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Some people prefer corn for some ungodly reason (media.piefed.world)
submitted 10 months ago by to c/lemmyshitpost@lemmy.world
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[–] 57 points 10 months ago (21 children)

I avoided onions and peppers when I was younger because I was a picky ass eater.

Now I avoid onions because I realized I can’t properly digest them and the make my tummy sad.

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  • [–] 51 points 10 months ago (4 children)

    I was a picky ass eater.

    That's something we should all be picky about.

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  • [–] 7 points 10 months ago (12 children)

    :(

    Caramelized onions are soooo tasty!

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  • [–] 14 points 10 months ago (7 children)

    Don’t get me wrong, I love onions as an adult. That said, I had a procedure a few years that fucked my ability to digest allium.

    I’m trying to eat fist fulls of probiotics to see if I can get back in the game.

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  • [–] 10 points 10 months ago (6 children)

    If it’s the oligosaccharides or fructans that are fucking you up, you can heat (not fry) onions in however much oil you’re okay with in your final dish, and then just remove the onions. The flavor compounds are oil soluble, but the oligosaccharides/fructans aren’t. Smaller pieces = more intense onion flavor.

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  • [–] 12 points 10 months ago (5 children)

    Yeah, I’ve been experimenting with that as a solution. I can also mildly tolerate them if they’re cooked high hell or used as a powder. The more raw it is, the harder it is to digest.

    If I can dial the fructans down, I do a lot better.

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  • [–] 8 points 10 months ago (4 children)

    Fingers crossed for you finding a solution that lets you get all the onion you want! Intestinal issues are so miserable

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  • [+] 6 points 10 months ago (4 children)
    [removed by mod]
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  • [–] 6 points 10 months ago (3 children)

    Indeed! TIL! I am going to do the fine chop on the onions for cooking and see how much more flavor I can get out of them.

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  • [–] 1 point 10 months ago (2 children)

    Would grating them get similar results for less effort?

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  • [–] 1 point 10 months ago (1 child)

    It would fuck up your eyes more and you lose more juices i would think

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  • [–] 1 point 10 months ago

    It's how we've been getting onions into our kids' food. Juices stay in whatever we're grating into, but I'm not sure if it makes a difference in the final meal.

    As for the eyes, it's tricky - it's much faster, but yeah, the exposure is more intense. Feels to me like it's done faster though, I don't feel like I need to see as well to grate as to mince.

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  • [–] 5 points 10 months ago (3 children)

    You can keep heating them slowly and caramelizing them until they turn in a jam .... that's how good onions are.

    Or you could dehydrate them and use the crusty bits like bacon bits on all sorts of food.

    I always find it strange to hear people say they don't like onions ... I keep a large stock of onions in my kitchen all the time because they go into just about every recipe and you can cook, fry, bake or use them raw in all sorts of things.

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  • [–] 4 points 10 months ago* (last edited 10 months ago) (2 children)

    I don't mind the flavor but I hate that I'm an onion/garlic sweater. For days after eating garlic or most onions, I stink so badly no perfume or deodorant or antiperspirant can control it. As a girl growing up, it was a real problem, and once I was old enough to do my own cooking I started leaving them out, or using sweet onions when they were too important to exclude.

    I'm also capsaicin-sensitive, like major ass-bleeding bad, so I minimize spicy peppers and use bell peppers plus black pepper/wasabi/horseradish/ginger for spice. If it's not my cooking I get "Mild" and do the best I can with it.

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  • [–] 2 points 10 months ago (1 child)

    My partner's in the same boat.

    What's wicked sad is he loves garlic but it doesn't love him. He can have garlic oil but that's about it (something to do with FODMAPs).

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  • [–] 2 points 10 months ago

    Might want to also try powers, cooking the shit out of the alliums, or cooking with the bulbs then removing the bulbs before serving. Get the flavor without the high FODMAP fructans.

    I’m also trying to see what I can do to build back the gut bacteria which would normally process that stuff correctly. Probiotics + slowly reintroducing the alliums over a long period of time.

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