Sep 30, 2024 03:56 PM
What happens when you hold in a fart?
https://www.livescience.com/health/what-...-in-a-fart
EXCERPT: . . . Farts are the natural way the body handles this unneeded gas. But before this gas can be released, it hits the anal sphincter. "That's the last stop: the control center … that tells you when to release a fart," Stein explained.
The external anal sphincter is the only part of the digestive process we have conscious control over. So, if we decide the time is not right to pass gas, we constrict the sphincter and the fart is trapped. Without a backdoor to escape from, the gases recede back into the colon.
But primarily, the body is trying to push gas out. So farts that are ignored during the day are mostly released during bathroom breaks or as the body relaxes in sleep at night.
While there is a time and place to let a toot loose, Stein said, always holding it in can be bad for the bowels over time. Small pockets called diverticula can form in your colon from the stress of consistent bloating, and they can become harmful if infected.
"Can you injure yourself by never passing gas?" she said. "Yes, the same way you can injure yourself by never pooping." (MORE - missing details)
Four toxic gases from food you should know - and avoid
https://www.sciencenordic.com/chemistry-...id/2395421
INTRO: Gas. Often dismissed as a byproduct of our digestive process, it's generally harmless, causing only awkward moments and unwelcome odors.
Yet, amidst the benign emissions of our bodies, certain foods can emit potentially perilous gases themselves!
These toxic gases, though rare in everyday scenarios, pose significant risks when encountered in concentrated environments, particularly in work settings where large quantities are stored with poor ventilation. For example, nitrogen dioxide from fermenting grain in silos, or hydrogen sulfide from decomposing fish in seafood cargos.
From cyanide-laden produce to lethal byproducts of fermentation, the culinary world harbors unexpected dangers.
Join us as we explore these hazards, shedding light on the importance of food safety and proper handling... (MORE - details)
COVERED: Bamboo flesh can release toxic gas ..... Cyanide affects crucial organs ..... And the same goes for cassava ..... Toxic gasses from fermentation ..... Toxic gasses from fermentation ..... The Rotten Egg Revelation ..... The Silo's Silent Threat ..... A Symphony of Gases ..... The white wine accident ..... The Ripening Gambit with Acetylene Gas ..... What to do in your own kitchen
https://www.livescience.com/health/what-...-in-a-fart
EXCERPT: . . . Farts are the natural way the body handles this unneeded gas. But before this gas can be released, it hits the anal sphincter. "That's the last stop: the control center … that tells you when to release a fart," Stein explained.
The external anal sphincter is the only part of the digestive process we have conscious control over. So, if we decide the time is not right to pass gas, we constrict the sphincter and the fart is trapped. Without a backdoor to escape from, the gases recede back into the colon.
But primarily, the body is trying to push gas out. So farts that are ignored during the day are mostly released during bathroom breaks or as the body relaxes in sleep at night.
While there is a time and place to let a toot loose, Stein said, always holding it in can be bad for the bowels over time. Small pockets called diverticula can form in your colon from the stress of consistent bloating, and they can become harmful if infected.
"Can you injure yourself by never passing gas?" she said. "Yes, the same way you can injure yourself by never pooping." (MORE - missing details)
Four toxic gases from food you should know - and avoid
https://www.sciencenordic.com/chemistry-...id/2395421
INTRO: Gas. Often dismissed as a byproduct of our digestive process, it's generally harmless, causing only awkward moments and unwelcome odors.
Yet, amidst the benign emissions of our bodies, certain foods can emit potentially perilous gases themselves!
These toxic gases, though rare in everyday scenarios, pose significant risks when encountered in concentrated environments, particularly in work settings where large quantities are stored with poor ventilation. For example, nitrogen dioxide from fermenting grain in silos, or hydrogen sulfide from decomposing fish in seafood cargos.
From cyanide-laden produce to lethal byproducts of fermentation, the culinary world harbors unexpected dangers.
Join us as we explore these hazards, shedding light on the importance of food safety and proper handling... (MORE - details)
COVERED: Bamboo flesh can release toxic gas ..... Cyanide affects crucial organs ..... And the same goes for cassava ..... Toxic gasses from fermentation ..... Toxic gasses from fermentation ..... The Rotten Egg Revelation ..... The Silo's Silent Threat ..... A Symphony of Gases ..... The white wine accident ..... The Ripening Gambit with Acetylene Gas ..... What to do in your own kitchen
