How the diets react
Diet Ratings
Thyme contains ~0.2g net carbs per tablespoon. Essentially carb-free when used as a spice or garnish. No impact on ketosis.
Pure plant-derived herb. No animal products or derivatives. Whole food form.
Pure herb available to Paleolithic humans. Unprocessed, no grains, legumes, dairy, or refined ingredients. Culinary herb with antimicrobial properties.
Thyme is a cornerstone Mediterranean herb used across Greek, Italian, and Spanish cuisines. Minimally processed, antioxidant-rich, and fundamental to traditional Mediterranean flavor profiles.
Plant-derived herb. Contains plant compounds and essential oils. Excluded from carnivore diet.
Fresh or dried herb with no excluded ingredients. Whole30 explicitly allows all herbs and spices.
Thyme is a pure herb with no significant FODMAP content. Monash University confirms thyme is low-FODMAP at typical culinary serving sizes.
Sodium-free herb with antioxidants. Supports DASH by enabling flavorful preparation of vegetables, soups, and lean proteins without added sodium.
Thyme contains polyphenols and anti-inflammatory compounds. Minimal macronutrient impact at typical serving sizes. Supports Zone anti-inflammatory focus without disrupting macronutrient ratios.
Thyme contains thymol and carvacrol with strong anti-inflammatory and antioxidant properties. High polyphenol content. Explicitly listed in anti-inflammatory herb recommendations.
Zero calories, antimicrobial and antioxidant properties, supports respiratory and digestive health. Mild flavor, well-tolerated. Excellent for seasoning lean proteins and vegetables without adding fat or calories.
Controversy Index
Score range: 2–10/10. Higher controversy = more disagreement between diets.