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You are here: Home / Members / Paleo Low-FODMAP Diet Food List

Paleo Low-FODMAP Diet Food List

Last Updated on: March 6, 2019 by Mark Volmer

 

Food Groups Eat Freely May Cause Symptoms Best Avoided
VEGETABLES  

Bamboo shoots
Beet
Bok choy
Carrot
Cucumber (including pickles made without sugar)
Dandelion greens Eggplant
Endive
Fermented vegetables (raw sauerkraut, or lacto- fermented vegetables) Green beans
Kale
Lettuce
Olives
Parsnip
Sea vegetables
Spinach
Spring onion (green part only)
Sprouts and microgreens (including alfalfa and sunflower)
Summer squash
(zucchini, pattypan and yellow squash)
Swiss chard
Tomatoes (including cherry tomatoes)
Winter squash (acorn, butternut, pumpkin and spaghetti squash)

 

Avocado (polyol) Brussels sprouts (fructans)
Celery (polyol)
Fennel bulb (fructans)
Green peas (fructans)
Mushrooms (polyol)
Artichoke (fructose)
Asparagus (fructose)
Broccoli (fructans)
Cabbage (fructans) Cauliflower (polyol)
Garlic (fructans)
Jerusalem artichoke (fructans)
Leeks (fructans)
Okra (fructans)
Onion (fructans)
Shallots (fructans)
Snow peas (fructans, polyols) Sugar snap peas (fructose)
Raddichio (fructans)
Tomato sauces and tomato paste (fructose, fructans)
FRUITS

 

 

 

Banana,
ripe Blueberries
Grapefruit
Kiwi
Lemon
Lime
Mandarin
Melons (including cantaloupe and honeydew) Orange
Papaya
Passionfruit
Pineapple
Raspberries
Rhubarb
Strawberries

Banana
Unripe Longon (polyol) Lychee (polyol) Rambutan (polyol)
Grapes (fructose)
Apple (fructose and polyol)
Apricot (polyol)
Cherries (fructose and polyol) Mango (fructose)
Nectarine (polyol)
Peach (polyol)
Pear (fructose and polyol) Persimmon (polyol)
Plum (polyol)
Watermelon (fructose and polyol)

 

 

Food Groups Eat Freely May Cause Symptoms Best Avoided
PROTEINS  

Muscle meats
Organ meats Homemade bone broth
Fish and Seafood Poultry
Eggs
Bacon (made without sugar)

X Legumes (lentils, beans, and peanuts
Soy (including edamame, tofu, tempeh, and soy milk)
FATS  

Avocado oil
Coconut oil
Cod liver oil
Ghee
Lard from pastured animals Olives and EVOO Macadamia oil Homemade mayonnaise

Avocado (polyol) Vegetable oils and high pro- inflammatory omega-6 fats (canola, sunflower, safflower, grape seed, soybean, cottonseed and peanut oils)

Prepared mayonnaise and salad dressings

STARCHES  

Cassava
Yuca
Plantain
Rutabaga
Taro
Turnip
White potato
White rice

Sweet potato (polyol) Yam (polyol) Legumes
NUTS & SEEDS  

X

All nuts may be difficult to digest, and caution should be taken. Sprouted nuts or homemade sprouted nut butters may be best tolerated.

Most nuts, seeds, and nut butters Pistachios (fructans)
Almonds
Hazelnuts
DAIRY Butter

Ghee

High-fat, low-lactose dairy products made from the milk of pastured cows, ideally raw; only if tolerated: Cream
Kefir (fermented 24 hours) Yogurt (fermented 24 hours) Cheese
All commercial dairy products made from non-pastured, grain-fed cows, such as commercial yogurt and pasteurized milk

 

 

Food Groups Eat Freely May Cause Symptoms Best Avoided
HERBS, SPICES & COOKING INGREDIENTS Fresh and dried herbs
Ginger
Pepper
Salt (Celtic sea salt, Himalayan salt, Murray River salt)
Seaweed
Vinegar
Coconut aminos
Garlic and onion powders (may contain fructans)
Sugar-, grain-, soy- or gluten- containing seasonings or condiments (ketchup, soy sauce, some tamari sauces, balsamic glaze, commercial mayonnaise and salad dressings)
Chicory (fructans)
Sugar alcohols (sorbitol, mannitol, xylitol, etc.)
Gums
Carrageenan,
Soy lecithin
MSG
Colorings
SWEETS  

Best avoided for at least 30 days

Coconut (unsweetened shredded, milk, cream, and butter)
Coconut sugar
Dark chocolate (100% cacao)
Maple syrup
Agave syrup (fructose)
Artificial sweeteners (Splenda, aspartame, etc.)
High-fructose corn syrup (fructose)
Honey (fructose)
Refined sugars
BEVERAGES Water (flat or sparkling; with lemon or lime juice if preferred)

Homemade bone broth

Tea (unsweetened white, green, oolong, rooibos) Herbal teas without unsafe fruits

Teas with fruits containing polyols or fructose Decaffeinated coffee (Swiss water processed)
Both alcohol and caffeine may irritate the GI tract, though small amounts of coffee, black tea, mate and dry wine may be enjoyed if tolerated.
Beer (most contain gluten and/or mannitol)
Fruit juice
Soda
Wine (ports, late harvest, ice wine)

 

 

Important tips for optimal GI health during your time on a low-FODMAP diet:

Liver from pastured animals one to two times weekly will help to replenish your vitamin B12, iron, and other nutrients you may be deficient in due to dysbiosis.

Homemade bone broths can be very healing for the GI tract.

Meats are most easily digested when prepared at low cooking temperatures, using moist cooking techniques. 
Consider using a slow-cooker, stewing, braising or poaching for at least 30 days.

Vegetables should be well-cooked with any seeds removed to improve digestibility; minimize your intake of raw, 
fibrous fruits and vegetables.

Be very careful when eating out. Consider calling ahead to ask about preparation methods and ingredients to find an option that works for you.

 

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