The belief that garlic and onions shouldn't be used together in cooking is primarily based on traditional Ayurvedic principles and certain cultural or culinary practices. According to Ayurveda, an ancient Indian system of medicine, garlic and onions are considered to have stimulating and heating properties, which can potentially disrupt the body's balance when consumed together in large quantities.
In Ayurvedic cooking, certain food combinations are believed to enhance digestion and overall well-being, while others are thought to create imbalance. The combination of garlic and onions is generally avoided in Ayurvedic cuisine to prevent excessive heat and pungency in the body.
However, it's important to note that the views on food combinations can vary widely across different cultures and dietary practices. Many cuisines around the world combine garlic and onions in various dishes, and they are often considered complementary flavors that enhance the taste of a wide range of recipes.
From a culinary perspective, garlic and onions are commonly used together in many cuisines to provide depth and complexity to dishes. They share similar flavor profiles and are frequently paired in recipes to create a robust and savory taste.
In terms of health, both garlic and onions have numerous beneficial properties. They contain various vitamins, minerals, and antioxidants that contribute to overall well-being. Both ingredients have been associated with potential health benefits such as immune system support, cardiovascular health, and anti-inflammatory effects.
Ultimately, whether you choose to use garlic and onions together in your cooking depends on your personal preferences, cultural practices, and dietary considerations. There is no strong scientific evidence to suggest that consuming garlic and onions together in moderate amounts would be harmful to your health. As with any ingredient, it's always a good idea to listen to your body and make choices that align with your individual needs and preferences.