away from it. My husband who is a chef has learned to substitute it with different things but sometimes you just want a good old piece of NYC pizza, so what I would do is take 1 benadryl and he would give me like the last bite of his pizza. Also it is hard when going out to eat- most waitresses don't really know until you say - hey look my throat will close up- then they go ask the chef on duty. I actually had a chef make some fish tacos for me without anything just salt an pepper - they were really good. But I carry benadryl every where I go and avoid italian food and if I am not sure- like if we have food brought in at work - I just eat my own lunch that I made myself and know what is in it. Yes it sucks! But going through the torment of a swollen throat and my hands breaking open and oozing ous I would rather avoid. My hands actually look like hands now.
My friend also has an allery to garlic. He takes liquid pinecone extract, the Only thing he says that helps!
I'm sure my friends think I'm crazy when I tell them I can't eat garlic! So I googled garlic alergies to see if I was on the wrong track. Thanks to everyone who has commented. I am NOT alone! I get the worst headaches ever and they last for at least a day, sometimes two! Unfortunately I love it and since cutting down on meat and eating more vegetarian food I am finding so many of the recipies require GARLIC lol
I took am allergic or sensitive to garlic and onion....I sometimes think my friends feel it something else and not this but I know different...I had finally found a dressing I loved Paul Newmans oil and vinegar and then they decided to start adding garlic to it and I didnt know it until my stomach started hurting and I threw up for hours....It makes it so hard to eat out in a group....I can eat out breakfast with no problems so far....very tough allergy that nobody understands unless they have it...glad this site is here...
I'm also allergic to garlic with my symptoms being fever, tiredness, stomach cramps, vomiting and diarrhoea. I have never tried anything like benadryl, does it really work? Does it get rid of all the symptoms? Do you have to take it at first signs?
My usual routine is to drink boiled hot water, make a hot water bottle and press this on my stomach, and find a comfortable bed on which to try and fall asleep.
Try hing/asafoetida extract or powder. It smells really bad before you cook it in oil but I've read it is great in dishes!
My husband is allergic to garlic so I bought some but found some powder kinds contain wheat. So beware if you can't eat wheat either.
I'm 44 and for the first time in my life I've reacted very strangely to garlic...
I've recently changed the way I eat and am now on a 95% raw food diet...
A few days ago I made a raw dressing and included 1 piece of raw garlic. After about 10 mins of eating I experienced:
headache
fatigue
shaking limbs
light-headedness
spaced out feeling
couldn't stand up
I went to bed straight away, but even tho terribly fatigued felt very restless and lay there moaning and unable to find peace somehow...
Really strange!...
The very next day I Ate the rest of the food I made. NO REACTION!...
Last night again I made the same thing but with double the amount of garlic...
Within 15mins:
headache
fatigue
shaking limbs
stiff and achy down the left side of my neck
spaced out
I was talking to my husband on skype at the time. He was abroad. I told him what was happening and also told him that it happened before...
He told me that I should drink lots of water and go to bed. And said that I was having an allergic reaction to the raw garlic...
You see, my husband is allergic to garlic and has been for years. If he eats garlic, apart from the symptoms I mention above he experiences:
nausea
vomiting
severe diarrhea
spaced out
dizziness
shaking limbs
When it happened to me I just didn't put the two together...
Anyhow, I have a theory: I think that I only react to the garlic when it's totally fresh the first day. After that I think it loses it's strength. So what I'm going to do today is eat the rest of what I made yesterday and see what happens...
Ps It is now morning and I still feel very shaky and weak in my limbs and feel generally very weak throughout my whole body. Head feels a bit odd too...
Char
Ps I forgot to mention that my husband will also pass out depending on how much garlic he has ingested...
Char
I have terrible reactions to both Garlic and Onions!!!! i took some Garlic tablets as a detox and ended up in bed for 3days and could not pass water for two of them, i was sweeting and shacking and could not get out of bed. I also get hard lumps in my mouth about 5mins after eating Garlic. with onions i get a feeling of being hungover, this can last for days, all depends on how the onion is cooked! i hate it and try to avoid eating the stuff, but I am coverd in a rash at the moment from eating a pie that had onions in the other night!!!! My doctor just told me not eat them any more!!! how hard is that, they are in every thing.
Myself, my sister, and my mother all have allergies to both garlic and onions. We have severe gastrointestinal reactions with nausea, severe cramps, and explosive diarrhea. Additional symptoms are feeling like there is a blow torch in my stomach and feeling completely wiped out - probably from the resulting dehydration. I've found that trying products to stop the diarrhea only prolong the reactions and it is just better to let my body cleanse itself. I have not found any possible treatment. My garlic allergies showed up in my thirties and my onion allergies in my forties. In cooking, I try to use wines, flavored brandies, fennel, celery, and other spices. I've found using organic meats incredibly enhance the flavor of tomato sauces, etc.
When eating out, I always ask to talk to the manager or call ahead of time to see what could be prepared for me. Obviously any fast food restaurants or those that have everything already prepared, like an Olive Garden, are out of the question. Even if a waiter or waitress tell me there is no garlic or onions in a dish, I question things like do they use a seasoned salt, what kind of mustard or mayo is used, and things like that. I tell them that gloves must be changed, clean knifes used, and prep areas cleaned before my food is made. I have gotten sick at sub shops from the staff not changing gloves, etc., and my food being contaminated with onion juice. If I would like something on my sub, like tomatoes, and the container for this is next to onions, I don't have them put it on my sub as it is not unusual for condiments to be dropped into nearby bins by accident. Grills don't seem to be a problem for me, so I think there is something about the high heat that burns off any previous foods with garlic in them and doesn't effect my food being put on afterwards.
Be very nit picking when you go out to eat and your stomach will thank you for it!
I've known I have food intolerances for a few years now and have avioded the culprits and done reasonable well. Unless, of course I binged and then suffered terribly. I discovered that I have an onion allergy so I totally stopped onions and did better. I don't even touch them anymore. I substituted garlic in many of my recipes instead of onions and didn't even realize it was beginning to bother me too! I have been working with a new dr lately for Fibro and CFIDS and he has put me on a Candida diet. I did ok with plain food the first week and then decided to get a little fancier and started grilling, sauteeing and baking with garlic. I finally made the connection today! I have been writing everything down avoiding things that I thought were bothering me but it seems that the common denominator is garlic! When I have grilled chicken without it I am OK. As soon as I cook it with garlic.....I am sick with nausea, bloating, burping, muslce pain, burning in the extremeties and a pounding headache! I hope this awful feeling will pass today so that I can now eliminate it from diet and see how I feel. I also waiting for food allergy testing to come back. Has anyone had any success with them? I've had it done in the past from 2 different facilities with 2 different results!York Nutritional Labs tested me about 6 years ago and they were right on target. I am considering using them again. Supposedly allergies change. Any thought?
Thanks,
Mel
I've known I have food intolerances for a few years now and have avioded the culprits and done reasonable well. Unless, of course I binged and then suffered terribly. I discovered that I have an onion allergy so I totally stopped onions and did better. I don't even touch them anymore. I substituted garlic in many of my recipes instead of onions and didn't even realize it was beginning to bother me too! I have been working with a new dr lately for Fibro and CFIDS and he has put me on a Candida diet. I did ok with plain food the first week and then decided to get a little fancier and started grilling, sauteeing and baking with garlic. I finally made the connection today! I have been writing everything down avoiding things that I thought were bothering me but it seems that the common denominator is garlic! When I have grilled chicken without it I am OK. As soon as I cook it with garlic.....I am sick with nausea, bloating, burping, muslce pain, burning in the extremeties and a pounding headache! I hope this awful feeling will pass today so that I can now eliminate it from diet and see how I feel. I also waiting for food allergy testing to come back. Has anyone had any success with them? I've had it done in the past from 2 different facilities with 2 different results!York Nutritional Labs tested me about 6 years ago and they were right on target. I am considering using them again. Supposedly allergies change. Any thought?
Thanks,
Mel
Hi fellow sufferers.. I just found out in December that I have a garlic allergy as well, along with an entire list of others things - through a blood test. I have been able to abstain from all the forbidden foods
for about 3 weeks.. then I got brave on my birthday- I wanted some pizza! I didn't think it would bother me as much as it did. I am also allergic to tomatoes so I ordered a pizza with pesto sauce - boy, I had no idea how much garlic was in pesto sauce! I paid dearly the next day, spending most of my time either sitting in the bathroom or running to it.
Anybody else have tomato allergies as well? I sure miss my spaghetti, chili and pizza
KK
Hi fellow sufferers.. I just found out in December that I have a garlic allergy as well, along with an entire list of others things - through a blood test. I have been able to abstain from all the forbidden foods
for about 3 weeks.. then I got brave on my birthday- I wanted some pizza! I didn't think it would bother me as much as it did. I am also allergic to tomatoes so I ordered a pizza with pesto sauce - boy, I had no idea how much garlic was in pesto sauce! I paid dearly the next day, spending most of my time either sitting in the bathroom or running to it.
Anybody else have tomato allergies as well? I sure miss my spaghetti, chili and pizza
KK
I too just discovered I have a garlic allergy. The reactions are horrific! I have been in bed for 5 days thinking it was a flu. The muscle and joint pain was off the charts! The migraine the was the worst I"ve ever had. Let's not even talk about the gut....burping, distended and sour. I've had vertigo and fatigue all week. Not suspecting garlic I continued to cook with it until I finally made the connection after reviewing my daily food diary. I had terrible reactions to garlic and eliminated it a few years ago. I never thought about garlic though and because I don't really like it I hardly use it in my food preparations.
I've been working with a new doctor who is addressing my Candida so my diet had become very limited. I decided to spice things up by adding some flavor to my foods and actually enjoyed eating a roasted garlic! Bad idea....I've been so sick and the thought never entered my mind it could be the garlic! Only after being so sick and disgusted did I start to keep a food diary and uncovered the culprit. I still fee lousy today and hope that tomorrow will be better. I am looking forward to removing this demon from my diet! Now....on the fix the leaky gut!
I have a garlic/onion allergy and have been taking Pepcid AC before eating. This has become an almost daily thing. I know taking antacids on a regular basis is not good. Is there an alternative, natural substance I could take instead?
I have recently found that I am allergic to garlic in any form. Through the process of elimination. After being stung by bees this summer while cutting grass, I am (60+) and have been quite healthy all my life and could eat almost anything except black pepper, now I cannot eat any kind of nuts or garlic, my eyes swell almost shut, my face feels like someone has scrubbed it with a brillo pad and no matter what I put on my face it burns and leaves a very thin scab. Soooooo! I read labels and stay away from and avoid black pepper, nuts and garlic, and products made with either of these items. The good part is, I am loosing weight, and looking forward to eating and cooking without the things that make life difficult.
Grandmother
Since becoming intollerant to onions myself due to gastric er reactions I've found flavouring food even more difficult as I can't tollerate anything oniony and it's in everything. Grr. No processed foods for me now...well very little. As I'm not allergic I do suffer now and then, but more rarely these days as I'm being more good to myself.
Dear god! DO NOT go back to eating it! Your doctor is an idiot, no offense. That is the "common" prescription given for this allergy, and it's almost 100% worse for the patients suffering it. My doctor said the same thing...and after a few months, it did seem to be calming down. Then my allergies exploded because I'd been causing internal bleeding the entire time. I'm now allergic to aliums, which includes onions, chives, cloves, aloe, asparagus, and many others. I deveolped a dairy allergy because of this as well, and can't eat mushrooms, have antibiotics, and now after years of bad labeling and mishaps getting into garlic and onions I am becoming Celiac as well. My present doctor blames ALL OF IT on the moron doctor who said to keep eating it. DO NOT take that chance...being allergic to everything is hell on earth, and it may kill you in the end.
Watch out for anything that says "natural flavors" "natural coloring" or even "Caramel coloring", all could include garlic and onions. They use garlic and onions to make the carmel coloring of all Coke and Pepsi sodas and colored drinks, most juices, and many other things as well. Watch out!
Goodness my sister and I have very similar problem. We cannot eat garlic or onion along with green peppers..paprika and some other spices. We end up with sever diarrhea.. You are absolutely correct. We cannot take an meds because it prolongs the problem.. My sister recently tried taking Vitamin D and C and it has helped her tremendously. I have just started trying it. Not sure if it works because I have not ventured eating any of these hazardous foods.
Let me know if you have any suggestions. Its terrible that we cant eat anything out. I have anxiety attacks when I come back from a social function and driving in traffic.
Pizza and spaghetti is a real challenge with onion and garlic allergies - and of course, not possible with your tomatoe allergies as well. What I do for pizza's (besides making them at home if I'm motivated) is first check and see what seasonings are put in the crust. Believe it or not, often garlic and onions are added to the dough. If the crust is safe, I ask that there be no sauce on the pizza and I just eat it with cheese, tomato chunks, and other toppings. The way I work spaghetti is to order it with olive oil, whatever cooked veggies the restaurant might have available that are safe, and grated cheese. Pesto ALWAYS has garlic in it - it is the main ingredient besides the basil. You could make the pesto at home with basil, fennel, pine nuts, and cheese and try that.
Instead of garlic and onions in your own cooking - try fennel, celery, bell peppers, carrots, celery root, peppercors, cumin, fresh grated horseradish, giner or glangal - all depending on the recipe and what your tastes prefer. I also like lime/lemon/orange juice/zest; fruit only jams for toppings (i.e. I mix orange or peach marmalade, a little soy sauce, and fresh ginger and spread it on to of salmon before I grill or broil it.), flavored balsamic vinegars, and flavored fruity wines.
We all have to be very careful when eating out. Don't be afraid to be persistant - most wait staff don't understand allergies to garlic and/or onions, as they are not the usual ones. Question everything - I've especially gotten sick when chefs have used seasoned salts (which always seem to have garlic and/or onions in them) without thinking about what in in them. May and mustard are another problem - stay away from French's mustard's and mayo's. I stick with Hellman's and brown mustards. There are probably other generic brands that are safe, but you have to check each and every one EVERY time you shop - as I've been caught after ingredients changed on a historically "safe" item. Good luck.
I was also told to continue eating garlic, and the allergy expanded to include most alliums. This includes cloves, chives, lilies, and lotus, as well as many many other plants I now have severe and life threatening reactions to. It was minor in the beginning, now it's deadly when even a trace amount is consumed. The allergy also lead to severe allergies to casein from dairy, and due to bad labeling, now I am rapidly becoming allergic to gluten! Professional allergists warned me that this might happen if I wasn't careful...but even being exceptionally careful wasn't enough. Labels often don't list garlic or onions or related plants, or put them under "Seasoning" or "spices", "smoke flavor" and "flavorings". Now, Canada has allowed companies to strike seasoning and spices from their list of ingredients just to make room for new labeling required for milk, gluten, and other major allergins. I can't eat ANYTHING pre-made for fear that even cake mixes that often contained cloves before won't list cloves now because they don't have to.
So to the doctors that say "You'll only get over it by eating it!"...tell them where to stick it and go find an allergy specialist! It's much more expensive, but it's your LIFE at stake.
If you are allergic to garlic, you should be careful drinking aloe juice as they are both in the lillaceae family. It's not unusual for people to be allergic to both, I am.
I have a definate sensitivity to garlic, bloated and have to run to bathroom.
sometimes friends are not understanding when I avoid garlic. I sure
some people discuss it with friends, they say they have never heard of
it. I appreciate other people's probelm with garlic, garlic powder etc.
I have been allergic to garlic and onion salt/powder for at least 12 years. I can't eat chicken or beef- it puts me in too much pain. I recently had a stomach bug and all of a sudden developed an issue with dairy. I can no longer eat it. Its been two weeks and even the smallest amount of dairy cause so much pain. What do you eat if you can't have garlic, onion salt/powder, no meat and now no dairy??
I am frustrated, angry and upset. I am hungry but it hurts too much to eat:(
Daiya makes a wonderful dairy-free cheese sub that stretches, strings, melts, and tastes good. Silk makes a wonderful coconut and almond milk, as does SO Delicious. Both make yoghurts as well.
As for allium allergies...I make everything from my own sauces to my own spice combos. Read the labels on your favorite spice rubs and leave out the garlic, onions, cloves, chives, etc. It's a pain, but it's better than being sick.
You are so right!! I have been eating Newmans Oil & Vinegar Dressing for years. All of a sudden it is causing severe abdominal pain - did not know they added garlic.
I get so bad sometimes it feels like a heart attack.
Debbie
Hi Char, Have you spoken to a doctor about this? I've been searching the net for symptoms like yours after eating garlic and came across your post. If the symptoms were milder I might actually like it..lol. But yeah feel like I'm going to faint...blurred vision...dizziness..and headache...do you still eat garlic? If so did your body adjust? Let me know Lawrence
I've eaten garlic all of my life, it is a staple ingredient in Indian food and many american dishes... Today I found out that I am allergic to garlic amongst other things (dairy, gluten, eggs). I am also suffering from chronic neck pain... I was in a car accident when I was 12 and had severe whiplash. The pain originated from the accident, but the pain has continued for 15 years now. I am curious if anyone knows if these food allergies can cause muscle stiffness/chronic neck pain? I have read that it can cause joint pain, but I don't feel any joint pain. I am trying to figure out whether the allergies are related/adding to the neck pain, or if they are unrelated.
As far as garlic goes. I don't typically feel any major symptoms as many of you have described... headaches, sleepiness, super bloated, stomach pains etc. from eating it (cooked in foods). I do know notice a slight sensitivity to it though after eating (a little gas)... but my allergy test showed that it was a high allergen... I am not sure how to avoid the garlic, as many of you have mentioned that garlic is pratically in everything! I think I will start off with gluten and dairy free, and when I personally cook I will eliminate garlic... but otherwise I will just try my best to avoid eating heavy amounts of it when eating out or when buying items from the store.
so im not sure if i am allergic to garlic, but everytime, and i mean everytime i eat a good amount of something with garlic i wake up with the worst pain ever and i feel sooooooooooooo sick. its hard to explain the feeling but it is aweful and the only way it goes away is if i throw up and all the garlic is completely out of my stomach. after i get sick i literally, instantly feel 100 percent better. it happen last night after eatting a greek salad, its crazy!!!!! anyone else??
No offense, but you do not "become" Celiac from eating such things. Celiac Disease is genetic, and if you have the gene it can be triggered at any time in your life due to exposure to gluten. Once triggered it cannot be shut off, merely controlled with a diet eliminating gluten. Both of my daughters have had it for years, as does my niece. And also, the only way to truly know if you have Celiac disease is via a biopsy. Have you had one?
I drink chamomile mint tea ..doesn't cure but seems to soothe the stomach some.
Hi
My 18 year old daughter developed an allergy to garlic and onions about two years ago. Recently, while in Greece, she accidentally ate some garlic. She was having some severe cramps later that night. Normally, these symptoms would last for a day or two. All I had was some gravol so I gave her one tablet. The pain subsided and by next morning, she was absolutely pain free. In the past, she has tried various antacids and benedryl without any relief.
I have had a garlic allergy/intolerance for over 40 years - especially raw garlic. However, when we moved down south to North Carolina, I discovered that all that delicious sweet tea they serve down here nonstop, helped me with symptons. Therefore, when dining out, I usually drink about three glasses of tea (I ask for half sweet and half unsweet). I have also found that if I did not have tea with my dinner, I will have a cup of hot MINT tea when I get home just to be on the safe side. Sometimes the garlic will sneak in somehow and I will have very bad flu like symptons for 3 - 4 days. Hope this helps someone else. My friends all know about my allergy and when we all go out to eat, they tell the wait staff before I even have a chance to say anything - too funny.
remember what they call a doctor who graduated at the bottom of his/her class..
DOCTOR!!!
Garlic and onion...and chives, leeks scallions - whatever you want to call them have made me physically ill whenever I ingest them. Within 30 minutes, if I have injested any, I have to run to the washroom. My body knows despite what the restaurant etc. says; the more I ingest, the more violent the reaction. I have found label reading has become almost second nature. Heinz ketchup is out, French's mustard is out, all "salad dressings" like Miracle whip are out. Good news is, Djion mustard is fine as are some no-name mustards, Hellman's mayo is fine, some no-name ketchups are fine. You have to make your own curry, and make sure no one gives you anything with worchestershire sauce in it or "lemon pepper" seasoning, chili powder etc. some folks don't realize that mixed spice preparations contain garlic/ onion. The best thing I learned is that truffle oil (black or white) tastes like garlic and does not give me any reaction. While I have always used a variety of extra herbs/ spices to add flavour to my cooking, this was the biggest discovery. It is hard to find but some Loblaw stores have it - well worth the price and trouble finding it!
I was having the same symptoms. I was also having problems with onions, cauliflower, broccoli, spirulina...Mostly foods with higher sulfur contents. I was vomiting all the time, had rashes, fuzzy head, swollen sinuses, eyes, throat, thrembling...However, I thought it was strange because I didn't always have these problems. Sometimes I could eat them and sometimes I couldn't. I had also been diagnosed with cancer in salivary glands. Anyway, I decided that there had to be something else causing my problems. Most doctors were of no use. I started coming to the conclusion that it had to be possibly parasites and/or nutrients missing from my diet. If you look up parasites, you will find out that they don't typically like sulfur. So, the parasites end up excreting toxins inside your body that cause the reactions. Now, this may not be the case for everyone's allergies. There can be various causes.
I went to a Naturopathic doctor and he confirmed that I had roundworm. My 3 yr old son also had a lot of allergies (onions, garlic, honey, dairy, soy, penicillin...). The doctor diagnosed him with Shistoma Mansoni (a parasite that can affect your liver). He wasn't processing fats well. Both of our allergies were very severe. I couldn't even smell an onion being cooked. So, we ended up doing several cleanses including a wormwood combination and cleaning up our diet even more. We are a fan of Dr. Weston A Price's research.
I also recently read a book called Brain Allergies by Philpott MD and Kalita PhD that emphasize the importance of nutrients. Most of us are severely lacking vitamins, minerals and/or other important substances (enzymes, amino acids...)
I currently have a cabinet full of herbs, vitamins....but I am most fond of (because that have made me better) cod liver oil with the vitamin A and D still in it, organic butter, a good multi-vitamin, additional vitamin B and C, flaxseed oil with cottage cheese, liver, oil of oregano, lots of vegetables. There are so many. Oh, and one of the most important is enzymes otherwise your body will not be able to break down the food and will have proteins floating around in the bloodstream causing more problems. The gut ends becoming so damaged and needs help. But basically, wegenerally need more nutrients than the "normal person" and you have to eat wholesome foods. Oh, I had to take an allergy medication while I was going through all this otherwise the reactions would have killed me.
It has only been a few months since all this, but I have had onions, garlic and other allergic foods on several occasions and have had no reaction.
Everyone needs to understand the severity of the problem though and not just experiment without knowing what you're doing. I did a lot of research and worked with a couple of doctors during this whole process. I am also a Nutritionist, but funny enough I don't agree with everything I learned.
I was having the same symptoms. I was also having problems with onions, cauliflower, broccoli, spirulina...Mostly foods with higher sulfur contents. I was vomiting all the time, had rashes, fuzzy head, swollen sinuses, eyes, throat, thrembling...However, I thought it was strange because I didn't always have these problems. Sometimes I could eat them and sometimes I couldn't. I had also been diagnosed with cancer in salivary glands. Anyway, I decided that there had to be something else causing my problems. Most doctors were of no use. I started coming to the conclusion that it had to be possibly parasites and/or nutrients missing from my diet. If you look up parasites, you will find out that they don't typically like sulfur. So, the parasites end up excreting toxins inside your body that cause the reactions. Now, this may not be the case for everyone's allergies. There can be various causes.
I went to a Naturopathic doctor and he confirmed that I had roundworm. My 3 yr old son also had a lot of allergies (onions, garlic, honey, dairy, soy, penicillin...). The doctor diagnosed him with Shistoma Mansoni (a parasite that can affect your liver). He wasn't processing fats well. Both of our allergies were very severe. I couldn't even smell an onion being cooked. So, we ended up doing several cleanses including a wormwood combination and cleaning up our diet even more. We are a fan of Dr. Weston A Price's research.
I also recently read a book called Brain Allergies by Philpott MD and Kalita PhD that emphasize the importance of nutrients. Most of us are severely lacking vitamins, minerals and/or other important substances (enzymes, amino acids...)
I currently have a cabinet full of herbs, vitamins....but I am most fond of (because that have made me better) cod liver oil with the vitamin A and D still in it, organic butter, a good multi-vitamin, additional vitamin B and C, flaxseed oil with cottage cheese, liver, oil of oregano, lots of vegetables. There are so many. Oh, and one of the most important is enzymes otherwise your body will not be able to break down the food and will have proteins floating around in the bloodstream causing more problems. The gut ends becoming so damaged and needs help. But basically, wegenerally need more nutrients than the "normal person" and you have to eat wholesome foods. Oh, I had to take an allergy medication while I was going through all this otherwise the reactions would have killed me.
It has only been a few months since all this, but I have had onions, garlic and other allergic foods on several occasions and have had no reaction.
Everyone needs to understand the severity of the problem though and not just experiment without knowing what you're doing. I did a lot of research and worked with a couple of doctors during this whole process. I am also a Nutritionist, but funny enough I don't agree with everything I learned.
I was having the same symptoms. I was also having problems with onions, cauliflower, broccoli, spirulina...Mostly foods with higher sulfur contents. I was vomiting all the time, had rashes, fuzzy head, swollen sinuses, eyes, throat, thrembling...However, I thought it was strange because I didn't always have these problems. Sometimes I could eat them and sometimes I couldn't. I had also been diagnosed with cancer in salivary glands. Anyway, I decided that there had to be something else causing my problems. Most doctors were of no use. I started coming to the conclusion that it had to be possibly parasites and/or nutrients missing from my diet. If you look up parasites, you will find out that they don't typically like sulfur. So, the parasites end up excreting toxins inside your body that cause the reactions. Now, this may not be the case for everyone's allergies. There can be various causes.
I went to a Naturopathic doctor and he confirmed that I had roundworm. My 3 yr old son also had a lot of allergies (onions, garlic, honey, dairy, soy, penicillin...). The doctor diagnosed him with Shistoma Mansoni (a parasite that can affect your liver). He wasn't processing fats well. Both of our allergies were very severe. I couldn't even smell an onion being cooked. So, we ended up doing several cleanses including a wormwood combination and cleaning up our diet even more. We are a fan of Dr. Weston A Price's research.
I also recently read a book called Brain Allergies by Philpott MD and Kalita PhD that emphasize the importance of nutrients. Most of us are severely lacking vitamins, minerals and/or other important substances (enzymes, amino acids...)
I currently have a cabinet full of herbs, vitamins....but I am most fond of (because that have made me better) cod liver oil with the vitamin A and D still in it, organic butter, a good multi-vitamin, additional vitamin B and C, flaxseed oil with cottage cheese, liver, oil of oregano, lots of vegetables. There are so many. Oh, and one of the most important is enzymes otherwise your body will not be able to break down the food and will have proteins floating around in the bloodstream causing more problems. The gut ends becoming so damaged and needs help. But basically, wegenerally need more nutrients than the "normal person" and you have to eat wholesome foods. Oh, I had to take an allergy medication while I was going through all this otherwise the reactions would have killed me.
It has only been a few months since all this, but I have had onions, garlic and other allergic foods on several occasions and have had no reaction.
Everyone needs to understand the severity of the problem though and not just experiment without knowing what you're doing. I did a lot of research and worked with a couple of doctors during this whole process. I am also a Nutritionist, but funny enough I don't agree with everything I learned.
I was having the same symptoms. I was also having problems with onions, cauliflower, broccoli, spirulina...Mostly foods with higher sulfur contents. I was vomiting all the time, had rashes, fuzzy head, swollen sinuses, eyes, throat, thrembling...However, I thought it was strange because I didn't always have these problems. Sometimes I could eat them and sometimes I couldn't. I had also been diagnosed with cancer in salivary glands. Anyway, I decided that there had to be something else causing my problems. Most doctors were of no use. I started coming to the conclusion that it had to be possibly parasites and/or nutrients missing from my diet. If you look up parasites, you will find out that they don't typically like sulfur. So, the parasites end up excreting toxins inside your body that cause the reactions. Now, this may not be the case for everyone's allergies. There can be various causes.
I went to a Naturopathic doctor and he confirmed that I had roundworm. My 3 yr old son also had a lot of allergies (onions, garlic, honey, dairy, soy, penicillin...). The doctor diagnosed him with Shistoma Mansoni (a parasite that can affect your liver). He wasn't processing fats well. Both of our allergies were very severe. I couldn't even smell an onion being cooked. So, we ended up doing several cleanses including a wormwood combination and cleaning up our diet even more. We are a fan of Dr. Weston A Price's research.
I also recently read a book called Brain Allergies by Philpott MD and Kalita PhD that emphasize the importance of nutrients. Most of us are severely lacking vitamins, minerals and/or other important substances (enzymes, amino acids...)
I currently have a cabinet full of herbs, vitamins....but I am most fond of (because that have made me better) cod liver oil with the vitamin A and D still in it, organic butter, a good multi-vitamin, additional vitamin B and C, flaxseed oil with cottage cheese, liver, oil of oregano, lots of vegetables. There are so many. Oh, and one of the most important is enzymes otherwise your body will not be able to break down the food and will have proteins floating around in the bloodstream causing more problems. The gut ends becoming so damaged and needs help. But basically, wegenerally need more nutrients than the "normal person" and you have to eat wholesome foods. Oh, I had to take an allergy medication while I was going through all this otherwise the reactions would have killed me.
It has only been a few months since all this, but I have had onions, garlic and other allergic foods on several occasions and have had no reaction.
Everyone needs to understand the severity of the problem though and not just experiment without knowing what you're doing. I did a lot of research and worked with a couple of doctors during this whole process. I am also a Nutritionist, but funny enough I don't agree with everything I learned.
This is very interesting. I've recently been taking a more naturopathic approach to my digestive issues as well. I have a colonoscopy and endoscopy scheduled for mid-February, and between now and then, I am going to try to get as healthy as I can naturally. What do I have to lose? I'm pretty sure the screenings are not going to show anything anyway.
I've also been taking fermented cod liver oil and a Wormwood Black Walnut Clove tincture. The tincture completely kills my appetite, which is a nice side effect. I figure after the gasteroenterologist (the 3rd one in 12 years) tells me there's nothing wrong with me next month, I'm going to find a naturopath. I also bought a Super Angel Juicer and started juicing to get more plant-based enzymes. I drink about 4 cups of carrot, spinach, and cucumber juice a day. And I've been following some elements of the Gerson protocol. If you are familiar with Gerson, you can probably guess what without me having to get too explicit. I tested my dishes for lead and guess what? Came back positive. Now I've got an appointment to get my blood tested for lead contamination. I've also gone gluten-free even though I tested negative for celiac.
I haven't seen many results yet, but it's only been less than a month since I've made all these changes. I do feel like I have slightly more energy, especially in the afternoons, but I'm still extremely fatigued in the morning. I also notice I am not cramping as much after meals, but I am horribly blocked up and am taking Miralax for that. Ok, TMI.... sorry about that. I'm just still continuing to try everything under the sun to get better. It will be a lifelong endeavor, I suppose.
This is very interesting. I've recently been taking a more naturopathic approach to my digestive issues as well. I have a colonoscopy and endoscopy scheduled for mid-February, and between now and then, I am going to try to get as healthy as I can naturally. What do I have to lose? I'm pretty sure the screenings are not going to show anything anyway.
I've also been taking fermented cod liver oil and a Wormwood Black Walnut Clove tincture. The tincture completely kills my appetite, which is a nice side effect. I figure after the gasteroenterologist (the 3rd one in 12 years) tells me there's nothing wrong with me next month, I'm going to find a naturopath. I also bought a Super Angel Juicer and started juicing to get more plant-based enzymes. I drink about 4 cups of carrot, spinach, and cucumber juice a day. And I've been following some elements of the Gerson protocol. If you are familiar with Gerson, you can probably guess what without me having to get too explicit. I tested my dishes for lead and guess what? Came back positive. Now I've got an appointment to get my blood tested for lead contamination. I've also gone gluten-free even though I tested negative for celiac.
I haven't seen many results yet, but it's only been less than a month since I've made all these changes. I do feel like I have slightly more energy, especially in the afternoons, but I'm still extremely fatigued in the morning. I also notice I am not cramping as much after meals, but I am horribly blocked up and am taking Miralax for that. Ok, TMI.... sorry about that. I'm just still continuing to try everything under the sun to get better. It will be a lifelong endeavor, I suppose.
This is very interesting. I've recently been taking a more naturopathic approach to my digestive issues as well. I have a colonoscopy and endoscopy scheduled for mid-February, and between now and then, I am going to try to get as healthy as I can naturally. What do I have to lose? I'm pretty sure the screenings are not going to show anything anyway.
I've also been taking fermented cod liver oil and a Wormwood Black Walnut Clove tincture. The tincture completely kills my appetite, which is a nice side effect. I figure after the gasteroenterologist (the 3rd one in 12 years) tells me there's nothing wrong with me next month, I'm going to find a naturopath. I also bought a Super Angel Juicer and started juicing to get more plant-based enzymes. I drink about 4 cups of carrot, spinach, and cucumber juice a day. And I've been following some elements of the Gerson protocol. If you are familiar with Gerson, you can probably guess what without me having to get too explicit. I tested my dishes for lead and guess what? Came back positive. Now I've got an appointment to get my blood tested for lead contamination. I've also gone gluten-free even though I tested negative for celiac.
I haven't seen many results yet, but it's only been less than a month since I've made all these changes. I do feel like I have slightly more energy, especially in the afternoons, but I'm still extremely fatigued in the morning. I also notice I am not cramping as much after meals, but I am horribly blocked up and am taking Miralax for that. Ok, TMI.... sorry about that. I'm just still continuing to try everything under the sun to get better. It will be a lifelong endeavor, I suppose.
This is very interesting. I've recently been taking a more naturopathic approach to my digestive issues as well. I have a colonoscopy and endoscopy scheduled for mid-February, and between now and then, I am going to try to get as healthy as I can naturally. What do I have to lose? I'm pretty sure the screenings are not going to show anything anyway.
I've also been taking fermented cod liver oil and a Wormwood Black Walnut Clove tincture. The tincture completely kills my appetite, which is a nice side effect. I figure after the gasteroenterologist (the 3rd one in 12 years) tells me there's nothing wrong with me next month, I'm going to find a naturopath. I also bought a Super Angel Juicer and started juicing to get more plant-based enzymes. I drink about 4 cups of carrot, spinach, and cucumber juice a day. And I've been following some elements of the Gerson protocol. If you are familiar with Gerson, you can probably guess what without me having to get too explicit. I tested my dishes for lead and guess what? Came back positive. Now I've got an appointment to get my blood tested for lead contamination. I've also gone gluten-free even though I tested negative for celiac.
I haven't seen many results yet, but it's only been less than a month since I've made all these changes. I do feel like I have slightly more energy, especially in the afternoons, but I'm still extremely fatigued in the morning. I also notice I am not cramping as much after meals, but I am horribly blocked up and am taking Miralax for that. Ok, TMI.... sorry about that. I'm just still continuing to try everything under the sun to get better. It will be a lifelong endeavor, I suppose.
This is very interesting. I've recently been taking a more naturopathic approach to my digestive issues as well. I have a colonoscopy and endoscopy scheduled for mid-February, and between now and then, I am going to try to get as healthy as I can naturally. What do I have to lose? I'm pretty sure the screenings are not going to show anything anyway.
I've also been taking fermented cod liver oil and a Wormwood Black Walnut Clove tincture. The tincture completely kills my appetite, which is a nice side effect. I figure after the gasteroenterologist (the 3rd one in 12 years) tells me there's nothing wrong with me next month, I'm going to find a naturopath. I also bought a Super Angel Juicer and started juicing to get more plant-based enzymes. I drink about 4 cups of carrot, spinach, and cucumber juice a day. And I've been following some elements of the Gerson protocol. If you are familiar with Gerson, you can probably guess what without me having to get too explicit. I tested my dishes for lead and guess what? Came back positive. Now I've got an appointment to get my blood tested for lead contamination. I've also gone gluten-free even though I tested negative for celiac.
I haven't seen many results yet, but it's only been less than a month since I've made all these changes. I do feel like I have slightly more energy, especially in the afternoons, but I'm still extremely fatigued in the morning. I also notice I am not cramping as much after meals, but I am horribly blocked up and am taking Miralax for that. Ok, TMI.... sorry about that. I'm just still continuing to try everything under the sun to get better. It will be a lifelong endeavor, I suppose.
For the thirs time now I have had the same reaction to garlic. I am 65 years old and have always eatent garlic but suddenly I cannot. If I have garlic snaild for example I almost immediately get a pain in my chest, right in the middle and when I breath it is very sore. My joints get really sore and I feel think headed. This last for a good few days. I had the same reaction when eating a garlic and cheese roll starter. So it was not the snails. Does anybody elase have this problem?
I had a lot of trouble with waiters and waitresses in the USA who just assumed I didnt like the taste. My allergic reaction use to be a delayed reaction but over the years it is starting to be and imediate reaction.
I have had chocolate allergy (cocoa) since birth. The garlic allergy became apparent at around age 25. Chocolate is fairly easy to avoid but you have to watch for cocoa powder or cocoa butter as a sweetner.
Garlic however seems to be in everything nowadays!! Why??
I have had chocolate allergy (cocoa) since birth. The garlic allergy became apparent at around age 25. Chocolate is fairly easy to avoid but you have to watch for cocoa powder or cocoa butter as a sweetner.
Garlic however seems to be in everything nowadays!! Why??
I too have been knocked out cold, I had a cheesecake factory sauce which had fresh garlic in it. I had asked the waitress who assured me they had a sauce base which they would cook without garlic!!
I had a heat rash on my legs and torso 2 hours later and felt exhuasted, I slept out cold for 23 hours while the rash turned into blisters.
Now fresh garlic swells my tongue, shortness of breath, causes stomach upsets, diarrhea, heat rashes and knocks me out
Processed garlic causes swollen tongue, stomach upsets and Diarrhea
http://allergytreatmentsandsymptoms.com/garlic.html
This website explains the allergen and common symptoms
These websites explain the allergen and common symptoms
http://allergytreatmentsandsymptoms.com/garlic.html
http://emily-retherford.suite101.com/symptoms-of-a-garlic-allergy-a123780
Sally I have been allergic to chocolate my whole life and garlic for about 12 years
Molybdenum. Take it as a supplement. It's present in sufficient quantities in land animal products, but not in fish, and not in plant products. Taking molybdenum means you can at least eat "natural flavor" garlic, and even some dishes mildly seasoned with garlic (myself, I despise the stuff, which is interesting).
Molybdenum is a catalyst that helps convert the alliase amino acids into the beneficial minerals that garlic is known for. Without molybdenum, those amino acids more readily break down into sulphuric acid. Your body then goes into defense mode, which produces an effect similar to an immune response. This is why antihistamines alleviate the cramping.
Some of us aren't so good at keeping molybdenum in the body, so have to top up regularly, or you'd expect every vegan and pescatarian to be suffering the same way.
Molybdenum. Take it as a supplement. It's present in sufficient quantities in land animal products, but not in fish, and not in plant products. Taking molybdenum means you can at least eat "natural flavor" garlic, and even some dishes mildly seasoned with garlic (myself, I despise the stuff, which is interesting).
Molybdenum is a catalyst that helps convert the alliase amino acids into the beneficial minerals that garlic is known for. Without molybdenum, those amino acids more readily break down into sulphuric acid. Your body then goes into defense mode, which produces an effect similar to an immune response. This is why antihistamines alleviate the cramping.
Some of us aren't so good at keeping molybdenum in the body, so have to top up regularly, or you'd expect every vegan and pescatarian to be suffering the same way.
Thanks for the suggestion. I am going to try this. This makes so much sense. I was a vegetarian for 13 years and started having problems with garlic towards the end.
I am sooooo happy to find this group!!! I thought I am imagining all these reactions after consumption of garlic and onion. Thank you! Now I can tell my friends that I have to avoid garlic and onion because I am allergic to them, not because I am a picky eater!
YC
there is such thing as toxins with garlic, if I eat it I have anxiety feeling poisoned and feel this toxins through my body, can't think straight, and I don't know if it is something in the garlic or other way around garlic kills something I have. I have many very strange symptoms and it took my life, life is brutal, mine is finished before it ever started, I know nothing but pain
touche
For fresh garlic, I use a leek and shallot combination. For garlic powder, I use an onion powder and leek powder combination. I bought a huge bag of dried leek flakes and ground some of it into a powder.
For fresh garlic, I use a leek and shallot combination. For garlic powder, I use an onion powder and leek powder combination. I bought a huge bag of dried leek flakes and ground some of it into a powder.
For fresh garlic, I use a leek and shallot combination. For garlic powder, I use an onion powder and leek powder combination. I bought a huge bag of dried leek flakes and ground some of it into a powder.
Hing a.k.a. asafoetida is a great substitute for garlic and onions, OG for short, and a little goes a long way! I would recommend following a recipe to get a feel for it. It may be an acquired taste for some, but it becomes a staple spice over time.
Below is some info about asafoetida that I have found helpful:
For those like me who have a wheat/gluten intolerance/allergy, here is a website that cuts the asafoetida with coriander powder instead of wheat:
http://www.uncleharrys.com/store/product_info.php/asafoetida-p-2124#!tab2
Uncle Harry's usage suggestion:
"Heat oil or butter in a sauce pan and sautee vegetables. Add 1/8 to 1/4 teaspoon (or more according to taste and quantity) of Asafoetida. Use also for stews, salad dressings, etc."
Recipes to test
Indian cuisine uses it a lot and tends to utilize oil to bring out the flavor. The following recipes are from Indian-cuisine-inspired cooks:
For vegans:
-http://food.krishna.com/recipe/cucumbers-delicate-broth
-http://food.krishna.com/recipe/curried-coconut-tofu
For dairy lovers:
-http://www.krishna.com/blog/2012/04/18/enchiladas
While I am gluten/dairy/peanut/alluminum intolerant, I refuse to eat garlic, onions and mushrooms, "OMG" for short, somewhat by choice and somewhat because of upbringing (so I haven't tested myself to see if I have an intolerance). Recently, I decided to add to my crazy food restrictions by following the Engine 2 diet, which means focusing on a plant-based whole food diet while, among other things, not eating any refined oil including olive, and coconut. I love this diet, but so many of the recipes have OMG! One thing that asafoetida doesn't really replace is the texture of OG. So if half of the recipe calls of 1 1/2 cups of onions, what to do? I've been experimenting with celery, fennel, cabbage etc., and they seem an alright substitution with a little sugar and asafoetida. To replace the oil (in Uncle Harry's suggestion), I've started using an equal amount of water/veggie broth in its place.
Hope this is helpful!