gorgonzola
Dairy & Alternatives
Is gorgonzola high in polyols?
Is gorgonzola high or low in polyols? 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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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
- Avocado portion size matters - small amounts may be fine
- Cauliflower and mushrooms are common triggers
Sensitivities
What gorgonzola contains
FODMAPs
Histamine & Amines
Plant compounds
Irritants
Additives
Allergens
Diet fit
Where gorgonzola fits
Therapeutic diets
Lifestyle diets
Religious diets
What to know about gorgonzola
Gorgonzola is Italy DOP blue cheese from Lombardy and Piedmont, veined with Penicillium mould and ripened for months, and that ripening is precisely what puts it at the top of the trigger charts. It is graded at the maximum for both histamine and tyramine, which is why aged blue cheese is the headline item on classic MAOI food handouts and on migraine trigger lists. It is graded high for free glutamate too, the savoury depth that gives it its punch. The one thing gorgonzola is not is a lactose problem: months of ripening leave almost nothing behind, so it is graded clean on lactose while still delivering a heavy load of casein. Dolce is the young, spoonably creamy style and piccante is aged longer into a firmer, sharper cheese, but both are aged cheese and neither is a low amine option.
Watch for
- Maximum grade for tyramine.Blue cheeses are the standard warning on monoamine oxidase inhibitor diets and a heavily documented migraine trigger
- Maximum grade for histamine from the mould ripening.There is no low histamine version of a blue cheese, and dolce is only marginally younger than piccante
- High in free glutamate, so it can bother people who react to strongly umami or MSG-like foods
- Effectively lactose free after ripening, so if gorgonzola upsets you the culprit is far more likely the amines or the casein than the milk sugar
- High dairy protein and graded pro-inflammatory, worth logging if you are eating to an anti-inflammatory pattern
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Polyols Guide
Everything you need to know about polyols sensitivity and smart food choices.
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.
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 Polyols sensitivity:
View all safe options
These foods have moderate levels and may be tolerated in small amounts:
These foods are high in polyols and may trigger symptoms:
View full list
If you're sensitive to Polyols, consider these strategies:
- 1Avoid sugar-free products with sorbitol, mannitol, xylitol, maltitol
- 2Stone fruits are naturally high in polyols
- 3Cooking doesn't reduce polyol content
- 4Avocado portion size matters - small amounts may be fine
- 5Cauliflower and mushrooms are common triggers
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 gorgonzola high in Polyols?
Polyols: low signal for most people.
Can I still eat gorgonzola if I'm sensitive to Polyols?
Usually fine in normal portions.
What else should I check?
Check Histamine, Tyramine, and Vegan next for a fuller picture.