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Common fart-prone food ingredients include 2 categories:
One is “fermentable carbohydrates” widely distributed in food and responsible for farts;
One is protein, responsible for stinky farts.
Some foods have both ingredients, so farts are loud and smelly, such as beans.
Food for the fart group
There is a type of food ingredient that can produce a lot of gas after eating. They have a general name called “FODMAP”, which is called “fermentable carbohydrates” in Chinese.
We cannot absorb it ourselves, but it is used by our gut flora to produce carbon dioxide, hydrogen strong>And odorless gases like methane.
In addition to causing fart, some FODMAP ingredients can also cause diarrhea if eaten too much.
Common foods that are high in FODMAP are as follows:
Food for the fart group
And what makes farts smell, comes from another ingredient in food — protein.
If you eat too many high protein foods (meat, dairy, beans, and soy products), the protein and amino acids that are not digested and absorbed will be destroyed Intestinal flora ferment to produce hydrogen sulfide, amines, indole, ammonia these smelly odorous things, which are added to the fart.
For example, have you ever noticed that your cat farts quietly but has a very strong and unforgettable smell? 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, shallots, leeks, garlic, will also give you The fart brings some unique flavor.
“Star” contestant
See, some foods are in both the “sound fart group” and the “stinky fart group,” such as beans.
Beans doesn’t care about the “no smelly farts, no smelly farts”, the farts it produces are of good quality and quantity. Loud and smelly, durable.
The other seed runner is dairy, which works better for people who are lactose intolerant.
Some “farts” can be removed
Take beans as an example. The FODMAP components such as raffinose and stachyose that cause gas in beans are water-soluble. Most beans only need
strong>Soaking for a long time, or boiling in water, can remove a lot of gas-producing components.
So, if you fried fresh beans, the fart effect is Most Powerful.
If you soak ahead of time, or switch to boiled beans, the effect will be compromised.
If you cook it longer, boiled until soft, the farts will be even worse.
(Studies show that soaking and boiling the beans can remove about 30%-60% of the gas-producing components, and boiling for 90 minutes can remove more than 70%)[4]
If it is tofu, because the beans have undergone the process of first cooking into soy milk, then concentrating the protein and removing water, the gas-producing ingredients are very small. .
Using microbial fermentation can also remove the gas-producing components in beans, so things like fermented bean curd and natto It doesn’t contain much of those gas-producing ingredients.
References:
[1] Levitt M D, Bond J H. Flatulence[J]. Annual review of medicine, 1980, 31(1): 127-137.
[2] Gibson PR, 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.
[3] Gong Wen. Research on low FODMAP diet in irritable bowel syndrome [D]. Chongqing Medical University, 2019.
[4] Cui Guijin, Liu Xiaozhan, Bian Ke, Chen Peixiao. Research progress on the phenomenon of flatulence in beans[J]. Agricultural Machinery, 2012(21):79-82.
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Editor: Xiaohui
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