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There are 2 types of common fart-prone food ingredients:
One is the "fermentable carbohydrates" that are widely distributed in food, responsible for farts;
One is protein, which is responsible for stinky farts.
Some foods have both ingredients, so farts are loud and smelly, such as beans.
Food in the fart group
There is a class of food ingredients that can produce a lot of gas after eating, they have a general name called "FODMAP", Chinese called "fermentable carbohydrates".
We can't absorb it ourselves, but we can use it by our gut flora, producing odorless gases such as carbon dioxide, hydrogen, and methane.
In addition to causing farting, some FODMAP ingredients can cause diarrhea when eaten too much.
Among common foods, the high content of FODMAP is as follows:
Stinky fart group food
The factor that makes farts stink comes from another component of food - protein.
If you eat too many high-protein foods (meat, dairy products, beans and soy products), the proteins and amino acids that have not had time to digest and absorb will be fermented by the intestinal flora, producing hydrogen sulfide, amines, indole, ammonia and other odorous things, which are added to the fart.
For example, have you ever noticed that the cats in your home fart quietly but smell quite irritating and never forget? It is because the cat usually eats almost all meat, and the smelly substances in the fart are very rich but the amount of gas is relatively small.
In addition to protein, some vegetables with their own special smell, such as onions, onions, leeks, garlic, etc., will also bring some unique flavor to your fart.
"Star" players
I found that some foods are in both the "fart group" and the "stinky fart group", such as beans.
Beans do not care at all about the set of "loud farts do not stink, stinky farts do not sound", the number and quality of farts it produces are good, and they are thick and thick, loud and smelly, and durable.
Another seed player is dairy, which works better against lactose intolerant people.
Some of the "fart" ingredients can be removed
Take beans, beans that cause gas production of cottonose, water sudose these FODMAP components, is water-soluble, most beans as long as soaked for a long time, or placed in water boiling, you can remove a lot of gas components.
Therefore, if you fry fresh beans and eat them, the fart production effect is the strongest.
If you soak them in advance, or switch to boiled beans, the effect is reduced.
If you cook it a little longer and cook it until it is soft and rotten, the fart production effect is even worse.
(Studies have shown that beans can be boiled after soaking, about 30%-60% of the gas-producing components can be removed, and when boiled for 90 minutes, more than 70% can be removed)[4]
If it is tofu, because the beans have undergone the process of first boiling into soy milk, then concentrating protein and removing water, there are very few gas production components.
Fermentation with microorganisms can also remove the gas-producing components from the beans, so it is not very possible to contain those gas-producing components such as curd milk and natto.
Resources:
[1] Levitt M D, Bond J H. Flatulence[J]. Annual review of medicine, 1980, 31(1): 127-137.
[2] Gibson P R, Shepherd S J. Evidence-based dietary management of functional gastrointestinal symptoms: the FODMAP approach[J]. Journal of gastroenterology and hepatology, 2010, 25(2): 252-258.
Gong Wen. Study of low FODMAP diet in irritable bowel syndrome[D].Chongqing Medical University, 2019.
Cui Guijin,Liu Xiaochen,Bian Ke,Chen Peixiao. Research Progress on Flatulence Phenomenon in Pulses[J].Agricultural Machinery,2012(21):79-82.
What will make you pop and die?
What was one of your most embarrassing farting experiences?
Edit: Xiao Hui
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