Gulp: Adventures on the Alimentary Canal

by Mary Roach

Barring that, a person might try to steer clear of certain foods,* the ones that provide bacteria with the raw materials for making sulfur compounds. The main offender is red meat.† Cruciferous vegetables (broccoli, cabbage, brussels sprouts, cauliflower) can also kick up a stink. As can garlic, dried and sulfured fruit (for example, apricots), certain aromatic spices, and, for reasons unclear, beer. In short, so many delightful things that a sane person would, I like to think, rather have the gas.