| 摘要 |
A method for reducing or eliminating undesirable side effects of eating a vegetable such as garlic, onion, cabbage, cucumber, radish and beans. The side effects include malodorous effects on breath, perspiration and saliva, gas pain, burping and flatulence. The method comprises ingesting active dry yeast in a form which retains substantial enzymatic activity under conditions present in the stomach and intestinal tract. Also, enterically coated active dry yeast useful in the method. |
