Gone with the Wind

I, Science 8 June 2006
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APRIL: Venezuelan scientists appear to have created flatulence-free beans.

The research, published in the Journal of the Science of Food and Agriculture, utilises a new fermentation technique. Beans produced in this way were also found to be more nutritious. "The implementation of processes which allow for nutritious and non-flatulence-producing beans to be obtained would be interesting," said Marisela Granito, head of the team at the Simon Bolivar University.

Certain compounds, such as soluble fibre and raffinose, are not digested until the large intestine, where the action of specialised bacteria gives rise to wind.

But the researchers found that adding Lactobacillus casei bacteria to the fermentation process reduces the amount of these compounds. The new beans also had higher levels of insoluble fibre, thought to aid the digestive system in removing toxins.

It could be some time before the beans are commercially available. Students concerned about excessive gas in the meantime should not worry. "Despite the obvious social concerns, there is no physiological harm from the flatulence caused by eating beans," explains Dr. Frankie Phillips, a spokeswoman for the British Dietetic Association.