Some people dislike garlic and others absolutely love it. In today’s culinary culture its almost impossible to get away from as Italian, Spanish and French influences on our cooking mean that garlic is used in a multitude of ways. Unfortunately for some people though, garlic can be a source of pain or discomfort as they have an allergy or intolerance to it. This is amongst a minority group and often those who are sensitive to garlic are sensitive to similar vegetables like onions, spring onions and shallots or any vegetable of the allium family.

An intolerance to garlic is different to an allergy in that someone with an allergy will have a severe reaction to it – this could be swelling of the lips, constricted breathing or asthma attacks. This type of reaction is very rare with garlic. The more common reaction to garlic or onions is more of the ilk of an intolerance – an upset stomach, heartburn, nausea or other milder symptoms could occur. This sensitivity to a certain food type whilst irritating and uncomfortable is generally not life threatening.

Dealing with a garlic allergy can prove to be tricky but there are ways to make life easier. If you love eating out then make sure you pick your restaurants carefully – ring ahead and see if they can cater for you. Many cook from scratch type restaurants will cater for you separately depending on the severity of the intolerance. Some may not be able to guarantee a garlic free kitchen but they may be able to promise a garlic free meal. If you love pizza then go to a proper Italian restaurant where they will be able to whip up a freshly cooked pizza in which they can leave out the garlic. Sushi is a good option for those with a garlic sensitivity as many types of sushi do not have garlic in. If you have a noodle bar near by, try them as well. More often than not people will be accommodating to your needs.

Sometimes the sensitivity to garlic is just if it the cloves are raw so try different variations to see what works for you. The difference in cooking styles reflects a different form of breakdown in the vegetable so whilst it may be that your body struggles to process it in raw form you may find that the structure is broken down in a suitable manner for your body to take if it is boiled or fried.

Do be careful with your sensitivities and know that if you are severely allergic you may have to go out of your way to avoid garlic altogether. If you merely have an intolerance you may wish to occasionally enjoy garlic and accept a little of the discomfort. It’s your choice!!