Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Garlic Intolerance

NicoleAJ

By NicoleAJ
in Food Intolerance & Leaky Gut

Recommended Posts

NicoleAJ Enthusiast
NicoleAJ
Posted

So I've been doing an elimination diet, and I was shocked to find out that I have a major garlic intolerance. There were two days in which I had just a pinch of garlic salt, and I had acid reflux and a general feeling of being unwell--fatigue, upset stomach, etc. The next day, I realized that it might be garlic that caused the problems, so I used a clove of fresh garlic in a meal that had all ingredients that I had tested to be safe. I had all of the same symptoms as a gluten encounter--D, abdominal pain, migraine, joint pain, nausea, upset stomach, acid reflux--everything. I had to take a lomodil, nausea pill (Phenargen), and prescription strength Pepcid and then after sleeping it off for three hours, I still felt awful. I even felt sick the next day as well. Now I know that I absolutely cannot cook with any garlic products--but it seems to be in all prepared foods (marinara, Amy's gluten-free products, etc). If anyone else is garlic intolerant, I'd love to hear how you substitute. Before I went into the hospital a few weeks ago, I was eating garlic in some form almost every day (especially in Adobo seasoning)--no wonder why I felt so sick!

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Helena Contributor
Helena
Posted

I avoid onions and garlic too . . . they cause reflux for me. I *really* miss garlic! I don't know of any good substitute, but what I do is add extra flavourful mushrooms (I like s$#&ake and portabello) as well as fresh herbs (I grow oregano, sage, and rosemary in pots. Oregano and rosemary are really hard to kill off! They thrive in spite of neglect.)

lorka150 Collaborator
lorka150
Posted

I'm allergic to the onion/garlic family and at the beginning, it was hard. I missed it! But using fresh and delicious herbs and tastes elsewhere really is just plain delicious. Now, when I smell garlic on people, it's actually relatively rank and over powering.

I had always had to avoid most prepared foods because of sulphites, and before celiac, I developed this allergy. I found it really tough, too, but just learned how to make all my favourites without it. It was hard at the beginning, but it gets easier.

chrissy Collaborator
chrissy
Posted

i've known for ages that onions make me sick, but only recently realized that garlic is probably a problem for me, too. i happen to love both of them. i get nauseated when i eat them. i think i can have a small amount, occasionally, without too much problem. where can you learn about using herbs--such as what goes with what?

Mango04 Enthusiast
Mango04
Posted

I don't ever cook with garlic or onions. I don't think I'm intolerant to them but they do bother me a little bit. From now on, you'll probably enjoy the other flavors in your food more, as garlic simply overpowers everything else, rather than actually enhancing flavors. I don't substitute anything for garlic in recipes. I simply leave it out.

If you don't already use a high quality sea salt, you might want to try that to really bring out flavors (celtic gray sea minerals is one of the best..and way better than garlic, IMO). :D

NicoleAJ Enthusiast
NicoleAJ
Posted
  • Author

Well it's encouraging to hear that you all cook without garlic and onions (I just tested onions last night and didn't have as totally horrible a reaction as I did with garlic, but I definitely had a problem! I took your advice about fresh herbs and bought fresh basil, oregano, and flat leaf parsley for starters. I made a great chicken dish with spinach, tomatoes, pine nuts, fresh basil and oregano, and feta cheese with just a bit of salt and pepper--it was delicious. I do have a good sea salt, but I haven't tried the one you mentioned, Mango04. I'll have to look it up and try it. Thanks!

GeoffCJ Enthusiast
GeoffCJ
Posted
Well it's encouraging to hear that you all cook without garlic and onions (I just tested onions last night and didn't have as totally horrible a reaction as I did with garlic, but I definitely had a problem! I took your advice about fresh herbs and bought fresh basil, oregano, and flat leaf parsley for starters. I made a great chicken dish with spinach, tomatoes, pine nuts, fresh basil and oregano, and feta cheese with just a bit of salt and pepper--it was delicious. I do have a good sea salt, but I haven't tried the one you mentioned, Mango04. I'll have to look it up and try it. Thanks!

I'm still not getting the results I want from gluten free, so I'm thinking about an elimination diet. What's the best way to do it? Any great websites that really explain how to do it effectively?

Geoff

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


NicoleAJ Enthusiast
NicoleAJ
Posted
  • Author
I'm still not getting the results I want from gluten free, so I'm thinking about an elimination diet. What's the best way to do it? Any great websites that really explain how to do it effectively?

Geoff

I actually asked about this a few weeks ago, and dlp252 was kind enough to forward her doctor's information on the elimination diet to me through a PM. You may want to check with her, or I can just try to forward the information on. The diet she followed, and the one that I've subsequently started, is a modified elimination diet. At times, it seems like a bit of a pain, but I've still gotten to eat a bunch of great food as I learn about what I can handle and what I can't.

Helena Contributor
Helena
Posted
I took your advice about fresh herbs and bought fresh basil, oregano, and flat leaf parsley for starters. I made a great chicken dish with spinach, tomatoes, pine nuts, fresh basil and oregano, and feta cheese with just a bit of salt and pepper--it was delicious. I do have a good sea salt, but I haven't tried the one you mentioned, Mango04. I'll have to look it up and try it. Thanks!

The chicken dish sounds wonderful. I'm interested in trying the specialty sea salt too. I use sea salt, but I generally go for the less expensive sea salt. . . . I think, though, that all my dietary restrictions warrant splurging on food.

On the elimination diet issue---My allergist put me on one of those a couple of years ago. I found this book really helpful:

Open Original Shared Link (bought it at chapters)

gfp Enthusiast
gfp
Posted
Well it's encouraging to hear that you all cook without garlic and onions (I just tested onions last night and didn't have as totally horrible a reaction as I did with garlic, but I definitely had a problem! I took your advice about fresh herbs and bought fresh basil, oregano, and flat leaf parsley for starters. I made a great chicken dish with spinach, tomatoes, pine nuts, fresh basil and oregano, and feta cheese with just a bit of salt and pepper--it was delicious. I do have a good sea salt, but I haven't tried the one you mentioned, Mango04. I'll have to look it up and try it. Thanks!

Suggestions....

You can try cooking the garlic whole and taking it out... or fry gently in oil and use the oil etc. it all depends whihc part you are allergic to.

Also since you sorta tolerate onions you could try chives...?

Again you can cook with them and strain them out.. same with shallots ... I can't promise it will work but its probably worth a go.,

Juliebove Rising Star
Juliebove
Posted

I don't like garlic so I just leave it out of my recipes. If it's something Italian, I use Italian seasoning, making sure to buy a brand that doesn't include garlic. Last summer I bought some green onion sets that were garlic flavored. My daughter loved them. I didn't, because they did taste of garlic. I don't know if those would work for you or not. Could be they are actually a type of garlic.

AndreaB Contributor
AndreaB
Posted

Can I jump in here with a question?

My daughter is slightly intolerant to garlic. How would you go about fixing "greens" (collard, kale etc) withough garlic? Collard greens are particularly tasty with garlic and that is the only recipe I have of it. My children will actually eat it that way.

Mango04 Enthusiast
Mango04
Posted
Can I jump in here with a question?

My daughter is slightly intolerant to garlic. How would you go about fixing "greens" (collard, kale etc) withough garlic? Collard greens are particularly tasty with garlic and that is the only recipe I have of it. My children will actually eat it that way.

I don't know about collard greens, but when I cook kale (or kale with spinach) I sautee it in olive oil. When it's cooked I add lemon and salt. I don't know if that's kid friendly enough though.

Kale is also really cool when you chop it up into really small pieces and add it to rice dishes and such. That way you can't taste it too much :rolleyes:, but the dish looks really appealing and colorful :D.

CarlaB Enthusiast
CarlaB
Posted

Both garlic and onions kill off candida. The reaction could be caused by a candida overgrowth and die-off.

I'd take good probiotics, avoid sugar and simple carbs, then re-challenge the intolerance. When I was loaded with candida, I couldn't stand garlic or onions. As I treated the candida, I ate a lot of both to help kill off the yeast.

ginghamkim Apprentice
ginghamkim
Posted

Hi!

I don't know if this is still relevant, but have you considered garlic chives? I grow them in my herb garden and just snip off what I need when I cook. They are part of the onion family, but you eat the green leaves not the bulbs. However, if someone knows that you can't eat chives even if you have an intolerance to onion and garlic bulbs, please correct me if I'm wrong.

Best wishes,

Kim

Archived

This topic is now archived and is closed to further replies.

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. Scott Adams
      - Scott Adams commented on Jefferson Adams's article in Gluten-Free Foods & Beverages
      13

      Top Brands of Gluten-Free Canned Chili

      While it seems unlikely to contain intentional gluten ingredients--and based on the ingredients you provided, this canned Wendy's chili appears to be gluten-free, but with a very important caveat: it cannot be considered certified or guaranteed gluten-free due to the potential for cross-contamination and the ambiguous nature of "natural flavors."
    2. Scott Adams
      - Scott Adams replied to Midwesteaglesfan's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      4

      Going for upper endoscopy today

      Welcome to the club!😉 This article has some detailed information on how to be 100% gluten-free, so it may be helpful (be sure to also read the comments section.):
    3. Scott Adams
      - Scott Adams replied to Butch68's topic in Gluten-Free Foods, Products, Shopping & Medications
      5

      Guinness, can you drink it?

      I could not find the thread, but I recall at least one user who was drinking regular gluten beer daily but getting celiac blood tests done often (I think it was monthly) and doing a biopsy each year and all celiac disease tests were always negative. Everyone is different, but in general regular beer would be considered low gluten (not gluten-free!). I have...
    4. maryannlove
      - maryannlove commented on Jefferson Adams's article in Gluten-Free Foods & Beverages
      13

      Top Brands of Gluten-Free Canned Chili

      I have same question as trents above. After I mentioned how much I liked Wendy's chili, a neighbor gave me a can b/c I didn't know could buy it in a can. Is gluten free in Wendy's restaurant, but can doesn't say gluten free so afraid to eat it. (Can says provides 50% Daily Value of protein, another plus.) Below are ingredients on can. Would the experts...
    5. Aretaeus Cappadocia
      - Aretaeus Cappadocia replied to Clear2me's topic in Gluten-Free Foods, Products, Shopping & Medications
      4

      Gluten free nuts

      Azure Standard (https://www.azurestandard.com/) is one of my gluten-free vendors. I've purchased nuts, "grains", flours, and many other products there. If you are not familiar with Azure, you have to set up an account (no cost) and get your purchases either via shipping (expensive) or "drop" (free if you buy a reasonable minimum). Search their website...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      132,271
    • Most Online (within 30 mins)
      7,748
    NancyWM
    Newest Member
    NancyWM
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Scott Adams
      Going for upper endoscopy today

      By Scott Adams · Posted

      Welcome to the club!😉 This article has some detailed information on how to be 100% gluten-free, so it may be helpful (be sure to also read the comments section.):    
    • Scott Adams
      Guinness, can you drink it?

      By Scott Adams · Posted

      I could not find the thread, but I recall at least one user who was drinking regular gluten beer daily but getting celiac blood tests done often (I think it was monthly) and doing a biopsy each year and all celiac disease tests were always negative. Everyone is different, but in general regular beer would be considered low gluten (not gluten-free!). I have no issues with Daura Damm, but those who are super sensitive might.
    • Aretaeus Cappadocia
      Gluten free nuts

      By Aretaeus Cappadocia · Posted

      Azure Standard (https://www.azurestandard.com/) is one of my gluten-free vendors. I've purchased nuts, "grains", flours, and many other products there. If you are not familiar with Azure, you have to set up an account (no cost) and get your purchases either via shipping (expensive) or "drop" (free if you buy a reasonable minimum). Search their website for a drop location in your area. Each drop location has a local volunteer(?) coordinator who coordinates with the local customers. I go to a drop 4-5 miles from my home that delivers every 2 weeks. We seem to range from 8-18 customers at a given delivery. The downside of the drop is that you have to be there when they say. They give you a few days notice of the precise time, though, and they are punctual. Their pricing relative to other vendors for various products ranges from best price to overpriced, so you have to shop and compare. Quality is mostly good but once in a while you get a dud - however they've been very responsive to giving me a credit on the few occasions when I've complained. In my opinion, they are not as transparent about gluten as they could be. Some products are labeled "gluten free" and so far I trust that. Many products are labeled "Azure Market products are re-packaged by Azure for your convenience in a facility that meets Food Safety Modernization Act (FSMA) standards, including an approved allergen control program." I've corresponded with them over this and they all but say this means gluten free. I've come to trust this, with a little nervousness, but I wish they would be more explicit. They also sell a lot of gluten-containing products. Frankly, I think they are overlooking a business opportunity to become a trusted source for the gluten-free community by not being more clear about gluten. Among Azure products I've purchased are "Walnuts, Baker's Pieces, Raw", "Cashews, Raw, Large White Pieces, Organic" and "Missouri Northern Pecan Grower Pecans Fancy Native, Raw, Halves". The walnuts and cashews were very good and the pecans were fabulous. For almonds, I've been buying Blue Diamond unsalted when they go on sale (mostly from Safeway). The salted ones are probably fine too but the flavored ones I avoid now that I am gluten-free. I also buy products including nuts from CostCo (cashews, shelled pistachios). Their nuts usually contain a "made in a facility that processes wheat" statement, which is scary. I've contacted customer service about various Kirkland products and they will usually give you a response <<for a specific lot>> whether it really was made in a wheat facility (sometimes yes sometimes no). For the "Kirkland Signature Fancy Whole Cashews, Unsalted, 40 oz" and "Kirkland Signature Shelled Pistachios, Roasted & Salted, 1.5 lbs", I got a "safe" answer and I ate them. I got an "unsafe" answer once for "Kirkland Signature Fancy Whole Cashews with Sea Salt, 2.5 lbs" and "Kirkland Signature Dry Roasted Macadamia Nuts, Salted, 1.5 lbs" and I don't look at these anymore. Again, these answers were given for specific lots only. They will accept an unopened return for cash if you find out you don't want it. Costco also sells "Kirkland Signature Super Extra-Large Peanuts, 2.5 lbs" that are labeled gluten free. My celiac kid eats them all the time. I pretty much only eat food that I prepare myself from scratch. My celiac symptoms are not that overt, so I can't say for certain I could identify a glutening. However, my antibody levels dropped 25 fold (into normal range) since my dx earlier this year. Hope this helps.
    • Jmartes71
      Related issues

      By Jmartes71 · Posted

      Doterra literally has saved my life hands down.Nateral supplements that really are pure grade and does work organically with ones body. I had to stop all my nateral supplements to be a good puppet for medical so I can get the financial help that my body won't allow me to do more days than not these days, every day with menopause.....Not feeling well.Had to switch " medical team" because I was told I wasn't celiac though I am gluten-free since 1994! I am also positive HLA-DQ2. I think doctors down play it because on quest lab work it states " However 39% of the U.S  general population carry these HLA-DQ variants, as a consequence, the presence of HLA-DQ2 or  DQ8 or both variants is not perse diagnostic of celiac disease". Hintz the down playing of celiac disease......This needs to change because doctors seem to down playe it because when I showed the past 2nd and 3rd  doctors that I waisted my time on this year showed my that line and absolutely down played it.4th pcp this year.I live in Patterson California and would love for a few of us to go to mayors office and make this disease heard
    • Midwesteaglesfan
      Going for upper endoscopy today

      By Midwesteaglesfan · Posted

      Back home after the scope.  Dr said as soon as he got in there it was clear signs of celiacs.  Must be a decent amount of damage.  I don’t remember the post procedure conversation as the anesthesia was still wearing off but that’s what my wife says anyway.  Still the biopsy results to come back but pretty definitive and now I get to learn to live gluten free
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.