26 Now flatulence is produced by: almost all food which is leguminous, fatty, sweet, everything[p. 207] stewed, must, and also that wine was has not as yet matured; among pot-herbs, garlic, onion, cabbage, and all roots except skirret and parsnip; bulbs, figs even when dried but especially when green, fresh grapes, all nuts except pine kernels, milk, cheese of all kinds; lastly anything eaten half-cooked. The least flatulence comes from what is got by hunting and birding, from fish, orchard fruit, olives, or shellfish, from eggs whether cooked soft or raw, from old wine. Fennel and anise in particular even relieve flatulence.
De Medicina. Celsus. W. G. Spencer. Cambridge, Massachusetts. Harvard University Press. 1971 (Republication of the 1935 edition).
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