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Garlic/onion allergy??

Okay, this confused the heck out of me.... I know that sometimes I get a reaction from eating too much garlic/onion, but I haven't experience it for a long time now, and I love garlic bread. I don't eat too much onion or garlic though, I kept it low on the intake, since I don't actually like it that much, but I love the smell of it in my cooking. And I haven't been to a doctor about this. Two nights ago my partner brought home some fried rice, which I know it has garlic in it, just that I don't know how much. After that, I started having sore throat and a splitting headache. It lasted until today (I had to call in sick yesterday). I had a mild headache yesterday but a very sore throat and still a little bit of it today, but the headache comes and go at least.

Anyone else have any reaction to garlic/onion? My everyday food contains onion and/or garlic, I wonder if it's an unusual amount that set off the reaction? It's just that I have never met or heard anyone has these symptoms, especially where I'm from, the food always contains lots and lots of onion and garlic (although I'm never a big fan of it, and I don't live there anymore).
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Avatar universal
In my case, a small amount of fresh garlic in food with no other additives causes an emission of garlic odor from the skin that is so strong it can be detected in another room.  No answers suggested from practitioners consulted.  No allergy to alliums.  I can eat onion raw, and cooked, with no problem.  I can drink wine with all it's sulfates, with no problem.
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You do not indicate if you are eating processed foods that contain far more troublesome things than garlic.  That "herbed chicken" - did you make it at home, or did you buy it pre-packaged.
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Odd that you would not suggest that in the case of this fried rice, the restaurant was one of the few remaining that uses MSG.  The poster's symptoms of MSG reaction are classic.
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Ah ye olde candida routine.  And stating that all allergies are due to candida is not only unhelpful, but could well lead readers to invest in absurdly expensive investigations that only worry them to death.
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Avatar universal
ginger is a rhizome and a totally different family from allium- which is garlic/onion/leeks/chives/shallots/ramps- sounds like you may have more than one allergy. I found this out the hard way- being medivac'ed after eating one onion ring
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If you ingest garlic by mistake, 4 to 5 tablespoons of cider vinegar (sipping water between spoonfuls) if taken within 20 or so minutes, will prevent the adverse reaction.  Works every time
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I had my gall bladder removed about 12 years ago and had bile acid diarrhea due to bile being dumped directly into my intestines (rather than being dispensed gradually from the gall bladder).  I took Questran for years and then stopped thinking I didn't need it any more.  Last couple years I've had a terrible reaction to garlic (several days of diarrhea, gas and bloating).  I didn't make the connection between garlic and bile.  But apparently garlic increases bile production.  So I started back on the Questran about a week ago and haven't had a bad reaction so far.  Hopefully this will solve my garlic problem.  I'm going on a road trip through France and Spain soon and the prospect of avoiding garlic seemed truly daunting.  BTW, I've heard that there's some difference between the way garlic is used in cooking.  Supposedly if the chef only sautees a clove of garlic in the pan then removes it, you don't have the problem with digesting it.  But these days there's garlic salt and garlic powder in almost everything.  And I think these forms are more concentrated.
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Just a note: just because one can eat yogurt and cheese, that doesn't mean one isn't lactose intolerant. One can be intolerant to varying degrees. For me personally, I can also eat cheese, yogurt, cream, and even small amounts of ice cream. But a whole milkshake - forget it. And I just checked, and supposedly the milk sold in the US does not contain preservatives (mine in the fridge doesn't list one, either - I buy the "lactose free" milk). Bacteria and such in milk are controlled through pasteurization, refrigeration, and homogenization.
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Like you I had no problems with garlic (or anything else) for most of my life.  But 13 years ago I got what I thought was IBS (diarrhea).  Because I'd never had food intolerances it didn't occur to me that it might be a specific food item causing it.  But in the past few years I've noticed that I can't have anything with garlic in it or I really pay for it over the next couple days...stomach pain, gas and diarrhea.  I've tried Zantac, Omaprozole and Imodium for the symptoms but they don't help much.  And just try to completely avoid garlic!!  Not too hard at home where you can make sure of the ingredients in everything you buy but restaurants...forgetaboutit!  

I really like Indian and Chinese food but it's almost impossible to avoid garlic.  Even if they don't add it while cooking, it's an ingredient in most sauces and seasonings that are staples in these restaurants.  The non 'ethnic' places are a little better and I've become known to the staff in most of the places nearby.  But I'm not alone.  Even in our town in rural England I've started hearing about others with garlic intolerance.  The owner of our local Italian place said there were now several regular diners who have the same complaint.

I've heard the problem may be due to the addition of powdered garlic or garlic salt in so many packaged foods.  Some people say they don't have a problem in countries like France and Italy (even though they cook with a lot of garlic) because the garlic clove is removed after sauteeing and you only have it as a flavouring.  I don't know if this would work for me as I'm afraid to go near anything that's even had contact with garlic.
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I was just reading your experience about eating garlic, and have just had a very bad reaction to some really lovely italian spaghetti fruit de mer!  I had explosive diarrhea and was violently sick.  Thinking back, I have reacted to a lesser degree when I have eaten at this restaurant before, and wondered if it could be the garlic, as it is quite strong. Also I remember I had some lovely garlic prawns some years ago in France which was very garlicky and was ill afterwards.  I am fine when I cook with a small amount of garlic at home.  However, this latest upset has made me think I will not be eating garlicky foods in restaurants in future, as I also suffer from IBS and after this attack, it has really upset it!  Good to hear that I am not the only one who suffers.  Best wishes
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I was interested to read your post re taking slippery elm to counteract gastric problems after eating something with garlic.  I have the same intolerance to garlic (lots of gas, indigestion and diarrhea).  How much slippery elm do you take?  How soon after having garlic?  Does it prevent the symptoms?  Thanks.
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Hi my Dracula friends,  

I'm also VERY allergic to garlic and onions! when I was a child my reaction to these foods was mild since my family usually cooks them as deeply fried with olive oil , but I was very allergic to fish, banana, and nuts!

As I age, now 36, my allergy to fish, banana and nuts became mild, however, my Garlic and Onion allergy is getting severe.
Every time I have garlic and onion in my food (even very tiny amount), I feel very sick, feel very bad and aggressive, with bloating, upset stomach, severe headache, and very low concentration!
I know that Garlic makes people stupid! I agree! because, my Brain becomes FOGGY when I have Garlic and Onion in my food!
This is why Pilots, specially Jet fighters (F-16), are not allowed to even touch garlic three days ahead of their scheduled flight!!

My friends know that I am very allergic to Garlic, so if they want to get rid of me or just want me to keep away from the office, they just hang a bunch of garlic on the door!

Fatin, Transylvania.  
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Avatar universal
I was born with GARLIC allergy - it was discovered by accident; I was always taken to the ER, with hives and trouble breathing; I was suddenly better when we ran out of garlic home..It's a SULFITE allergy (some people are just intolerant). Here goes a list of DONT'S as for food and medications to be avoided:

Sulfites are also used in some medications

Topical - some eye drops and creams
Oral medication - at the time of writing, no adverse reactions to sulfites have occurred from swallowed medication that might have been contaminated with sulfites.
Injectable medication - Adrenaline (epinephrine), isoprenaline, phenylephrine, dexamethasone and some other injectable corticosteroids, dopamine, local anaesthetics/dental anaesthetics containing adrenaline and aminoglycoside antibiotics are the most common potential sources of exposure.  It should be noted that even in patients with serious sulfite sensitivity, the benefit of adrenaline is considered to outweigh any theoretical risk from sulfites in an emergency.


"Sulfites" is the general name for six specific substances:
Sulfur dioxide
Sodium sulfite
Sodium bisulfite
Sodium metabisulfite
Potassium bisulfite
Potassium metabisulfite

As additives, sulfites do many things:
They can prevent spoilage and preserve foods -- and certain beverages -- by preventing the growth of mold and bacteria, for example.
They can stop fruits, vegetables, and seafood from discoloring.
They can maintain the strength of common medications -- including some asthma drugs.

Sulfites may be added to foods and beverages such as:
Apple cider and other types of cider
Avocado dip
Beer and wine
Condiments, jams, gravies, and molasses
Dried fruits and vegetables
Fruit and vegetable juices
Peeled potatoes (including french fries)
Pickled meats and vegetables
Restaurant food and other prepared foods
Shrimp and shellfish

Sulfites may also occur naturally in foods such as:
Asparagus
Chives
Corn starch
Eggs
Fish, such as salmon and dried cod
Garlic
Leeks
Lettuce
Maple syrup
Onions
Soy
Tomatoes

According to federal law, sulfites cannot be added to foods that are intended to be eaten raw, such as fruits and vegetables. When they are used as a preservative in food preparation or processing, they must be listed as an ingredient.


Symptoms of a Sulfites Allergy

The severity of allergic reactions to sulfites can vary. Symptoms of a sulfite allergy include:
Hives and itchiness
Upset stomach, diarrhea, and vomiting
Trouble swallowing
Flushing
Dizziness
Drop in blood pressure
Trouble breathing

The combination of asthma and sulfites can be life-threatening because it can lead to anaphylactic shock. If this occurs, the entire body reacts severely to the allergen. The airways can swell shut, making it difficult to breathe. According to the American Academy of Asthma, Allergy and Immunology, as many as 5%-10% of sulfite reactions in people with asthma are fatal.

If you have signs of an allergic reaction to sulfites, get emergency help. In many cases, using your quick-relief inhaler can control your reaction.

Avoiding Problems With Asthma and Sulfite Allergy

Your doctor can tell if you have a sulfite allergy with a test called a controlled sulfite challenge. During this test, you are exposed to a small amount of sulfites under close supervision to see if you have a reaction.

If you have asthma -- and sulfites cause an allergic reaction -- you need to be very careful to avoid them. This can be tough, especially since sulfites are in many foods and drugs. And even a very small amount can cause a reaction. But here are a few things you can do.
Read labels, checking for sulfite substances listed above.
Be careful with foods that commonly contain sulfites. Many are listed above.
When you eat out, ask the waiter or waitress whether the food you're ordering contains sulfites.
Check with your doctor to make sure that the asthma drugs you use do not contain sulfites.
Be prepared in case you do ever accidentally eat sulfites. Ask your doctor what to do in an emergency. Always carry your rescue inhaler with you.

I hope this helps whoever needs it.
MC, Sep2012
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Avatar universal
I also have a severe garlic allergy. It affects my heart leading to a heartrate in excess of 220 beats per minute which is basically fibrilation. Ironically it seems we were born in the same year - 1972

I am constantly on anti-histamines. Now onions are also starting to do it.
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I hate to say it but I am extremely allergic to garlic.  I found out about it when I was in college.  I would always eat Sicilian pizza (with a lot of garlic).  One day I became dizzy, my heart was racing, and I was extremely nauseous.  I ate it again the next day but the symptoms were worse, so I went to bed.  The next thing I knew I woke up in the hospital.  I found out that I had an extreme allergic reaction and went into shock and I had to receive medicine.  After getting a million questions (it seems), I was was given test after test and kept in the hospital for almost a week (I found out that it also messed with my heart).  It was found that I am deathly allergic to raw garlic, especially the oil.  I can eat garlic powder and garlic salt but not dried or fresh garlic.  Trust me, it is so depressing to not be able to eat anywhere I want or anything I want without asking, "Does this have garlic in it?"  Ironically, I am not allergic to onion.  I can eat it all day.  

I went to a restaurant with my brother (he wanted to treat me to dinner).  All I ordered was a burger with no pickles.  I asked if the burger was cooked with garlic and the waiter said yes.  I talked to both he and the cook and told them that I am extremely allergic to it and asked if there is any way to not add garlic to my burger.  I was told that it was not a problem.  After I had eaten my burger and fries, we went to our cars to go home.  All of the sudden, I could not breathe, my heart was racing, my throat felt like it was closing, and I could barely stand.  I was at least 30 minutes from the nearest hospital.  The only thing that I could think of was to throw up and hope that it would help.  I did and it helped me to breathe afterwards.  Still ended up having to go to the hospital anyway.  I found out that I did ingest garlic oil.  Come to find out instead of putting garlic in my burger, the cook put garlic oil in it.  To make a long story short, I filed a complaint against the restaurant the next day.  A week later the restaurant closed.  I don't know if it was because of the complaint or not but it never opened again.
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I can eat garlic until it reeks out of my pores. I can handle, cut, cook onion family til any self respecting mosquito wont come near me. (Let alone another human) But if i consume any of the other onion family even cooked is epi pens and an ambulance/ER party. BUT dehydrate those onions and let me at them. I was told that it was because it changes the alkaloids in them. Is this true?
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I get severe sore throat, swollen throat glands, headache, foggy head, swollen puffy eyes and face, and it lasts for DAYS. It is awful!  I am going to sue two restaurants who have lately poisoned me after promising no garlic was present. I cannot think, cannot work. cannot work out, and suffer daily, now going on my 3rd day.

Do any doctors know of an antidote?
Heather
email:
***@****
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Avatar universal
cooked onions makes me throw up but raw onions don't.

why?
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Hi, it is so good to meet other people with similar allergies/reactions. I agree homecooking is the best. Only then can you know for sure that you are safe from whatever it is that your body cannot tolerate.

I am allergic to onion (sulphur) in any form and any amount. I am also allergic to certain antibiotics (sulphur). I took penicillin in October 2011 because I had an infected tooth. The pencillin attacked my joints in both my knees. After 4 days my one knee started swelling. The next day my other knee was swollen. I sat in a wheelchair in less then 24 hours. I was in ICU for 4 days. I am still recovering. I have been taking cortisone and celebrex ever since. I was bedridden for 2 months. I was in terrible pain. The penicillin gave me reactive arthritis. Only now am I stepping down on my medication. It is a critical time for me now because the cortisone has given me so many horrible side effects. I want/need to come off my medication. I will. I am doing well. However, my knees are much better.

I have reacted to other antibiotics (sulphur) and voltaren (sulphur) before but lightly. My fingers, hands and toes would swell and become itchy. No, I go to the dentist and I don't take any pain killers/injections because it is not worth it. Short term pain is far better then long term pain/difficult recovery.

I have been able to eat garlic though without getting sick. Onion makes me sick for 3 days if I eat it. I start vomiting/get diarrhea/feel nauseous and very sick. I still need to do tests for my allergies. My auyrvedic doctor says that fair/white people are more likely to have sulphur allergies? My onion allergy only started when I became a vegetarian/started eating lots of vegetarian Indian food (which I absolutely love by the way) loaded with onion. I was 22 when it started lightly. I was 26 when I realized what it was. I was 30 the first time I reacted to antibiotics.

My dad reacted to antibiotics once. My brother has a different reaction to onions then me. He cannot get it down. He vommits if someone has chopped onions with a knife and then uses the same knife to cut bread for him.

Take care and be very careful with your allergies.
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I use fennel bulbs in the same way one would use an onion bulb - just chop and sautee.  I use it in all my soups and sauces with great results.  For garlic - if I peel the cloves and first remove the green tip, then drop the cloves into boiling, salted water for about 3-5 minutes (depending on the size of the cloves), let dry on a paper towel then pack into glass jars and cover with olive oil.  I usually do a couple bulbs of garlic at a time so I have it ready when I need it.  For some reason whatever the culpret in garlic is gets removed or altered and I can then use this garlic in recipes - as much as I want.  Hope this helps.
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I have severe onion and garlic sensitivity - not sure if it's an actual allergy or just a very high sensitivity.  My symptoms are severe gastrointestinal discomfort (the feeling you are digesting steel wool), vomiting, headache and a general 'toxic' feeling.  I will get dizzy and nauseaus if onions are being chopped or cooked in fair amounts if I am in the same room.  I can live without onion easily but garlic is more difficult, so I learned a trick that makes it totally digestable to me.  I first cut the tips off and remove any green sprout that may have formed.  Then I drop the cloves into boiling, salted water for around 4 minutes (3-5 depending on the sizes of the cloves).  I remove the cloves and let drain on paper towels, then pack them into glass jars and cover with olive oil.  I usually set up and do 2 or 3 bulbs at a time.  Once the garlic is processed in this way, I have no trouble digesting it.  I believe it breaks down the sulpher component or something.  Not sure - I got this trick from a friend from Italy who also has trouble with the lily family of plants.  I hope this helps you at least enjoy a bit of garlic!
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Avatar universal
I have severe onion and garlic sensitivity - not sure if it's an actual allergy or just a very high sensitivity.  My symptoms are severe gastrointestinal discomfort (the feeling you are digesting steel wool), vomiting, headache and a general 'toxic' feeling.  I will get dizzy and nauseaus if onions are being chopped or cooked in fair amounts if I am in the same room.  I can live without onion easily but garlic is more difficult, so I learned a trick that makes it totally digestable to me.  I first cut the tips off and remove any green sprout that may have formed.  Then I drop the cloves into boiling, salted water for around 4 minutes (3-5 depending on the sizes of the cloves).  I remove the cloves and let drain on paper towels, then pack them into glass jars and cover with olive oil.  I usually set up and do 2 or 3 bulbs at a time.  Once the garlic is processed in this way, I have no trouble digesting it.  I believe it breaks down the sulpher component or something.  Not sure - I got this trick from a friend from Italy who also has trouble with the lily family of plants.  I hope this helps you at least enjoy a bit of garlic!
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I have the same issues as a lot of people here - Beano tends to help me if I eat it before eating foods that are likely to have garlic in it.  It won't work with, say, garlic bread but it will help before eating Italian or Mexican, for example.  It isn't a cure, by any means, but it certainly helps me.  What is interesting is I am allergic to Sulfa drugs so learning that garlic and onions have sulfur in them is fascinating.  It adds a whole new aspect to this silly allergy!
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Whenever I eat garlic I fail to sleep vomit alot and at tyms have bloody diarrhea is this normal???
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