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Post by billiejh on Aug 6, 2008 20:54:33 GMT -5
HI guys, thanks to you all for your feedback, I don't know what I'd do if I hadn't found this site, no one else seems to know a whole lot about HFI. I have a food question. I know onions are a no-no. What about shallots? Or the green part of spring onions? Or chives? Do any of you eat any of these safely?
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Post by julienc on Aug 7, 2008 6:39:36 GMT -5
Hi Billie,
I do eat green onions (or scallions or spring onions - lots of names, but I think it's all the same thing). I have also eaten chives in the past. I'm not sure exactly what a shallot is, so I can't weigh in on it. However, if it is similar to a typical white onion, then I (personally) would avoid it.
Please do note that I'm not usually eating the green onions in large quantities, but I will put them in a pasta salad, sprinkle them on my tacos, or put them in my tuna. That type of thing.
As best I can tell, they don't give me any trouble, and they don't "taste" sweet to me, unlike the other onions.
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Post by sarahk on Aug 7, 2008 9:19:25 GMT -5
Mike: Sarah eats mostly green onions (scallions/spring onions)-I added a link below to help clarify. She also eats chives and they are actually pretty easy to grow yourself in a small pot if you like-we use to do that-and also grew garlic chives: www.tastefulgarden.com/store/pc/catalog/full/chives.jpgSarah also sprinkles shallots on some pasta dishes-we usually don't buy fresh shallots-we get the ones that come frozen in a small box. Watch out for cooking certain spices too long-especialy garlic--when you bake garlic or cook it a bit too long, it starts to crystalize and tastes sweet--at least to sarah en.wikipedia.org/wiki/Shallot |
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Post by CJSculpts on Dec 27, 2009 16:08:56 GMT -5
Okay, so I am a newbie here an could really use some help on this subject. I am currently on a "neutralizing" diet of spinach potatoes, white rich, sashimi, etc. and am trying to get a grasp on what foods are truly "safe" vs. "avoid" vs. "maybe" so that I can start branching out slowly into a full elimination diet trial. I understand that the maybes vary from person to person and each individual will wind up tossing them into the "no" or "yes" pile. My confusion lies in the fact that most of the lists that I have found seem to have been swayed by the individual reactions. My understanding is that wheat, asparagus, artichokes, garlic, leeks, onions, and this would include true or french shallots fall into a category that contain fructans or inulin. Therefore, if someone is sensitive to one of these items, they would be sensitive to all. I did read on source that said that small amount of the green tops of green onions, chives, and the other type of shallot (which I think is actually a green onion) might still be okay in this case. I absolutely lovelovelove garlic so I am losing my mind leaving it out of everything. (My fiance and I used to joke that, when we have kids, our family motto would be "If the garlic ain't burning, it ain't Mama's cookin'!" We don't really talk like that but it's necessary for a family motto about cooking.) I have found that I can sort of fake it by sauteing celery in the place of garlic. When cooked, celery actually gets salty tasting - I think from the nitrites. Ironically, for five days leading up to my breath test, I ate a few large leeks a night. I was sooooo sick but had not seen the garlic/onion issue on the lists that I had read briefly before. This does not make me hopeful. : /
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