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Hot Sauce
Capsicum-based condiment
Check Ingredients
Small Portions Safe
May Contain Garlic
Bottle of red hot sauce

FODMAP/SIBO Rating

Be careful

Serving Size Consideration: One tablespoon

Safe Serving Size: One teaspoon

Active Compounds: Capsaicin, vinegar, and various spices including potential FODMAP ingredients

Fermentation Level:
Low

Digestive Impact

Why it's problematic: Moderate to high, depending on ingredients

Specific symptoms: Bloating, gas, stomach pain if contains garlic or onion

Typical reaction time frame: 30 minutes to 2 hours after consumption

Individual variation: Varies significantly based on ingredients and individual tolerance

Safe Alternatives

Fresh herbs

Fresh herbs

Ginger root

Ginger root

Fresh turmeric

Fresh turmeric

Substitution ratio: Use 1 teaspoon of fresh herbs or grated ginger/turmeric per tablespoon of hot sauce

Processing Effects

Fermentation can reduce FODMAP content

Straining may remove some problematic solid ingredients

Stacking Considerations

Avoid combining with:

  • garlic
  • onion
  • shallots
  • marinara sauce
  • barbecue sauce

Safe complementary foods: Rice, plain meats, eggs, and most vegetables in moderation

Reintroduction Guidelines
  1. Start with 1/4 teaspoon serving size
  2. Wait 24 hours to assess tolerance
  3. If no symptoms, increase to 1/2 teaspoon
  4. Gradually increase to desired amount if no reactions occur

Signs of success: No digestive discomfort within 24 hours of consumption

Hidden Sources

Common products containing garlic:

  • marinades
  • dips
  • spice blends
  • prepared meals
  • buffalo sauce

Alternative names: chili sauce, pepper sauce, Louisiana-style sauce, sriracha

Individual Variables

Factors affecting tolerance:

  • Brand and recipe variations
  • Individual spice tolerance
  • Existing digestive sensitivities
  • Time of day consumed
  • Portion size

Tip: Always check ingredient labels as formulations vary widely between brands