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Post by cjm on May 3, 2017 21:10:58 GMT
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Post by Trog on May 3, 2017 22:13:40 GMT
Well, good luck with that.
Almost nothing does not have onions. Only slightly less for garlic. It is impossible to make a good sauce without onions. The basis of almost everything really good (and ALL stocks and most sauces) starts with something called mirepoix in France, or soffritto in Italy or Spain - a mixture of diced carrots, celery and onions. The quintessential bouquet of a roast? That does not come from the meat, but from the roasting soffritto.
The thing is, even if you avoid all visible forms of onion, the moment you add some condiment I can almost guarantee you that you will be eating onion anyway. This includes stuff such as tomato sauce, worcestershire sauce, chili sauce, garlic for mayonnaise, etc.
(Oh, and yes, nowhere on this planet will you find a pizza which does not contain some onion in some form or the other).
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Post by cjm on May 5, 2017 21:08:08 GMT
Well, good luck with that. Almost nothing does not have onions. Only slightly less for garlic. It is impossible to make a good sauce without onions. The basis of almost everything really good (and ALL stocks and most sauces) starts with something called mirepoix in France, or soffritto in Italy or Spain - a mixture of diced carrots, celery and onions. The quintessential bouquet of a roast? That does not come from the meat, but from the roasting soffritto. The thing is, even if you avoid all visible forms of onion, the moment you add some condiment I can almost guarantee you that you will be eating onion anyway. This includes stuff such as tomato sauce, worcestershire sauce, chili sauce, garlic for mayonnaise, etc. (Oh, and yes, nowhere on this planet will you find a pizza which does not contain some onion in some form or the other). I find this rather upsetting!  Personally, I can handle onions, but garlic fights me for hours afterwards - and the worst is that I love garlic! The amount seems the problem and perhaps even the form - though I have never tested the latter hypothesis. |
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Post by Trog on May 6, 2017 7:32:02 GMT
The amount seems the problem and perhaps even the form - though I have never tested the latter hypothesis. Many vegetables undergo profound changes in chemical composition depending on the type of preparation. E.g. potatoes and legumes. I suspect the same to be true with garlic - I find huge differences in character between raw, fried and roasted garlic. So maybe you should try roasting your garlic? You take a complete bulb, cut off the top so that just the tips of the individual cloves are visible, pour a teaspoon of olive oil into it, and stand it upright on something in an oven at about 200 degrees C for 35 minutes. You can then separate the cloves and squeeze out the roasted garlic, which has became brownish and almost paste-like. Very different from other forms of garlic - for one thing, it does not make you smell like a french polonie for 2 days afterwards, which is why I suspect that it may affect one's body differently in other ways as well. I would consider the risk of discomfiture to be worth trying at least once. |
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Post by cjm on May 6, 2017 9:00:21 GMT
... I would consider the risk of discomfiture to be worth trying at least once.
I know of at least one other person with similar (but worse) reactions.
Seems my problem is likely garlic intolerance (as opposed to an allergy)Fast facts Garlic allergies are rare. You can be allergic to only raw or cooked garlic, or you can have an allergy to all forms of garlic.
People with a garlic allergy may also be allergic to onion, leeks, chives, and shallots. You may have an intolerance or sensitivity to garlic. Garlic intolerance may cause gastrointestinal symptoms, such as indigestion. ... A garlic allergy is caused when your body’s immune system mistakenly identifies garlic as being harmful and produces antibodies in an attempt to fight it off. This reaction can occur immediately upon contact, or within two hours after ingesting or touching garlic. You can also have an adverse reaction to garlic without being allergic to it. This is known as a food intolerance, and is more common. A food intolerance to garlic may cause indigestion, heartburn, or gas. Unlike an allergy, a food intolerance is not caused by the immune system. The symptoms are typically less serious. Anaphylaxis is not a possible complication of food intolerance. ... If you’re allergic to garlic, avoiding it completely  will alleviate your symptoms. If you have a food intolerance to garlic, your doctor may recommend that you stop eating it. They may also suggest medications, such as over-the-counter antacids, to help with your symptoms. ... Even if your allergic reactions to garlic have been mild in the past, be sure to take your symptoms seriously. Allergic reactions can escalate, sometimes without warning. |
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Post by Trog on May 6, 2017 10:07:04 GMT
Ask The Food LabI'm mildly allergic to all kinds of nuts (pecan, walnut, macadamia, hazel, cashew etc), coconut and subtropical fruits (banana, avocado, papaya, pineapple, litchi etc). When I eat those my hard- and soft palates get reddish and itchy. That doesn't stop me from eating this stuff in the least, I'm very fond of them all - I just ignore the consequences. Although very mild, I suppose it is a genuine allergy rather than an intolerance. Maybe I should pop some antihistamine beforehand.
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Post by cjm on May 6, 2017 11:46:18 GMT
Ask The Food LabI'm mildly allergic to all kinds of nuts (pecan, walnut, macadamia, hazel, cashew etc), coconut and subtropical fruits (banana, avocado, papaya, pineapple, litchi etc). When I eat those my hard- and soft palates get reddish and itchy. That doesn't stop me from eating this stuff in the least, I'm very fond of them all - I just ignore the consequences. Although very mild, I suppose it is a genuine allergy rather than an intolerance. Maybe I should pop some antihistamine beforehand. Interesting. I always thought that the nut contamination warnings on food packages are wasted! |
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Post by cjm on Jul 8, 2017 18:40:15 GMT
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will alleviate your symptoms. If you have a food intolerance to garlic, your doctor may recommend that you stop eating it. They may also suggest medications, such as over-the-counter antacids, to help with your symptoms.