First-party app output
DietVox scan example
Garlic scan
RED
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Scan recording
Direct answer: The current DietVox result is RED for Garlic under Acid Reflux, limited to plain raw, steamed, boiled or otherwise simply prepared Garlic. Personal food and drink triggers can differ. NIDDK guidance on eating, diet and GERD explains the broader dietary setting.
Reading this result
Fried, creamed, pickled, dressed, sauced and blended preparations change the complete dish. Include oils, dressings and sauces in the serving being assessed.
Identity and data record
- Within the food catalogue, Garlic belongs to vegetables, with the subtype “Allium”.
- The catalogue associates this food with the reference name Allium sativum.
- Nutrition provenance for the reference form points to USDA FoodData Central, FDC ID 169230. Do not transfer it automatically to another recipe.
Results beyond this protocol
DietVox records four separate outputs for the canonical food: RED (Acid Reflux), GREEN (Low Sugar), GREEN (Weight Loss) and GREEN (Balanced Eating). These are DietVox comparison labels, not physiological claims. Protocol context: NIDDK guidance on eating, diet and GERD.
Nearby foods
For a broader decision, review the following nearby food profiles:
- Cucumber — complete food-rating page
- Ginger — complete food-rating page
- Oatmeal — complete food-rating page
Source scope and editorial status
On 28 July 2026, DietVox Editorial verified NIDDK guidance on eating, diet and GERD and USDA FoodData Central. The page is informational, preparation-specific and not medically reviewed.
Nutrition data provenance: DietVox matched the imported per-100g profile to USDA FoodData Central FDC ID 169230, Garlic, raw. Checked 28 July 2026.
How It Works
Interpret Garlic through its preparation and Acid Reflux protocol, not through a claimed medical mechanism. The wider source is NIDDK guidance on eating, diet and GERD.
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Frequently Asked Questions
Why is cooked garlic sometimes tolerated better than raw garlic for GERD?
Cooked and raw garlic have different flavour and preparation characteristics, but this page does not establish an allicin, irritation or tolerance mechanism for GERD. If you compare them, use similar portions and record repeated symptoms. NIDDK supports individual food-trigger assessment rather than a cooked-garlic rule.
Are garlic powder and garlic salt also bad for GERD?
Garlic powder and garlic salt are different preparations, but this page does not establish that their concentration predicts heartburn or regurgitation, or that all forms must be avoided. If garlic seems to be a repeatable personal trigger, discuss a structured reduction trial with a clinician rather than assuming an elimination requirement.
I ate garlic and didn't have symptoms. Do I still need to avoid it?
A symptom-free experience does not require you to avoid garlic solely because of this page, but it also cannot prove future tolerance. NIDDK says foods or drinks that appear to increase symptoms can be discussed with a clinician. A simple food-and-symptom record may help identify a repeatable pattern.
What are some good flavour substitutes for garlic on a GERD diet?
Choose flavour alternatives you personally tolerate; this page cannot label fennel, celery, herbs or ginger as universally GERD-friendly or soothing. Check the full recipe and avoid a repeated personal trigger. NIDDK lists spicy foods as common links while individual responses vary.
