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28 Jul 2005

Sulphides and Other Food Allergies (Garlic)
I read your very interesting article on potatoes and the possible allergic (sulphur) effects. I absolutely LOVE potatoes and try to eat it as often as possible. Unfortunately, handling them is an altogether different subject, as I get a kind of eczema/contact dermatitis when peeling them. Ingesting them is not a problem for me, so I don't seem to be allergic to them 'internally'.
I do, however, suffer terrible stomach pain and nausea when ingesting Garlic. I tell most people I'm allergic to it, but they don't seem to believe that anyone can be allergic to garlic. Am I right, or is my imagination running away with me? My mom has a very similar response. Sometimes her colon bleeds after a meal with garlic in, besides the general discomfort it seems to bring with it (bloatedness, cramping, general unwell feeling after eating food with garlic). I find that onions are best avoided too, as they make me feel terribly bloated and 'gassy' afterwards. As a rule, I don't eat garlic in any dish, because of it's adverse affects. Yet, the consensus is that we should eat garlic, or take supplements daily for optimum health benefits. I even feel sick when people cook with garlic, it burns my nose and makes me sneeze. (I have a terrible hayfever-like, itchy nose when I'm near fried/cooking garlic) Surely, this cannot be in my mind?
Answer 408 views

01 Jan 0001

Dear Blue Eyes
It is possible to develop allergies to practically any foodstuff and many non-food items. Just because a food like garlic is healthy for the general population, does not mean that someone like you and your Mom should use it seeing that garlic and onions give you such severe symptoms. Both these foods also contain high levels of sulphur so it could be a similar reaction to the potatoes. So steer clear of all these foods - rathe safe than sorry.
Best regards
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