Context before conclusions
Reflux is individual. We use credible public-health and gastroenterology sources to identify commonly reported trigger categories, then explain how preparation, portion, timing, and combined ingredients may change the picture.
Start with evidence
We prioritize NIDDK, FDA, professional-society guidelines, and other primary health sources.
Avoid false certainty
We do not call a food universally safe, unsafe, approved, or guaranteed to prevent symptoms.
Show the reasoning
Every food page explains the relevant trigger evidence and offers realistic alternatives to test.
What our three labels mean
The basic food is outside several commonly reported trigger groups. Your own response can still differ.
Fat level, portion, flavoring, or added ingredients may change the answer meaningfully.
The food belongs to a category commonly associated with symptoms, but it is not automatically off-limits.
What we consider
- Common trigger categories: acidic foods, alcohol, chocolate, coffee/caffeine, high-fat foods, mint, and spicy food.
- Cooking method and likely added fat.
- Sauces, dressings, marinades, and stacked triggers.
- Portion and meal timing as practical context.
- Whether the wording is specific enough to support a conclusion.
Restaurant-menu comparisons in the app may use more dish-specific information than this website’s single-food library.
What this method cannot do
It cannot diagnose GERD or gastritis, detect an allergy, confirm cross-contact, replace a clinician, or predict an individual reaction. Menu recipes and preparation may also change.
When information is uncertain, we will say so. We would rather be useful and cautious than sound more certain than the evidence allows.
Read our editorial policy →Methodology updated September 22, 2026.