Garlic salt

Garlic salt is mostly salt, so the FODMAP dose per teaspoon is diluted compared with pure garlic powder - but a teaspoon of it is a lot of seasoning, and it appears in rubs, fries and popcorn where nobody measures. The dilution is real; it is not protection.

Same reason as the FODMAP level: the garlic fraction of garlic salt still carries fructans, diluted by the salt but not removed by it. Salt does nothing to a carbohydrate chain.

Garlic powder cut with salt, so the salicylate per spoonful is lower than pure garlic powder — but it is used far more liberally, which cancels the dilution.

Garlic salt is garlic powder cut with salt, so more dilute again. Spices are used in pinches, so even a concentrated fructose content arrives in an amount too small to matter - the fructans in alliums are the more relevant question.

Garlic salt is garlic powder cut with salt, so it is more dilute than the powder alone. The salt fraction contributes only whatever its anti-caking agent brings. The nickel here follows a study of SPICES that analysed the powder directly instead of digesting it first.

Garlic salt is garlic powder cut with salt, so the garlic fraction is smaller again than in the powder before the portion divides it a second time. Nobody eats a hundred grams of a spice. The level here reflects the portion: the oxalate is concentrated in the jar and negligible on the plate, and both are true at once.