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Pear
Pyrus communis
High FODMAP
High Fructose
Contains Sorbitol
Fresh ripe pear

FODMAP/SIBO Rating

Avoid

Serving Size Consideration: One medium pear

Safe Serving Size: Not recommended during elimination phase

Active Compounds: Fructose and sorbitol (sugar alcohols)

Fermentation Level:
High

Digestive Impact

Why it's problematic: High in both excess fructose and polyols (sorbitol)

Specific symptoms: Bloating, gas, abdominal pain, and possible diarrhea

Typical reaction time frame: Symptoms typically appear within 30 minutes to 2 hours after consumption

Individual variation: Tolerance levels vary significantly between individuals

Safe Alternatives

orange

Orange

banana

Banana

mandarin

Mandarin

kiwi

Kiwi

Substitution ratio: 1:1 replacement in recipes

Processing Effects

Cooking does not significantly reduce FODMAP content

Canned pears maintain similar FODMAP levels to fresh

Dried pears concentrate FODMAPs and should be avoided

Stacking Considerations

Avoid combining with:

  • apples
  • watermelon
  • honey
  • dates
  • figs

Safe complementary foods: Can be combined with low FODMAP proteins and fats to slow digestion

Reintroduction Guidelines
  1. Start with 1/8 of a small pear (about 12g)
  2. Wait 24 hours to assess tolerance
  3. If no symptoms, try 1/4 pear (25g)
  4. Gradually increase to determine personal threshold

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

Hidden Sources

Common products containing garlic:

  • fruit juices
  • fruit preserves
  • fruit-flavored yogurts
  • fruit smoothies
  • fruit-based desserts

Alternative names: Pyrus communis, Asian pear, Nashi pear, Chinese pear

Individual Variables

Factors affecting tolerance:

  • Overall gut health
  • Stress levels
  • Time of consumption
  • Portion size
  • Combination with other foods

Tip: Keep a food diary to track your personal tolerance levels and reactions