Yes I know its a fun topic to talk about but I was wondering what people are taking to prevent gas. I have had SO SO SO much gas over the past month and my docs aren't exactly sure what to do. I am on simethicone and of course pancreatic enzymes before I eat and a few other things and I'm wondering what everyone else is taking and if it works. I could use all the help I could get. Thanks
CF and too much Gas
- Thread starter baco623
- Start date
Twistofchaos
New member
Stop drinking soda. 
Cut out milk and chesse, I did and I started to feel so much better. Its not good for you anyways, its full of crap, and actually thickens mucus in humans. Anything that is hard to digest is going to give you gas. Bad oil and fat is a main factor. Its funny how I don't get it when I consume olive oil but I do when I consume something saturated fat or trans fat. Olive oil, avocado are examples of monounsaturated fats. These are the healthy fats! These do not give me gas. Processed food will also give you gas, there is no natural enzymes in processed food to better digest the food. We were not made to eat processed food, especially CFers who are already lacking enzymes. Try changing around your diet, get some exercise and you will feel so much better!
azdesertrat
New member
I don't even worry about it.
Sometimes I get gas pain that will double me over, but it usually passes soon.
We DO burn a lot of incense! It does more than just mask the bad smell, it almost banishes it.
Like Uncle Mick always said, 'If you can't fart in front of a woman, she aint worth fartin' for'! T
hank God my Wife is understanding & has a strong stomach.
Sometimes I get gas pain that will double me over, but it usually passes soon.
We DO burn a lot of incense! It does more than just mask the bad smell, it almost banishes it.
Like Uncle Mick always said, 'If you can't fart in front of a woman, she aint worth fartin' for'! T
hank God my Wife is understanding & has a strong stomach.
It's all about what you eat, as everything is. Gas is caused by undigested foods that sit in the intestines and feed bacteria, which produce methane (gas). So the solution is to cut back on foods that you are not digesting well, or that feed the bacteria. Here are foods within these two categories:
Foods hard to digest (especially for CFers):
1 - gluten and complex carbohydrates. Every CFer should cut out gluten, but even non-glutenated grains are hard to digest and leave undigested particles in the intestines to feed bacteria. Eat complex carbs by themselves or with good fats (outlined below).
2 - SUGAR. Huge one. Bacteria thrive on sugar. CFers should be on no-sugar diets (I am and it helps a lot).
3 - Dairy. Dairy you buy in the store is low-quality pasteurized and homogenized, even if you buy organic. Cow milk is high in lactose, which is a sugar very hard to break down. Plus pasteurization and homogenization kill the lactase (enzyme that breaks down lactose) and makes milk fats insoluble and causes inflammation, which causes mucus. So don't eat dairy, but if you HAVE to, eat raw goat's milk only.
4 - Fats. I've found that fats themselves don't cause gas, but when I combine them improperly with other foods, such as proteins or proteins plus carbs, then I get problems. This is because fats take a long time to digest and can clog up the digestive tract if you've eaten anything after it within about an hour. So eat fats alone or with acidic fruits (apple with almond butter or tahini). By the way, never eat refined or rancid polyunsaturated fats that exist outside a whole food. This means cutting out all vegetable oils except olive oil. Better oils are monounsaturated fats (coconut oil - unrefined), and saturated fats (that in grassfed, organic meat and clarified butter - ghee). Ghee and coconut oil are my go to oils for cooking, but make sure you combine foods wisely!
Foods hard to digest (especially for CFers):
1 - gluten and complex carbohydrates. Every CFer should cut out gluten, but even non-glutenated grains are hard to digest and leave undigested particles in the intestines to feed bacteria. Eat complex carbs by themselves or with good fats (outlined below).
2 - SUGAR. Huge one. Bacteria thrive on sugar. CFers should be on no-sugar diets (I am and it helps a lot).
3 - Dairy. Dairy you buy in the store is low-quality pasteurized and homogenized, even if you buy organic. Cow milk is high in lactose, which is a sugar very hard to break down. Plus pasteurization and homogenization kill the lactase (enzyme that breaks down lactose) and makes milk fats insoluble and causes inflammation, which causes mucus. So don't eat dairy, but if you HAVE to, eat raw goat's milk only.
4 - Fats. I've found that fats themselves don't cause gas, but when I combine them improperly with other foods, such as proteins or proteins plus carbs, then I get problems. This is because fats take a long time to digest and can clog up the digestive tract if you've eaten anything after it within about an hour. So eat fats alone or with acidic fruits (apple with almond butter or tahini). By the way, never eat refined or rancid polyunsaturated fats that exist outside a whole food. This means cutting out all vegetable oils except olive oil. Better oils are monounsaturated fats (coconut oil - unrefined), and saturated fats (that in grassfed, organic meat and clarified butter - ghee). Ghee and coconut oil are my go to oils for cooking, but make sure you combine foods wisely!
Coconut oil has a smoke point of about 350 degrees F, which means you can stir fry and bake with it at low temps. For high temp baking I would go with ghee, which has a smoke point around 485 degrees. Since both coconut oil and ghee (clarified butter) are pretty much pure saturated fat (the good stuff we need more of) with no carbs, I don't see how they would differ at all from eachother in terms of an insulin reaction. But if you're going to eat the whole coconut, or coconut milk, that does have a small amount of carbs in it.
Epona, Thanks for the smoke point info. It'll be good to have something else to do with that jar of stuff
I was unclear before about the high/low fat dairy thing. I just meant I'd read somewhere that high fat diary is better from the insulin resistance perspective than low or no fat fat dairy. BUT when I tried to find a scientific study to back this up, all I got was this complicated and internally conflicting study.
http://www.jacn.org/content/28/Supplement_1/91S.full
I was unclear before about the high/low fat dairy thing. I just meant I'd read somewhere that high fat diary is better from the insulin resistance perspective than low or no fat fat dairy. BUT when I tried to find a scientific study to back this up, all I got was this complicated and internally conflicting study.
http://www.jacn.org/content/28/Supplement_1/91S.full
Yeah, that study is not really relevant. All humans should eat whole milk dairy ONLY, and that goes doubly for CFers. That study said that the more dairy you eat, the lower your risk of type 2 diabetes, but they didn't know why. I would say there is no causal relationship in that study, especially since they bought into the "low fat dairy is good for you" falsehood.
First, to answer your question about higher fat dairy being better from a glycemic point of view, yes, you're right. The higher the fat content in a food, the low the glycemic index will be (www.glycemicindex.com). When you have stand-alone milk with little fat, you're body is only digesting the milk proteins, the lactose and galactose (sugars), but when you keep the fat in it, milk is digested slower and the energy (and sugar) is released more incrementally. ALWAYS eat foods in their whole form, as the entire matrix of a food makes sure that all of its parts and nutrients are digested and absorbed at the right time, reducing disease-producing effects such as blood-sugar spikes.
Aside from the fact that saturated fat is good for you (as long as it's not homogenized- which most store-bought milk is), defatted dairy you buy in the store is denatured. What they often do is skim the fat off the top, powder the fat, and add it in depending on what percent milkfat you want (1%, 2%, whole). Powdering milk completely denatures it, meaning that the proteins and fats are heated and broken down into particles that the body does not recognize. This can cause digestive problems, and since the body cannot break down and absorb denatured/homogenized fats it stores them in places you don't want, possibly around your internal organs. This is very bad. In addition, denatured protein and fat particles can cause the formation of cholesterol inside your arterial walls, which causes the formation of plaque and leads to heart disease. For some quick info on the problems with homogenization, visit: http://themilkblog.blogspot.com/2007/06/horror-of-homogenized-milk.html. For a more extensive and thorough investigation of the problems with modern milk, I recommend you read Nourishing Traditions by Sally Fallon.
First, to answer your question about higher fat dairy being better from a glycemic point of view, yes, you're right. The higher the fat content in a food, the low the glycemic index will be (www.glycemicindex.com). When you have stand-alone milk with little fat, you're body is only digesting the milk proteins, the lactose and galactose (sugars), but when you keep the fat in it, milk is digested slower and the energy (and sugar) is released more incrementally. ALWAYS eat foods in their whole form, as the entire matrix of a food makes sure that all of its parts and nutrients are digested and absorbed at the right time, reducing disease-producing effects such as blood-sugar spikes.
Aside from the fact that saturated fat is good for you (as long as it's not homogenized- which most store-bought milk is), defatted dairy you buy in the store is denatured. What they often do is skim the fat off the top, powder the fat, and add it in depending on what percent milkfat you want (1%, 2%, whole). Powdering milk completely denatures it, meaning that the proteins and fats are heated and broken down into particles that the body does not recognize. This can cause digestive problems, and since the body cannot break down and absorb denatured/homogenized fats it stores them in places you don't want, possibly around your internal organs. This is very bad. In addition, denatured protein and fat particles can cause the formation of cholesterol inside your arterial walls, which causes the formation of plaque and leads to heart disease. For some quick info on the problems with homogenization, visit: http://themilkblog.blogspot.com/2007/06/horror-of-homogenized-milk.html. For a more extensive and thorough investigation of the problems with modern milk, I recommend you read Nourishing Traditions by Sally Fallon.
Thanks for all the info, Epona. I love food and nutrition subjects and you have a lot of knowledge.
I tried to find studies backing up the homogenized particle theories, and I got a lot of links to blogs. I did find the info below. (I'm not vested in the subject, but I thought I'd pass it along...)
http://milk.procon.org/view.answers.php?questionID=000808
I tried to find studies backing up the homogenized particle theories, and I got a lot of links to blogs. I did find the info below. (I'm not vested in the subject, but I thought I'd pass it along...)
http://milk.procon.org/view.answers.php?questionID=000808