Xanthan Gum

(Michael Iafrato ) #1

My question is I see Xanthan Gum in a lot of recipes. Is it a natural ingredient? Is it processed? And is it necessary? I’m trying to eat all natural and local and unprocessed. It’s harder then one might think.

#2

According to Wikipedia, it’s bacteria poo: https://en.wikipedia.org/wiki/Xanthan_gum

Xanthan gum (/ˈzænθən/) is a polysaccharide secreted by the bacterium Xanthomonas campestris,[2] used as a food additive and rheology modifier,[3] commonly used as a food thickening agent (in salad dressings, for example) and a stabilizer (in cosmetic products, for example, to prevent ingredients from separating).

Sounds natural enough… :grimacing:

(Richard Morris) #3

Like most gelling agents it’s a chain of simple sugars (ie: Starch) but it’s not one for which we have enzymes to crack open, so we can’t release those simple sugars.

(Michael Iafrato ) #4

So it is a natural and safe thing. That puts my mind at ease. At least Bob’s sells it here in the States and they are a company I trust.

(Larry Lustig) #5

Natural != safe. But Xanthan Gum is most probably quite safe.

(Aaron R) #6

Agreed. A bullet to your leg is Keto. That doesn’t mean it’s good for you.

(Larry Lustig) #7

Seems like a needlessly tough way to supplement your iron.