White scum from cooking lentils: myth and truth
Samira Vishwas January 06, 2026 02:25 AM

White lentil foam: a common misconception

New Delhi: Dal is an important part of Indian food, but when it is cooked, the white foam that appears on top becomes a cause of concern for many people. On social media it is linked to uric acid, arthritis and other health problems. Raipur’s famous oncologist Dr. Jayesh Sharma, clearing this confusion, has explained from a scientific point of view why this foam is produced and what effect it has on health.

Reason for white foam when boiling lentils

When lentils are boiled, the white foam that appears is due to the natural elements present in the lentils called proteins, starch and saponins. Saponin is a compound that protects plants from insects and bacteria. When it comes in contact with water and heat, it reacts like soap, forming foam. This is a completely natural process.

Is this foam harmful to health?

According to Dr. Jayesh Sharma, it is wrong to call this foam poison. Saponin in limited quantities can be beneficial for the body. It has anti-inflammatory properties and can help reduce cholesterol. This foam does not pose any danger to normal healthy individuals nor does it increase uric acid.


Precautions for those with IBS and sensitive stomach

Dr. Sharma explains that in people who have IBS or serious digestive problems, high amounts of saponins can sometimes cause intestinal irritation. In such cases, the taste of lentils may seem bitter or there may be mild discomfort. However, this condition is seen in a very limited number of people and it is not appropriate to associate it with serious disease.

Myths about cooking pulses in a pressure cooker

Many people believe that the foam does not come out in a pressure cooker and this causes the problem of gas or flatulence. Dr. Sharma calls this notion wrong. According to him, the real cause of flatulence is the complex sugars called FODMAPs present in lentils, which delay digestion and create gas in the intestines.


Correct and safe way to cook lentils

For better digestion, Dr. Jayesh Sharma advises that lentils should be washed thoroughly and soaked for a few hours before cooking. This reduces the amount of saponins and starts the breakdown of FODMAPs. Cooking pulses at high temperature in a pressure cooker makes digestion easier and also preserves the nutrients. Removing the white foam is completely optional, it is not necessary.

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