Deflating the wind of beans
25 July 2003
Overseas researchers have found that the secret to reducing the unsociable side effects of beans lies in how you prepare them.
Fermentation is the key, with naturally fermented beans producing less of the flatulence (wind) producing components than beans that have undergone a controlled (heated) fermentation process.
Natural fermentation produced beans with lower alpha galactoside and soluble dietary fibre content, the 2 culprit components that resulted in flatulence, the researchers said.
In theory, when beans that are naturally fermented are eaten, there will be less flatulence (Journal of the Science of Food and Agriculture 2003; 83: 1004-9).
'Natural fermentation also has positive effects on protein digestibility, texture and aroma, making it a very favourable method to use,' said lead researcher, Marisela Granito from the Food Analysis Laboratory in Venezuela.
The researchers did not feed the fruits of their research to humans to test the research findings.
Last Reviewed: 25 July 2003
- 1. Medical Observer Weekly 25/7/03
