I'm having cabbage tonight and I just know I'll be in for an uncomfortable night of it.
I just steam it, add a knob of butter and shake some salt and pepper over it....lovely. Not sure there is any other way to cook it which might lessen the after effects of it. I like it so much I'm prepared to put up with the consequences....my innocent wife will as well.

Which foods are the worst for flatulence and do you tend to avoid them because of it?

Beer, especially when accompanied by a plate of fully loaded nachos!

I would never avoid such a thing...

I'm okay with beer however Champagne is another matter.

No question. Above and beyond everything else by a country mile; Jerusalem Artichokes (in the US I think they're known as Sunchokes).

So delicious though...

sulfur containing foods
dairy
beans
overly-spicy
no variety at the meal

A radish shake.....dont ever try!!

Seared/roasted Brussels sprouts
Stewed collard greens

'Tis a question which has preyed upon the greatest minds in history.


"To the Royal Academy of Farting

Benjamin Franklin, c. 1781"

I've always found high carb food to be suspect. When I was eating low carb stuff, my fart output went almost to nil.

Fill me with Pizza Hut, marshmallows, and the like and it could get deadly.

It also depends a lot on the water you drink. If you use your local potable water - if it on the harder side - flatulence is noticeably more...

Take a couple of Digest Gold or some other over-the-counter product that has lots of digestive enzymes. They work really well for me.

It's different for each person, you could be affected by it and the person next to you by something totally different.

There are plenty of things you can take before the meal to help with the digestive process and some people report that just simple activated charcoal tablets work wonders for them (though don't use charcoal if you are taking any other medications)

"Beans, beans, the wonderful fruit,
The more you eat, the more you toot.
The more you toot, the better you feel.
Let's have beans at every meal!"

I've wondered if there's a table of relative levels of wind generation among bean varieties, although method of preparation and time and temp of cooking alter the bases for comparison. I believe it to be demonstrable that dried beans are windier than fresh or frozen. "Soaked" beans seem to be windier than beans cooked long and slow without pre-soaking. Mexicans, especially those from Northern states, often add a local herb, "Epazote" to beans, partially to diminish gas production.

"Greens"?
I'll agree in the case of boiled or steamed cabbage and Brussels sprouts (to which fresh in any fashion other than boiled or steamed I'm addicted). Boiling/steaming seems hasten and increase the the organic process which hastens and increases the production of hydrogen sulfide in leafy vegetable with a noticeable sulfur content.

Personally, Cantaloupe and peanuts.

Quote: "overly-spicy"
Not that I've ever noticed in decades of addiction to foods which cause my forehead to sweat and my nose to run like the proverbial faucet....

Quote: "It also depends a lot on the water you drink. If you use your local potable water - if it on the harder side - flatulence is noticeably more..."
If I saw a PhD in Biochemistry, Food Science, etc. or evidence of your gastroenterology residency, I might find the statement more credible. Living in the land of "Hard" water, and having spent enough time in some of the parts of Texas where "Sulfurous" is an apt description of the local well water and its taste (and a few locales where the supply from the tap borders on "Gyppy"), I've never felt "hard" water to be much of a gas generator. Now, back in yesteryear, the minerals in the Mexican bottled water "Tehuacan" could generated a mild version of "Montezuma's Revenge" among tourists who thought that safety lay in bottled water and only the "Con gas" versions were provably safe from having been refilled from the tap in the alley. There was some gas propelling the eruptions....

worst 3:

cabbage
sprouts
beans