FODMAP/SIBO Rating
Serving Size Consideration: 1-2 tablespoons, fresh chopped
Safe Serving Size: Up to 4 tablespoons, fresh chopped
Active Compounds: Contains essential oils, primarily thujone, camphor, and 1,8-cineole
Digestive Impact
Why it's problematic: Rarely problematic
Specific symptoms: Generally well-tolerated with minimal digestive impact
Typical reaction time frame: Immediate to 2 hours if sensitivity exists
Individual variation: Very low variation between individuals
Safe Alternatives
Substitution ratio: 1:1 substitution for most recipes
Drying concentrates flavor but doesn't affect FODMAP content
Freezing preserves FODMAP safety
Cooking slightly reduces volatile oils but maintains low FODMAP status
Avoid combining with:
- garlic
- onion
- leeks
Safe complementary foods: Combines well with chicken, pork, fish, and other low FODMAP proteins and vegetables
- Not typically needed for reintroduction as it's naturally low FODMAP
- Can be consumed freely during elimination phase
- Start with small amounts if concerned about individual tolerance
Signs of success: No digestive discomfort when consuming normal culinary amounts
Common products containing garlic:
- Poultry seasoning
- Italian seasoning blends
- Sausage seasonings
- Stuffing mixes
Alternative names: Garden sage, Common sage, Culinary sage, Salvia
Factors affecting tolerance:
- Overall digestive sensitivity
- Quantity consumed
- Individual tolerance to aromatic compounds
- Form of sage (fresh vs dried)
Tip: Start with small amounts if you're new to using sage in cooking