Re: Does the processing of food affect the gases produced during digestion?

This is a challenging, unusual question.  I don't believe that much 
research would have been done on this issue.  My thoughts on a possible 
answer are that the canned would produce the least amount of gas -- the 
main reason being that it is the least contaminated with microorganisms 
that might add to the normal gas production during the breakdown of the 
food.  But whether this is actually significant or not would be difficult 
to determine experimentally and probably would not be worth it.  Hope that 
gives you a way to think about the problem.