Garlic Allergy the Guidebook for Allergy, Intolerance, and Sensitivity

Garlic Allergy The Guidebook: For Allergy, Intolerance, and Sensitivity This book was written for helping people and the people who care for garlic allergy sufferers. It covers the definitions of allergy, sensitivity and intolerance, the different types of testing for garlic allergy, allium allergy, sulfa allergy, sulfite allergy, FODMAP, and food allergies. It also goes into detail on how to cope, how to cook without garlic, where to find products without garlic, how to read labels and verify if companies label garlic as food or hidden under spices and natural flavoring, FDA label laws, and tips on eating out, eating with friends and family and traveling. This is a compilation of the most frequently requested information after someone discovers they or their loved one has the allergy or sensitivity. The author suffers from a garlic sensitivity and wanted to share her knowledge gathered over her 20-year journey. The answer is yes you can be allergic, intolerant, or sensitive to garlic. The book does cover airborne definitions but is more specific to dealing with ingestion.