Any question answered...

I think you'd need to drop it from about 50m to really do it justice.

Just kidding, it's not so bad really.

+rep, but it was the only decent OTP fixed gear bike in my price range when I got it

Why does pasta make one fart like a demon?

Science pls.

Gut bacteria feeding on the starch exhale carbon dioxide.

Why does pasta make one fart like a demon?

Science pls.

Actually - it doesn't make everyone fart like a demon. You should consider the possibility that you might have a gluten allergy.

What do the farts smell like? Are we talking noxious gas attack worthy of biological warfare research or loud odourless ones?

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.

Actually - it doesn't make everyone fart like a demon. You should consider the possibility that you might have a gluten allergy.

What do the farts smell like? Are we talking noxious gas attack worthy of biological warfare research or loud odourless ones?

I'm actually quite impressed how bad they stink. And disgusted. If a lady was sharing thos small space I think she'd be texting her ex right now.

Thing is I almost never eat pasta so i forgot. and It's wholewheat so it's possible that it's worse.

Is there a reason why most of the latest LED bulb models are not available in the UK? I keep looking
for them online and they only ever become available in the US. Philips and Cree now even updated
the latest ones with never versions but still nothing...

If it makes you feel any worse, ours are working like a charm with better quality of light than the previous cfls and more 'perceived' output.

Ha. Reading all this back, giggling and guffing. What a fucking weirdo I am.

Chris King nothreadsets - should the 'bearing cap' be a bonkers-tight fit on the steerer?

And if so, how does one remove the forks once the stem etc are off? I suppose when you have a rubber mallet everything looks like a nail...?

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?

I blame durum.

Furthermore,

100g of dry pasta contains 381 calories - which would be a normal portion.
Bread tends to contain 100 calories per slice (roughly, and this is for wholemeal), so about 400 cals for 4 slices of bread, which is what I'd consider to be a normal portion for a meal. Another source states that 100g of bread contains 300 calories.
Potato contains 100 cal per 100 grams, and with the average fist-sized/baking potato being 300g, again youre getting 300ish calories for your portion. What I'm trying to say is that there isn't really a significant difference in the energy levels of bread, pasta and potatoes. So I don't think it's a case of "too many carbs" in the pasta, as you suggested.

I quite fancy some pasta right now.

I blame durum.

Is there something in durum wheat that makes it different from other forms of wheat? If that is true, I've certainly never heard about it. Would love to learn though, so please do share your info.

With some mash in a sandwich.

Smell: decomposing animal stitched into anus.

Sauce: Sieved tomatoes, garlic, onion, oregano , zucchini, mushrooms, olives, capers, touch of cayenne, black pepper , red wine. Home made. Sauces I make all the time, none of the gaseous emissions in evidence.

Pasta: cooked al dente, but wholewheat pasta remains chewy no matter how long you cook it.

You sound very knowledgeable for a seven year old Vladimir.

info.

You must be new here - I'm not known for lucidity.

I'm not wanting to boast but it really is quite an intimidating brew. If it was a perfume it might be described as Essence of genocide or sewer man's reminisce.

Hmm dude, in that case I am totally stumped!

Consult a dietician, those motherfuckers do not come cheap. Try to find a student or something, perhaps post on a forum first, someone might know.

Just make sure it's definitely a case of the pasta being the only thing that is different. It sounds like it is from what you said.

I bow out of this one, good luck finding an answer! btw, when you do, I'd like to know if you dont mind. PM me...

You sound very knowledgeable for a seven year old Vladimir.

It's cause I'm eastern european - I hope to go to medical school when I am 12, father said that if I don't manage it he'll kick me outta the house.

Do you need a shit? You probably just need a shit. Go find a nearby bonnet.

Chris King nothreadsets - should the 'bearing cap' be a bonkers-tight fit on the steerer?

And if so, how does one remove the forks once the stem etc are off? I suppose when you have a rubber mallet everything looks like a nail...?

rubber/wooden mallet. It's a right arse to do

Well, keep up the good work.