I highly recommend anything he works on.

My casual observation is that people's perception of bean's gas causing properties is way out of line with what they do for most people and strongly influenced by people who have unusually high intolerance, who are the minority.

A part of the article that irked me is where he talks about why he's going to ignore people who say you get used to it because he thinks the microbiome change doesn't make sense misunderstands the gas/bacteria process in the gut.

There is a big mix of FODMAP eating bacteria, both inefficient generalists that can eat FODMAP but do it poorly and create a lot of gas, but also specialist bacteria like Bifidobacterium that also eat them but are much more efficient at it and produce much less gas. With more food the specialist bacteria becomes more prevalent. There are also gas consuming bacteria, not just gas producing, which also will shift in population. The idea is not that you just grow a larger population of the existing problematic bacteria.

For the impatient: they found no common cooking technique that helped significantly reduce - as they call it the “fartyness” of the beans..

Soak and rinse, but the soak water should be boiling when the dry beans go in.

Alkaline. Sodium Carbonate (baking soda) or calcium hydroxide (lime) work. Throw away the cooking water. This has to be done carefully, as too much of either can give the food a mineral taste and/or dissolve the beans entirely.

Fermentation also works. Lactic acid (like kimchee or pickles) helps a little. Koji (either added or grown on the beans themselves) helps a lot. Both will have a big impact on the flavor and what the beans will be good for in the end.

Source: vegan who eats beans with 75+% of meals

In many parts of Africa the ultimate solution is to peal the skins off the beans. This removes all digestive issues with bean consumption but it's a lot of work.

Another solution is to uses the microbe Aspergillus by consuming Miso paste with the beans which help break down indigestible polysaccharides.

Once I implemented this protocol I found that onions and prunes were also causing gas. Seems any stone fruit gives me gas because this also happens with apricots. I haven’t found a way to fix the stone fruit. But the onions can be fixed by heating them with lime juice before consuming.

Hope that helps.

I boiled it down to the following steps (pun intended): 1. Rinse the beans. 2. Soak for several hours in room-temperature water, replacing the water 2-3 times. 3. Soak for several hours in ~130°F water, replacing the water 2-3 times (I use Yogurt mode on my Instant Pot, as it lets you set a temperature and hold it for hours). 4. Cook'em as you normally would.

Cooked beans freeze well, so I usually make large batches and freeze them in Ziplock bags for later use.

As per: https://phys.org/news/2026-04-seaweed-compound-major-methane...

Made me laugh : )

I agree with this in principle but have to point out a few flaws in practice.

First, the immediate product of fermentation is not methane, despite what your high school biology teacher told you. It's hydrogen. In fact, bacteria do not produce methane at all! Only archaea are capable of methanogenesis. This is a rather surprising fact nobody mentioned in school:

https://en.wikipedia.org/wiki/Methanogenesis

>Organisms capable of producing methane for energy conservation have been identified only from the domain Archaea, a group phylogenetically distinct from both eukaryotes and bacteria, although many live in close association with anaerobic bacteria.

So there is some room for error here. When methanogenesis occurs, the volume of gas is reduced by 80%:

4 H2 + CO2 >> CH4 + 2 H2O (l)

But I have never seen any evidence that the amount of archaea or the extent of methanogenesis in the digestive tract varies with diet. However, it does change under certain circumstances, and more methane in enteric gas is generally correlated with less hydrogen:

https://www.jstage.jst.go.jp/article/bmfh/45/1/45_2025-044/_...

>However, methane gas production was not changed by dietary intake, suggesting that intervention with prebiotics may be necessary.

https://iopscience.iop.org/article/10.1088/1752-7155/7/2/024...

>Usually patients produce either hydrogen or methane, and only rarely there are significant co-producers, as typically the methane is produced at the expense of hydrogen by microbial conversion of carbon dioxide. Various studies show that methanogens occur in about a third of all adult humans

(The second study is less optimistic than I am about methanogens reducing intestinal discomfort.)

But there is another thing that can change the amount of noticeable farting: unnoticeable farting. The digestive tract has its own nervous subsystem which reacts to stimuli and processes information. It's plausible that if you produce a lot of gas for a long time, your digestive tract learns to let it out gently. This may reduce irritation of the epithelium.