Can you stop beans from making you gassy?

Harvard’s very own Fart Squad teamed up with chef-inventor Dave Arnold to chase the mythic “fart‑free bean,” hauling pinto beans through serious lab gear to track the gas‑making sugars our bodies can’t digest. The science story is juicy, but the comments are the main event: one early voice declared the verdict for the impatient—no common cooking trick actually cuts the “fartyness.” The crowd gasped, giggled, and then split into camps faster than a pressure cooker hits steam.

On one side, Team Tolerance: eat beans regularly and your gut adapts, swears a commenter who says it took “a couple of weeks.” On the other, Team Sprout: why didn’t they test sprouting first? A top reply calls it “an obvious hypothesis,” arguing sprouted beans could change those tricky sugars. Meanwhile, veterans chimed in with a “New York Times said this in the ’90s” vibe, plus an extra curveball: for some, inulin (a fiber in other foods) is the real belly bomb. A few readers rushed to vouch for Arnold’s cred—bar owner, gear designer, culinary instructor, Bar Contra—so yes, the man knows his beans. The memes wrote themselves: Harvard lab coats, “Science to the rect…um,” and a spicy showdown of Team Sprout vs Team Tolerance.