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Garlic Allergy

Garlic is an edible bulb or “head” that grows beneath the ground. Garlic has been used for thousands of years as a flavoring and a medicine.
People with garlic allergy can suffer a range of symptoms including rhinitis (runny nose), skin problems such as urticaria and dermatitis, and asthma. Garlic may result in potentially fatal anaphylactic shock but this is very rare. In one study 589 individuals with food allergies were tested for allergy to garlic using skin prick testing; 4.6% of children and 7.7% of adults showed that they had garlic allergy. Some people are allergic to raw garlic, causing contact dermatitis when touched on the skin, but can tolerate eating cooked garlic.

Garlic is part of the onion family (Allium family) and so people who are allergic to garlic can also react to onions, shallots, leeks, asparagus and chives. There are also similarities between the allergens (proteins that cause allergies) in onions and the pollens of plants from the Phleum (catstail or timothy grass) and Chenopodium (goosefoot) families; those with hayfever may be more likely to suffer from garlic allergy!

Garlic is available in many different forms including flakes, powder, garlic salt, garlic extract, juice and garlic tablets.

Symptoms of a garlic allergy

Some people have an intolerance to garlic, with symptoms that are not severe or immediate. Often the symptoms of garlic intolerance are ongoing such as:

Irritable Bowel (IBS)



Low mood

Skin problems

For people who aren’t allergic or intolerant to garlic, garlic is very good for you. Garlic is rich in vitamins and minerals and is an antioxidant. Garlic has been shown to lower blood pressure and cholesterol and boost the immune system. Garlic can also protect your heart, reduce blood clots and is protective against certain types of cancer. One very large study of over 40,000 women showed that garlic is the most protective type of vegetable against colon cancer. Other studies from China show that people who eat a lot of garlic are protected against stomach cancer.

Garlic has also been used as an antiviral, antibacterial, fungicidal and anti-asthmatic. It can also help counteract the effects of raised homocysteine levels. The major biologically active components of garlic are allicin and its derivatives allixin, diallyl disulphide and diallyl trisulphide. These sulphur containing compounds help deal with toxins and reduce free radicals. Allicin is only active from fresh garlic and so alternatively you can take an allicin supplement; your friends may prefer this!

How it Works

4 Simple Steps to a Healthier You


Receive your test.

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Take the easy fingerprick blood test.

Pop 2-3 drops of blood into the lancet and post your sample to our laboratory.


Receive your results online within 5 days.

Review your reactivity levels and book your appointment with one of our qualified nutritional therapists.


Ongoing support.

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