mountain savory
Herbs & Spices
Is mountain savory high in lectin?
Is mountain savory high or low in lectin? See its exact rating, how much counts as a portion, and its FODMAP, salicylate, oxalate and diet compatibility in one place.
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Compare mountain savory across criteria
Sensitivity notes
Why lectin food checker matters
Lectins are proteins found in many plant foods, especially legumes and grains. Some people follow low-lectin diets believing they reduce inflammation and digestive issues, though properly cooked foods have reduced lectin content.
- Proper cooking destroys most lectins - never eat raw beans
- Pressure cooking is highly effective at reducing lectins
- Peeling and deseeding reduces lectin content
- Fermentation can reduce lectins in some foods
- Sprouting may increase or decrease lectins depending on the food
Sensitivities
What mountain savory contains
FODMAPs
Histamine & Amines
Plant compounds
Irritants
Additives
Allergens
Diet fit
Where mountain savory fits
Therapeutic diets
Lifestyle diets
Religious diets
What to know about mountain savory
Mountain savory is the perennial, woody half of the savory pair: Satureja montana, sold dried as winter savory, more resinous and considerably more pungent than the soft annual summer savory it is often sold beside. It is the peppery note in herbes de Provence and the traditional herb for beans across southern Europe. On the trigger chart it carries a single non-clean mark, a moderate salicylate grade, and that grade is worth reading carefully because it is a shared dried-spice default in this dataset rather than a measurement taken from savory.
Watch for
- Its salicylate grade of C is a block default shared byte for byte with a group of other dried seasonings rather than a savory-specific figure.Aromatic dried herbs do tend to sit moderate on salicylate lists, so treat C as a plausible prior rather than as evidence.
- Histamine liberation is unrated, not clean.If you are strict on liberators, the blank means untested.
- The essential oil is a different proposition from the herb.Savory oil is rich in carvacrol and thymol and is sold as a concentrated antimicrobial supplement, at doses no amount of seasoning approaches.
- Winter and summer savory are used differently in the kitchen even where they grade alike.Winter savory is tougher, more bitter and wants long cooking; summer savory is soft enough to finish a dish with.
- It is a Lamiaceae herb, the mint and oregano family, so people with a known reaction to that family should treat it as related rather than new.
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Lectin Guide
Everything you need to know about lectin sensitivity and smart food choices.
Lectins are proteins found in many plant foods, especially legumes and grains. Some people follow low-lectin diets believing they reduce inflammation and digestive issues, though properly cooked foods have reduced lectin content.
Sensitivity varies widely. What triggers one person may be fine for another. Track your reactions to find your personal threshold.
These foods are generally well-tolerated for Lectin sensitivity:
View all safe options
If you're sensitive to Lectin, consider these strategies:
- 1Proper cooking destroys most lectins - never eat raw beans
- 2Pressure cooking is highly effective at reducing lectins
- 3Peeling and deseeding reduces lectin content
- 4Fermentation can reduce lectins in some foods
- 5Sprouting may increase or decrease lectins depending on the food
Pro tip: Keep a food diary to track your reactions. The Triggerbites app makes this easy with automatic pattern detection.
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Get the AppFAQ
Is mountain savory high in Lectin?
Lectin: low signal for most people.
Can I still eat mountain savory if I'm sensitive to Lectin?
Usually fine in normal portions.
What else should I check?
Check Salicylates, Low Salicylate, and Low Fibre next for a fuller picture.