Everyone is always shocked when I tell them about my food sensitivity. Without fail they exclaim "But garlic is so good," "You're missing out," "I put it in everything," or "That's terrible!" What they don't realize is that eating foods without onions and garlic not only eliminates my stomach pain, but also highlights other flavors that can be masked by the full-bodied alliums. I find people usually don't even notice anything is missing from the meals I cook.
The term "alliums" refers to onions, garlic, leeks, scallions and chives. They all contain a sulfur compound called allicin, which is primarily responsible for the heat and pungency of the plants, but also may be what people react poorly to. Allicin is degraded when raw alliums are cooked. I also find dehydrated garlic and onion powder to cause less pain than cooked alliums (I can't tolerate raw alliums at all). Because of this I sometimes cook with ingredients that have onions in them, like chicken stock; I find I rarely have a strong reaction, however, when I can, I also make my own stock and freeze it. Finding what your body can handle is important, and I often find myself reaching for an alka-seltzer, which I always carry with me in case I accidentally eat food that contains my kryptonite.
It took me a long time to discover I couldn't eat garlic or onions-- and once I did, I had a hard time finding recipes. While South Indian and Ayurvedic cuisines were a good starting place for finding allium-free options, I still craved foods that relied heavily on garlic like pesto and hummus. After much experimentation, I've found that allium-free cooking isn't just about omitting onions and garlic from dishes, but also finding ways to use other flavors to compensate for the robust flavors provided by alliums. I've recently met more people with my issue, so I wanted to share my cooking tips, and ask for others so we don't have to feel so alone.
I am not an exact chef, so take all my measurements with a grain of salt. You'll notice in my recipes I often call for a dash or this or enough of that to taste. I make it up as I go, but I have been trying to write down what works well so I can start replicating my successes. I am always looking for new dishes and ideas, so if you have an allium sensitivity or allergy please share!
The term "alliums" refers to onions, garlic, leeks, scallions and chives. They all contain a sulfur compound called allicin, which is primarily responsible for the heat and pungency of the plants, but also may be what people react poorly to. Allicin is degraded when raw alliums are cooked. I also find dehydrated garlic and onion powder to cause less pain than cooked alliums (I can't tolerate raw alliums at all). Because of this I sometimes cook with ingredients that have onions in them, like chicken stock; I find I rarely have a strong reaction, however, when I can, I also make my own stock and freeze it. Finding what your body can handle is important, and I often find myself reaching for an alka-seltzer, which I always carry with me in case I accidentally eat food that contains my kryptonite.
It took me a long time to discover I couldn't eat garlic or onions-- and once I did, I had a hard time finding recipes. While South Indian and Ayurvedic cuisines were a good starting place for finding allium-free options, I still craved foods that relied heavily on garlic like pesto and hummus. After much experimentation, I've found that allium-free cooking isn't just about omitting onions and garlic from dishes, but also finding ways to use other flavors to compensate for the robust flavors provided by alliums. I've recently met more people with my issue, so I wanted to share my cooking tips, and ask for others so we don't have to feel so alone.
I am not an exact chef, so take all my measurements with a grain of salt. You'll notice in my recipes I often call for a dash or this or enough of that to taste. I make it up as I go, but I have been trying to write down what works well so I can start replicating my successes. I am always looking for new dishes and ideas, so if you have an allium sensitivity or allergy please share!