This, is my kryptonite. Continuing on our IBS talk, garlic is a part of the high fructans/oligosaccharides and they are known to create gas. For me, someone who has IBS (as well as Celiac disease), I have a sensitive digestive system. And I am not afraid to speak about my symptoms, as they are not really “normal”. The excessive gas can be embarrassing at times, not to mention how uncomfortable I get when I am bloated. These can be very personal issues that if you suffer from, you may not feel comfortable talking to someone about. But in all honesty, if it’s bothering you, speak up! I promise, we are here to help relieve you of your symptoms. Go seek some help from a registered dietitian who specializes in IBS.
But what to do when you can’t eat garlic and miss it? There are a few options. You can use garlic infused oils, but you do have to be careful which ones you choose. Take a look at this article for more details and brand names that are guaranteed. You can always make your own too! The fructans are not oil soluble, this means that the garlic flavour will be in the oil without all the side effects! If you make a large batch, you’ll have to put the oil in the fridge and used within 3 days. There is a high risk for botulism. It can also be frozen!
Here’s a recipe for garlic infused oil from Monash University (author Dede Wilson).
Makes 2 cups / Serving size is 4 tsp (20 ml)
2 cups of extra virgin olive oil, pure olive oil or vegetable oil such as canola, grapeseed, rice bran, safflower or sunflower
6 large cloves of fresh garlic, peeled, whole or halved
1 – Have ready a glass storage bottle, container or jar with an airtight lid. Rinse with boiling water and dry thoroughly; set aside
2 – Pour oil in a small sized non-reactive pot and heat over low heat just until warm to the touch, then remove from heat. It is important not to overheat the oil as its flavor and integrity will degrade. No need to use a thermometer, just go by touch and only heat the oil until it is warm, no hot.
3 – For a more subtle garlic flavor, leave the cloves whole; for more potent garlic flavor halve the cloves. Add garlic to oil, off the heat and allow to sit for about 2 hours. Strain in the clean jar, making sure to remove all of the garlic pieces; we like to line a fine wire-meshed strainer with cheesecloth to catch any garlic pieces. Seal jars and store in refrigerator, using within 3 days or freeze for up to 3 months for safety.
I work as a Dietitian and definitely walk the talk. I love to cook and help people get back to being healthy again.