There are all kinds of opinions on whether or not soaking beans helps decrease flatulence.
Some say adding things like baking soda, lemon juice, salt, or other things to the bath helps the effect. Some say soaking them in a warm-water bath is more effective than a cold-water bath. Others say there is no effect whatsoever. Opinions of food-column editors and bloggers (and even users of Seasoned Advice!) seem to diverge considerably.
This tells me there might be little consensus in the general public. But what do the scientists who study this say?
It makes sense that this could be difficult to study, since flatulence production depends on the type of bean/legume, other food ingredients (e.g. cinnamon, garlic, ginger, sulfur-rich foods, etc.), diet, the person's individual GI response to chemicals and fiber, and probably other factors.
I've collected a number of sources:
Sources claiming soaking has little/no effect on flatulence
- http://www.latimes.com/food/dailydish/la-dd-dont-soak-dried-beans-20140911-story.html (cites several experts)
Sources claiming warm-water soaking helps prevent flatulence
Sources claiming that flatulence shouldn't be a big deal
Sources claiming soaking with additives helps prevent flatulence
- An article from the Pakistan Journal of Nutrition (PDF) (cited from https://cooking.stackexchange.com/a/32385/24698)
Other Soaking Sources
- What can I do to help prevent flatulence from beans?
Is there a scientific consensus on how to reduce flatulence from beans and/or legumes in general (if possible), and if so, what is it?
Please include multiple sources to peer-reviewed articles in your answer!