How does cooking affect fructan issues compared to true protein allergies when consuming alliums?

Cooking might mitigate fructan issues, but it offers little protection against a true protein allergy.

The effect of heat treatment differs significantly depending on the nature of the adverse reaction. If the issue is FODMAP intolerance driven by fructans, thorough cooking can be beneficial because the heat application assists in breaking down these carbohydrates, potentially reducing their impact on the digestive system. In stark contrast, if an individual suffers from a true, IgE-mediated allergy, the allergenic proteins responsible for triggering the immune response may survive standard cooking processes. Therefore, while a person with IBS might find relief eating cooked garlic, someone with a severe protein allergy must adhere to strict avoidance regardless of whether the allium was cooked or raw.