Most cuisines around the world use onions. They grow all year long, are inexpensive, and have a long shelf life.
However, did you know that many people may become ill after eating onions?
Indeed, the onion and its relatives (chives, shallots, and even garlic) can induce various symptoms, such as gastrointestinal distress, migraines, and, albeit infrequently, anaphylactic shock. Yet onions can be found throughout.
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Onions, however, can be a component of a disaster formula for some people who have IBS or irritable bowel syndrome. Fructan, a carbohydrate in many fruits and vegetables that many people have trouble digesting and which can result in bloating or diarrhea, is abundant in onions and garlic.
Identifying The Root Cause
Although it’s awful to be allergic to onions, since IgE-mediated allergic responses may be detected and perhaps treated, researchers and healthcare providers know much more about them.
Without a simple method to test for it, it is difficult to determine precisely how many people are sensitive to garlic or onions.
Individuals may also experience different food intolerance signs and underlying causes.
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Avoid It
Avoiding problematic food may be the best course for many people, but that isn’t always practical when we eat food we didn’t prepare. Inform the folks who cook for you. Discuss the ingredients with the chef to avoid any unpleasant surprises. Or perhaps look for eateries with which you have a good relationship.
Check if you have an aversion, or even worse, an allergy, to onions or other foods if you have been feeling less than your best after eating.