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Will Adding Baking Soda to Beans Prevent Flatulence?

Malcolm Tatum
Updated May 16, 2024
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Many people complain of flatulence, or gastrointestinal gas, after eating large quantities of beans. It is widely rumored in cooking circles that adding a bit of baking soda before cooking can eliminate the flatulence effect, though this “trick” is unlikely to work for everyone. Adding baking soda to beans does not usually prevent flatulence. It can help reduce it in some cases, but a lot depends on individual digestion and anatomy.

Why Beans Cause Flatulence

Beans and other fiber-rich legumes like lentils cause flatulence in many people because of their high sugar content. Most contain complex oligosaccharides, which are sugar molecules that the human stomach is not usually capable of digesting — at least not with ease. As the stomach works to break down the sugars, gas emitted from the beans often gets trapped in the intestine. This can be both uncomfortable and embarrassing.

Soaking as the Easiest Fix

In most cases, the easiest way to remove excess sugar from beans is to soak them overnight, then discard the water before cooking. As they soak, the beans typically release some of their sugars, alongside trace amounts of other nutrients. It is rare for all of the sugar to be released, but often enough is that some people may notice a difference.

Soaking usually works best for dried or fresh, just-picked beans. Consumers who do not have access to farm produce are usually limited to beans that are either dried or canned. Soaking canned varieties is usually discouraged, as it can lead to mushiness.

Canned beans are usually better suited to the so-called “quick soak” method, which involves boiling the beans in water for a short time, then discarding the water. Boiling tends to cause a release of sugars, and so long as the boiling lasts only a minute or two, the beans do not get a chance to cook or shed many of their beneficial nutrients.

How Baking Soda Can Help

Adding baking soda to beans as they soak is believed by some to help aid in sugar-shedding, but the evidence is far from convincing. Baking soda is sodium bicarbonate. In theory, the molecules in baking soda could bind to the oligosaccharides present in the beans, helping them to detach faster than they otherwise would. Another theory suggests that adding baking soda to beans can help the stomach process them, but this is usually discarded by experts as a myth. Though the soda can sometimes help speed things up, it is usually no more effective than simple soaking would be.

Downsides of Adding Baking Soda

Baking soda is not tasteless, and can impart a salty, sometimes soapy flavor to foods if used in large quantities. According to some studies, baking soda can also strip beans of vital nutrients like vitamin B if left in contact for long periods of time. A cook who elects to add baking soda to beans as they soak would be wise to rinse the beans very well, and ensure that all soaking water has been discarded before proceeding. It is not usually a good idea to add more than just a pinch to dishes that are ready to serve, either.


Most dieticians teach that the best way to reduce bean-related flatulence is to regularly eat small portions of beans. The stomach will slowly learn how to process the legumes, and over time, even vast quantities should not cause gas. Starting out with a big bowl of beans is likely to cause problems, even if they were soaked or exposed to baking soda.

DelightedCooking is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.
Malcolm Tatum
By Malcolm Tatum
Malcolm Tatum, a former teleconferencing industry professional, followed his passion for trivia, research, and writing to become a full-time freelance writer. He has contributed articles to a variety of print and online publications, including DelightedCooking, and his work has also been featured in poetry collections, devotional anthologies, and newspapers. When not writing, Malcolm enjoys collecting vinyl records, following minor league baseball, and cycling.
Discussion Comments
By anon925555 — On Jan 12, 2014

I doubt that stomachs "slowly learn how to process the legumes". Instead, the gradual increase gives the microbes required for efficient processing of sugars in the legumes a chance to build up their populations.

People who have been on strong systemic antibiotics frequently show a reduced capacity to thoroughly digest specific foods, hence the interest in probiotics and other methods to repopulate one's digestive system with beneficial microbes.

I have known two people who became gluten-intolerant after strong antibiotics and several people who were unable to eat cabbage and legumes immediately after antibiotic dosing. Good bugs should be encouraged!

By v80bride — On Feb 04, 2013

How do I remove the baking soda taste from the beans I cooked? It was too much after cooking!

By anon152272 — On Feb 13, 2011

How much baking soda to per lb of beans? I usually cook about six pounds of dry beans at a time.

By anon149988 — On Feb 06, 2011

What about canned beans, how much baking soda should be added?

By anon67672 — On Feb 25, 2010

According to a post on Wisegeek: "too much baking soda can deplete the amount of vitamin B1 from the beans."

By anon25909 — On Feb 05, 2009

I use a two quart bowl and one rounded tablespoon of baking soda when preparing dried beans. That seems to work pretty well for me.

By anon25828 — On Feb 04, 2009

How much baking soda do you add to the bowl of tepid water that you let the beans sit in over night?

Malcolm Tatum
Malcolm Tatum
Malcolm Tatum, a former teleconferencing industry professional, followed his passion for trivia, research, and writing...
Learn more
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