If you read the labels on processed foods, you know there are many ingredients listed; you may not have any idea what it is, why it is in there, and are there health concerns or risks with these ingredients?

Xanthum gum is one of these common ingredients found in processed foods. It has been around since the early 1960’s; it was discovered by a research team of the United States Department of Agriculture led by Allene Rosalind Jeanes.

So what is xanthum gum? It is a water-soluble natural gum produced by the fermentation of sugar with specific micro-organisms. These organisms are the same ones that cause black rot on broccoli, cabbage, or kale. No worries though as xanthum gum is sterilized! It is a soluble fiber which means it turns to a gel-like mush when a liquid is added to it. This gel-like mush acts as a binder, extender, stabilizer, or thickener to liquids.

Where is it used? It is found in foods, personal care products, and used in industrial applications.

Food:

It can stabilize food, prevents food from separating, and helps the food to flow smoothly out of containers. It also can provide elasticity and fluffiness to gluten-free baked goods. It is found in salad dressings, bakery products, fruit juices, ice cream, sauces, gravies, syrups, gluten-free products, and low-fat foods.

Personal Care Products:

In personal care products, it allows the products to be thick, but still flow easily out of their container. It is found in toothpaste, creams, lotions, and shampoos.

Industrial Products:

Xanthum gum is used in industry because it has the ability to withstand different temperatures and pH levels, cling to surfaces, and thicken liquids while still maintaining good flow. It is used in fungicides, herbicides, insecticides, tile grout, oven and toilet cleaners, paints, fluids used in oil drilling, and adhesives like wallpaper glue.

Now you may be wondering if it is in all these different products, can it be a health risk or not? The FDA has stated that this product is safe for human consumption as long as consuming less than 15 grams per day. Ingesting more than this can produce intestinal discomfort similar to eating too much fruit.

Here are some challenges with xanthum gum:

1. Xanthum gum can be made with corn, soy, wheat, or cabbage. If you are sensitive to these foods, you may want to consider avoiding xanthum gum. Another challenge is that corn and soy are often genetically modified organisms (GMO). If you are wanting to avoid GMOs, you will want to purchase organic xanthum gum or non-GMO xanthum gum.
2. Large doses of xanthum gum can cause increased bowel movements, increase stool output, soften output, soften stools, increase gas, and alter the gut bacteria.
3. Inhaling xanthum gum should be avoided as it can produce flu-like symptoms.
4. Xanthum gum can lower blood sugar levels so if you are already taking diabetes medication, it could cause problems.

A positive with xanthum gum is it can be a non-animal alternative to gelatin. To use as a thickener, mix about 1/8 teaspoon per cup of liquid. It should be done in a blender to keep the liquid in constant motion; otherwise, it can clump rather quickly.

If you are looking for substitutes for xanthum gum, you could choose psyllium husk, chia seeds, gelatin, agar, and ground flaxseeds as thickeners.

So is xanthum gum a health risk? It depends on your current health situation and health goals, but for a healthy individual there doesn’t seem to be much risk as long as there isn’t over consumption. For me, I am reducing processed foods as much as possible, and xanthum gum would be considered a “processed” food as it is made in a lab. I would instead use one of the substitutes for thickening liquids.

How many products in your home have xanthum gum? I found two food items, but no personal care products.

Be Blessed,

Heather

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