Describes foods or food components that the digestive system struggles to break down, often causing discomfort such as bloating, cramps, nausea, or heartburn. Heavily fried foods, rich pastries, certain raw vegetables, and sugar alcohols can all behave as indigestive materials for sensitive individuals. The effect occurs when digestive enzymes cannot efficiently cleave a food’s structure, so it lingers in the stomach or ferments abnormally in the colon. Food manufacturers consider indigestive properties when developing products for delicate stomachs, adjusting fat levels, fibre types, and cooking methods. Gentle techniques like steaming, stewing, and thorough cooking generally make foods easier to digest.