Is bayberry high in polyols?

Polyols status

No data

Find out whether bayberry is high or low in polyols, see its exact rating, and check its FODMAP, salicylate, oxalate and diet compatibility all in one place.

Related checkers

Compare bayberry across criteria

HistamineSafe Histamine LiberatorsSafe FODMAPsAvoid FructansSafe GOSSafe FructoseNo data

Sensitivity notes

Why polyols food checker matters

Polyols (sugar alcohols) are found naturally in some fruits and vegetables, and are used as artificial sweeteners. They're poorly absorbed and can cause digestive symptoms, especially in IBS sufferers.

Avoid sugar-free products with sorbitol, mannitol, xylitol, maltitol
Stone fruits are naturally high in polyols
Cooking doesn't reduce polyol content

Triggers

HistamineSafe

Histamine LiberatorsSafe

FODMAPs

FructansSafe

GOSSafe

Fructose

Polyols

GlutenSafe

LactoseSafe

Dairy ProteinsSafe

NightshadesSafe

SalicylatesSafe

OxalatesSafe

NickelSafe

SulfitesSafe

NitritesSafe

GlutamatesSafe

TyramineSafe

CaffeineSafe

LectinSafe

Low FermentationSafe

Diets

GlutenFit

InflammationFit

VeganFit

VegetarianFit

Paleo AIPFit

MediterraneanFit

DASH DietFit

EoE CompatibleFit

FODMAPsAvoid

Low FermentationFit

Priority ingredient notes

Serving size, prep, and portion notes for bayberry

The bayberry graded here is the fruit, Chinese bayberry or yangmei (Myrica rubra), a deep crimson knobbly berry that has been cultivated in southern China for thousands of years. Worth separating from the other bayberry immediately, because the confusion is constant: bayberry bark, the astringent tannin heavy root bark of Myrica cerifera sold as a herbal preparation, and the wax bayberry used for candles are different plants and nothing on this page describes them. As a fresh fruit yangmei is clean across the board, grading A for histamine, histamine liberation, tyramine, salicylates, oxalates, nickel, sulfites, nitrites, gluten, lactose, free glutamates, lectins and nightshades. Its FODMAP columns are unrated rather than tested. The genuine complications are practical. Yangmei has a famously short shelf life, roughly one to two days at room temperature, so most of the yangmei that reaches people outside the growing region is preserved, dried, salted or steeped in spirits, and those versions carry additives, sugar, salt and fermentation that the fresh berry does not. And its bumpy open surface is a known target for spotted wing drosophila, which is why the fruit is traditionally soaked in salt water before eating.

Watch for

Preserved, dried and candied yangmei are a different food from the fresh berry. Snack versions typically add sugar, heavy salt, licorice and preservatives, and none of that is reflected in the A grades here, which describe fresh fruit / Yangmei steeped in baijiu or other spirits, and any batch that has started to ferment, moves the histamine question. Fresh bayberry grades A for histamine, but fermented and alcohol steeped preparations are a standard source of biogenic amines and should not be logged as the same item / The fruit spoils within a day or two at room temperature, faster than almost any berry. Softness, weeping juice or a winey smell means it has begun to ferment, which is worth avoiding if you are amine sensitive rather than just a freshness preference / Soak fresh yangmei in salted water for ten to fifteen minutes before eating. The fruit is highly susceptible to spotted wing drosophila, which lays eggs in ripening berries on the tree, and the salt soak draws out any tiny larvae along with dust trapped in the knobbly surface / It is markedly tart and tannic. That astringency can aggravate reflux and leave teeth feeling rough, which is a straightforward acid effect rather than any graded trigger / FODMAP content is untested rather than confirmed low, so treat a large bowl as an unknown quantity if you have IBS

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