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Horseradish
Armoracia rusticana
Low FODMAP
Spicy
Root Vegetable
Fresh horseradish root

FODMAP/SIBO Rating

Safe

Serving Size Consideration: 1 tablespoon fresh grated horseradish

Safe Serving Size: 2 tablespoons fresh grated horseradish

Active Compounds: Isothiocyanates and glucosinolates

Fermentation Level:
Very Low

Digestive Impact

Why it's problematic: Rarely problematic for FODMAP-sensitive individuals

Specific symptoms: May cause temporary burning sensation due to spiciness, but not FODMAP-related

Typical reaction time frame: Immediate for spice sensation, no delayed FODMAP reactions

Individual variation: Tolerance to spiciness varies among individuals

Safe Alternatives

Ginger root

Ginger root

Wasabi

Wasabi

Fresh turmeric

Fresh turmeric

Substitution ratio: 1:1 substitution for similar heat level

Processing Effects

Grating increases spiciness and releases active compounds

Cooking reduces spiciness and FODMAP content slightly

Stacking Considerations

Avoid combining with:

  • garlic
  • onion
  • leeks

Safe complementary foods: Can be safely combined with most low FODMAP foods. Pairs well with meats and root vegetables.

Reintroduction Guidelines
  1. Start with 1 teaspoon (5g) of fresh grated horseradish
  2. If well tolerated, increase to 1 tablespoon (15g)
  3. Can be consumed regularly if no reactions occur

Signs of success: No digestive discomfort or IBS symptoms after consumption

Hidden Sources

Common products containing garlic:

  • Prepared cocktail sauce
  • Prepared mayonnaise
  • Specialty mustards
  • Ready-made sandwich spreads

Alternative names: Prepared horseradish, Horseradish sauce, German mustard, Wasabi (sometimes contains horseradish)

Individual Variables

Factors affecting tolerance:

  • Spice tolerance
  • Individual FODMAP sensitivity
  • Preparation method
  • Serving size

Tip: Start with small amounts to test individual tolerance to both spiciness and FODMAP content