Restaurant methodology

How we classify restaurant FODMAP risk

Restaurant pages are practical decision aids. They are not certifications, medical advice, or a promise that a chain item is always safe.

What we check first

Known FODMAP groupsGarlic, onion, wheat, lactose, beans, polyols, honey, high-FODMAP fruits, and large portions.

Restaurant preparationSauces, marinades, seasoning blends, breading, dairy, sweeteners, and hidden thickeners.

Serving sizeA food can look manageable in a small amount and become higher risk when several ingredients combine.

Personal toleranceIBS patterns vary, so the site favors conservative language and repeatable self-tracking.

How to use the restaurant pages

Start with a chain page, pick the simplest item, check the exact ingredients, and use the food index for anything unfamiliar. During strict elimination, avoid treating restaurant pages as permission slips. Use them as better questions to ask before ordering.

Use the method with live restaurant guides.

Open the hub, pick a chain, then check individual ingredients in the food index.

Restaurant finder Food index Dining-out guide Community questions