Hard-to-digest foods often delay gastric emptying, carry very high fat loads, contain highly fermentable carbohydrate/fiber loads, or clash with personal intolerances. Examples include deep-fried foods, very fatty meats, cream/sauce-heavy meals, and ultra-processed snacks; for some people, legumes and the onion family (high FODMAP), certain fruits (excess fructose), and dairy in lactose intolerance. Large portions eaten quickly can also feel “hard to digest.” Effects are individual—tolerance is the key variable. Management includes reducing portions, improving preparation methods (soaking and thoroughly cooking legumes), balancing meals (fat/fiber/protein ratios), and slowing eating pace. If bloating, pain, or constipation/diarrhea cycles are chronic, evaluate broader causes such as IBS, celiac disease, or bile/pancreatic issues rather than blaming single foods.