onion red colour - #14544
I am battling this weird thing where every time I eat food that has onion red colour in it, I feel super bloated and kinda nauseous. I noticed it started happening after my family decided to go on this new cooking kick with more spicy dishes that use red onion. Just the other day, we made this pasta with a ton of veggies, and the onion red colour was so vibrant and beautiful, but then, like clockwork, I ended up with this uncomfortable feeling in my stomach. I've had this happen a few times, and I'm starting to wonder if it’s actually the onion red colour causing this or maybe the spices? Why would a red bell pepper in that same dish be fine but not the onion? Could there be something in the onion red colour or the way they're cooked that my digestive system isn’t handling well? Should I be worried about an allergy or intolerance? I mean, I've had onions before without any issues, so this is really confusing. Just want to figure it out before we make another onion-heavy dish! Anyone else had something like this happen?
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Doctors’ responses
It sounds like you’re experiencing digestive discomfort after eating dishes that prominently use red onions. This could indeed be related to how your body is currently reacting to the onions, especially if there hasn’t been an issue in the past. One possible explanation could be an intolerance to certain substances found in onions like fructans, which are a type of carbohydrate. Fructans can be harder for some people to digest and can lead to bloating and nausea. Alternatively, since you’ve also added more spices to your diet, it’s possible that the combination of spicy foods with onions might be contributing to your symptoms. Spices can sometimes irritate the stomach lining or alter digestion, which coupled with onions could exacerbate any sensitivity.
Also, take note of how your body responds when the onions are prepared differently—cooked versus raw—since raw onions can be harsher on the digestive system for some. To narrow things down, consider keeping a detailed food diary that includes everything you eat, how it’s prepared, and how you feel afterwards. This can help identify if there’s a specific trigger. If you suspect onions might be the culprit, try eliminating them from your meals for a short period and then introducing them slowly to see if symptoms recur.
While a food intolerance usually causes discomfort rather than a severe reaction, an allergy could still be possible though less likely, especially if you’re not experiencing other symptoms like hives, swelling, or breathing difficulties. Given the persistent nature of these symptoms, seeing a healthcare provider or an allergist for a more detailed evaluation may be advisable to rule out any allergies or other gastrointestinal conditions. This is especially important if the symptoms become more severe or if new symptoms develop. In the meantime, adjusting the amount and form of onions (such as trying white or yellow onions instead) may help determine if red onions are indeed the specific cause. Avoid using the onset of symptoms as self-diagnosis without professional insight, ensuring your dietary changes are both effective and safe.
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