Sommige mensen ervaren dat ze na het drinken van bier meer scheten laten. Bovendien stinken de scheten meer. Hoe ontstaan scheten eigenlijk? En ga je door het drinken van bier daadwerkelijk meer scheten laten. En stinken ze meer?...
Waarom stinken scheten?
Scheten hebben vaak een onprettige geur. Dit komt vooral door bacteriën die boterzuur en zwavelverbindingen produceren. Boterzuur (geur van zweetsokken) ontstaat door fermentatie van koolhydraten. Zwavelverbindingen zoals waterstofsulfide (geur van rotte eieren) ontstaan door de afbraak van eiwitten. Deze gassen hebben een sterke geur en je kunt ze al in zeer lage concentratie ruiken. 1 deeltje per 100 miljoen is al te ruiken!
Ga je meer scheten laten door bier?
Er is heel weinig onderzoek gedaan naar scheten, en slechts één onderzoek dat ook het effect van bier heeft onderzocht. Uit deze Australische studie met 60 mannen en 60 vrouwen blijkt dat vrouwen gemiddeld 7 winden op een dag laten en mannen zo’n 12. Op de dagen dat de proefpersonen bier dronken, lieten ze gemiddeld gezien niet meer scheten. De hoeveelheid scheten was vooral afhankelijk van de hoeveelheid vezels in de totale voeding die dag. Meer vezels, meer scheten.
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In het eerder genoemde Australische onderzoek bleek wel dat de mannen (de vrouwen dronken nauwelijks bier) wel merkten dat hun scheten meer stonken op de dagen dat ze bier dronken. Voor het verhoogde scheetaroma zijn een aantal oorzaken te bedenken.
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De oplosbare vezels en het eventueel aanwezige dextrine en gist in bier zijn voer voor de bacteriën in de darmen. Deze ingrediënten worden omgezet in geurende gassen. Verder zou luchthappen tijdens bier drinken kunnen bijdragen aan extra gasvolume in de darmen. Dit zul je waarschijnlijk nog niet merken bij 1 á 2 glazen per dag, maar vooral als je meer gaat drinken zal je (en je omgeving!) dit gaan merken. De gasvorming kan geen kwaad, maar voor je algehele gezondheid is het verstandiger om het als man bij maximaal 2 standaardglazen en als vrouw bij maximaal 1 standaardglas per dag te houden
Bronnen:
Bolin, T.D., Stanton, R.A. Flatus Emission Patterns and Fibre Intake, Eur J Surg, 1998; Suppl 582: 115-118
Bolin, T.D., Wind. Problems with intestinal gas, AUSTRALiAN FAmiLy PHySiCiAN VOL. 42, NO. 5, mAy 2013
Eswaran, S., Muir, J., Chey, W.D., Fiber and Functional Gastrointestinal Disorders, Am J Gastroenterol. 2013;108(5):718-727.
(www.kennisinstituutbier.nl/nieuws/laat-je-meer-scheten-en-stinken-ze-meer-na-het-drinken-van-bier)
Twenty-five litres of gas is produced in the intestine every day ... Gases that play an important role in the symptoms of belching, bloating and passing flatulence include:
• oxygen (O2)
• nitrogen (N)
•carbon dioxide (CO2)
• hydrogen (H)
•methane (CH4)
• hydrogen sulphide (H2S).
All of these gases are produced, absorbed or consumed in various parts of the gut. ... Flatulence can be defined through both volume and aroma; the volume will depend largely on diet, and the aroma on the type of bacteria that live in the colon. In 40% of the population, hydrogen sulphide is the predominant bacterium producing aromatic gas.
The average person produces 2400 mL of gas per day, usually passed in portions of 30–120 mL. The number of times someone passes gas varies, as does the time of day, with some passing more in the mornings, while others pass more in the evening. Most people produce more gas after meals and less while sleeping. Previous pregnancy, surgery, and general ageing may result in changes in pelvic
muscle activity, which control the process of holding and passing gas.
(www.racgp.org.au/download/Documents/AFP/2013/May/201305bolin.pdf)
Knowledge of the normal range of flatus emissions and their relationship to diet, particularly fibre, would be helpful in managing patients who complain of excessive flatus or abdominal distention. Sixty men and 60 women aged between 17 and 67 kept a three-day daily record, including one week-end day, of their flatus emissions, dietary fibre intake and beer consumption. Daily flatus emissions averaged 12.7 (range to 2-53) for men and 7.1 (range 1-32) for women. Fibre intake averaged 28+/-13 g for men and 24+/-3 g for women. Flatus emissions significantly correlated with dietary fibre intake (p<.001). There was a correlation between increased aroma of flatus emissions and beer intake in men and men recorded more aromatic flatus than women. This study of 120 normal individuals eating their choice of foods provides a basis to judge degrees of abnormality in patients complaining of excessive flatus (www.ncbi.nlm.nih.gov/pubmed/10029376).
So what are farts, even? They're a mix of swallowed air (that'd be all the air that passes through your mouth — whether it is via chewing gum, drinking carbonated beverages like beer or soda, eating very quickly, and/or having breathless, gasping conversations about how boring this season of American Horror Story was) and gas produced by the bacteria in your lower intestine.
The bacteria in your intestines create gases as they they breakdown sugars and starches that your body can't easily digest — which includes beans, most vegetables, and whole grain breads, and all the other super-healthy foods that make trips to the vegan restaurant so odorific. The bacteria breakdown process produces roughly between 2 and 6 cups of gas a day, and after it builds up, it needs to come out somewhere. That somewhere is your butthole, where this mix of swallowed air and intestinal gas makes its break for the general populace, often up to 18 times a day.
Regular farting is a sign that you're consuming enough fiber, and have a healthy collection of bacteria in your intestines. But what do the subtle variations in the smells and frequency of your farts — the "flavor notes," if you will — mean?
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About one percent of the gas produced by our intestines is not scent-free, as I am sure you have noticed. That scent is generally hydrogen sulfide, a gas that is created when your body breaks down foods with sulfur in them. What foods have sulfur in them? Pretty much anything with a rep as a gas-inducing food —like broccoli, cauliflower, dairy, beans, and other nommables that make no one want to sit next to you at the movies. Red meat, which contains a compound called thiols, can also lead to you emitting a pointed stank later on.
But however unpleasant you may find mildly smelly farts to be, they're totally healthy and natural.
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Supposedly, we're very bad judges of how bad our own farts smell — like the weird clicking noise our jaw makes or our compulsion to eat a whole jar of olives in one sitting, our unique fart bouquets are personal quirks that we've gotten used to over the course of our lives. But sometimes, even we can tell that the fumes from down below are worse than usual. Those especially sulfuric farts —the ones that lead to teary eyes, pointed fingers, broken friendships, and shouts about "rotten eggs"— are often the product of heavy consumption of hydrogen sulfide-producing foods, like beans and broccoli, or generally maintaining a very high fiber diet.
But really atrocious farts aren't always a just sign that you're eating healthily (www.bustle.com/articles/60833-why-do-some-farts-smell-like-eggs-5-different-types-of-flatulence-decoded-for-your-reading).
Beer flatulence can turn a fun night on the town into an embarrassing and unpleasant ordeal. Beer flatulence can be the result of the reaction between complex sugars and live yeast found in large quantities in certain unpasteurized or unfiltered brews, such as the German weissbier, cask ales, or home brewed ales. Armed with this knowledge, you can take steps to prevent and eliminate beer flatulence from your list of things preventing you from talking to that cute guy or gal at the bar.
Drink light beers and try to avoid complex or heavy beers. Lighter beers contain less complex sugars than heavy beers and less live yeast to bind with those sugars, which should result in less flatulence as your digestive system will be more capable of keeping up with the sugar digestion process.
Avoid drinking the sediment at the bottom of the bottle. Although it may carry a strong flavor, it also carries all of the "unfermentable" sugars left over from the brewing process in unfiltered beers.
Take a dietary supplement, such as Beano, before you go out drinking.These products increase the production of enzymes that help break down complex sugars that produce gas, thereby reducing your gas output.
Moderate your consumption. Drinking less beer slowly can give your body more time to break down the beer before it builds up to critical levels and is released elsewhere in the form of flatulence.
Consult with a doctor if your flatulence remains problematic or gets worse (www.ehow.com/how_8236637_stop-beer-flatulence.html).
It's the alcohol, but the answer gets more complicated:
Beverages with a weak alcoholic content (<5 80-proof="" abv="" acid="" alcohol="" and="" anionic="" are="" as="" be="" beer="" concentrations="" don="" gastric="" gastrin.="" identified="" in="" interestingly="" liquors="" mild="" of="" or="" p="" polar="" powerful="" present="" release="" rum="" secretion.="" secretion="" standard="" stimulants="" stimulate="" stronger="" substances.="" such="" t="" the="" thermostable="" to="" vodka="" which="" whisky="" yet="">I doubt it's sugar, because then cake, cookies, and sweets would cause flatulence, which isn't the case.
One possible solution is to brew bigger, stronger beers. (As if you needed a reason to brew big beers!) Personally, I've noticed I can drink barleywines, imperial brews, trippels, and other beasts with no ...problems... the next day, but if I have more than 3 light beers, things get ugly.
(http://homebrew.stackexchange.com/questions/2667/what-causes-beer-to-induce-flatulence-when-consumed)
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