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Xanthan and guar gum are widely used as a replacement for gluten in many foods, but they come from some strange places and have some bad side effects!

In fact is believed to have been the insistence of the man in the selection and cultivation of cereal every increasing amounts of gluten (and binding properties) that may have lead to an increase of celiac disease in the first place, but I digress. But before discovering the value of xanthan and guar gum is valuable to understand which part of the gluten molecule is actually the problem for celiacs.

Surprisingly, the gluten is not really the real problem for people with impaired gluten and celiac (up to 20% of the population) - is the 'prolamin' part of the molecules in the grains mentioned above. That is, "component toxic gluten molecule found in the prolamin. In this part of the wheat is called gliadin. It consists of approximately 40-50% of the protein. In this portion secalin called Rye. It consists of approximately 30-40% of the protein. In this part is called barley hordein. It consists of approximately 35-45% of the protein. In oats, it is called avenin. It consists of approximately 10-15% of protein. There prolamins in rice, corn and other foods but these do not contain the tetrapeptide toxic (s) that are reportedly responsible for the damage of the villi and rash "experienced by people with celiac and" gluten "sensibilities. (Ref. 1)

THE DISADVANTAGES OF GLUTEN

Upon entering the digestive tract breaks down the gluten chains peptide in a manner similar to other protein sources, however the length of the chain of peptides derived from gluten-related is considerably longer than for other proteins. These peptides are already part of the reason that triggers immune responses occur and cause celiac disease. But are not the only celiac people who chose to avoid gluten. Some of the diseases that benefit from a gluten free diet include: irritable bowel syndrome, Crohn's disease, dermatitis herpetiformis (Autism) and those with ulcerative colitis.

For people who are new to a gluten free diet is worth noting that there is a growing number of "food natural "products on our supermarket shelves that are as free of wheat, but still contain gluten - read the ingredients carefully!

There are many "natural" products used as jellying agents in food. Some of these properties can replace the kitchen of "gluten" in some foods without But the main focus of this article is about the products they replace the role of gluten in flour. The two main products discussed at the end of this section are xanthan gum and guar gum.

Gelling agent descriptions (from wikipedia)

The following substances are just some of gelling properties which are used in the food industry.

Pectin found in apples, quinces, plums, currants, oranges and other citrus fruits. The main use for pectin is a gelling agent, thickener and stabilizer in food. The standard application is giving gelatinous consistency to jams or marmalades. People with fructose intolerance and fructose malabsorption, however, prevent the pectin as a celiac avoid gluten!

Alginate is a viscous gum that is abundant in the cell walls of brown algae. The index ranges from white to yellow-brown and takes filamentous, granular and powder form. Alginate absorbs water quickly, which makes it useful as an additive in dehydrated products such as slimming aids, and in the manufacture of paper and textiles. Also used for waterproofing and fireproofing fabrics, as a gelling agent, for thickening drinks, Ice Cream and cosmetics, and as a detoxifier that can absorb toxic metals from the blood.

Carrageenan is a linear or carrageenins family sulfated polysaccharide extracted from red algae. The name is derived from a type of seaweed that is abundant along the Irish coast. Gelatinous extracts of Chondrus crispus Seaweed has been used as food additives for hundreds of years. Some of the many uses of carageenins are:

• Desserts, cream, milk shakes, sweetened condensed milk milks,
• sauces: gel to increase viscosity
• Beer clarifier to remove haze-causing proteins
• Pates and processing of meat, fat replacers to increase volume and increase water retention
• Toothpaste: stabilizer to prevent separation components
• Fire fighting foams: thickener to cause foam to become sticky
• Shampoo and cosmetic creams: thickener
• Air freshener gels
• Shoe polish: gel to increase viscosity

Agar or agar agar is a gelatinous substance derived algae. Historically and in a contemporary context, is mainly used as an ingredient in desserts throughout Japan. Semi-translucent white and is sold in packages like wash and dry the strips or powdered. It can be used to make jellies, puddings and custards.

WHAT ARE THE OPTIONS FOR GLUTEN REPLACEMENT?

While the above products have many uses gelling, do not have the combined properties: texture, flavor, binding, stabilization and increasing the necessary properties to act as a standard meal replacement. Hence the use of xanthan and guar gum.

Xanthan gum   

Xanthan gum is used as a substitute for wheat gluten in gluten-free bread, pasta and other food products made from flour. Xanthan gum is derived from a strain of bacteria (Xanthomonas campestris) used during the fermentation process. This is the same bacteria that causes black rot in broccoli and cauliflower. The viscous substance is formed by bacteria during the fermentation process that acts as a natural thickener and stabilizer or replacement of gluten.

Xanthan is a long chain of three ways different sugar. What is important to know is that these three natural sugars are present in corn sugar, a derivative of corn syrup more familiar. The bacterium Xanthomonas campestris, literally, eating a diet of this sugar corn under controlled conditions, and the digestion process converts sugars individual in a single substance with properties similar corn starch. Xanthan gum is used in dairy products and salad dressings as a thickening agent and stabilizer. Xanthan gum prevents ice crystals forming in ice creams, as well as providing a "sense of fat in dairy products low or no fat." Ref 2

Surprisingly Xanthan is also used as a stabilization and required component in many cosmetic products. The value of xanthan gum is its binding property highly concentrated, which means that only a small amount must be used in any application, thus keeping costs. Cosmetics manufacturers use very small amounts of cream-based products to stop individual ingredients from separating.

Even more remarkable (the next time you eat xanthan gum) is the knowledge that is used in the oil industry. natural thickeners like guar gum or xanthan gum are often mixed with water to increase the viscosity of water, or the thickness of the lubrication purposes.

Celiacs should be aware that unlike the Botox causing bacteria (Clostridium botulinum) that bacteria use to create xanthan usually not considered dangerous to human skin or digestive systems, although some people may find they are allergic to it. The difference between xanthan and guar gum (discussed below) is that some people avoid xanthan, due to its derivation from corn, soy or other plant products.

GUAR GUM

Often, where the xanthan gum is guar gum is used. The guar plant, also known as plant cluster, grows mainly in Pakistan and northern regions of India. Guar gum is a natural food thickener, similar to locust bean gum, tapioca flour or starch corn. The popularity of guar gum is similar to the ratio of xanthan gum is often used: it is highly concentrated in terms of gel-like properties to reduce the amount and cost required in breads, puddings and ice cream, etc.

"Guar gum is not only a thickening agent, but also a binder and plasticizer. When the ice cream melting and freezing untreated, grainy ice crystals often form. Guar gum has the natural ability to bind with water molecules, preventing them from forming unwanted crystals. Processed foods with creamy textures are mainly linked with binders such as guar gum. "(Ref. 3)

This high gelling property has also been used in the guar gum diet pills without a prescription as it can create the sensation of "fullness." However, the use of guar gum as ingredient-the-counter dietary supplements was officially banned in 1990s by the FDA (in America). It was found that the mass of swollen guar gum was the potential to cause harmful intestinal obstruction and duodenal ulcers.

The amount of guar gum ingested in common foods is not considered harmful, but other side effects Junk guar gum is that when used in excess can have a strong laxative effect. For this reason some people who are suffering from celiac and very bowels IBS have sensitive or even be aware of this potential problem.

HOW xanthan and guar gum are used

"Gum Xanthan (E415) is a stabilizer, thickener, emulsifier and is used with water, and is often mixed with guar gum (E 412). When it gets wet, it becomes so elastic that when is added to flour works in a way very similar to gluten that is, the gas traps the yeast causing the dough to rise. When added to wheat flour gluten free (one heaping teaspoon of a pound. flour), flour begins to act in a manner similar to strong white flour. "(Ref. 4)

And xanthan gum guar gum are often already included in the gluten free meal replacements, however, some people prefer to make their own blends. Because some want celiac reduce their consumption of maize and others are concerned about the potential laxative effects guar gum that often combine to reduce dependence on any specific gum. That said, you will find many articles forum suggest that xanthan gum and guar gum ingredients are absolutely essential (in lieu of gluten) gluten-free baking.

If after the holy grail of the flour gluten free recipes to replace the white wheat flour gluten-free baked goods that is: 'Wendy Wark recipe flour mixture "was originally published in the book" Healthy Living with celiac disease "(now out of print). Appeals for the following combination:

• 2-1/4 cup Brown Rice flour
• 3 / 4 cup sweet rice flour
• 2 / 3 cup flour tapioca starch
• 1 / 4 cup potato starch flour
• 1 / 3 cup cornstarch
• 2 tsp xanthan or guar gum

"Use a cup of the flour for a cup of regular flour in recipes. To make your baking more healthy and less dependent on refined carbohydrates, the use of this gluten-free flour for half of the flour in a recipe, use and teff, quinoa, amaranth, buckwheat and flour for the other half of the flour in a recipe. "(Ref. 4)

When using this mix as a flour substitute in baking, xanthan gum should be added to the dough. Use in the following proportions:

• Bread: Add 3 / 4 teaspoon of xanthan gum per cup of flour mixture
• cake: Add 1 / 4 teaspoon of xanthan gum per cup of flour mixture
• cookies: no additional xanthan gum needed in case of a mixture of flour that it contains.

Why xanthan which substitutes?

People with allergies to corn soy / sometimes try:

• agar, and as discussed caragenen above.
• ground flax seed and coconut for their binding properties.
• glucomannan flour - yam base.
• unflavoured gelatin - A product of animal origin
• methyl cellulose and hydroxypropyl methylcellulose are used to create thermo-reversible gels - that means that the gel when heated.

CONCLUSION

Many gelling agents derived from natural resources. While many have 'interesting' origins seems that xanthan and guar gum are still the most popular ingredients of gluten flour substitute. So next time you eat or additive, is now to be aware of its versatility.

Refs

Ref 1 http://www.celiac.ca/Articles/Sum1998-1.html

Ref 2 http://www.celiac.ca/Articles/Sum1998-1.html

Ref 3 http://www.wisegeek.com/what-is-guar-gum.htm

About the Author

In the last few years I have had a strong interest in e-marketing and website optimization. My strongest desire is to be working in the sustainability industry which causes large reductions in greenhouse gases. Save the planet, save the people. Find other great gluten free articles at www.glutenfreepages.com.au or visit my Market Analysis site www.brucedwyer.com CHEERS!

How's this for a diet?

I loose about a stone - if not a little more and have designed my own diet to try to change a bit weight! Breakfast - Yogurt and fruit Dinner - soup (less than 200 calories) and whole fruit tea - something like fish and vegetables and pasta - or potatoes, chicken and vegetables etc Pudding - no sugar fruit jelly and beverages - water and diet cola associated with gym sessions four times a week for 45 minutes at a time - do you think I'm going to accomplish?

Yes that sounds like a good start. I would recommend eating carbohydrates like pasta and breads ion the morning and then it is not 17:00. In this way the body have time to digest before going to bed. I have found this cool website that monitors http://www.alfitness.com.au calories calories verses intaking ar you burn (this is equivalent to the Weight Loss). You should have a look. I found a lot of different food choices on it to go.

Ice Cream Jelly Pudding!