FODMAP/SIBO Rating
Serving Size Consideration: 2 tablespoons (16g)
Safe Serving Size: Up to 4 tablespoons (32g)
Active Compounds: Highly refined starch with minimal fermentable carbohydrates
Digestive Impact
Why it's problematic: Rarely
Specific symptoms: Generally well-tolerated due to high refinement process
Typical reaction time frame: Usually within 2-4 hours if any reaction occurs
Individual variation: Very low variation between individuals
Safe Alternatives
Substitution ratio: 1:1 substitution in most recipes
Refining process removes virtually all FODMAPs
Heat stable - cooking doesn't affect FODMAP content
Avoid combining with:
- corn syrup
- sweet corn
Safe complementary foods: Safe to combine with most other ingredients due to its low FODMAP content
- Not typically needed for reintroduction as it's naturally low FODMAP
- Can be consumed freely during elimination phase
- Monitor portion sizes initially if particularly sensitive
Signs of success: No digestive distress even with regular use in cooking
Common products containing garlic:
- gravies
- sauces
- puddings
- processed foods
- baked goods
Alternative names: modified corn starch, maize starch, cornflour (in UK/Australia)
Factors affecting tolerance:
- Overall digestive sensitivity
- Total daily starch intake
- Individual corn sensitivity
Tip: Start with small amounts if you're new to FODMAP diet, though most people tolerate it well