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Turkey Jerky
Meleagris gallopavo (processed)
High Protein
Low FODMAP
Processed Food
Dried turkey jerky strips

FODMAP/SIBO Rating

Be careful

Serving Size Consideration: One standard serving of turkey jerky

Safe Serving Size: A moderate portion of plain turkey jerky

Active Compounds: Protein, sodium, and potential seasonings

Fermentation Level:
Very Low

Digestive Impact

Why it's problematic: Generally safe for most people following a low FODMAP diet

Specific symptoms: Minimal to none when plain; may vary with added seasonings

Typical reaction time frame: Usually within 2-4 hours if any reaction occurs

Individual variation: Reactions may vary based on seasonings and additives used in processing

Safe Alternatives

salmon

Salmon

tuna

Tuna

beef jerky

Beef jerky

Substitution ratio: 1:1 substitution

Processing Effects

Drying concentrates protein content and removes moisture

Added seasonings may affect FODMAP content

Preservation methods may include additional ingredients

Stacking Considerations

Avoid combining with:

  • garlic
  • onion
  • honey

Safe complementary foods: Can be safely combined with rice, cucumber, and lettuce

Reintroduction Guidelines
  1. Start with a small portion (15g) to test tolerance
  2. Check ingredients list for hidden FODMAPs in seasonings
  3. Increase portion size gradually if well tolerated

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

Hidden Sources

Common products containing garlic:

  • Flavored turkey jerky
  • Teriyaki turkey jerky
  • Spiced turkey jerky

Alternative names: Dried turkey, Turkey snack strips, Turkey meat snacks

Individual Variables

Factors affecting tolerance:

  • Individual tolerance to preservatives
  • Sensitivity to sodium content
  • Reaction to specific seasonings

Tip: Choose plain varieties and check ingredient labels carefully for FODMAP-containing seasonings