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High FODMAP
Thai Chili Paste
Avoid during the elimination phase of the diet.
Thai chili paste blends fresh chilies, garlic, vinegar, and sometimes shrimp paste into a spicy base. Garlic introduces highly concentrated fructans that remain problematic even after blending and preservation. Commercial jars frequently add onion powder, wheat thickeners, or sugar to standardize heat levels and extend shelf life. Those managing IBS should verify that no high-FODMAP additives were introduced during bottling. Using small amounts and verifying simple ingredients ensures predictable tolerance.
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No safe serving size
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sticky_note_2 Clinical Notes
Substitute traditional paste with a homemade blend using roasted red peppers, paprika, lime juice, and garlic-infused oil. Avoid commercial jars that list fresh garlic near the top of the ingredient panel to prevent unnecessary digestive reactions. Store in the refrigerator under a thin oil layer and consume within three weeks to preserve vibrant red color.
psychiatry
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.