The Effects of Fatty Acids on Hydrogen Sulfide Production

Dr. CK Yao from Monash University used a novel in vitro gas profiling technology to assess real time the hydrogen sulfide measurement and assess its production following exposure to different dietary factors. She mixed slurries from freshly passed health human feces and added different carbohydrates which ranged in their fermentation rate. The result showed that resistant starch suppressed hydrogen sulfide production by a mean of 89%. And interestingly, the addition of the fruct hands to the slurries that contain cysteine significantly suppress hydrogen sulfide by 90%. So both resistant starch found in potatoes, bananas, legumes and some cereals and fruct hands found in wheat, rye, artichokes, reduced hydrogen sulfide Production.