Wish I had a cure for IBS

[fayanora]

So I am apparently so sensitive to onion now that I had an IBS incident from em-effing BEEF BROTH that had onion and garlic in it. Which makes grocery shopping extremely hard now, because you know what has onions in it? Lots and lots of things. Do you know how many salad dressings have onion in them? EVERY SINGLE MOTHERFUCKING ONE OF THEM. Even the

Comments

[acelightning]

I don't have IBS, but I'm violently allergic to onions, garlic, and all their relatives, even in barely perceptible concentrations. It's not really "allergy" - I don't go into anaphylaxis; I "only" experience, shall we say, rapid-onset bidirectional high-pressure expulsion. (And as time goes on, the list of foods that have this effect on me keeps expanding. It now includes all members of the cabbage family, tomatoes and tomato products, mushrooms, vinegar, and all fish and seafood and their by-products.)

And, as you point out, just about ALL prepared foods contain traces of onion and/or garlic. A lot of low-end burger restaurants prepare their patties with "seasonings" already mixed in at the factory, and their grilled chicken is pre-marinated, while the breading on the fried chicken products is also seasoned. And I can't eat anything that's been fried in the same oil used for onion rings or "blossoming onions" (or for fish or seafood, for that matter). In higher quality restaurants, it is possible, at least some of the time, to get

[fayanora]

I've been using mostly oregano and basil. I don't know what rosemary tastes like, nor marjoram, and I'm not feeling that adventurous.

Ginger I seem to be able to have, though. But I only like it in other stuff, like blackberry-ginger dark chocolate, or ginger snaps. On it's own, it's too intense.

I've been trying to find low-sodium version of my brand of soy sauce, La Choy, but I haven't been able to find it lately.* Greasy foods and high-salt foods are things I can eat fine sometimes, but if I have a headache, even a tiny one, they make it much worse, and I am highly prone to headaches. Headaches that become migraines if I take anything other than liquid-gel ibuprofen as soon as I feel them coming on. And I have been so prone to headaches since I was a kid.

* = And it has to be La Choy, because all other soy sauce brands taste like utter shit to me.

[acelightning]

Ginger can be used in "savory" (non-sweet) foods - it's almost a given in most Chinese and Japanese dishes. Add either ground/powdered ginger, or chopped or crushed fresh gingerroot (peel it first), "to taste", to just about any stir-fry

[fayanora]

"What you need to look for is La Choy "LITE" soy sauce, with green plastic around the cap. "

Yes, I've gotten it before. But every store I've tried lately doesn't even have a place for it on the shelf anymore, so I'm wondering if it's been discontinued.

[acelightning]

The La Choy website lists all their products, and it doesn't say anything about the "lite" soy sauce being discontinued.

[fayanora]

Oh. Well, that must be like how Plochmann's mustard is still made, but is hard to find around here. I can only find it at one store here in Portland, and even then I usually have to order a 6-pack case of it and buy the whole case, because it's usually out of stock when I go looking for it. And since I found an off brand that tastes almost as good, I stopped doing that.

[acelightning]

Try the cheapest supermarkets, in the poorest neighborhoods - I suspect they're more likely to carry La Choy products.