scotch
Beverages
Is scotch high in polyols?
Is scotch 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.
Related checkers
Compare scotch across criteria
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 scotch contains
FODMAPs
Histamine & Amines
Plant compounds
Irritants
Additives
Allergens
Diet fit
Where scotch fits
Therapeutic diets
Lifestyle diets
Religious diets
What to know about scotch
Scotch is malt or grain whisky matured in oak in Scotland, and the question people search most is the barley one: it is made from malted barley yet grades A for gluten, because the gluten protein is far too large to travel with the alcohol vapour during distillation. What actually separates scotch from a young bourbon or a blended whiskey is the ageing and the smoke. Minimum three years in cask, often ten to twenty, frequently finished in barrels that previously held sherry, and in Islay styles dried over peat fire. That maturation is why scotch grades tyramine C, a notch above the B we give whiskey and vodka, alongside histamine C and sulfite B.
Watch for
- Tyramine grades C, higher than most spirits we cover, which matters if you get migraines from aged foods or take an MAOI: long cask maturation and sherry cask finishing are the plausible routes
- Peated whiskies carry measurable smoke phenols, quoted in parts per million on the malt, and people who react to smoked or barbecued food often find heavily peated drams the hardest even though scotch grades only B for salicylates
- Histamine grades C and the alcohol suppresses DAO, so a dram taken with cheese is a compound exposure rather than a single one
- Scotch is a heavy congener spirit compared with vodka, and congener load tracks with how rough the next morning feels, which is worth logging separately from any food trigger
- Cask strength bottlings can be over 50 percent alcohol, so a dram poured by eye may be nearly double a standard measure
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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 scotch high in Polyols?
Polyols: low signal for most people.
Can I still eat scotch if I'm sensitive to Polyols?
Usually fine in normal portions.
What else should I check?
Check Alcohol, AIP, and Reflux Diet next for a fuller picture.