| Preparation | Gas | Binding | Overall |
|---|---|---|---|
| Raw | 3.4 | 0.7 | 4.7 |
| Steamed | 3.0 | 0.7 | 3.7 |
| Boiled & drainedusual | 2.5 | 0.7 | 3.2 |
| Roasted (low oil) | 3.4 | 0.7 | 4.1 |
| Sautéed | 3.4 | 0.7 | 4.1 |
| Pickled | 2.7 | 0.7 | 3.5 |
| Fermented | 2.7 | 0.7 | 3.6 |
| Puréed / mashed / peeled | 3.4 | 0.8 | 3.9 |
Three lenses: how gentle, how nourishing, how tasty. Gentle isn't the same as healthy — how the scores work →
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Worth knowing: noticeable effect on odour
Glucosinolates again — cabbage is the family the others are named after.
Cooked cabbage is usually easier than raw slaw, for smell and for residue.
This sits outside the GASP score, which measures how hard a food is on your output. How odour works
Alternatives for cabbage (green), ranked three ways. Tap any ingredient to learn what it is.
A middle ground between staying true to the dish and easing symptoms.
Recreates a slaw's crunch without the cabbage-family wind load.
The odd gentle recipe and a practical tip or two for living well with a pouch. No spam — leave any time.
Scores are modelled estimates, not medical advice. Everyone's gut is different, and tolerance changes over time. Reintroduce foods one at a time, and follow your own medical team's advice.