Is wasabi low-carb-compatible?

Watch for

• Polyols D and FODMAPs D.Check the tube for sorbitol, which is added to commercial wasabi paste as a humectant. If polyols are your known trigger, freshly grated horseradish root has a one-item ingredient list and none of it
• Read the paste, not the name.Typical tube ingredients are horseradish, mustard, oil, salt, thickener and colours, often a blue and a yellow used together to make green, or spirulina in the natural versions. If you react to azo colourings or to mustard, that is the exposure, not the wasabi
• The heat is chemically different from chilli.Wasabi and horseradish heat comes from allyl isothiocyanate, which is volatile, so it rushes into the sinuses and fades within a couple of minutes. Chilli capsaicin stays on the tongue and lingers. Streaming eyes and a nose hit are an irritant response and not by themselves an allergic one
• The borderline grades stack.Histamine B, liberator B, tyramine B and glutamates B are individually mild, but wasabi almost never arrives alone. Soy sauce, pickled ginger and vinegared rice are all on the same plate, and the meal as a whole may be the trigger
• Freshly grated real wasabi loses its pungency fast, within roughly fifteen minutes, because the compound responsible evaporates.Restaurants that serve the real thing grate it to order, which is a useful tell for what you actually ate