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Low FODMAP
Smoked Paprika Aioli
Safe in normal portions. Unlikely to trigger symptoms.
Smoked paprika aioli emulsifies oil, egg yolks, vinegar, and smoked spice for a rich and aromatic condiment. Core ingredients remain low in fermentable carbohydrates when verified free of hidden garlic or onion additions. Commercial variations frequently add sugar, wheat thickeners, or high-fructose stabilizers to balance acidity and extend shelf life. Those managing IBS should check labels for simplicity and measure usage carefully to prevent overlapping triggers. Preparing a homemade version ensures consistent symptom management.
fork_spoon Serving Size
2 tablespoons / 40g
warning Contains
Trace Amounts Only
sticky_note_2 Clinical Notes
Whisk together plain mayonnaise, smoked paprika, lemon juice, and a pinch of sea salt for balanced richness. Avoid commercial jars that list onion powder or garlic extract near the top of the ingredient panel to maintain purity. Store in the refrigerator and consume within three days to preserve fresh flavor and prevent oil separation.
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Dietitian Tip
Individual tolerance varies. If you are in the elimination phase, stick strictly to the recommended serving sizes and consult your healthcare provider if symptoms persist.
Disclaimer: FODMAP content can vary based on ripeness, brand, and preparation method. This database uses general clinical averages. Always listen to your gut and consult a dietitian if unsure.