Beans and other legumes are perhaps the most well-known food group for producing flatulence.
Yet, many people don't know that the flatulence-producing properties of beans may be reduced by soaking them in water for 12 hours prior to boiling them. However, this also causes most of the nutrients in the beans to be lost.
Flatulence can also be reduced by fermenting the beans, and making them less gas-inducing. Fermentation can be a lengthy process, but the same effect can be achieved by cooking the beans in the liquid that is left over from a previous batch.
Fermentation breaks down oligosaccharides, the complex carbohadrate in legumes which creates intestinal gas. This is why fermented bean products such as miso and tofu are less likely to produce as much intestinal gas.
Most starches, including potatoes, corn, noodles, and wheat, produce gas as they are broken down in the large intestine. Rice is the only starch that does not create gas.
On the other hand, certain spices have been reported to counteract the production of intestinal gas, most notably cumin, coriander, caraway, turmeric, fenugreek and the perhaps lesser-known ajwain, asafoetida, epazote, sahjan, and kombu kelp.
Probiotics, such as those in live yogurt, may also help to reduce flatulence and re-balance intestinal flora.
The probiotic "Lactobacillus acidophilus" is available from health food stores in supplement form for those who do not like the taste of yogurt.
While probiotics are generlaly effective in reducing flatulence, prebiotics should be avoided since they may increase flatulence.
For instructions on how to make flatulence tonics with spices and herbs, please click on the link below:
Go to the Flatulence Cures Page for Homemade Flatulence-Reducing Recipes
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Disclaimer: The information and advice given on this website does not constitute medical advice. If you are feeling unwell, please contact your doctor or another health care professional.