I Can't Stop Farting.com

This site originated as a suggestion from a buddy of mine who was actually making fun of me at the time. I found out that I was lactose intolerant not too long ago and I've never heard the end of it. Anyways, this is a collection of useful information for those new to lactose intolerance and for the generally curious.

The distinct smell of a fart is a result of the presence of sulfides in the flatus. Despite being so potent, these gases make up less than one percent of the gas expelled during a fart. Sulfides are produced by bacteria breaking down your food. Generally the more sulfur you ingest, the more your farts will stink. Foods with high sulfur content include cauliflower, legumes, eggs and meat; but can also be found in moderate quantities in garlic, onions, brussel sprouts, wheat germ, and asparagus.

Most of the gas we expel is due to bacteria in our intestines feasting on sugars that our bodies cannot process. Foods that contain the most of these sugars include beans, corn, cauliflower, cabbage, milk, bread, eggs, beer and raisins. People who are lactose intolerant are also unable to digest the lactose sugar and thus produce large amounts of gas upon dairy product consumption (More on that later). Swallowing air will also produce more gas. This can be drastically reduced by chewing more and not gulping down your food or drink while eating. You will also swallow gas by drinking carbonated beverages. Other contributing factors include gas seaping into the intestines from the blood as well as natural emissions from chemical reactions within the body.

• The majority of gas is produced by the E. Coli bacteria
• Women produce as much gas as men
• Less than 1% of the gas in a fart causes the distinct smell
• A fart travels approximately 10 ft/s
• On average, a healthy person farts 14 times per day producing about 1/2 litre of gas
• Farts are flammable due to a significant concentration of hydrogen and some methane
• People fart the most in their sleep
• Livestock account for 20% of global methane emissions, a potent greenhouse gas

Lactose Intolerance is a condition in which lactose is unable to be digested due to the body stopping production of the enzyme lactase, that breaks down the lactose, in early adulthood. The majority of the world's population is in fact lactose intolerant, however, recent genetic changes have caused lactase production to persist into adulthood in some populations. The majority of American caucasians and Europeans are lactose persistent while most Asians are lactose intolerant.

Any milk product will contain lactose. Due to production processes, however, most cheeses will lose most of their lactose. There are a few non-dairy products that also contain lactose. These products can include some medications and meal replacements.

Lactose-free Alternatives

References