Although there are many eating habits that cause flatulence, there is a Food that makes you have gas for a week. You should avoid it if you know you’re going to have a meeting coming up, or else you risk embarrassing yourself for a while and getting an upset stomach.
Both belching and bloating and flatulence are caused by poor digestion of simple and complex carbohydrates. Like these nutrients are poorly absorbed the intestine is filled with gases that it must eliminate and it does so in the aforementioned ways. There are also cases in which gases are due to stress or food poisoning, although these are less common.
What are intestinal gases?
Normally, intestinal gases have two origins. They can come from the air we swallow while we are eating. Likewise, they are the result of the fermentation of food carried out by some of the various bacteria of the intestinal flora.
The more presence of fibra soluble there is in the food we eat, more gases will be produced in the intestines. Paradoxically, soluble fiber is key to preventing such gases and being able to regulate our intestinal flora properly.
The food that makes you gassy for a week
Legumes are one of the foods that are most difficult for metabolism to digest, and among them we can mention beans, lentils, peas, chickpeas and peanuts, etc. Its high content of oligosaccharides, a variant of starch that our intestines cannot break down, means that the intestinal flora must take care of them, generating gas two or three hours after ingestion.
Specifically, lentils are the food that causes the most gas. They have 31 grams of soluble fiber per 100 grams of weight. Next come the beans and beans, with 23 grams of soluble fiber per 100 grams of weight and, in third position, the chickpeas.
How to avoid gases when eating legumes?
Since we cannot simply eliminate legumes from our diet because their nutrient contributions are essential, it is convenient to learn to live with them. Boiling them in plenty of water, letting them rest and then boiling them again in new water are solutions to avoid gases.
Unfortunately, in this cooking loses some of the substances that characterize them as vitamins and minerals.
Consequently, it is best to plan the consumption of legumes in advance. If you can, soak them for 24 hours. After that time, they will be easier to digest and you will be able to make the most of their nutrients without losing them during cooking.
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