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Does Beano work for cruciferous vegetables?

The enzyme works in the digestive tract to break down the complex or branching sugars (polysaccharides and oligosaccharides) in foods such as legumes (beans and peanuts) and cruciferous vegetables (cauliflower, broccoli, cabbage, and brussels sprouts, among others).

en.wikipedia.org - Beano (dietary supplement) - Wikipedia

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Enzyme-based dietary supplement that is used to reduce gas in the digestive tract

Beano over-the-counter dietary supplement, packaged in boxes

Beano is an enzyme-based dietary supplement that is used to reduce gas in the digestive tract, thereby improving digestion and reducing bloating, discomfort, and flatulence caused by gas. It contains the enzyme alpha-galactosidase (α-GAL). It was introduced as a liquid, but that has been discontinued and it is now available only as tablets and strawberry-flavored "Meltaways".

Beano is marketed and distributed by Prestige Brands Holdings, Inc.

Mechanism of action [ edit ]

Beano contains the enzyme α-GAL, which is derived from the fungus Aspergillus niger. The enzyme works in the digestive tract to break down the complex or branching sugars (polysaccharides and oligosaccharides) in foods such as legumes (beans and peanuts) and cruciferous vegetables (cauliflower, broccoli, cabbage, and brussels sprouts, among others). The enzyme breaks those complex sugars into simple sugars, making these foods somewhat more digestible, and reducing intestinal gas.[1] The polysaccharides and oligosaccharides found in these foods might otherwise pass through the small intestine unaffected. Once in the large intestine, those sugars may be metabolized by intestinal flora, fermenting to produce the gases that cause discomfort and flatulence. Two randomized controlled trials show reduction in gas by subjects taking oral α-GAL.[2][3] Another study indicates it may interfere with the diabetic medication acarbose.[4]

History [ edit ]

Beano was developed in 1990 by Alan Kligerman of AkPharma after research into gas-causing vegetables that had begun in 1981.[5][6] The idea for such a product was proposed at least as early as the 1780s in Benjamin Franklin's essay "A Letter To A Royal Academy". In 1991, Kligerman was awarded the inaugural Ig Nobel Prize in Medicine for inventing Beano.[7] Its patent was acquired by GlaxoSmithKline in 2001 from Block Drug.[8] GlaxoSmithKline sold Beano and 16 other brands to Prestige Brands in 2012.[9] Beano received U.S. Patent 5,445,957 on August 29, 1995.[10] The estimated expiration date of the patent is December 5, 2014. As of early 2013 , more than four dozen competing products were on the market.

In April 2014, the brand introduced Beano +Dairy Defense.[11]

Use in brewing [ edit ]

Simple sugars are also produced as a consequence of the malting process that eventually produces beer. The complex sugars are not broken down by the yeast, and are eventually consumed by the beer drinker, possibly causing flatulence. Homebrewers have found adding Beano to their brew may produce a beer that has a less malty flavor.[12] The Beano breaks the complex sugars into simple sugars, and these simple sugars are consumed by the yeast, producing alcohol (or some acetic acid in the aerobic reactions in early fermentation).

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Do sprouted grains cause bloating?

Easier to Digest The process of sprouting grains neutralizes enzyme inhibitors as well as the sugars that can cause fermentation and gas in the gut. Many people who experience gas and bloating from regular bread do not have this same reaction eating sprouted bread, myself included!

silverhillsbakery.ca - Why Sprouting is Good for the Gut - Silver Hills Bakery

Sprouted grains have been soaked in water until they begin to germinate. It takes the grain and turns it into a small sprout, releasing vital enzymes in the process. Sprouting is magical because it helps to unlock valuable nutrients making them much easier for our bodies to absorb and digest . It also helps to break down some of the starch in the seed . Compared to white bread and whole wheat bread, which are made from ground flours, much of the nutrition is lost in the refinement process. Whereas sprouted grain bread is gently mashed to form a dough and the vitamins and minerals are preserved.