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Wine
Vitis vinifera
Alcoholic Beverage
Consume in Moderation
Fermented
Glass of red wine

FODMAP/SIBO Rating

Be careful

Serving Size Consideration: A standard glass of wine

Safe Serving Size: One small glass of wine

Active Compounds: Alcohol, tannins, sulfites, and residual sugars

Fermentation Level:
Moderate

Digestive Impact

Why it's problematic: Can be problematic in large quantities

Specific symptoms: Bloating, digestive discomfort, and potential IBS trigger in sensitive individuals

Typical reaction time frame: Usually within 30-60 minutes of consumption

Individual variation: Tolerance varies significantly between individuals

Safe Alternatives

vodka

Vodka

orange

Orange

cucumber

Cucumber

Substitution ratio: 1:1 for other beverages

Processing Effects

Fermentation process reduces FODMAP content

Aging can affect sulfite levels

Stacking Considerations

Avoid combining with:

  • beer
  • rum
  • dried cranberries
  • dried blueberries
  • dried apricots

Safe complementary foods: Most low FODMAP foods are safe to consume with wine in moderation

Reintroduction Guidelines
  1. Start with 60ml (small glass) of wine
  2. Wait 24 hours to assess tolerance
  3. If well tolerated, gradually increase to 150ml
  4. Monitor symptoms and stay within personal tolerance limits

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

Hidden Sources

Common products containing garlic:

  • marinades
  • cooking sauces
  • vinegars
  • some medications

Alternative names: vino, fermented grape juice, mulled wine, cooking wine

Individual Variables

Factors affecting tolerance:

  • Alcohol tolerance
  • Sulfite sensitivity
  • Overall IBS severity
  • Time of consumption
  • Stress levels

Tip: Keep a symptom diary to track your personal tolerance levels and identify patterns