Ah... Ok . I did not want to pry but I was going to ask you that. If you ate raw garlic. I never heard of anyone becoming allergic. Have you tried roasting the garlic? I take a few big heads, slice off the tops, set them in foil together facing up, drizzle with olive oil and add salt and pepper. Close up the foil, not too tightly, and put in a 340 degree oven for an hour to an hour and a half. Set out to cool. Take each head and squeeze from the bottom you will get a delicious paste. Much easier to digest. Our favorite way to use it is in mashed potatoes. I would be very surprised indeed if it bothered you.
I don’t even dare try it now. I feel really horrible for a few days after eating even small amounts. The problem is that a lot of things have garlic in them too. I have to be careful buying food and especially eating out. I just recently tried some kimchi not realizing it had garlic in it. .pved it, but ugggh- the sweats and dizzy and nausea set in soon after. I love the taste of the kimchi though, and will,have tosee about making it without the garlic. Onions bother me too, but not as badly thankfully.