Fart-free beans could soon be on the menu. The trick is to let them ferment for up to four days in warm, airless, sterile water.
Marisela Granito of the Simon Bolivar University in Caracas, Venezuela has found that the soaking destroys gamma-galactosides, sugars in beans that generate those trademark gases when they’re broken down by bacteria in our guts.
Concentrations of stachyose, the most potent galactoside, dipped by 72 per cent after just two days, and 95 per cent after four. A full-blown account can be found in the Journal of the Science of Food and Agriculture (vol 83,…
