A couple of cooking tips to reduce farting.

Posted by & filed under Health and Fitness.

Looks like there's one brewing nicely here.

Looks like there’s one brewing nicely here.

Everybody produces gas as a by product of digestion. A normal person will fart 3 to nearly 40 times a day, letting off about 1¾ litres of gas a day.  I do not know if this amount is produced in 3 enormous farts or 40 squeaks.  We produce a number of gasses, including methane.  But the gas that causes the smell is hydrogen sulphide, or bad egg gas, a gas I remember making with my first chemistry set, much to the annoyance of my mother.

Several things make us produce even more gas: low levels of stomach acid,1  meaning that proteins are not properly broken down, so rot as they pass through the nice warm large intestine; eating too much fat -again a digestion issue; food intolerances.

Here are a couple of cooking tips to reduce excessive windy pops:  soak beans2  overnight, drain and rinse before cooking.  Then add ½ teaspoon of mustard seeds to the cooking water.  Cruciferous vegetables like cabbage, broccoli or cauliflower will cause less parping if cooked more quickly, for example, stir-frying instead of boiling or steaming.

  1. One of the symptoms of insufficient stomach acid is reflux.  A fully acidic stomach signals the sphincter at the top of the stomach to close.  Taking anti-acids can only make things worse in the long term. []
  2. By beans I mean things like Kidney Beans, Chickpeas, and so on. []

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