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Sour Cream
Fermented Cream
Contains Lactose
Dairy Product
Fermented Food
Bowl of creamy white sour cream

FODMAP/SIBO Rating

Be careful

Serving Size Consideration: 2 tablespoons

Safe Serving Size: 2 tablespoons

Active Compounds: Lactose (milk sugar), milk proteins, and lactic acid

Fermentation Level:
Low

Digestive Impact

Why it's problematic: Moderate to high lactose content can be problematic for some individuals

Specific symptoms: Bloating, gas, abdominal pain, diarrhea

Typical reaction time frame: Typically within 30 minutes to 2 hours after consumption

Individual variation: Tolerance varies significantly based on individual lactase enzyme levels

Safe Alternatives

coconut milk

Coconut milk

almond milk

Almond milk

greek yogurt

Greek yogurt

Substitution ratio: 1:1 replacement in most recipes

Processing Effects

Heat treatment can slightly reduce lactose content

Fermentation process partially breaks down lactose

Stacking Considerations

Avoid combining with:

  • milk
  • ice cream
  • cottage cheese
  • cream cheese

Safe complementary foods: Can be safely combined with non-dairy foods and proteins

Reintroduction Guidelines
  1. Start with 1 tablespoon (15g) serving
  2. Wait 24 hours to assess tolerance
  3. If well-tolerated, increase to 2 tablespoons
  4. Monitor symptoms for 3 days before regular consumption

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

Hidden Sources

Common products containing garlic:

  • dips
  • salad dressings
  • baked goods
  • creamy soups
  • sauces

Alternative names: cultured cream, dairy cream, fermented cream, crème fraîche

Individual Variables

Factors affecting tolerance:

  • Lactase enzyme levels
  • Overall dairy tolerance
  • Portion size consumed
  • Time of consumption (with/without meals)
  • Current digestive health status

Tip: Start with small portions and gradually increase based on tolerance