Post count: 9

While I can understand that if fermentation is excessive and causing pain and bloating the obvious idea is to reduce fermentation. However why is that happening? Wouldn’t it be better to optimise the digestive process to stop the fermentation happening too early in the gut? If its happening in the stomach it could be related to low acid production and slow movement out of the stomach. When its happening in the small intestine is it an unhelpful mix of bacteria?