Is gas-X vegan?
By
Dr Anny Manrich (PhD)
Author bio
Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.
Dr Anny Manrich’s Highlights:
- Research and Technology at the Brazilian Agricultural Research Corporation
- PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
- Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.
Professional Experience:
Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,
Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.
Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.
Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.
Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.
In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.
Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.
Education:
- 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
- 1999 One year scholarship at the Technical University of Munich
- 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2010 One year scholarship at the Technical University of Munich
The main publications of Dr. Anny Manrich are:
Articles
Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.
Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.
Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.
Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.
Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.
Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..
Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.
Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.
Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..
Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.
Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.
Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..
Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.
Book Chapter
Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.
Conference Papers
Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.
Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.
Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.
Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.
You can view some of Dr Anny’s work below and links to her professional profile.
Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2
Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100
Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ
Linkedin: https://br.linkedin.com/in/anny-manrich-20693129
In this brief guide, we will answer the query, “Is gas-X vegan?” and will discuss how vegans can relieve their bloating issues.
Is gas-X vegan?
No, Gas-X is not vegan. Gas-X is made up of Active Ingredients: (in each Softgel) Simethicone 125 mg – Antigas; Inactive Ingredients: D&C yellow 10, FD&C blue 1, FD&C red 40, gelatin, glycerin, hypromellose, peppermint oil, sorbitan, sorbitol, titanium dioxide. So, the ingredients of gas-x can be animal-derived, that’s why it is not suitable for vegans.
What is gas-X?
Gas-X Extra Strength Softgels are a go-to remedy for bloating and flatulence. To avoid uncomfortable situations, Gas-X gas Softgels give immediate relief from gas pressure and pain. All Gas-X products include simethicone, the number one OTC substance recommended by doctors for rapid relief of gas and related symptoms, so you can be confident you’re on the fast road to feeling better, every time you take one of these products.
Fast gas relief has never been simpler with Gas-X Extra Strength Softgels, which come in a convenient Softgel form. In addition to chewable and softgels, there are also extra strength and extreme strength formulations of Gas-X gas relief solutions. The good news is that there’s something out there to help with gas and bloating for everyone. It’s no surprise that Gas-X is the most highly recommended brand of gas relief by doctors and OB/GYNs! Fast and effective relief is only minutes away with Gas-X gas softgels.
This OTC medication relieves gas in the stomach and intestine by reducing the surface tension of gas bubbles. By altering the surface tension, the gas bubbles break and are able to be eliminated by belching or flatulence. Since simethicone is not absorbed from the GI tract, there are no known systemic side effects (1).
Chef Intro
· Gels of Gas-X Extra Strength ease gas pressure, bloating, and other symptoms of constipation
· Simethicone, a potent anti-gas drug, is the key ingredient in Gas-X softgels, which are designed specifically for gas and bloating relief.
· Available as a softgel for ease of consumption
· Doctors and OB/GYNs alike suggest Gas-X as the best gas-relief product on the market.
· Chewable flavors like peppermint cream and cherry creme are also available.
What is bloating?
Your tummy swells up with air (stomach). The gastrointestinal (GI) tract is filled with air or gas, which causes this condition. The Intestinal system extends from the oral cavity to the anus. Your whole digestive system is included in this. A bloated stomach makes you feel as though you’ve overindulged and have no more place in your tummy to hold it. Your stomach is bloated and swollen, making you feel uncomfortable. It may be unpleasant or uncomfortable. Your tummy may seem larger. It can tighten your clothing.
Gastrointestinal gas manifests in two forms: belching flatulence. Belching, also known as eructation, is the voluntary or involuntary release of gas from the esophagus or stomach. Belching mainly occurs after a meal, due to the relaxation of the lower esophageal sphincter. Most of the gas in the stomach comes from swallowing air. When too much air is swallowed, an individual may experience flatulence or abdominal pain, as well as belching. Chewing gum, eating rapidly, smoking, and drinking carbonated beverages may contribute to excessive ingestion of air. Flatulence occurs due to gasses trapped in the digestive tract, when air is swallowed, or when bacteria in the large intestine breaks down undigested food. One study demonstrated that most healthy adults excrete gas an average of 10 times a day; however, other experts state that individuals may pass gas as much as 14 times each day. Although gas can affect anyone, it can be problematic in pregnant women. One cause is progesterone, which is produced during the early stages of pregnancy. Since Progesterone relaxes the smooth muscles, including the intestinal tract, digestion is slowed, leading to increased stomach and intestinal gas. Slowed digestion also gives the intestinal bacteria more time to ferment the undigested food, resulting in more gas production (1).
Gas or air becomes trapped in the digestive system, causing bloating. Even something as basic as what you eat might trigger this. Gas production varies greatly across different diets. Lactose intolerance is another possibility (problems with dairy). Bloating can also be caused by:
Breathing in the fresh air (this can happen when you chew gum, smoke, or eat too fast)
· Constipation
· Overeating causes a stomach ache
· Weight loss
· The onset of a woman’s menstrual cycle
How to reduce excessive gas and bloating?
It is possible to reduce gas and bloating as you incorporate more plants into your diet. The following are seven tried-and-true methods for getting the job done:
Slowly chew your food to avoid swallowing large chunks of food.
Gas is formed in the stomach as a result of gulping down your food because you’ll be swallowing air as well as food. Only swallowed N2 from air and the gasses produced by intestinal fermentation are likely to distend the intestine. Food that is low in readily fermentable, slowly absorbed or indigestible short chain carbohydrates leads to reduced gas production (2). Also, saliva contains enzymes that break down carbohydrates and starch so they don’t sit in your stomach for long periods.
Gradually introduce foods and plants high in fiber.
Inexperienced fiber eaters may experience gastrointestinal distress when introduced to high-fiber plant-based foods. Slowly increasing the number of plant-based foods in your diet will help alleviate gas and bloating. Excessive intake of short-chain (DP of <10), slowly absorbed or indigestible carbohydrates, or fibers, is associated with luminal distension due to the volume effects of either excess water content or gas production. Symptoms such as abdominal pain, bloating and changes in bowel habit can occur in response to fiber ingestion, especially in sensitive individuals (2).
Cook the vegetables
Instead of eating raw vegetables, bake, steam, sauté or grill them to help predigest starch and fiber, which are two of the biggest gas-producing ingredients in vegetables. Cooked vegetables are more nutrient-dense than raw ones, so eat them that way whenever you can. Both milling and cooking can also be important determinants of the physicochemical characteristics of dietary fibers, improving starch digestibility and degradation of plant- derived compounds (3).
Before cooking, soak legumes and grains in water.
Here’s how to soak or sprout your legumes and grains for maximum health benefits. It is easier for the body to absorb nutrients from sprouted grains. Pre-digesting the starches and carbs reduces the gas potential, just like cooking does.
Use digestive enzymes
Food digestion can be made easier with the help of supplements that contain digestive enzymes. People who are lactose intolerant and follow a high-fiber diet may find them especially helpful.. Lactase breaks down lactose into glucose and galactose and are to be taken when dairy products are ingested. As lactase replacement acts locally in the gut, there are no reported systemic side effects. Another digestive enzyme is alpha-galactosidase, which hydrolyzes high-fiber foods and other foods that contain oligosaccharides before they can be metabolized by the bacteria in the large intestine (1).
Avoid foods high in gas
Additionally, you should cut down on your consumption of cruciferous and allium vegetables such as brussels sprouts, broccoli, cabbage, onions, and leeks, all of which have a reputation for causing gas buildup. These items contain highly fermentable oligosaccharides, such as fructo- oligosaccharides and galacto- oligosaccharides, which produce gas (2).
Watch your weight
The pain produced by gas and bloating may be exacerbated by overindulgence on any meal. Stop eating when you’re full instead of eating large meals at once.
You don’t have to live a life of constant gassiness if you eat a plant-based diet. Once the gassy stage has passed, you’ll be well on your way to a healthier lifestyle by gradually increasing your intake of plant-based foods and following these helpful hints for managing gas and bloating.
Conclusion
In this brief guide, we answered the query, “Is gas-X vegan?” and discussed how vegans can relieve their bloating issues.
References
- Wigle, Patricia, et al. OTC medications for GI Disorders in Pregnancy. US PHARMACIST, 2006, 31, 50.
- Kalantar-Zadeh, K., Berean, K.J., Burgell, R.E. et al. Intestinal gases: influence on gut disorders and the role of dietary manipulations. Nat Rev Gastroenterol Hepatol, 2019, 16, 733–747.
- Gill, S.K., Rossi, M., Bajka, B. et al. Dietary fibre in gastrointestinal health and disease. Nat Rev Gastroenterol Hepatol, 2021, 18, 101–116.
