Harvard researchers, led by Serious Eats' Michelle Kondrich, tested 17 remedies to reduce bean-induced flatulence. They focused on pinto beans (rich in stachyose) and alpha-galactosidase enzyme (found in Beano) to break down gas-causing oligosaccharides. Volunteers from the Harvard Fart Squad conducted a double-blind test of farty vs. non-farty beans in bean dip form.

The study aimed to move beyond anecdotal advice (e.g., soaking, rinsing) by testing scientific methods. They analyzed 51 bean samples, measuring 17 variables using lab equipment like centrifuges and mass spectrometers. The team questioned the efficacy of eating more beans to reduce gas, noting that increased FODMAP intake likely amplifies bacterial fermentation and gas production.

Key findings revealed that Beano enzyme (when taken before eating beans) significantly reduced gas, while cooking beans with the enzyme inactivated it. Traditional remedies like baking soda improved bean texture but didn’t reduce farts. The study debunked the idea that acclimating to beans reduces gas, concluding that alpha-galactosidase is the most effective solution for minimizing bean-related flatulence.