why do baked beans give u flatulence?

Answer 1

high protein content

Answer 2

The "shell" of the bean is covered in a type of fibre/fiber that interacts with the human guit and produces a chemical reaction that can give off a type of gas that can escape through the rectal opening.

Answer 3

Its the nature of beans...they break down and create gas. Its true for more than just baked!
Try "beano" in the cooking or include a tablespoon of baking soda....that will reduce the gas.

Answer 4

Pretty wild and vague answers on this one so far...

Beans, and other gassy foods like cabbage and other greens, have a particular kind of sugar in them that only a specific enzyme can break down. Unfortunately, we don't have that enzyme, so the sugar cruises right through. The bacteria in the large intestine aren't as picky and they CAN break it down. Unfortunately it also gives them gas (as does everything - they're bacteria!). So really, it's not you that has gas, it's your intestinal bacteria. Rude little things.

Answer 5

PREPARING FOR COOKING

• Canned beans: Drain and rinse thoroughly.

• Dried beans: Pick over and remove any stones or debris. Whether you need to soak legumes depends on the variety. Lentils, black-eyed peas and other shelled beans, split peas and flageolets do not need soaking. Other beans, such as black beans, chickpeas, navy and favas, benefit from soaking. Recently harvested dry beans typically don't require soaking, but most packages don't give information on harvest date, so it's best to soak.

If soaking, place in a large pot and add 10 cups of water for each pound of beans. If you plan to soak overnight, let the beans rest in the cold water. If you're soaking for a shorter time, bring water to a boil and continue to boil for two to three minutes. Remove from heat. Let soak one hour.

Drain and rinse, to remove some of the starches that cause gas.

Use fresh water for further cooking.

Cooking: Most dried beans require 30 minutes to two hours of cooking, depending on the size and age of the bean. They should be tender but not mushy when done.

To prevent the skins from staying tough, don't add salt or acidic ingredients such as tomatoes or vinegar until beans are tender. (There's no need to follow this rule for canned beans, which are already cooked.)

MEASURING

There are 1 1/2 cups of cooked beans in a 15-ounce can.

One pound of dried beans equals 2 cups. When cooked, it produces 6 cups of beans.

REDUCING SIDE EFFECTS

Buy dried beans from a store with good turnover. Dried beans from the current year's crop

are less likely to cause gastric distress because the skins aren't as tough.

If cooking dried beans, blanch them briefly in boiling water before soaking.

For dried or canned beans, drain and discard soaking liquid before cooking.

Some herbs, spices and vegetables commonly paired with beans may reduce flatulence. They include epazote (for Southwestern dishes), ginger, turmeric, fennel seed and greens such as spinach, chard or escarole.

Eat beans often so your body adjusts and is able to process them better. Start gradually, though.

Try dietary supplements like Beano, which contain enzymes that break down the starchy components in beans

Answer 6

Because otherwise the ryhme wouldn't make sense. They add the stuff that makes you windy just so kids can keep singing 'Beans, beans, good for the heart...'

Answer 7

They are a protein, Proteins are more difficult to digest and therefore produce more methane gas. The more it takes to digest, the more gas results.
Hence, the musical fruit!

Answer 8

The starch and protein break down into simple sugars and they in turn break down into Methane and CO2 somewhat easily and quickly. Voila......

Answer 9

All Legumes are hard to digest & that leads to gas.
Digestive aids help.

Answer 10

Somebodies got to pay for them