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Oysters
Crassostrea gigas
Low FODMAP
High Protein
Rich in Zinc
Fresh raw oysters on ice

FODMAP/SIBO Rating

Safe

Serving Size Consideration: 1 serving of fresh oysters

Safe Serving Size: Up to 6 medium oysters per meal

Active Compounds: Oysters contain minimal FODMAPs and are rich in protein, zinc, iron, and vitamin B12

Fermentation Level:
Very Low

Digestive Impact

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

Specific symptoms: Generally well-tolerated with minimal digestive symptoms

Typical reaction time frame: If reactions occur, typically within 0-2 hours

Individual variation: Reactions more commonly related to seafood sensitivity than FODMAP content

Safe Alternatives

salmon

Salmon

cod

Cod

tuna

Tuna

Substitution ratio: 1:1 substitution

Processing Effects

Raw oysters are low FODMAP

Cooking does not affect FODMAP content

Canned oysters remain low FODMAP

Stacking Considerations

Avoid combining with:

  • garlic
  • onion
  • worcestershire sauce

Safe complementary foods: Can be safely combined with lemon, cucumber, and fresh herbs

Reintroduction Guidelines
  1. Start with 1-2 oysters
  2. If well tolerated, increase to 3-4 oysters
  3. Normal serving size can be consumed if no reactions occur

Signs of success: No digestive discomfort after consuming full serving

Hidden Sources

Common products containing garlic:

  • seafood chowders
  • seafood stuffing
  • seafood sauces

Alternative names: Pacific oysters, Eastern oysters, Kumamoto oysters

Individual Variables

Factors affecting tolerance:

  • Overall seafood tolerance
  • Preparation method
  • Freshness of oysters
  • Accompanying sauces and condiments

Tip: Focus on freshness and avoid high-FODMAP accompaniments like garlic-based sauces