The aroma of garlic stays with you forever. So what happens if you are allergic to it?
Yes, believe it or not there are many of us out there that are allergic to garlic. Trust me, we wish we were not. I used to love garlic. Polish, Greek, Lebanese, Italian and many other cuisines all use it in abundance. There is something magical about garlic that I do miss. I had to give it up more than five years ago and what a difference it made. I am not alone in this battle. Joli Campbell, author of Garlic Allergy – the Guidebook, describes the digestive pain to a tee. While reading this book, I thought I was reading about my own experience. How marvelous to know I am not alone. The symptoms are all too common; cramps, pain, bloating, etc.
Campbell does not only share her story but she also provides possible remedies in case you get “garlicked.” Campbell’s training is in natural healing, Neuro Integration, the co creator of Neuro Astrology, and is a trained Certified Master Life Coach. With a background in Mahikari, Johrei, Reiki, Body Electronics, and several other natural healing modalities with more than 20 years training and experience. Her tips were very insightful. Having allergies my whole life, I thought I knew how to deal with reactions.
I was wrong. There are many alternatives that are not commonly known. Can you say charcoal anyone?
Aside from treatment, Campbell also provides a list of safe foods that are garlic free. She has done her homework and reached out to many food manufacturers. She does recommend calling them to double check though as ingredients can change from one plant to another or from region to region.
Each chapter is more helpful than the next. I think my favorite one, is the one on cooking. She offers up tips for replacements to garlic and she also offers up suggestions if you are not the best cook.
This book seems to be the only one of its kind on the market. It is such a resource, I highly recommend picking it up.
Her book is available on Amazon. Here is the link.
Giveaway!
Or you have a chance to win it! Simply leave a comment here and share this post on your favorite social media site. Good luck! Drawing will be random and will take place on June 26, 2015.
Click here to visit Joli Campbell’s website
Thank you so much. Many people do not take this allergy seriously. I am on a quest to get chefs to be more creative and not use garlic in everything as s cheap way to season food. Thanks again.
Garlic and onions are my kryptonite. It really is hard to avoid, but over years my reaction has gone from unpleasant upper/lower GI distress to anaphylaxis.
I’ve been waiting for something like this! My three year old has been suffering with her garlic allergy since 8 months old. Always in search of new, creative ideas for meals.
I look forward to checking it out!
Mary- I think you will find this book very helpful!
It would be great if the world would recognize garlic as something they should put on allergy lists. We limit salt, we limit fat, we make not of nuts and wheat and dairy … How ’bout helping those of us with garlic issues. 🙂
Hoping to find more garlic free foods, and wish more chefs would really understand that NO garlic means not even a trace.
Many restaurants think “no garlic” means no fresh garlic… they will say there is none but the chefs use seasoning that contains garlic. I have to be SO specific to say garlic, SALT, POWDER or any garlic in seasoning or they don’t even give it a second thought.
We have a winner! Thank you to all that participated and a great big thank you to Joli Campbell the author. This is a very resourceful book that I know you will all enjoy! So without further ado… our winner is Mary Moore! Please email us at tarah@allergictraveler.net to claim your prize. Stay tuned for the next giveaway coming up shortly.
This book was recommended on the FB Garlic Allergy/Intolerance group, but I can’t seem to find it, other than on e-book.
I had no idea how many this is affecting, until I happened upon this growing FB group of wonderful, very helpful people, as we all navigate through “garlic/onions” being in EVERYTHING! Can’t chefs start to become a little more creative??
I tried Amazon.ca & .com but seems it is only on Kindle & I want a book. Can anyone help?
Many thanks.
Hello Martha,
I am unable to publish to book format as I did this publication as an independent self-publishing endeavor. You can load the Kindle app for free to any device and get the Kindle format. It is about 50 pages long and reads on your laptop like a PDF via Kindle app.
If you still need it as a document format, please email me and we might be able to work that out. jcampbell33 @ ymail.com (no spaces)
Your message…
Great! Thanks for the feedback. We will get in touch with the author and get you an updated link.