Xanthan Gum For Gluten Free Baking Have You Heard Of The Food

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Have you heard of the food additive xanthan gum (E415)?  A significant portion of the population in industrialized countries today consumes xanthan gum at low but consistent levels. Certain smaller groups, such as individuals with celiac disease, may have a much higher intake, as xanthan gum is widely used as a substitute for gluten in gluten-free foods. In gluten-free baking, xanthan gum acts as a binder that holds the bakes together and improves their texture. It gives gluten-free bakes elasticity, extensibility and flexibility because of its ability to form a sticky gel.  Xanthan gum is a polysaccharide (a complex carbohydrate) produced by fermenting sugar using the bacterium Xanthomonas campestris. This process creates a jelly-like liquid, which is then dried and ground into a powder. Xanthan gum has a different chemical structure than any of the carbohydrates the human body is used to consuming, like starch from plants. This additive can cause gastrointestinal distress, such as bloating and stomach cramps, and can also trigger migraines. When xanthan gum was first introduced in 1968, it was thought that it had no effect on the body, as it was not absorbed by the digestive system. However, new research shows that xanthan gum actually affects our gut microbiota.  Based on the available data, we cannot conclude if and how xanthan gum affects our health. But what we can say is that this additive affects the gut microbiota, and we know that the gut microbiota plays a very important role in our health.  As long as there is doubt about whether xanthan gum is safe or potentially harmful to our health, it may be wise to avoid this additive. As a nutritionist, I believe it’s always better to be safe than sorry. Based on the knowledge we currently have about xanthan gum, I choose to avoid consuming it.  The solution for now? Bake your own bread and other baked goods 🤎🥖🥐🍞🥯 #xanthangum #glutenfree #glutenfreesourdough #glutenfreebaking

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