Wind has two separate parts: how much and how smelly. The volume comes mostly from fermentation — fermentable carbs (FODMAPs) that reach your gut bacteria and get turned into gas. The smell comes mostly from sulphur in foods like eggs, red meat, garlic, onion and the cabbage family. The GASP Gas axis weighs both the fermentable load and the sulphur/odour burden.
A surprising amount of wind is also just swallowed air — from eating quickly, talking while you eat, fizzy drinks, straws and chewing gum.
| Tends to make more wind | Usually gentler |
|---|---|
| Onion, garlic, leek (fructans) | Infused oils, green spring-onion tops |
| Beans, lentils, chickpeas | Small portions of tinned, rinsed legumes |
| Cabbage, broccoli, cauliflower (sulphur) | Well-cooked carrot, courgette, pumpkin |
| Fizzy drinks, gum, drinking through a straw | Still water, sipping slowly |
You don't have to cut all of these — it's about finding your own balance. Try easing back on the biggest fermenters first, eat a little more slowly, and see what changes. Some wind is part of a normal, healthy gut.