Gas Forming Foods

Video: Gas Forming Foods

Video: Gas Forming Foods
Video: 5 FOODS That Reduce GAS and BLOATING | Doctor Sameer Islam 2024, September
Gas Forming Foods
Gas Forming Foods
Anonim

To avoid the delicate situation where your stomach swells and you suffer from flatulence while at work or an important meeting, you need to be aware of which products cause flatulence.

In the first place are legumes - beans, peas, even lentils. They form gases due to the high content of complex carbohydrates. Even the healthiest stomach has a hard time dealing with these foods, which are very useful for the body.

Broccoli, cauliflower and cabbage are also gas-forming products. They are very useful for humans because they contain vitamins and minerals, but cause gas.

Carbonated water and carbonated drinks, especially sweetened ones, as well as grape juice, cause flatulence. The symptoms are more pronounced if you drink from the bottle, as this way you swallow an extra dose of air.

Gas Forming Foods
Gas Forming Foods

Dried figs, fresh apples, pears and peaches are also good for the stomach and intestines. This is due to the sugar they contain. Therefore, it is good to consume them not as a dessert, but before the main course.

Onions and turnips also form gases if they have not been cooked. Different types of canned food, smoked meats and spicy foods affect the stomach in the same way. Gases form too greasy and too spicy sauces.

The combination of certain products can also cause gas. If you eat fatty meat, then fruit or something sweet, the amount of gas in the stomach and intestines increases. Therefore, after fatty meat, a dessert of not very sweet fruits and dairy products is recommended.

Do not drink carbonated sugary drinks while eating. This causes a lot of gas to accumulate in the stomach, which leads to unpleasant sensations.

If you have a predisposition to flatulence, try to avoid products such as watermelon, raisins, bananas and replace them with other useful and tasty products that do not form flatulence.

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