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White Bread
Triticum aestivum product
Contains Wheat
Highly Fermentable
Contains Gluten
Sliced white bread

FODMAP/SIBO Rating

Avoid

Serving Size Consideration: 1-2 slices

Safe Serving Size: 1/2 slice maximum for sensitive individuals

Active Compounds: Fructans, GOS (Galacto-oligosaccharides)

Fermentation Level:
High

Digestive Impact

Why it's problematic: High in FODMAPs due to wheat content

Specific symptoms: Bloating, gas, abdominal pain, and potential digestive discomfort

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

Individual variation: Tolerance levels vary significantly among individuals

Safe Alternatives

sourdough bread

Sourdough bread

rice milk

Rice milk

quinoa

Quinoa

Substitution ratio: 1:1 replacement

Processing Effects

Fermentation process in bread making can affect FODMAP content

Baking does not significantly reduce FODMAP content

Stacking Considerations

Avoid combining with:

  • wheat bread
  • pasta
  • crackers
  • pretzels

Safe complementary foods: Proteins and low FODMAP vegetables

Reintroduction Guidelines
  1. Start with 1/4 slice of white bread
  2. Wait 24 hours to observe reactions
  3. If tolerated, increase to 1/2 slice
  4. Gradually build up to 1 full slice if no symptoms occur

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

Hidden Sources

Common products containing garlic:

  • breadcrumbs
  • stuffing
  • bread pudding
  • croutons
  • bread coating

Alternative names: wheat flour bread, enriched bread, plain bread

Individual Variables

Factors affecting tolerance:

  • Overall gut health
  • Stress levels
  • Time of day consumed
  • Individual wheat sensitivity

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