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For more on marking an answer as the "Best Answer", please visit our FAQ.If you are cooking the pulses from scratch, you can limit the gassy effect somewhat by presoaking, and when you bring them to the boil, skim off the scum. After about 20 mins, change the water completely and boil them for 2 hours skimming off any further scum from the water surface as it appears. Nothing you can do if you're using tinned pulses as they are already cooked and ready to eat from the tin.
However, you can never get rid of the gas completely. It is up to your body to get used to it... you can help by adding pulses to your diet gradually, e.g. adding a handful of cooked pulses to your pasta sauce or shepherds pie mix.