garlic allergy

These garlic intolerance symptoms typically take several hours to appear but, in some people, the delay between eating garlic and experiencing negative feelings can be delayed by up to a day or more.
Garlic Intolerance Information A garlic intolerance is when a person experiences a negative symptoms after eating garlic or food that contains garlic.
With a digestive garlic intolerance, common symptoms include stomach pain, cramping, excessive gas, changes in bowel movements, diarrhea, constipation, bloating and a number of other issues.
A garlic intolerance is when a person is experiences negative symptoms after eating garlic.
If you have a garlic intolerance, you may experience a wide variety of different symptoms after eating garlic.
A person with a garlic intolerance can stop experiencing garlic intolerance symptoms by removing garlic and foods that contain garlic from his or her diet.
People who are unable to eat any types of garlic without experiencing garlic intolerance symptoms will need to pay close attention to the foods that they eat.
These issues can cause a person to experience negative feelings or symptoms after eating garlic.
Each person with a garlic intolerance will experience symptoms differently.
As with all food intolerances, garlic intolerance symptoms are highly individual.
These people may not experience any symptoms if there is a small amount of garlic on their food, for example, but they will experience symptoms for larger amounts.
A person with a garlic intolerance will need to read food labels very carefully in order to ensure that he or she is not eating any garlic.
A person with a garlic allergy can sometimes experience life-threatening symptoms after eating garlic.
Digestive garlic intolerance symptoms also vary from person-to-person.
Garlic intolerance symptoms are often delayed and can take hours or, in some cases, up to a day or more to appear.
A person with a digestive garlic intolerance will have issues with digesting or absorbing garlic or any of the properties of garlic.

Garlic allergy or allergic contact dermatitis to garlic is a common inflammatory skin condition caused by contact with garlic oil or dust.
It mostly affects people who cut and handle fresh garlic, such as chefs,[1] and presents on the tips of the thumb, index and middle fingers of the non-dominant hand (which typically hold garlic bulbs during the cutting).
Whereas the former mechanism acts via skin rubbing which progresses into damage, the major cause of the latter is the chemical diallyl disulfide (DADS),[2] together with related compounds allyl propyl disulfide and allicin.
Garlic dermatitis is similar to the tulip dermatitis and is induced by a combined mechanical and chemical action.
Common food allergens include milk, shellfish, peanuts and eggs, but other foods, such as garlic, can cause mild to serious reactions depending on how your body processes them.
Symptoms of an allergic reaction to garlic can also be felt in your digestive tract as the food makes its way through your body.
One way that your body can signal that it’s allergic to garlic is how your skin reacts to contact with the food.
Chris Sherwood is a professional journalist who after years in the health administration field and writing health and wellness articles turned towards organic sustainable gardening and food education.
These skin reactions will vary depending on how severely allergic you are to the garlic and how much of the food you were exposed to.
 actively allergic to it.  SYMPTOMS   Even if you don’t have an explicit allergy to garlic, too much exposure to allicin (produced when garlic is crushed) can cause similar symptoms.
Fresh Garlic – SP Veres    Food allergies are common, but most people would never think they are allergic to garlic.
Upset Stomach    When someone who is allergic to garlic consumes it an upset stomach may occur.
                              Prescription Medicines      Garlic can interfere with certain prescription medicines, especially some anti-coagulants used in surgery.
    Botulism       This is probably the most serious risk associated with garlic.
Skin Rashes     Skin rashes are common with all types of allergic reactions and may be mild or severe.
Nonetheless, patients should never ignore the symptoms of garlic allergy because of the complications that can develop from each of these signs.
Individuals who suspect that they have allergy can test themselves by avoiding the consumption of garlic for one to two weeks and observe whether or not the signs have subsided.
Dangers of Garlic Allergy Symptoms At first glance, the signs of garlic allergy may seem harmless.
How Garlic Allergy is Diagnosed Allergic reactions to garlic happen whenever the immune system mistakes the protein content of the garlic as a harmful substance, which later results to the release of histamine.
Garlic Allergy Symptoms Food allergies may be common, but the majority of those with garlic allergies are not aware of their condition.
Asking for the ingredients politely when dining out may as well save you from discomfort and other dangerous signs of garlic allergy.
Treating Garlic Allergy Taking anti-histamines may probably the most common treatment of garlic allergy symptoms.
Nonetheless, these first aid treatments should be prescribed by doctors, which is only possible through proper consultation and diagnosis of garlic allergy.
Garlic Allergy Many households never scratch out garlic from their grocery list, as it is known to be one of the tastiest flavourings to many dishes.
It is, however, important for anyone to attend to garlic allergy as there can be complications that may lead to death.
People with allergy to onions can possibly have garlic allergy.
People with garlic allergy can suffer a range of symptoms including rhinitis (runny nose), skin problems such as urticaria and dermatitis, and asthma.
I’m allergic to garlic and I am glad to read this article as most people don’t believe that such an allergy exists.
Some people are allergic to raw garlic, causing contact dermatitis when touched on the skin, but can tolerate eating cooked garlic.
In one study 589 individuals with food allergies were tested for allergy to garlic using skin prick testing; 4.6% of children and 7.7% of adults showed that they had garlic allergy.
Often the symptoms of garlic intolerance are ongoing such as irritable bowel (IBS), bloating, headaches, migraines, tiredness, low mood and skin problems.
Garlic is part of the onion family (Allium family) and so people who are allergic to garlic can also react to onions, shallots, leeks, asparagus and chives.
Some people have an intolerance to garlic, with symptoms that are not severe or immediate.
Other studies from China show that people who eat a lot of garlic are protected against stomach cancer.
What I do suffer from after any meal which contain s garlic is a disturbed sleep patter (I feel as though I am not really fully asleep and feel very sleepy during the ensuing day).
So far, however, I have no reaction to the smell of garlic on a person’s breath or skin, although I can instantly tell if they have eaten even small amounts.
Sharma: It is possible to be allergic to garlic, but it appears to be rare and only a few cases have been reported in the medical literature.
In terms of getting symptoms evaluated, skin testing with fresh garlic and a garlic extract and/or blood testing was sometimes helpful in supporting the diagnosis.
While immediate allergic reactions to garlic are the least likely, they can range from mild reactions such as hives and diarrhea to anaphylaxis.
It certainly seems reasonable to see an allergist, who can review the history to determine whether you are likely allergic to garlic.
Q: I have recently begun getting hives and diarrhea after eating foods containing garlic (which seems the only common denominator).
Most of these cases describe people who developed occupational asthma or contact dermatitis (a skin rash similar to eczema) due to garlic.
In several of the reported cases, there was a history of reactions after consuming raw garlic but tolerance to cooked garlic.
This may suggest that the proteins in garlic responsible for the allergy are degraded by heat or the process of digestion.
He co-authors “The Food Allergy Experts” column in the American Edition of Allergic Living magazine.
Food allergies occur when the immune system identifies the proteins in a particular food as harmful to the body, subsequently reacting to try to "fight off" the "harmful" proteins (which are in fact harmless).
HowStuffWorks.com Contributors.  "What are some garlic allergy symptoms?"  12 April 2011.  HowStuffWorks.com. < ;  17 October 2014.
If you need to handle garlic you should find out if there is a medication your allergist can prescribe to help you manage your allergy.
If your child has food allergies he may have itchiness, rashes or swelling; gastrointestinal symptoms, such as abdominal pain, diarrhea or vomiting; or respiratory symptoms.
If you experience symptoms of anaphylaxis, which include nausea, vomiting, weak or rapid pulse, difficulty breathing, confusion and loss of consciousness, seek immediate medical attention, as this can be fatal.
If you have symptoms of a garlic allergy you should see an allergist for proper diagnosis and treatment.
If you have a severe allergy to garlic you may need to carry epinephrine with you so you can treat yourself in case you come into contact with garlic at any point.
Anaphylaxis is a fairly rare reaction to a garlic allergy but has been known to happen.
Garlic allergies are not very common but are especially inconvenient to chefs who have to handle garlic on a regular basis.
Allergic reactions don’t occur only when you consume a food allergen but may also occur when you handle it or even breathe in particles of it.
Identification and immunologic charac… [J Allergy Clin Immunol.
My blog is dedicated to my recent change in eating habits; in October 2009, I was diagnosed with type 3 food allergies to garlic, yeast, dairy, gluten and eggs and most of my recipes avoid these ingredients.
If you suspect that you might be suffering from an allergy to garlic – or to anything else, food or otherwise – you should contact your doctor or a medically qualified clinic for advice and to arrange for testing if appropriate.
Symptoms Even if you don’t have an explicit allergy to garlic, too much exposure to allicin (the compound produced when raw garlic is crushed) can cause similar symptoms.
Symptoms vary but often include stomach problems after eating garlic and a skin rash from eating or from physical contact.
As with almost any food there are a number of people who are intolerant of or actively allergic to garlic, whether through skin contact an/or ingestion.
Garlic allergy has also been reported to exacerbate asthma symptoms, though this is more usually related to breathing in garlic dust from dry garlic and its skins.
Even if you are not normally allergic or sensitive to garlic, eating an unusually large amount can produce similar reactions.
If you suspect you suffer from a food allergy or intolerance, to garlic or any other substance, you should see your doctor as soon as possible to be tested and receive an official diagnosis.
Many call it the "Stinking Rose" with fondness, but for individuals with a garlic intolerance or garlic allergy, garlic just plain stinks! Reactions to garlic can come in varying degrees of intensity, from mild digestive discomfort at ingesting raw garlic to life-threatening allergic reactions from exposure to even small amounts garlic powder.
From my painful experience, the following are food items and dishes which should be avoided if you have a garlic intolerance or allergy.
When the reaction finally dies down (a few days after stopping the raw garlic), the skin on my toes will crack, peel and be sore.I’m wondering whether this is an allergy or intolerance response, or whether I may have a very mild fungal infection on my feet (that isn’t symptomatic and isn’t detectable by visual inspection) that the raw garlic is "attacking" from the inside out.
I am at this very moment having a garlic allergic reaction…my heart is racing, very moody, tired, feel just horrible! I ate a salad at.a restaurant an hour ago…garlic must have been in the dressing or somewhere in the salad.
I wasn’t aware of garlic intolerance or allergy! So many people said to me that it was impossible to be allergic to garlic.
Allicin degrades quickly under high heat or cooking, which is why some people with a garlic intolerance (such as myself) can eat well-cooked garlic without difficulty, but never raw garlic or garlic that hasn’t been cooked at high enough temperatures long enough to destroy most of the allicin.
In contrast I’ve found Middle Eastern food often sets off my garlic intolerance as can Korean, as much as I enjoy both cuisines.
Food allergies can lead to life-threatening situations if a restaurant staff does not take your condition seriously! You may wish to call a restaurant before making a reservation or planning a meal there, to ask about the chef’s use of garlic.
Still quite a few people I know simply don’t like the flavour of garlic so there must be some precedence above and beyond allergy and intolerance to stop using it.I sympathise.
NOTE: if you’re okay with vegetarian food, there are some vegetarian CHINESE restaurants (usually from Taiwan) that cater to those who don’t eat meat and avoid the "pungent" spices that includes garlic for those of you who are allergic.
I suffer from garlic intolerance to the point where even a very small amount will make me ill but I’m always met with disbelief when I tell people that I’m allergic to garlic.
I wasn’t aware of garlic Intolerance or even allergy! I my garlic so I feel for you.
I’ve recently developed an allergy to garlic – if I eat it (even a little, cooked or uncooked), I’m sick within 5 minutes with very bad stomach cramps, then it feels like it’s still there sitting on the top of my stomach, makes me feel really queezy.
Your most helpful resource was this statement "If you suffer from reactions not just to garlic but to all of the onion genus Allium then you may be reacting to the sulphurous compounds found in these…"This got me thinking, especially after having diarrhea from a wine tasting event the other night.
Some suffers of this sulphur reaction may find discomfort or have an attack just being in a house, kitchen or restaurant when onion or garlic products are being sliced and cooked, and these oils and compounds are being released into the air.
Some people act as if you just don’t like getting "garlic breath" – but an intolerance or allergy is a lot more problematic for its sufferers than that.
Japanese food, for instance, is one cuisine which seems to be very safe for those with garlic problems – I cannot say I’ve ever seen it on an ingredient list or had a garlic reaction from Japanese food.
As awareness begins to grow about the real issue of garlic allergy and garlic intolerance, restaurants are beginning to catch on.
Yet Italian-American food, such as you find at restaurant chains like Olive Garden, Carrabbas or Maggiano’s Little Italy, are a minefield of excessive undercooked garlic usage.
Garlic powder is very problematic to many people with a garlic allergy and you’ll sadly find garlic is in nearly every kind of prepackaged seasoning or condiment, from ketchup to salad dressings to pasta sauces to canned soups and frozen dinners.
Don’t be ashamed.Your garlic allergy or intolerance is a real medical condition.
It is not just about testing for reaction to exposure to a possible allergen, and someone with a severe allergy may need a prescription for emergency medication in case of anaphylaxis (fairly rare with garlic but there are documented cases).
This was quite an interesting article!I actually don’t have an allergy to garlic, but I avoid it along with onion, leeks, and chives through personal preference – even to the point where I am that person that asks the boat-load of questions to my poor waiter/waitress.
My common symptoms after consuming mainly fresh or lightly cooked garlic are: nausea, gas, stomach cramps/bloating, extreme fatigue or not able to sleep (weird), mind fog, weakness in muscles, headache and burping for hours.
I have a ton of food allergies, but I’ve never been tested for garlic.
Thanks for visiting this page on garlic intolerance and allergy.
Another culprit in garlic allergy and intolerance appears to be sulphur.
Garlic allergies and intolerance are considered fairly rare, and therefore often met by disbelief and uncaring attitudes by restaurant staffs, friends and family members.
I also think that the garlic with the purple tinge may be worse for me that other varieties as I found when camping in France a few years ago that I was very intolerant of some there, even when cooked properly on the camping stove.If you are intolerant I think its worth experimenting with small amounts, especially if cooked, to see where your limits are.
Some of these I enjoy preparing for myself, because I don’t find they need garlic at all or I can use cooked/powdered garlic to minimize my potential for an intolerance reaction.
Proceed with caution when dining at any such establishment if you have a garlic intolerance or allergy.
* Obviously, any food item or dish that lists "garlic" prominently in the description! Dishes like "garlic mashed potatoes", "…served with a garlic white wine sauce", "garlic cream sauce", etc.
Not always but particularly if I eat food that has a lot of garlic in it, I get sick to the point of vomiting about 3 hours after the meal.
Thanks for bringing garlic intolerance and allergies to others.
The pain was so severe and lasted for hours! (and it was from the best pizza I ever had, apparently due to the garlic!) And the intolerance can come on at any time.
These are some things I’ve learned from coping with my own garlic intolerance, and reading more about the difficulties faced by those with a full-blown garlic reaction.
Well just now I decided to eat some nachos with some pickled habanaro garlic & boom withing 20 minutes hives on my chest & back & tummy.
We love garlic & as much as we eat it he would probably develop an allergy.
Yes, I have known a child who had a garlic allergy as one of multiple food allergies she had.
But lately when I have up fresh garlic into cooking or ceasar salad he says his lips are spicy and last night he said it was his tounge.
So I eliminated garlic for a while & sure enough the itching has stopped & the breakouts are better.
I cooked the food myself (spinach and potatoe soup)with fresh garlic into it.
There must be garlic powder in everything? I wonder if it would be just fresh or the spice itself? Also, too, maybe take caution at Italian rest.
However, when I went to the allergist for PA I was tested for garlic…and I’m not allergic to it.
A recent study found that people who suffer from the symptoms of allergies had lower levels of an allergic reaction marker after kissing a loved one than when they didn’t lock lips.
You may need a breath mint, but it’s worth it to ease the symptoms of allergies.
For the healthiest brew, steep the leaves for three minutes and sip away the symptoms of allergies.
Smooching may ease the inflammation caused by stress, reducing the symptoms of allergies.
More detailed information about the symptoms, causes, and treatments of Food Allergy — garlic is available below.
Food Allergy — garlic: A garlic allergy is an adverse reaction by the body’s immune system to garlic or food containing garlic.
The information on this site is not to be used for diagnosing or treating any health concerns you may have – please contact your physician or health care professional for all your medical needs.
The body’s immune system produces immunoglobulin E (IgE – an antibody) and histamine in response to contact with the allergen.
These are some of the common symptoms of garlic allergy and to indicate the problem properly this is better to contact the doctor and ask for medical tests.
Where garlic allergy may lead the patient to deadly anaphylaxis there an intolerance problem will not exist for more than couple of days.
The doctor might advise to do the skin prick test, blood test, patch test in order confirm garlic allergy.
In restaurants, garlic might remain undercooked and the protein exists in it and as a result allergic reaction is always a probability there.
If you are allergic to other substances of the Allium family such as onions or ginger, then garlic can produce an allergic reaction as well.
But unfortunately some people obtain an allergic reaction right after consuming garlic or by smelling its smell.
The allergy problem causes due to the protein garlic has in it.
Those people suffer from garlic allergy which is very rare but can occur certain level of discomfort.
But the severity of reaction is not that serious if you are having an intolerance to garlic.
For processed foods which are available in the supermarket, always look at the list of ingredients and make sure it does not include any garlic.
Two most popular varieties of Garlic are hardneck and softneck. This aromatic, seasoning herb adds an excellent taste and aroma to any food; it can spice up otherwise bland dishes.
At times, garlic allergy can increase due to lack of digestive enzymes.
The type, intensity and duration of garlic allergy symptoms vary from individual to individual.
Anti-inflammatory supplements like Bromelin is found to be effective for treating garlic allergy.
Though food allergies are commonly seen, a garlic allergy is relatively rare.
Garlic allergy affects people who handle or chop plenty of fresh garlic.
The medicinal use of Garlic dates back to ancient Egypt. It is also lauded as a very effective health boosting herb.
Simple home remedies can help to combat garlic allergy.
Garlic allergy can occur on ingesting garlic or inhaling garlic dust.
Garlic allergy can be simply defined as "intolerance to garlic or garlic based products".
500 mg of Quercitin is prescribed for 3 times a day to prevent garlic allergy.
They suffer from garlic allergy and react badly it.
Moreover, there is no cure for a garlic allergy.
Organic raw apple cider vinegar is used for numerous medicinal purposes such as boosting immunity, controlling weight and caring for the skin and hair; it promotes alkalinity and PH balance of the body, which is one reason why it works great as a natural remedy to ward off all types of allergies.
When we take prescribed medications for allergies what happens is they disturb the natural process and PH balance of our body’s immune system so that we will always have to take a drug to alleviate the symptoms from whatever allergy we are suffering from.
Without evidence from a DBPCFC study, the small number of positive oral challenges reported in the supportive studies and the uncertainty in the results due to the inconsistencies observed between the reported positive diagnostic results and the few reports of allergenic or intolerance reactions after oral challenges, the strength-of-evidence in the current database is not considered sufficient to establish a credible cause-effect relationship for the oral allergenicity of garlic and/or onion.
Although there is scientific evidence that suggests that some individuals experience severe reactions to the consumption of garlic and/or onion, the prevalence of food allergies to garlic and/or onion in children and adults remain unknown and there is insufficient clinical data to establish a credible cause-effect relationship for the oral allergenicity of garlic and/or onion.
Although there is scientific evidence that suggests that some individuals experience severe reactions to the consumption of garlic and/or onion, the prevalence of food allergies to garlic and/or onion in children and adults remains unknown and there are insufficient clinical data to establish a credible cause-effect relationship for the oral allergenicity of garlic and/or onion.
The prevalence of severe allergic reactions after the ingestion of garlic and/or onion are considered low compared to other food allergens based on the results of a retrospective study conducted over a 9 year period.
Health Canada scientists have conducted a systematic literature review of the available information on the allergenicity of garlic and onions in order to determine whether there is sufficient scientific evidence to justify including garlic and/or onion on the list of defined priority food allergens in Canada.
In order to determine the scientific validity of including garlic and/or onion on the Canadian list of food allergens, the information obtained from a systematic review of available literature regarding the potential allergenicity of garlic and/or onion must fulfill the Canadian criteria for amending the list of priority allergenic foods.
Although some scientific evidence indicates that some individuals experience a severe reaction to the consumption of garlic and/or onion, the prevalence of food allergies to garlic and/or onion in children and adults remain unknown and there is insufficient clinical data to establish a credible cause-effect relationship for the oral allergenicity of garlic and/or onion.
The positive results obtained from diagnostic tests (SPT/IgE), which were utilized in the majority of the supportive studies, were not considered sufficient to substantiate a cause-effect relationship because evidence within the database suggests that SPT and IgE diagnostic tests may not provide an accurate reflection of the potential for allergic reactions after the consumption of garlic and/or onion.
Despite the limitations of the current database, in accordance with the proposed amendments to the Food and Drug Regulations (1220 – Enhanced labelling for Food Allergen and Gluten Sources and Added Sulphite), this review gave consideration to the likelihood of allergic reactions occurring as a result of non-declared sources of garlic and/or onion in pre-packaged foods.
Therefore, at this time, it is recommended that garlic and onions not be included on the Canadian list of priority food allergens and that the proposed amendments to the Food and Drug Regulations (1220 – Enhanced labelling for Food Allergen and Gluten Sources and Added Sulphites) would not be applicable to the use of garlic and/or onion in foodstuff.
These assessments utilized labial (LFC) or oral food challenges (OFC) and/or a combination of skin prick test (SPT), RadioAllergoSorbent Test (RAST) and determinations of serum immunoglobulin E (IgE) specific to garlic and/or onion, in order to verify an allergic response and quantify the prevalence of reactions to certain foodstuff.
In response to the feedback received during the public consultation, Health Canada initiated a systematic review of the available literature in order to determine the scientific validity of the inclusion of garlic and/or onion on the list of priority food allergens in Canada.
Anaphylactic reactions associated with the consumption of garlic and/or onions have been reported in specific cases, although the prevalence of severe anaphylaxis-type reactions reported to be associated with the ingestion of garlic and/or onion is considered low.
Two subjects who had positive skin prick test (SPT) and serum IgE results for onion did not experience allergic reactions after consuming onion powder (Valdivieso et al., 1994) and several cases reported a history of allergic reactions after consuming raw garlic and onion but a tolerance to cooked garlic and onion.
Moneret-Vautrin et al., (2002) conducted a retrospective analysis of a food allergy database which contained the SPT results of 589 subjects and 4 case reports which were relevant to garlic or onion.
In conclusion, at this time the overall strength-of-evidence is considered inadequate to support the declaration of garlic and/or onion as priority food allergens, and therefore the Food and Drug Regulations (1220 – Enhanced labelling for Food Allergen and Gluten Sources and Added Sulphite) is not applicable to the use of garlic and/or onion in foodstuff.
Based on available evidence, the potential for severe allergic reactions after the consumption of hidden sources of garlic and/or onion within pre-packaged products is considered unlikely.
Furthermore, based on information within the current database, the potential for severe allergic reactions as a result of hidden sources of garlic and/or onion in pre-packaged foods is considered minimal.
The following limitations of the systematic literature review were taken into consideration when determining the scientific validity of including garlic and/or onion on the Canadian list of priority food allergens.
The current limited data indicates that moderate amounts 2 of garlic and/or onion may be required to elicit allergic reactions in sensitized individuals; therefore, the potential risk of allergic reactions being elicited after the consumption of garlic and/or onion used as an undeclared spice or seasoning is considered minimal.
A total of 36 publications from the scientific literature were considered relevant to the assessment of garlic and/or onion as food allergens.
An overall assessment of the available literature suggests that a limited scientifically based database exists to assess the potential food allergenicity of garlic and/or onion.
Of the responses, 10% requested that garlic and/or onion be added to the list of priority allergens in the regulatory amendments based on observations or personal experiences of adverse reactions associated with the consumption of garlic and/or onion.
These data were not considered to be pertinent to the issue of food allergenicity; however, it is recognised that this information is important for those in the clinical field in assessing the possibility of occupational or environmental disorders, particularly in areas where garlic and/or onion is processed.
An assessment of the current allergenicity database for garlic and/or onion does not provide sufficient evidence to fulfill the Canadian criteria required to add new allergens to the list of priority allergens.
Although the allergenic proteins in garlic and onion that elicit systemic allergic reactions have yet to be fully identified and characterized, reports of tolerances to cooked garlic and/or onion indicate that the antigens are labile to heat and/or digestive processes.
Furthermore, studies that only reported the prevalence of positive SPT responses to garlic and/or onion among study populations did not consider the irritant properties of the sulphur-containing compounds within garlic and onions.
Some people have an garlic intolerance where they are unable to digest raw onion and hence suffer from symptoms such as bloating, gas, nausea and abdominal cramps this is different from an onion allergy as there is no involvement from the immune system.
It is rare to have a food allergy to onion and garlic; intolerance is more common and affects adults more than children.
Leslie we have no issue publicly stating our ingredients, actually utilizing our website is the fastest and easiest way to check all our products ingredients and allergen information.
These foods include foods cooked with wine and other spirits.  It's too bad, because such things really do enhance the flavors of foods.  I learned the hard way, after someone introduced cooking with wine to me.  It tasted great, but I felt horrible, like I got hit with a case of flu or something.  I then learned that it isn't just alcohol that I'm sensitive to, but I'm clearly sensitive to the sulfites in the wine.  It was such a bad reaction that I have never had any desire to even taste food cooked with any spirits ever again.  I thought this was worth mentioning, since garlic, onions and ginger are natural sulfer foods.  Grapes are, too, so I don't eat grapes anymore either.
I am allergic to both garlic and onions and have found that the safest thing for me is to eat at home.  I was in military training and my evil roommate thought I was lying and had extra garlic and onions minced and added to the pizza.  Needless to say I became great friends with the Drs and nurses.  Spent couple days in hospital with them trying to find out what was the culprit before she told what she did.  To this day I won't eat pizza….lol.  Really annoying allergy to have and just found out my 15 month old is allergic too.  My bf was Italian and not happy with the whole no garlic rule.  I know alot of ppl say to slowly add it to your food and let your body adjust, been there done that and got the medical bills to show for it.  So now I just eat at home or something that definitely doesn't have it.  In fact these allergies are the reason I became a chef, now I know what's in just about any food.
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.
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.
It's been a while since I've felt well enough to read or post anything on any forum.  I, too, have food sensitivity/allergy to garlic/onions.  People with these sensitivities and/or allergies are likely to be sensitive or allergic to ginger, too, because these are all in the same lilly family.  Don't be too surprised if you find that you have problems with other foods with known sulfites in them, especially after reading the answer that Kindd posted.
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 am very much allergic to onions in any way, shape or form.  I know that raw onion (even just walking in a room with one) will cause anaphylaxis.  I just got out of a 4 day hospital stay because someone ate an onion ring around me.  3 doses of Epi and lots of histamine blockers and steroids and I finally got to come home.  So, yep, it's very odd, but it can happen.  Anyone can be allergic to any kinds of foods.  I also learned something new this week, if you do have any history of anaphylactic reactions, do not take beta blockers.  They inhibit the body's response to Epi, so there's not much you can do to stop the reaction.
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.
The researchers responsible for this comparative study found that aged black garlic had stronger antioxidant properties than fresh garlic, but fresh garlic was shown to be more effective at suppressing β-hexosaminidase release.
If you’re planning to use garlic as an allergy treatment, you should opt for fresh, raw garlic rather than aged black garlic, at least if you look at the results of a garlic study published in the International Journal of Food Science & Technology in June 2012.
Other research conducted on garlic and allergies suggests that the anti-allergic effects of garlic may be linked to garlic’s ability to suppress the activity of enzymes that generate inflammatory prostaglandins and thromboxanes.
In addition, people who are allergic or intolerant to garlic or garlic extracts may experience adverse reactions like swelling of the lips or tongue, skin rash, respiratory symptoms (such as sneezing or shortness of breath), nausea, or diarrhea.
Additionally, garlic — especially fresh, raw garlic — garlic is loaded with vitamin C, which may further contribute to the ability of garlic to prevent and heal allergy symptoms.
This study investigated the antioxidant and anti-allergic properties of fresh garlic and aged black garlic extracts.
If you’re looking for a natural way to prevent and treat allergies and allergy-related conditions such as hives or allergic rhinitis, garlic may be just what you need.
Fresh garlic has stronger allergy treating activity than aged garlic.
Provided that you are not allergic or sensitive to garlic or the Allium family of plants in general, eating garlic can provide you with some amazing anti-allergy benefits.
Furthermore, before you add garlic to your anti-allergy diet, you should talk to you doctor if you take medications — many drugs are known to interact with compounds present in garlic.
While it’s good to keep an eye out for these allergies, it’s important to note that many physical reactions to spices — such as the runny nose many people get when they eat spicy foods or the sneezing caused by a whiff of pepper — are not allergic reactions, says Stanley Fineman, president of the allergy college and a physician at the Atlanta Allergy & Asthma Clinic.
More than once, Bahna has called a restaurant and said that he has a "patient who loves your restaurant and loves a certain dish, but gets hives every time he eats it." Chefs are usually willing to share their ingredient list to help solve the mystery and keep a customer safe, he says.
But Bahna says a more typical story is a patient who doesn’t react to any standard food test and who is baffled by on-and-off reactions to certain foods.

DS 7  – Allergic to w/b/r, egg, beef, garlic, mustard, spinach, several legumes, etc.  Avoiding pn, tn and fish.
DS 7  – Allergic to w/b/r, egg, beef, garlic, mustard, spinach, several legumes, etc.  Avoiding pn, tn and fish.
The RAST score came back as a class 3 for garlic and eggs, class 2 for wheat, milk and cat and class 1 for dog and peanut.
I did not cook the garlic powder, I simply added 1/8th of a tsp to 16 oz of pureed string beans and then divided it into containers that were then refrigerated.
Then we ran the RAST for garlic and onion at his next blood testing session.
She had me walk through my day and two things different were the garlic powder )which she says it’s highly unlikely) and my husband had sanded down a wall in the dining room the night before.
I have a sulfite sensitivity (sulfur) which is in eggs, garlic, onion…and many more things.
She can tolerate minimal exposure, dried garlic ingredients in packaged food but NOT fresh garlic yet.
Is this true? She had garlic, had a reaction 5 hours later, then had blood drawn for testing within 16 hours.
Again, for us, DS had small amounts of garlic powder for a while before his big reaction to sauteed garlic.
The only new food introduced that day was a little garlic powder added to her string beans.
We are avoiding garlic and seeing a pediatric allergist in June for skin tests.
Also, has your LO eaten scrambled or otherwise plain cooked eggs prior w/out reaction? Have you ever seen a reaction? Keep in mind that values on the RAST mean different things for different foods and peds are typically that great at interpretting the results.
The doctor said it doesn’t sound like a garlic allergy because it was only the eyes.
Fresh sauteed garlic was far worse and had him (nonverbal at the time) screaming and pulling at his tongue and covered in welts.
The allergist prick tested him for both garlic and tomato, tomato didn’t react at all.
But she use to love watching grandma cook, and she cook with fresh garlic almost every meal.
DS reacted to small amounts of garlic powder only with eczema.
Just the scent of garlic in the air gave her allergies, rashy body, itchy eyes.
Being Italian, everything I make has garlic in it and she never showed any signs of a reaction to anything.
My son is very garlic and onion allergic.
She is ok with onion so we only cook with onion snd now replace garlic with shallots.
We deal with garlic allergy here and I used to cook with it a lot also.
Also, I read that raw garlic seems to be more common as an allergen than cooked because of the protiens.

First I’ll give you a little background on Charlotte’s story.  Her eczema started when she was two months old, she also had a lot of diaper rashes.  We couldn’t find a cause at the time but the doctor gave us some cream that worked great for both.  When she five months old, she had peas for the first time and broke out around her mouth almost immediately.  I then avoided peas and peanuts (I read that if you are allergic to peas, you are probably highly allergic to peanuts which turned out to be true for her).  When she was about 11 months old, she started eating more real food and started getting awful, bleeding, painful diaper rashes, so the doctor sent us to an allergist.  Between allergy testing and trial and error, We eventually discovered she had at least a slight allergy to peas, peanuts, garlic, onion, soy, milk, eggs and corn.  Every new food I gave her, I had to wait a week to make sure there was no reaction and then I would add that to a list make sure to note brand name, type, etc…  It was a long and grueling process.  Some foods she would only have a slight reaction to so I noted those as well and tried them later.  In most of those cases, she outgrew them within a few months.  By her two-year testing, she was down to just onion, peas, and peanuts.  I was very surprised that garlic didn’t show up, so we cautiously tested it and now Charlotte lives for garlic bread.  Since then, we have been slowly adding onion back into her diet and it seems that allergy has also cleared up leaving us with just peas and peanuts.   The good news with Charlotte is that she has never had any sort of breathing issues, so we feel a little more comfortable testing things.  Peanuts, however, is by far her worst allergy according to testing, so we are still completely avoiding that.  The bad part for you and your daughter is that I’ve learned that dealing with a garlic or onion allergy is MUCH, MUCH harder than a peanut allergy.   Companies are not required to list this as an ingredients and some companies won’t tell you even if you call them.  As far as whether you should be eating garlic or not, I would say keep a diary of everything you eat as well as when and how bad her reactions are.  You can judge for yourself whether what you are eating is really bothering her or not.  You might want to start by completely eliminating anything that says spices, seasonings, flavors or any other ambiguous wording until she is completely cleared up.  Charlotte’s reactions didn’t get really bad until she started eating the food straight, so I quit breastfeeding and only did any type of elimination dieting with her.  Also, it turned out her eczema was caused mostly by environmental allergies as oppose to the food allergies, so figuring out what she was allergic to was hard enough without both of us being on a strict diet.  I would recommend finding as many garlic allergy messageboards, etc… They are few and far between but can be a life-saver.  Also, see if you can find a nutritionist who specializes in food allergies.  We went to one (mostly because of Charlotte being so small) who helped tremendously.
I was going through a battle over the spring not knowing why I was feeling very tired and lightheaded.  Many times my heart was pounding so hard and fast, quite scary.  Other times I felt as if I was about to pass out any minute.  Many times I broke out in rashes.  Finally got some allergy testings done.  The first allergiest ran bloodwork and said I was slightly allergic to peanuts and oats, moderately allergic to apples, rye, beef and high allergic to shrimp and hazelnut.  I remember having oatmeal and hazelnut coffee every morning.  I saw a second allergist.  She did the testings on the skin.  Her results showed I’m highly allergic to oats, slightly allergic to garlic and highly allergic to roaches and maple and oak tree pollen.  Once spring was over my symptoms diminised.  But I also changed my ways of eating.  I no longer eat processed foods, no longer eat at restaurants, no longer eat meat, no more oats or garlic.  I had a mild allergic reaction after having chicken cutlets and eggs.  The chicken cutlets had garlic, oregano, salt andl lime.  So what caused that reaction?  I’m unsure.  Since that day I haven’t had eggs, meat, garlic, and oregano.  It’s extremely hard going out.  I carry my food and snacks everywhere.   I want to try other foods, I want to have meat again but I’m afraid to try anything out of my norm.  This is extremely hard and not having garlic makes it more difficult.  I’m glad to know I’m not the only one going through this but it’s also sad to see many of us suffer from this allergy and not have much info especially on the food labels.
I am 60 years old, of Italian ancestry, and have never been able to eat garlic without severe stomach pain, vomiting and diarrhea which lasts at least 2 days.  My mother noticed it when I was a small child because I was sickly all the time.  She stopped cooking with garlic and then I never became sick after that.  Throughout my life, whenever garlic was in the food, but unnoticed, I had the same horrible reaction.   I always ask at restaurants.  If the food has garlic, I ask them to prepare it without garlic.  Most will comply.  If everything is pre-made (often in chain-restaurants), I eat bread and butter until I can get home.  I have never outgrown this allergy and my allergist told me to just avoid garlic.  He said I probably cannot digest it.  It must be an inherited problem.
I’ve got some good news.  Although every child is different, Charlotte has already outgrown her garlic allergy.  She has now outgrown 6 of her 8 food allergies.  As far as continuing to eat garlic while breastfeeding, my theory is to go with your gut feeling on whether it is actually bothering your baby or not.  Cutting garlic out of your diet may be more difficult than you are prepared to do.  You can’t trust anything that says spices or flavors in the ingredients.  Almost no sauces, soups, condiments, or anything breaded.  Charlotte had a lot of unexplained rashes while I was breastfeeding.  I knew she was allergic to peas and I assumed peanuts, so I cut those out of my diet (but those are fairly easy to do).  She was still getting rashes but since the cream the doctor gave me kept it under control and didn’t really seem to bother her we left it with that at the time.  It wasn’t until she started eating more real food that things got bad.  It took a long time to figure out all her allergies and trust me if I was still bf at the time, I would have quit if I had to follow her strict diet.

However, some people who do not have true allergies to these foods and avoid garlic and onions due to gastrointestinal upset find that these products do not aggravate their symptoms, especially if used in small amounts.
In addition to those who avoid garlic due to IgE-mediated food allergies, many people find that these foods irritate conditions like irritable bowel syndrome or that they have food intolerances that can be triggered by these foods.
Garlic and onions are often used in cooking as aromatics — foods that add a savory aroma and flavor to other dishes.
Garlic chives, an herb with a garlicky flavor, are an obvious substitute, but be careful if you’re managing a true food allergy: chives are in the allium family.
Often, garlic and onions are added at the very beginning of cooking to mellow their flavors before building a sauce, soup, or other complex dish.

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