grains
Refining removes fiber and micronutrients, pushing score toward neutral-to-pro-inflammatory.
refined starch
+0.5
Higher glycemic impact than whole grains.
low fiber
+0.2
Less gut-supportive substrate.
low fat/low additives
-0.1
Simple ingredient list moderates score.
portion size effect
+0.1
Large servings increase glycemic load.
This score is ingredient-based and weighted by DII-inspired evidence. Foods with added sugar, refined starches, and heavy processing trend higher; foods with fiber, omega-3, and polyphenols trend lower.
Low FODMAP and often used in FODMAP plans.
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