possible dangers of guar gum and xanthan gum

[Guest guest]

i posted yesterday that i thought guar gum and xanthan gum might be

linked with neurotoxins, but i believe that was false...

i've never used either one, but i've been asked by a few other folks

about their safety.

i compiled some information about both substances, so i thought i'd

share it here and ask for anyone's feedback?

my instincts tell me to stay away from them, but i'd like to know

what some of you may know. do you agree with this information?

thanks again! ~ susan

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GUAR GUM:

http://www.fda.gov/bbs/topics/consumer/CON00111.html

" FDA also recalled Cal-Ban 3000, a heavily advertised diet pill

containing guar gum (a vegetable gum that swells when it absorbs

moisture, providing a feeling of fullness, according to advertising

claims) after receiving a number of consumer complaints of adverse

reactions. In a number of cases, the tablet caused gastric or

esophageal obstruction, and one

person died as a result of complications following surgery to remove

the mass of gum blocking his throat. "

Health Risks of Stomach fillers

The FDA states that some bulking agents (eg. guar gum) used in

dietary supplements to swell the stomach and increase " fullness " , can

be harmful. In certain cases they can cause obstructions in the

intestines, stomach, or esophagus. The FDA has taken legal action

against several promoters of diet supplements containing guar gum.

http://www.geocities.com/menobeyond/herb.html

Anthranoid-containing plants (including senna [Cassia senna] and

cascara [Rhamnus purshiana]) and soluble fibres (including guar gum

and psyllium) can decrease the absorption of drugs.

~~~my note: If guar gum can cause blockage of drug absorption, it

would make sense that it could also prevent nutrient absorption.

XANTHAN GUM

Xanthan gum is a common thickener, the fermentation product of the

bacterium Xanthomonas Campestris. X. Campestris can be grown in

various media, including bulk corn sugars. Some brands of Xanthan gum

claim to be corn-free; I don't know what growth medium they use.

Because Xanthan gum is very cheap, its applications are still

growing. You'll often find it in salad dressings, mayonnaise, and

fast-food " milk shakes " . I've also seen it in cream cheese and I'm

told it's in Egg Beaters egg substitute.

Source: http://www.vishniac.com/ephraim/corn-bother.html

Xanthan gum is a long chain polysacharide composed of the sugars

glucose, mannose, and glucuronic acid. The backbone is similar to

cellulose, with added sidechains of trisacharides (three sugars in a

chain).

A polysacharide is a chain of sugars. Some familiar polysacharides

are starch and cellulose.

It is a slimy gel produced by the bacterium Xanthomonas campestris,

which causes black rot on cruciferous vegetables such as cauliflower

and broccoli. The slime protects the bacterium from attach by

viruses, and prevents it from drying out.

Uses:

Xanthan gum is used as a thickener in sauces, as an agent in ice

cream that prevents ice crystals from forming, and as a fat

substitute that adds the " mouth feel " of fat without the calories. It

is used in canned pet food to add " cling " .

In pastry fillings, it prevents " weeping " (syneresis) of the water in

the filling, protecting the crispness of the crust.

It has a very high viscosity (thickness) even when very little is

used.

When mixed with guar gum or locust bean gum, the viscosity is more

than when either one is used alone, so less of each can be used.

The backbone of Xanthan gum is similar to cellulose, but the

trisacharide side chains of mannose and glucuronic acid make the

molecule rigid, and allow it to form a right-handed helix. These

features make it interact with itself and with other long chain

molecules to form thick mixtures and gels in water.

http://sci-toys.com/ingredients/xanthan_gum.html

~~~ My note: Xanthan gum is often derived from corn, which is a

grain. The corn for making this product would most likely not have

been soaked prior to processing, which would mean it would prevent

mineral absorption in your body due to the phytates in the grains not

having been de-activated through the soaking process.

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did i get that right? thx ~ susan