Is goose fat high in polyols?

Polyols status

Safe

Find out whether goose fat 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 goose fat across criteria

HistamineSafe Histamine LiberatorsSafe FODMAPsFit FructansSafe GOSSafe FructoseSafe

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

FODMAPsSafe

FructansSafe

GOSSafe

FructoseSafe

PolyolsSafe

GlutenSafe

LactoseSafe

Dairy ProteinsSafe

NightshadesSafe

SalicylatesSafe

OxalatesSafe

NickelSafe

SulfitesSafe

NitritesSafe

GlutamatesSafe

TyramineSafe

CaffeineSafe

LectinSafe

Low FermentationSafe

Diets

GlutenFit

InflammationAvoid

VeganAvoid

VegetarianAvoid

Paleo AIPFit

MediterraneanAvoid

DASH DietAvoid

EoE CompatibleFit

FODMAPsFit

Low FermentationFit

Priority ingredient notes

Serving size, prep, and portion notes for goose fat

Goose fat is rendered poultry fat, and rendering is what makes it interesting for a trigger diary: the process drives off water and leaves behind essentially pure fat, so the proteins that cause food allergy and the carbohydrates that cause fermentation are both largely gone. It grades clean across gluten, lactose, dairy protein, every FODMAP column, histamine, salicylate, oxalate, nickel and sulfite. Its only mark is a middling anti inflammatory grade, which reflects the saturated fat content rather than any trigger compound. It also has a high smoke point and a genuinely useful flavour, which is why roast potatoes and confit are built on it.

Watch for

It is animal fat, so it carries alpha-gal relevance only in the sense that it does not: alpha-gal is a mammalian sugar and goose is a bird, which makes goose fat one of the few traditional roasting fats that stays available after a tick bite. Beef tallow, lard and butter do not. / Graded a middling fit for DASH and Mediterranean patterns because it is a saturated animal fat. That is a dietary pattern judgement rather than a sensitivity trigger, and it does not mean the fat will cause symptoms. / High fat meals are a real symptom trigger in gallbladder disease, gastroparesis and reflux, and that mechanism is about the fat load rather than about goose specifically. A tray of goose fat roast potatoes is a large fat dose however clean the ingredient grades. / Commercial goose fat is sometimes sold blended with other fats or with added salt. The jar is not always the pure rendered product the grade describes. / Rendered fats go rancid. Kept covered in the fridge goose fat lasts for months, but a jar left out or reused repeatedly for frying develops off flavours and oxidised compounds.

Swap ideas