Gum: Is there any danger in your food?

Open the fridge and take out a bottle of almond milk. When you read the ingredient list, do you see xanthan gum or guar gum? Have you ever wondered what these erasers are and shouldn't you worry about their safety?

There are a number of chewing gums widely used in the food and hygiene industry. They act as thickeners, stabilizers and emulsifiers and some are made from food, others are the product of bacterial fermentation. Questions about their safety have been raised following reports of possible side effects, as well as the results of some animal and human studies. The purpose of this article is to provide you with information about gum so that you can make informed and healthy decisions about what you and your family consume.

Guar gum

Guar gum made from guar seeds or Indian beans is used to stabilize, emulsify and thicken the consistency of foods and industrial products including almond milk, yogurt, soups and fiber supplements. Guar gum has eight times the thickening capacity of cornstarch and is resistant to freezing and thawing cycles as well as heat. It also acts as a binder in gluten-free recipes. Guar gum is low in calories and high in fiber, which can help you stay full longer and control your weight. It can also help normalize blood sugar and cholesterol levels, reducing the risk of diabetes and heart disease.

Unfortunately, guar gum can also cause gastrointestinal (GI) side effects such as flatulence. Additionally, tesamorelin dosage bodybuilding excessive use of guar weight loss tablets, resulting in large amounts of gel in the gastrointestinal tract, can clog the esophagus and intestines. To date, no carcinogenic effects of gummies have been reported.

Xanthan rubber

This thickener and stabilizer, commonly found in gluten-free baked goods, is produced by bacterial fermentation. Some have expressed concern about the foods that xanthan gum comes from: GMO corn, GMO soy, wheat, and dairy, all of which are common food allergens. Xanthan gum is not only found in baked goods, but can also be found in jams, sauces, puddings, confectionery fillings, ice creams and sorbets, as well as non-food products such as lotions, medicines, toothpastes, paints, tiles. grout and herbicides.

Concerns have been raised about the safety of xanthan gum, as high doses can cause gastrointestinal side effects such as flatulence, looser stools, and increased stool production. In 2011, the FDA warned infants to give Simply Thick, which is often added to infant formula to help infants with swallowing problems. The product has been associated with necrotizing enterocolitis (NEC), a condition in which intestinal tissue becomes inflamed and dies. No animal or human studies have revealed damage to the intestinal lining after consuming xanthan gum, even in large doses, so this danger appears to be unique to infants. A study published in 2009 showed potential benefit in the fight against cancer because xanthan gum significantly slowed tumor growth and prolonged survival in mice with melanoma.

Acacia gum (gum arabic)

Acacia gum is made from the pulp of the acacia tree and is found in dairy and soy products, canned goods, essential oils, soft drinks, hard gums, marshmallows, and syrups against coughing, as it holds mixtures together that would not normally mix well. Acacia gum can be classified as a prebiotic because it causes increased hydrogen respiration after consumption. As a prebiotic (which is food for probiotics), it can selectively stimulate the growth of bifidobacteria and lactobacilli in the colon.

The potential benefits of acacia gum were identified in a 2012 study in which participants who consumed 30 grams per day for a month and a half had a lower body mass index. Possible side effects, however, include bloating, flatulence, and loose stools. It is not recommended for pregnant and breastfeeding women as it interacts with iron supplements and may prov