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Lime
Citrus aurantifolia
Low FODMAP
Citrus Fruit
Safe in Recommended Serving
Fresh green lime

FODMAP/SIBO Rating

Safe

Serving Size Consideration: One medium lime or 2 tablespoons of juice

Safe Serving Size: Up to one whole lime or 4 tablespoons of juice

Active Compounds: Citric acid, small amounts of fructose

Fermentation Level:
Very Low

Digestive Impact

Why it's problematic: Rarely

Specific symptoms: May cause acid reflux in sensitive individuals

Typical reaction time frame: Usually immediate if reaction occurs

Individual variation: Tolerance varies mainly based on acid sensitivity

Safe Alternatives

Lemons

Lemons

Orange

Orange

Clementine

Clementine

Substitution ratio: 1:1 replacement in recipes

Processing Effects

Juicing concentrates the acid but doesn't affect FODMAP content

Heat doesn't significantly alter FODMAP content

Stacking Considerations

Avoid combining with:

  • grapefruit
  • lemons
  • orange

Safe complementary foods: Can be safely combined with most low FODMAP foods

Reintroduction Guidelines
  1. Start with a small wedge (1/8 of lime)
  2. If tolerated, increase to 1/4 lime
  3. Progress to 1/2 lime if no symptoms

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

Hidden Sources

Common products containing garlic:

  • marinades
  • salad dressings
  • cocktails
  • Mexican dishes
  • Thai cuisine

Alternative names: Key lime, Persian lime, Citrus juice, Lime extract

Individual Variables

Factors affecting tolerance:

  • Acid sensitivity
  • Portion size
  • Time of consumption
  • Empty vs full stomach

Tip: Consider consuming with food if acid sensitivity is a concern