Hi there, 20 year old, fairly active (though I could stand to lose a few pounds) woman hereA few people have mentioned that I tend to uh, well, burp and fart quite a bit, and I've noticed that they're rightI am a college student and therefore don't eat quite as well as I should, (read: I eat fruits and veggies like once a week,) but I don't eat any red meat and take care to avoid spicy foods.Ideas?
Simply because you mentioned the food thinghere's a summary of foods that could potentially increase the amount of gas you release Foods that cause gas Most foods that contain carbohydrates can cause gasBy contrast, fats and proteins cause little gasSugars The sugars that cause gas are raffinose, lactose, fructose, and sorbitolRaffinoseBeans contain large amounts of this complex sugarSmaller amounts are found in cabbage, brussels sprouts, broccoli, asparagus, other vegetables, and whole grainsLactoseLactose is the natural sugar in milkIt is also found in milk products, such as cheese and ice cream, and processed foods, such as bread, cereal, and salad dressingMany people, particularly those of African, Native American, or Asian background, normally have low levels of lactase, the enzyme needed to digest lactose, after childhoodAlso, as people age, their enzyme levels decreaseAs a result, over time people may experience increasing amounts of gas after eating food containing lactoseFructoseFructose is naturally present in onions, artichokes, pears, and wheatIt is also used as a sweetener in some soft drinks and fruit drinksSorbitolSorbitol is a sugar found naturally in fruits, including apples, pears, peaches, and prunesIt is also used as an artificial sweetener in many dietetic foods and sugar-free candies and gumsStarches Most starches, including potatoes, corn, pasta, and wheat, produce gas as they are broken down in the large intestineRice is the only starch that does not cause gasFiber Many foods contain soluble and insoluble fiberSoluble fiber dissolves easily in water and takes on a soft, gel-like texture in the intestinesFound in oat bran, beans, peas, and most fruits, soluble fiber is not broken down until it reaches the large intestine, where digestion causes gasInsoluble fiber, on the other hand, passes essentially unchanged through the intestines and produces little gasWheat bran and some vegetables contain this kind of fiber.
place salmon fillets in a glass 1 to 2 inch dish and pour 3 cups pineapple or orange juice over the salmonAdd 1/4 cup butter, 1 tsp garlic salt, and fresh rosemaryCover with foil and bake until salmon cooks all the way throughAfter when placed on plates, drizzle melted butter with garlic salt over the salmon and sprinkle fresh rosemaryThis is great with garlic bread and salad.
A little salt, pepper, garlic salt and lemon pepper will make that uncooked salmon mouth wateringAfter broiling it, dip it in a little lemon juiceIt'll be heavenlyAs for the already cooked, plain salmon, try a pasta and veggie saladShred the salmon up, and mix it with corkscrew pasta, tomatoes, peas, corn, very little olive oil, and salt and pepperIf you want to, you can also add that lemon pepper againSalmon is best with lemon pepper.
marinate with teriyake sauce, brown sugar, ground cloves, fresh garlic, orange juice and cilantro for two hours (no longer or salmon will start to cook) take out of marinade, sear in saute pan, both sides until carmelization starts (when salmon becomes darker) finish in oven for 10 - 15 minutes
Creamy Dill Salmon Steaks INGREDIENTS 1/2 cup chopped green onions 1 tablespoon butter or margarine 1 (10.75 ounce) can condensed cream of chicken soup, undiluted 1/2 cup half-and-half cream 2 tablespoons white wine or chicken broth 2 tablespoons chopped fresh dill 4 salmon steaks (1 inch thick) DIRECTIONS In a large skillet, saute the onions in butterAdd the soup, cream, wine or broth and dillPlace salmon steaks on topCover and simmer for 15 minutes or until fish flakes easily with a fork Baked Salmon Fillets Dijon INGREDIENTS (Nutrition) 4 (4 ounce) fillets salmon 3 tablespoons prepared Dijon-style mustard salt and pepper to taste 1/4 cup Italian-style dry bread crumbs 1/4 cup butter, melted DIRECTIONS Preheat oven to 400 degrees F (200 degrees C)Line a shallow baking pan with aluminum foilPlace salmon skin-side down on foilSpread a thin layer of mustard on the top of each fillet, and season with salt and pepperTop with bread crumbs, then drizzle with melted butterBake in a preheated oven for 15 minutes, or until salmon flakes easily with a fork.
