Any question answered...

Ok. But I eat bread, potatoes etc and my emissions are what I'd place in a 'normal' zone. Pasta, it's like fucking Armageddon erupting. I'm starting to wonder if it's a wheat thing or just too many carbs-I struggle to eat anything solid on the bike but drink loads and when I do force myself to eat I'd go for sugar over stodge any day, as the stodge makes me sleepy.

Tonight's crisis is caused by forced exploration of the store cupboard followed by four hours of explosive flatulence that was at first humerous and is now a source of incredulity and consternation.

hmm - well the fact that pasta makes you erupt and not other carbs is an interesting thing to think about. What is there in pasta that there isn't in bread/potatoes? Pasta has reasonably low glycaemic index (GI) of 40-60 depending on how it's cooked, which means that the energy from pasta is extracted reasonably slowly (GI for sugar is 100)

Mashed potato and white bread have GI of 70ish (some of that nasty white supermarket bread has GI of 95 or higher) so they release their carbs faster than pasta. If anything pasta is better for your sugar levels (in that they do not spike as high, like they would with higher GI foods) and seeing as it's made of wheat, really not that different from bread.

EDIT, you have answered, I just didn't see your answer. the question about the character of the flatulence. Truth be told, however - I personally wouldn't be able to interpret that information accurately, but I think that it is meaningful information. the fact that it's smelly suggests something "exotic" going on down there, i.e. not just excess CO2 production due to excess carbs for the bacteria to feast on. CO2 is odourless. The fact that it's so "disgusting" does suggest a picture of improper digestion, things like methane and sulfur compounds tend to stink to high heavens. Sorry, I don't know too much about this part of the GI system.

I postulate that the answer is not in the pasta itself. But that is just a speculation.

In order for someone to be able to give more detail, you are going to need to provide more information about thepasta, namely, how much do you cook it (al dente, like the italians, or british style, where it's overcooked to the point of almost losing its shape), and crucially what sauce you have with it. Very specifically, what sauce did you have with the pasta that has resulted in the current troubles that you are experiencing. Was it bolognese (issue with the beef perhaps), did you cook it with pesto (allergic to pine nuts) or other sauce?