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    Garlic/Onion Allergy

    Go to page << Previous Page  1, 2, 3, 4  Next Page >>
    KCShell
    Tue Nov 11, 2008 1:54 pm
    Food.com Groupie
    Cutter957 wrote:
    I just found out that I have an onion allergy (11-10-08 ). I think that garlic is okay. Currently, I'm on a blan diet per doctor's orders so I will try garlic and see if it is okay in a few weeks. I LOVE garlic so I hope that I'm not. I think I would have noticed b/c I use a lot of garlic when cooking. The allergy test only said that I'm allergic to onions....not 100% sure what it tested for. Need to contact doctor again.

    Over the past year, I have been getting more sick if I eat onions on accident....been trying to avoid them b/c I don't like them anyway. I'm sort of relived that I am actually allergic b/c my husband was just thinking that it was in my head or I was making it up. Of course on the other hand, I'm not relived. I went through my spices this morning and I have to get ride of 8 of them....6 I use a lot.

    I contacted www.foodallergy.org to see if they have any information or any links for onion allergy but their response was no information and no resources. icon_mad.gif

    I googled 'onion allergy' and not much information came up. I found Ali's blog yesterday. Great blog. Today I have found this forum/community. I'm so happy not to be alone.


    Awww--Welcome to Zaar. You will find wonderful people here and wonderful recipes the don't include onions.
    I was interested to hear that you actually tested positive for an onion allergy. I have never been tested. A lot of people will say that it is an intolerance--I do believe that it is an actual allergy.
    My dad is like your husband, he thinks it's all in my head.
    But that's okay, he's my dad --I am not going to change his mind and I know how it feels when I accidently eat them and so that is all that needs to be said!!
    Take care and have fun going through zaar recipes.
    We hope you will stick around.
    KCShell
    Cutter957
    Tue Nov 11, 2008 3:05 pm
    Newbie "Fry Cook" Poster
    Thanks for the welcome!!

    Well, the doctor and I were talking and I told her how every time I ate onion, I got sick. She decided to do the food allergy test without a question. I was at the doctor's office b/c I getting sick every 8 days for 3 weeks (would get sick & then be on soup for days and then back to my normal diet and then I got sick again). She was doing blood work anyway to see if all the organs were working okay. The normal food allergy test doesn't include onion....ask for it specifically. She also gave me AcipHex along with the bland diet. If things get better great, if not off to a specialist to see if something else is wrong with my stomach.

    I'm just relived to know that it's not in my head. I had thought about what my husband would think if the result was negative...haha!! icon_lol.gif

    I'm not looking forward to my first trip to the grocery store now knowing about the onion allergy. It's gonna take forever to read all the labels and make a list of dos and don'ts.

    Does anyone have a list of dos and don'ts already??? I'm new at this....

    Does anyone know about lunch meat from the deli??

    Thanks for any help!!!
    Chef #1064285
    Tue Dec 09, 2008 12:23 am
    Newbie "Fry Cook" Poster
    I signed up for RecipeZaar just to make a comment about this. If you want to dispute it, or discuss it with me, you'll have to email me: derek.j.stevens@gmail.com

    I'm a professional chef and I can tell you exactly why you'll find onion (and in some cases, garlic) in a lot of foods - onions are one ingredient of the "Holy Trinity" of French cuisine, as well as other cuisines. Onions, carrots and celery compose what is known as mirepoix. All three of those (and garlic) are known as aromatics, and are used to enhance the flavor of dishes - which is why you'll find dehydrated onion in almost everything. If you go out to a restaurant, chances are you'll be exposed to onions - from the marinara at your favorite Italian place to the soup at the deli down the street.

    Considering the prominence of onion in the majority of American (and European) cuisine, it's virtually impossible to order something at a restaurant that hasn't at least bumped shoulders with onion - although, I'm surprised that the one poster who ordered a dessert with onions would have tasted onions in it. Although, depending on how busy it was that night, I can see how it might have happened... Busy pantry chef, chopping up an onion for a salad or something and then getting an order for a dessert...

    D
    KCShell
    Tue Dec 09, 2008 7:22 am
    Food.com Groupie
    [quote="Chef #1064285"]I signed up for RecipeZaar just to make a comment about this. If you want to dispute it, or discuss it with me, you'll have to email me: derek.j.stevens@gmail.com

    I'm a professional chef and I can tell you exactly why you'll find onion (and in some cases, garlic) in a lot of foods - onions are one ingredient of the "Holy Trinity" of French cuisine, as well as other cuisines. Onions, carrots and celery compose what is known as mirepoix. All three of those (and garlic) are known as aromatics, and are used to enhance the flavor of dishes - which is why you'll find dehydrated onion in almost everything. If you go out to a restaurant, chances are you'll be exposed to onions - from the marinara at your favorite Italian place to the soup at the deli down the street.

    Considering the prominence of onion in the majority of American (and European) cuisine, it's virtually impossible to order something at a restaurant that hasn't at least bumped shoulders with onion - although, I'm surprised that the one poster who ordered a dessert with onions would have tasted onions in it. Although, depending on how busy it was that night, I can see how it might have happened... Busy pantry chef, chopping up an onion for a salad or something and then getting an order for a dessert...

    D[/quote]

    Thank you for your input! I have heard of mirepoix before but did not know what it meant.
    I usually start cooking with mushrooms and celery, where other people start with onions! I do agree that omitting onions results in a lack of aromatics and most definitely taste but my family has grown up onion free.
    I remember back in the 80's when the fast food place, Wendy's used to have a salad bar, their watermelon ALWAYS tasted like they had used the same knife to cut onions and then the watermelon.
    I was the one who talked about the onions in the dessert. It was a buffet type place and the little crocks held various desserts. I have tasted the dessert since then and it was okay, so you are right, the prep chef probably got in a hurry and that was that!
    Hope you stick around zaar, it's a fun place, from beginner cook, to professional!
    KCShell
    Chef #1113276
    Mon Jan 05, 2009 11:37 am
    Newbie "Fry Cook" Poster
    my son also has a strong reaction in-vovling his heart. I have found if you really read the labels, you can find just about anything with out oninos. garlic is a little harder. I have found tomate sauce and paste, spegetti sauce, alfrado sauce and pizza sauce. living in the southwest, i have also found salsa.!! You can also by diced tomatoes with out onion, and certain brands of cream of chicken soup and tomato soup.
    I will get togeather several rec. and put them on.
    KCShell
    Tue Jan 06, 2009 7:31 am
    Food.com Groupie
    [quote="Chef #1113276"]my son also has a strong reaction in-vovling his heart. I have found if you really read the labels, you can find just about anything with out oninos. garlic is a little harder. I have found tomate sauce and paste, spegetti sauce, alfrado sauce and pizza sauce. living in the southwest, i have also found salsa.!! You can also by diced tomatoes with out onion, and certain brands of cream of chicken soup and tomato soup.
    I will get togeather several rec. and put them on.[/quote]

    We would love it if you posted your recipes!
    Come back here and let us know when you do because I don't always get a chance to get through the new recipes as they are posted.
    Thanks,
    KCShell
    The Antionion
    Fri Jan 09, 2009 2:55 pm
    Newbie "Fry Cook" Poster
    there is a group in yahoo for onion allergy sufferers called onionfree.

    there are many people there with this very problem...
    The Antionion
    Fri Jan 09, 2009 3:08 pm
    Newbie "Fry Cook" Poster
    the first trip to the grocery store will make you cry. been there done that.

    now dont buy anything pre made. no seasoning blends nothing.

    buy fresh meat and produce. buy pasta buy plain rice. find recipes and leave out the onion and relatives. you do not need special recipes. you will learn how to alter food to suit your tastes and remain safe. curry powder has onion so dont bother with that.. go to a health food store for your herbs.

    lables are for those who want to cry in the supermarket. so just dont bother. if its processed you cant eat it. if it says natural flavoring or spices you must assume it contains onion.

    and avoid garlic too. its worth it, getting used to it all at once.

    invest in a crock pot or 2 (i have 5). canning jars a pressure cooker (for canning broths soups and such)

    look up recipes for home made ketchup, mayonaise, dont eat helmans it has onion...

    buy a black perminent marker. go through all of the foods in your home. mark it with a big black X if it contains onion garlic spices or natural flavoring. that way you dont accidently eat it.

    start making a list of foods you know contain onion and hidden onion and its relatives. keep it handy all the time you never know.

    about eating out...

    DON'T its too risky. people dont understand.

    and salad dressings have onion... espically vidalia onion dressing...

    join the group i mentioned in my other post there is a lot of help and support there. and we arent post aholics... but will reply to postings. say that you saw my post here and i will respond...
    Chef #1147290
    Tue Jan 27, 2009 6:59 pm
    Newbie "Fry Cook" Poster
    I was interested in the post "my son has an onion allergy that involves his heart". My reaction is different than most people report on the onionfree site mentioned in another post here. No one mentions heart involvement. After about 3 hours, my heart rythm slows markedly, my heart pounds and I cannot stand because of the vertigo. This occurs with just a tiny bit of onion ingestion. Garlic has no effect on me. Does this match your son's symptoms at all?
    It is very frightening. I have avoided eating any onion for about 7 years now. I do eat out. I find that I have to make it attention-getting to the restaurant employee....."If I have anything that contains onion you will have to call 911. Please check the sauce, dressing or whatever is used in the meal." Even after this, I search the food and proceed cautiously because I've still been served onion. I have even learned the Spanish phrase to convey the seriousness so that I can relate it in Mexican restaurants in their own language. I, too, find that you can find almost anything at the grocery without onion...even salsa. It takes perseverance, but I've learned after reading and reading labels.
    KCShell
    Wed Jan 28, 2009 7:10 am
    Food.com Groupie
    [quote="Chef #1147290"]I was interested in the post "my son has an onion allergy that involves his heart". My reaction is different than most people report on the onionfree site mentioned in another post here. No one mentions heart involvement. After about 3 hours, my heart rythm slows markedly, my heart pounds and I cannot stand because of the vertigo. This occurs with just a tiny bit of onion ingestion. Garlic has no effect on me. Does this match your son's symptoms at all?
    quote]


    How did you find out that onions were the specific cause of your symptoms? How scary!
    KCShell
    Chef #1113276
    Wed Jan 28, 2009 9:25 am
    Newbie "Fry Cook" Poster
    my sons symptons happened in an emergency room after he had eaten some onion based food, his heart races to 138/140 beats per minute, then it will drop to 38 beats and he passes out. he was in the hospital for 1 week on a moniter, and it happened several times. he went home with a moniter for 1 month, and still no answer. he fortunatley had the top heart phy at st josephs, and he sent him to an allergy specialest to see if food could be causing this thus finding a severe allergy to onions. even the smell will make his heart race. he is on medication that he takes when it starts to race. he still sees both allergy and heart docs. all i can say is really question your doc and ask for the allergy tests often.
    Molly53
    Wed Jan 28, 2009 10:41 am
    Forum Host
    Welcome to the forums. It's great to meet you. icon_smile.gif

    Did you know that you can choose a more personal and unique name to go by than a random number or a blank? Click on MY ACCOUNT at the top of the page, make the changes you'd like, scroll down and SAVE CHANGES.

    If you'd be more comfortable with a number, that's absolutely fine. It's just much easier for us to communicate with you in the forums if you remove the # sign.

    I'd like to invite you to click on FAQ's and Additional Recipezaar Navigation a thread which you'll find hugely helpful as you start to move around the site.

    You're going to LOVE it here!
    Chef #1147290
    Wed Jan 28, 2009 3:55 pm
    Newbie "Fry Cook" Poster
    Those are very frightening symptoms! I can't imagine how difficult that must be for your son (and you). So many people have never heard of onion reactions and, since they've never heard of it, it then must be a figment of your imagination. They assume you are just picky. It would be even more difficult for a young person to be taken seriously!! I would sure like to know what the enzyme, compound, or whatever, is and understand how it causes heart rythm changes....as well as the other changes in body chemistry.

    I used to LOVE onions. My father had a garden and I ate onion sandwiches! as well as onion in lots of other dishes. Then, I started getting these symptoms. At first they were not as severe but quickly started getting worse. I thought I was going to die. My physician couldn't figure it out. I started keeping a food diary and by process of elimination, I figured it out.

    I don't know how I discovered a partial remedy, maybe I just thought it would work to flush my body or whatever was happening, so I started drinking lots and lots of water as soon as I felt the first symptom---which is pain in the calves of my legs??????? I drink and drink and drink for about a half hour, rest and start drinking again. It helped sometwhat but did not prevent the reaction altogether...just made it less severe. My allergist has told me he is not quite sure what will help since it is a delayed reaction (3-5 hours). He told me to go to the emergency room and also try Benadryl. That kind of nebulous recommendation makes me even more anxious. What if they don't know what to do, since he doesn't?
    Chef #1113018
    Fri Feb 20, 2009 2:41 am
    Newbie "Fry Cook" Poster
    Even i am also allergy to garlic and onions..... but we cant prepare certain foods without them garlic we can stop but onion is the basic thing which is used compulsory.....



    drug rehab
    Chef #1147290
    Fri Feb 20, 2009 9:35 am
    Newbie "Fry Cook" Poster
    Yes, it is very difficult to find recipes that do not contain onions. I have no choice, however. I absolutely cannot tolerate even a tiny bit of onion. I was not allergic to onion until I was about 30 years old. I loved onions and remember how much better dishes are with them.
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