this post was submitted on 26 Jan 2024
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For those with allium intolerance, what part of it makes you intolerant? Is it the sulphur content? The "spicyness" and pungency when consumed raw? Or another group of compounds all together.
I found it weird because garlic and onion can be prepared in a million different ways that can completely alter the taste and many compounds (see black garlic, confit, pickled, caramelized). There should be at least one version that's tolerable but that doesn't seem to be the case based on the comments.
Sincerely, an allium lover.
Think similar to lactose intolerance. It destroys my stomach. I can have small amounts of onion powder and garlic powder. Garlic I will get only a bit of tummy upset, if it's cooked to high hell, but all onion makes me sick