Excess gas is often not a disease but a balance issue between fermentation and swallowed air—yet it can signal underlying problems in some cases. Common causes include eating too fast, chewing gum, carbonated drinks, sugar alcohols (e.g., sorbitol), increasing fiber too quickly, lactose intolerance, FODMAP sensitivity, and IBS. Highly fermentable foods (legumes, some fruits, onion family) may be tolerated in small portions but trigger gas in larger amounts. Constipation itself increases gas because slowed transit prolongs fermentation. Less common but important causes include celiac disease, small intestinal bacterial overgrowth (SIBO), pancreatic enzyme insufficiency, inflammatory bowel disease, or infections. Red flags (weight loss, bleeding, nighttime diarrhea/pain, fever, anemia) warrant evaluation. Management focuses on slowing eating, reducing carbonation, ramping fiber gradually, choosing tolerated fiber types, correcting constipation, and running structured elimination trials with professional guidance when intolerances are suspected. The goal is not “zero gas,” but controlling disruptive levels.