May 222013
 

We posted these info morsels a while ago on the AvoidGluten FB. In case you overlooked the info there, it is worth repeating:

Allergy and/or Contamination Alert: Xanthan gum, Guar gum, Locustbean gum (carob) are used in most “glutenfree” labeled products. These include: flour mixes, cookies, breads, etc. as binders as well as in yoghurts, ice creams and other dairy products, chewing gums, drinks, cosmetics, and more.

Here is why you want to stay away from these Gums – not only if you are trying to be glutenfree…

Gluten Contamination ALERT:

Xanthan Gum

  • “Xanthan and Guar Gums – Xanthan gum is created by the fermentation of corn sugar with the same bacteria that creates the black spots on cauliflower and broccoli.
  •  Xanthan gum is used to prevent oil separation and is found, along with guar gum, in foods such as ice cream. Many people are allergic to xanthan gum as it can be a derivative of corn, wheat and soy.”
  • => Stay away from glutenfree labeled products containing Xanthan Gum since it is produced on corn, soy or wheat and may be contaminated!
  • Warning: “Residual wheat gluten has been detected in the xanthan gum made on the wheat substrate.” http://www.allallergy.net/fapaidfind.cfm?cdeoc=2322

Guar Gum

  • may not be tolerated by those sensitive to gluten, especially if also experiencing reactions to fruit-latex and legumes…
  • “Mainly used in the paper, food, cosmetic, pharmaceutic, textile, printing, polishing and atomic metal processing industries. Also used as a thickener and emulsion stabilizer. Suspending agent. Bulking agent. Binder for meats, cheese spreads, etc. Keeps tablets bound. Used in toiletries. It is a fixing agent for colors and is used in carpet manufacturing to adhere the dye to fiber. In the process of making carpets, the guar gum can be easily aerosolized.”
  • http://www.allallergy.net/fapaidfind.cfm?cdeoc=731

Gluten Cross-reaction ALERT:

Locust Bean Gum / Carob

as thickener due to its coffee like properties. (Coffee often is misinterpreted by the immune system as gluten!)

Other:

  • “…which interfere with the body’s utilization of protein.”
    “The ingestion of carob bean gum caused a significant reduction in the absorption of Ca, Fe and Zn…”
  • “…warned that use of a carob seed preparation as a thickener could cause loose, gelatinous stools of sufficient frequency to warrant temporary withdrawal.”
  • http://www.allallergy.net/fapaidfind.cfm?cdeoc=253

So, What Replaces these “Gum” Thickeners?

  • Ground Chia seed
  • Ground Salvia seed

Both bind beautifully and even act as egg replacers (1Tbsp = 1 egg).

Grind your own to preserve their high omega-3 and nutritional benefits.

Chia and Saliva seed are available in good Health Food stores.