#3 in Abdominal gas relief products
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Reddit mentions of Beano Food Enzyme Dietary Supplement | Help Digest Gas-Causing Foods | 150 Tablets
Sentiment score: 1
Reddit mentions: 2
We found 2 Reddit mentions of Beano Food Enzyme Dietary Supplement | Help Digest Gas-Causing Foods | 150 Tablets. Here are the top ones.
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- Clinically proven to help prevent bloating and discomfort
- Helps prevent gas, bloating and discomfort from harder to digest, healthy gas causing foods such as beans, vegetables and whole grains
- Gluten free and vegetarian friendly
- Now with 33 percent more gas preventing power* (*versus the leading store brand)
- Contains a natural enzyme that breaks down carbohydrates found in many foods, making them easier to digest so they don’t cause gas; 150 tablets
Features:
Specs:
| Color | Multicolored |
| Height | 3.5 Inches |
| Length | 2 Inches |
| Number of items | 1 |
| Release date | May 2019 |
| Size | 150 Count (Pack of 1) |
| Weight | 0.15 Pounds |
| Width | 2 Inches |
> Same for amylase, where can I get that?
The easiest (not cheapest) way is probably using Beano capsules. I pressure-cooked some sweet meal animal feed to make a gruel and then added a Beano capsule. Went from thick paste to watery gruel. The enzymes are heat sensitive.
It was an experiment to make a molasses porter, with some large part of the grain bill coming from the feed store.
Homebrew supplies sometimes have them in bulk. Also places that cater to distillers but you're treading a legality line here. I've heard that people who were buying sugar in bulk for a zombie apocalypses being assumed to be making moonshine. Just don't pick up a hundred pounds of yeast and some copper line, OK?
Malt syrup from homebrew stores is often labeled "Diastatic", which should mean that the enzymes are still present and could break down other items with the remaining enzymes. This starts going down the rabbit hole of homebrewing beer, and here it's common to use malted grain (with the enzymes from the malting process) to breakdown either roasted malted grain or unmalted grain. Again, too much heat deactivates or breaks down the enzymes.
If you're using a starch and expect to break it down using one process or another, you need to cook it to beyond it's "gelatinous" point first, and then usually lower the heat so it doesn't kill the enzymes, then add your malt, or syrup or enzymes. Heat speeds up the enzymes but too much kills 'em.
The exception to reaching the "gelatinous" point is to buy the stuff that has already been processed. In the "all grain" homebrew beer culture this means instant oats or instant rice off the grocery store shelf, or specialty stuff like processed rolled rye flakes (essentially instant oatmeal made with rye instead of oats)
one more thing, I'll leave it to you to discover how the Sumerian got their enzymes to brew beer with. They used last year's starvation food (food safety net) to brew beer. If your chemistry teacher ever did a demo with a saltine cracker and an iodine test for sugar, it's about the same thing.
This ran kinda long so let me cc: u/CodyDon because he might have some interest.
Add some Beano ;-)