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Random Musings
Journal: March 11, 2009 
11th-Mar-2009 08:45 am

When people ask me if I have any food allergies, my truthful response would be no. But that’s not entirely accurate because I do have a psychological allergy to onions.

Bulb/dry onions, scallions, chives, spring onions, red onions…basically any type of onion regardless of its name or form. I won’t eat them. I do cook with them but I will avoid eating them like the plague.

I will take them out, push them to the side or eat around them. I might eat them if they’re so overly cooked that I’m sure they’re dead but even then, I have to work up to it.

My sister never believed that I have that severe a reaction to onions. She took me to a Korean restaurant once and ordered a dish that had onions. Of course, she didn’t tell me and when the dish came, it didn’t look like there were onions in it. I became violently ill to my stomach the moment I put some in my mouth. I knew. Those dastardly onions were in there. They may have been hiding but they couldn’t fool me. Suffice it to say, my sister never tried that again.

The funny thing is that my mother also never liked onions and one of my aunts as well. I never knew about my mother because she does eat them now. It seems that she made herself get used to them. Why? I have no clue. You won’t catch me doing something that illogical.

Well, that's all for today.

Avon barely amused
11th-Mar-2009 03:46 pm (UTC)
The lecture on Molecular Gastronomy talked about that. He said there are the true allergies that come up at once and there are the intolerances like you and onions.

Just because there is no objective, physical cause it doesn't mean your feelings are not real and unpleasant. It goes back to our ancestors not having any way of telling if something was good to eat. If you became ill within a few hours of eating something new or noticeable then your subconscious screamed "Poison, don't eat it again!" and turns your stomach every time you meet it afterwards.

Apparently it is possible to retrain your body by tasting the food and following it by a pleasurable experience. That is how the lecturer's wife got him to eat Brussels sprouts.
11th-Mar-2009 04:27 pm (UTC)
Molecular Gastronomy
That's a great phrase. I might borrow it for an icon.

I do like brussel sprouts but retraining myself to like onions...Hmm ;)
11th-Mar-2009 04:36 pm (UTC)
retraining myself to like onions...Hmm ;)

Depends on how much an adverse reaction to onions inconveniences you.
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