A Raipur-based oncologist, Dr. Jayesh Sharma, has debunked myths surrounding the white foam that appears when cooking dal. He explains the foam is composed of protein, starch, and saponin, a plant defense compound that can have anti-inflammatory properties in moderation. Dr. Sharma clarifies that bloating is caused by complex sugars (FODMAPs) in dal, not the foam. He suggests pressure cooking is beneficial as the higher temperature helps break down both FODMAPs and saponins, potentially reducing bloating.