Living with a Garlic Intolerance

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As much as it can give you bad breath, what really stinks about garlic is having an intolerance to it.

Not a full blown allergy – I’m thankful I don’t suffer from that. But several years ago I finally put two-and-two together over why certain foods would leave me in digestive agony for days after eating them: raw or undercooked garlic. It’s a really frustrating condition sometimes, which is what prompted me to create my Squidoo article on Living With Garlic Intolerance or Allergy. Although I first published the article in July of last year, interestingly enough it’s really started getting more hits and traffic in the past two months. Are people starting to become more sensitive and aware of the subject of garlic intolerance and allergy? I hope so.

On a related note, last night I was able to sample my way through some new Spring menu additions at Seasons 52, which I’ll be writing about at more length later this week. One thing I will say I really appreciate about Seasons 52 is that they are one of the first national chains I’ve found that actually offers a garlic-free menu – how cool is that? It’s nice to see restaurants paying attention to garlic reactions along with vegetarian, diabetic, and gluten-allery concerns.

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2 Responses to Living with a Garlic Intolerance

  1. It really is nice to know that I’m not the only one that has a Garlic intolerance, as you definitely know how tough it can be and how particular you have to be with every meal to look at the ingredients, asking the servers and knowing what servers actually care about your intolerance. I typically tip much better to the servers that look out for me. Surprisingly, Pizzeria UNO has been one of the the chains that lists their full ingredients. I ate at one in Northern Virginia and the manager of the restaurant oversaw the making of my steak to make sure it came out ok. Garlic powder is in so many things. I noticed yesterday that my mustard bottle had garlic powder, so I bought the store brand, as it did not have garlic powder. I love Old Bay seasoning and thank goodness there is no garlic there. Thanks for the recognition and for this site!

    Scott
    Reading, PA

  2. At the end of last year, my heartburn, indigestion, irregularity and gas was so bad that I stopped eating everything for 24 hours and then started adding things back. Garlic was the culprit so I cut it out of my diet. My heartburn and most other stomach ailments were gone. My irregularity was better but not perfect. In September I went to the Island of Sifnos in Greece. I ate unpasteurized yogurt every morning and misithra cheese (also unpasteurized). My journey continued through Eastern Europe for two weeks after Greece. Although I tried to avoid garlic it seemed that it would have been impossible considering the language barrier. I did not get sick. When I got back to the US, I tried eating garlic. No reaction. My digestive system felt better than it had since I was young. My garlic sensitivity was gone. 2 months later I must have run out of the good bacteria because it came back after a garlic heavy meal. Not nearly as bad, but definitely some unwanted gas and discomfort. Now I have been on a regiment of probiotic pills (primadapholus), and unpasteurized cheese and milk. After two weeks drinking unpasteurized milk, eating greek yogurt (pasteurized) and taking primadapholus daily, I’m able to eat garlic. It feels great to not have to worry every time I go to a restaurant. I honestly thought I would be unable to eat garlic for the rest of my life.

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