Why do some people avoid onions and garlic?

November 25, 2025 •

3 min read

Across various cultures and health communities, millions of individuals intentionally exclude alliums like onions and garlic from their diets. Exploring why some people avoid onions and garlic reveals a complex tapestry of deeply held spiritual beliefs, ancient philosophies, and modern health considerations.

Quick Summary

Many people abstain from onions and garlic due to spiritual tenets like Jainism's non-violence principle, Ayurvedic beliefs about food's energetic properties, and modern digestive sensitivities such as IBS and FODMAP intolerance.

Key Points

Spiritual Purity: Many religions like Jainism, certain Buddhist sects, and followers of Ayurveda avoid onions and garlic to maintain mental clarity and spiritual balance, viewing them as disrupting inner peace.
Ahimsa Principle: Jains avoid these vegetables because harvesting root crops harms the entire plant and the microorganisms in the soil, violating the core principle of non-violence.
Digestive Issues: Onions and garlic are high in fructans, a type of FODMAP that can trigger uncomfortable symptoms like bloating, gas, and pain in individuals with Irritable Bowel Syndrome (IBS).
FODMAP Management: People with fructan intolerance can use low-FODMAP alternatives like infused oils and the green parts of spring onions to add flavor without the digestive side effects.
Ayurvedic Energetics: Ayurveda classifies onions and garlic as rajasic (passion-inducing) and tamasic (lethargy-inducing), which is considered detrimental to those pursuing a calm, meditative state.
Personal Preference: Some people simply dislike the pungent flavor or the lingering bad breath and body odor that can result from consuming these alliums.

Religious and Spiritual Reasons

For many, avoiding onions and garlic is not a matter of taste but of spiritual discipline. Ancient traditions and specific religious doctrines often classify these pungent ingredients as disruptive to spiritual growth and mental clarity.

Jainism and the Principle of Ahimsa

Jainism, a religion that practices extreme non-violence (ahimsa), is a prominent example. Jains typically do not consume root vegetables like onions and garlic due to the principle of causing minimal harm to all living beings. Uprooting these plants harms the entire plant and the microorganisms in the soil around the roots. These foods are also considered tamasic, or dark and lethargic, believed to hinder spiritual progress.

Ayurvedic Classification of Foods

Ayurveda classifies foods based on energetic properties (gunas). The three gunas are Sattva (purity), Rajas (passion), and Tamas (lethargy). Onions and garlic are seen as rajasic and tamasic, which can overstimulate the nervous system, increase passions, and interfere with meditation and spiritual focus.

Buddhist and Yogic Beliefs

Some Buddhist traditions and yogic practices also avoid the 'Five Pungent Vegetables' (garlic, onions, chives, leeks, shallots). It is believed these can incite anger or increase sexual desire, disrupting mental tranquility and meditative states.

Health and Medical Factors

Beyond spiritual reasons, many individuals refrain from eating onions and garlic due to modern medical diagnoses or personal health reactions.

FODMAP Intolerance and IBS

Onions and garlic are common triggers for those with Irritable Bowel Syndrome (IBS) and other digestive issues. They contain fructans, a type of FODMAP (Fermentable Oligosaccharides, Disaccharides, Monosaccharides, and Polyols). For sensitive individuals, fermentation of fructans by gut bacteria can cause bloating, gas, abdominal pain, and changes in bowel movements. A low-FODMAP diet, which excludes foods like onions and garlic, can help manage symptoms. Infused oils can provide flavor as fructans are water-soluble, not oil-soluble. For more information, see the Monash University Low FODMAP Diet Blog.

Allergies and Other Sensitivities

Less commonly, some individuals may have allergies or sensitivities to Allium family members, causing reactions from mild irritation to anaphylaxis. Others may experience digestive discomfort, heartburn, or acid reflux, especially from raw consumption.

Culinary and Personal Preferences

Sometimes, avoidance stems from taste or personal preference rather than religion or medicine.

Taste, Odor, and Flavor

Strong flavor profile: The potent taste can be overpowering for some.
Lingering odor: Sulfur compounds cause noticeable breath and body odor.

Flavorful Alternatives

Numerous substitutes can add flavor:

Asafoetida (Hing): Provides a savory, onion-like flavor in Indian cooking.
Green part of leeks and spring onions: Offers a mild, oniony taste with fewer fructans.
Garlic-infused or Onion-infused oil: Delivers flavor without fructans.
Herbs and spices: Cumin, ginger, coriander, and fennel can build a flavor base.

Comparison: Religious vs. Health Reasons


Aspect	Religious/Spiritual Reasons	Health/Medical Reasons
Underlying Principle	Spiritual purity, non-violence (ahimsa), mental clarity, and energetic balance	Digestive comfort, managing medical conditions, and physical well-being
Primary Motivation	Adherence to ancient philosophical texts and religious tenets (e.g., Jainism, Ayurveda, some Buddhism)	Symptom management for conditions like IBS, FODMAP intolerance, or food allergies
Impact on Body/Mind	Believed to cause aggression, restlessness, lethargy, or hinder meditation and spiritual focus	Causes physical discomfort, gas, bloating, pain, or allergic reactions
Avoidance Scope	Often a complete and lifelong practice based on faith	Can be a temporary elimination phase, limited to high-FODMAP parts, or dependent on specific triggers
Alternatives	Emphasis on sattvic, naturally pure foods and specific replacements like asafoetida	Using infused oils, low-FODMAP parts of related vegetables, and specific herbs

Conclusion

The decision to avoid onions and garlic is a personal one, driven by diverse motivations from spiritual traditions to modern health understanding. Reasons range from the Jain principle of non-violence and Ayurvedic energetic balance to managing IBS symptoms with a low-FODMAP diet. Understanding these perspectives highlights the intricate link between diet, culture, health, and beliefs.

Frequently Asked Questions

FODMAPs are short-chain carbohydrates that can be poorly absorbed by the small intestine. Onions and garlic are high in fructans, a type of FODMAP. For individuals with IBS, these fructans ferment in the large intestine, causing gas, bloating, and other digestive issues.

You can get the flavor of garlic and onion without the fructans by using infused oils. Since fructans are water-soluble but not fat-soluble, they do not leach into the oil, leaving you with the aroma and flavor.

Jains avoid root vegetables, including onions and garlic, due to the principle of ahimsa (non-violence). Uprooting these plants kills the entire organism and the countless microorganisms in the soil around it, an act Jains seek to minimize.

Excellent flavor alternatives include asafoetida (hing), which offers an onion-like savory taste, and the green parts of leeks or spring onions. Other spices like ginger, cumin, and fennel can also provide depth of flavor.

In Ayurveda, onions and garlic are classified as rajasic and tamasic foods. They are believed to increase passion and lethargy, disrupting the mental clarity needed for meditation and spiritual practice, though they may be used medicinally in controlled doses.

Yes, some Buddhist monks and strict vegetarians avoid the 'Five Pungent Vegetables' (garlic, onions, chives, leeks, and shallots). They believe these foods, whether raw or cooked, can stimulate anger and lust, hindering spiritual cultivation.

For those with specific sensitivities, avoiding these foods can lead to significant improvements in digestive health and comfort. Furthermore, some ancient philosophies argue that their avoidance contributes to improved mental and emotional well-being by promoting calmness and clarity.