Guar, xanthan, cellulose and HFCS should all be avoided. I get hives when I eat them in large quantity and diarrhea in smaller quantities. During stressful times in my life, my reaction to these ingredients would be increased. It took a long time to come to these realizations and now I am happy to say, no more chronic diarrhea after 20 years. It is a lot of work to remove these ingredients from your diet, since they are in most prepared foods.

OK people enough with this witch hunt! XG is not dangerous and is only classified as a mild irritant. when looking at its MSDS (material safety data sheet) it poses little risk unless you are allergic as mentioned above.

And to echurchwell for comment 19, obviously when working with dusts, it will be hazardous to your health and will have long term effects on your health if you are exposed to these conditions regularly. Your company should provide you with relevant respiratory equipment. if not, purchase one yourself with a filter for PM10 meaning it will filter out particles 10 microns greater. This should provide sufficient protection for you.

NB: normal dust masks wont suffice -- they just remove larger particles. You need a mask with filter attachments.

and as to the flu like symptoms, you will get this when working with any type of small particulate i.e. when cleaning out a silo, cement factory, dusty old house etc., so don't stress too much XG isn't that dangerous. vitamin C is definitely more lethal. Your biggest problem is the powder not what it's made from.

Now for comment 7 Kirrin you were correct in saying what the some of the other people have written thing withs no proof and that it is complete hearsay, but you must be careful when using wikipedia because the author of the article may have put the correct information in the article but could have put it completely out of context. "ike you said, "Some people are allergic to xanthan gum, with symptoms of intestinal gripes and diarrhea. Workers exposed to xanthan gum dust exhibit nose and throat irritation as well as work-related illness, with symptoms becoming more prevalent with increasing exposure." but in actual fact all dusts exhibit symptoms proposed above with whatever other hazardous chemical effects they are attributed to.

Chemical and safety engineer

Post #53 - Bacterial cultures don't sound very natural but have long been used in many traditional foods. Cheese and beer are obvious such examples. If the the xanthan gum is produced using genetically unmodified bacterial stock fed naturally occurring sugars, I can't think of a reason xanthan gum would be less deserving of the organic title than a cheese made using unmodified bacterial cultures and organic milk.

what is concentration range of xanthan gum for in situ gelling property? -AMIT PATEL(sana)

In post #13, Priscilla suggested the economical and political factors that determined xanthan gum being a natural product. The reason I looked it up is because it is listed as an ingredient on my organic frozen yogurt. How ever is that possible? I'd love an explanation if anyone is able to provide one.

I have found that when a recipe calls for xanthan gum (since I don't have any on hand) I use some applesauce instead and all my scones come out great. I'm not saying this is something to use always but it has worked so far for me. Betty

p.s. I do have a food intolerance to Xanthan Gum. I discovered it when I experimented with a low or no gluten diet and tried gluten free bakery products.

It is also obvious when I can eat XG free cottage cheese every day, but one serving of cottage cheese containing it leaves me clutching my stomach.

I cannot even buy a conventional boxed cake mix because all of them contain XG.

Any small amount will give me a feeling like knives in my gut and stomach with bloat and gas.

If I go to a restaurant, and I have dressing with my salad, the entire night is ruined within two hours.

I am otherwise healthy, slim and very fit. I make 99% of my foods at home from scratch. I do not have any other food intolerances or allergies. I pretty much eat the same things as everyone else, except I have to examine labels for "toxic" ingredients.

When will the food industry quit putting these poisons in our food.

After reading posts here that comment on how XG is an indigestible (a.k.a. insoluble) fiber and speculations about what might happen if you breathed in the powder and it gelled up on your nostrils or bronchial passages, I recalled something that happened to me regarding another insoluble fiber--cellulose gum.

About twenty years ago, in my late twenties, I decided to lose five pounds fast using Slimfast powder shakes. Within two weeks, I was not only dehydrated, I had also begun to go about smelling a bit like urine. Bladder control was not the problem, but I was leaking slightly. I investigated the ingredients of Slimfast and blamed it on the cellulose gum, an insoluble fiber also found in Cheerios oat cereal and ice cream. When I eliminated those foods containing cellulose gum from my diet, I was soon back to normal. Years later, when an office mate wanted to lose weight for her wedding, she went on the Slimfast shakes plan and soon went about smelling just as I had--a bit like urine. She was only age 30. So, it wasn't just me.

Apparently, the insoluble, indigestible fiber--cellulose gum--did manage to pass through my digestive system to finally stick to my urinary tract? Speculative, I know. All I know is that this wasn't normal for me, and eliminating cellulose gum fixed the problem.

Today, Slimfast contains no less than five insoluble indigestible fibers--Gum arabic, cellulose gel, Xanthan Gum, carrageenan and guar gum.

Do you suppose XG leads to similar symptoms?

I'm not about to try Slimfast again to find out.

Dear anon23453, (Re: post #45)

Can you share that recipe of raw blueberry pie made with fine ground psyllium husk? I would be so interested to know! Thanks!

Anon15260

I have the *exact* same problem - although I was diagnosed a little over 20 years ago. When I consume a gum, I break out in hives that last for 6 months.

Xantham gum is typically derived from corn, so it is possible to be allergic to it. But, since "gums" are all from different families, it's not likely that people are allergic to gum in general. Instead, if you have issues with xantham gum, you likely have a corn allergy or intolerance. Guar gum, acacia/arabic gum, locust bean gum, Tragancanth Gum and Talca Gum are all part of the same family as soy, so if you have an issue with soy, it is likely you will have a problem with these gums as well. Safe alternatives would be karaya gum, agar agar and carrageenan.

Not true..if it were "as natural", they'd not have had to have performed such brutal animal experimentation for toxicity in 1968.

Injection of XG into rabbit eyes, force fed into cats and dogs?? Anyone?

Not so natural!

I was told i have allergy to gum 5 years ago.

Then i had an ALCAT test for food intolerances and I found a mild intolerance to it too.

Last year I had a test for allergies. It was negative.

I think probiotic intake helped me bc i was taking Lacto and Bifido bacteries for 1 year due to disbyosis. It is bacteria that can cause reaction and especially hives as I had with candida infection.

Recently, i was told i have antigens to gluten and tried gluten free food with XG. I had skin rushes all the time. It seems my allergy is back. I have a hard time with a gluten free diet now bc I have a craving for food and sweets due to adrenal fatigue and low progesterone.

This thread is great- I've cut out gluten after simplifying my diet and have found chronic shoulder pain, neck pain, and migraines have virtually vanished, as well as the notorious brain fog (I say virtually because I am still back sliding, like the fudge of unknown ingredients I ate last night, this morning, a little foggy!). Celiac.com has great gluten free recipes, and many call for xanthan gum, but I just omit it. My baked foods are more dense, but I like it. As of this thread I'm going to try a little psyllium husk, fine ground. I used as a thickener for a raw blueberry pie and it gelled right up like jello or pudding (depending on how much you use), it was delicious. I don't know what it does with baking... I wondered about xanthan gum, and I'm sure it's ok for some, but I'm sticking to bacteria fermented foods that have benefits, like kombucha, real sour cream and cottage cheese, and yogurt, in small amounts. A number of bacteria produce byproducts toxic for many, mildly or severely, sounds like the xanthan gum bacteria used could fall in this category. A factoid I picked up in trying to heal my body was that without breastfeeding as an infant, or because of insufficient nutrients in breast milk, many never develop a healthy gut with essential friendly flora. I've felt for years I wasn't absorbing nutrients properly, and was never breastfed. When I consume foods daily that contain friendly flora, I digest better, no diarrhea, gas, etc. Just fyi, thanks for this site and all the comments! Remember: balance, breathe, listen to your own body.

Can I understand by the links on this article that xanthan & guar gum contain no SUCROSE or MALT, but made up of dextrose & glucose?

I have 2 kids that are on the autism spectrum so I've been trying to gather everything I need to start on the Gluten-Cassein Free diet to see if their "condition" is related to an allergy. Every recipe nearly calls for this stuff and now I'm freaked out to use it- just what I need in my life; more things to worry about. I would love an alternative that isn't going to coast me a fortune as everything else for this diet has. Please help!

what if i didn't use XG in a recipe i'm planning on making? what would happen. Is there a substitution for it? i want to make these scones, but i don't have XG and it only calls for 1 tsp.

Many of us with migraines, diarrhea, etc. have trouble with anything aged or fermented. Xanthan gum is produced through fermentation. It produces a slime similar to that found on old vegetables. Many of us cannot tolerate anything aged, moldy or fermented. No wonder we feel sick. Fermented products contain "amines" such as histamine. It took me more than 20 years of not feeling well to figure this all out. And yes, eating organic, unprocessed foods really made a huge difference in my life. Do research on causes of migraine headaches to find out more about this.

Just to be clear, I have no gastrointestinal symptoms from xanthan gum or any other vegetable gum. I go into analphylactic shock. It is the only substance that has that effect on me. Elminating it from my diet and from all personal care items (to reduce exposure on the advice of my allergist) is tedious and increasingly difficult (my favorite toothpaste just added it). However, eliminating it from my diet has kept me out of ambulances and emergency rooms so I'll continue to avoid it like the plague.

First, the number of people allergic to xanthan gum is quite miniscule. Just because a few people are allergic to something does not mean it is an evil, harmful substance. Would you advocate outlawing peanuts because so many people are allergic to them?

Second, xanthan gum is a polysaccharide, but its glucose is bonded with beta bonds, making it indigestible by humans. This is a roundabout way of me saying that it is *fiber*, the same as the ruffage in all the "organic" lettuce and celery you all seem to fawn over.

The reason xanthan gum causes problems for people is because it is fiber. Since fiber is indigestible it passes into the intestines, where hungry bacteria who *are* able to digest fiber go nuts on the stuff and cause bowel irritation, gas, the runny poops, and hundreds of other problems classified under the "fictitious" (according to the people who have been advocating we eat so much fiber all these years) Leaky Gut Syndrome.

Your problem is you have the wrong amount/ratio of bad, fiber munching bacteria in your guts from years of consuming too much fiber. It's not the Xanthan Gum! Xanthan Gum is the same stuff lettuce and celery is built out of, and your body treats it the same way!

Eat more meat and saturated fat. You are all killing yourselves based on 50-year-old, falsified research. Read something current.

And don't get me started on MSG.

Dear Priscilla, It is terrible that you have to suffer because of your allergy to Xanthan gum. I would like to suggest that you continue avoiding all processed food. Prepare your own food as much as

possible, use raw ingredients (meat, chicken, vegetables, fruits, rice, pasta). If you need to use processed food, try to avoid all what

indicates low fat, low calorie, frozen, because they have to use additives to make the product look good. Without these additives the products would not look or taste good. Therefore they would not be in the market. (It would be impossible to manufacture these products (good tasting and looking) without the additives). Standard natural cheese, ketchup, mayonnaise, margarine, butter, yogurt, cookies should be OK. I hope this is useful. Good luck

For those who want to cook gluten-free, I suggest trying ground chia seeds (has properties a bit like flax seeds, but better, in my opinion) or arrowroot powder. These will give consistence and btw chia is ultra-nutritious and isn't processed at all!

I'm intolerant to Gum, or possibly allergic. My GP doesn't really care about what is wrong with me so won't get me tested! If I eat something with Gum, worst case scenario is that I black out, otherwise I just feel very sick. If it is in toiletries/makeup (a lot of makeup doesn't list ingredients which doesn't help!) then my skin burns. It's even in toothpaste! I've only found 1 toothpaste which doesn't contain Gum. When I cut out Gum completely, I dropped 2 dress sizes within a month - bit odd!

However, I find that even chewing gum and bubble gum affects me. If I put it in my mouth, I feel ill, then if I chew it, I actually am sick! Even the smell of it from someone across the room makes me ill. Does anyone else find this??

I am so happy to discover this website and relieved to learn that I am not alone in my allergy to gums! XG and other gums (locust, guar) are intestinal irritants causing gas, abdominal cramping and diarrhea, in addition to the myriad of other symptoms listed here.

It doesn't matter if these additives are "natural" or not. They are added to an ever increasing number of foods, making it difficult to avoid getting sick on a daily basis.

How can we as consumers pressure the industry to listen to us and cease adulterating our food?!

the gum paste recipe calls for tylose or tragancanth..can I use Xanthan gum instead?

I'm confused...thanks

Hello. Does somebody know what is the carbon content of Xanthan? Is there an exact molecular structure of this compound. If you have please send it...i badly need it now for my laboratory experiment. Thanks.

I am definitely allergic to xanthan gum...as well as other gums. I was diagnosed about 10 years ago after having enormous hives that could not be controlled. It is frustrating trying to shop for food, because it is natural. I'm not sure how, but I finally got to an allergist who diagnosed it very quickly. I usually wake in the night with the hives and have to be treated very aggressively short term and then continue treatment for 6 months.

Xanthan gum almost killed me---over a period of time, the random consumption of it in all kinds of foods, caused me to become completely intolerant of it, and I eventually went into anaphylactic shock.

No doctors were able to figure it out, so I began to do elimination tests until I was able to identify it. BE VERY CAREFUL!!!!!

I'm curious to know how far down on the list of ingredients makes it unhealthy. I have just started using a butter substitute and it is the 5th ingredient. I am hoping it is better than using margarine or butter as my cholesterol is high and I am trying to knock out the saturated fats.

What general products use the gum? Syrup or bread?

Is Xantham gum related to soy in any way? Or yeast? I have allergies to both.

hi echurchwell--Your work exposes you to XG powder/dust, right?--Well, I make milkshakes as part of my diet,--and they are more satisfying if thickened with XG. I noticed today, that if any of the airborne dust got on my hands or the counter, it instantly turned into a mucus-like sticky slime. Kind of gross, but I'm not easily deterred so I thought--if it does the job, who cares? THEN I thought,--what if I breathe this stuff??? Mental picture of bronchial tubes and lungs coated... So I went and got one of my disposable medical masks that I use for everything -ie. dusting, vacuuming sanding etc. etc.-- I feel safer and will probably continue to use XG.-with mask for the second or two it takes to dump a 1/4 teaspoon in the blender.

After that--I got curious as to what it really is, and went to this site. I think the slime would make an excellent petri dish in our airways and we should be ultra careful! Barring allergies, eating it is probably OK--and working as you and others do--you need protection. How about just putting one of those blue disposables in your back pocket and putting it on when the XG comes down the line?--If other workers think that is not macho, tell them "the doctor said so". Whatever. But just protect yourself! Good Luck. Shereal

Little off topic, but there is a fantasy book series called Xanth. And its worth looking into.

For me anything that is not natural is suspicious... My daughter had a really bad allergy reaction last week and one of the 2 items she showed that she's allergic to is Xantham Gum. I'm reading now about all these colors & additives and it's getting really scary!!!!

some one asked about Xanthan could substitute for alcohol use. I would say no, as alcohol is an antibacterial agent while Xanthan isn't

my grandson is allergic to eggs and my daughter has read somewhere that xanthan gum and guar gum have egg white in them is this true?and can you suggest an egg replacement that actually works? thanks irene

Can Guar Gum be used interchangeably with Xantham Gum? (ie: in baking recipe). elsi

I have recently been diagnosed with salicylate allergy - main ingredient in aspirin (had an anaphylactic reaction). Since then the dr. put me on a low salicylate diet of which corn and xantham gum are listed as high in salicylate. Many of the foods we eat and topical consumer products we use have salicylate in them. Those few that are that sensitive to salicylate it is amazing what one finds on the exclusion list to eat or use. Just food for thought for those of you allergic to xantham gum.

I'm sorry to hear of you getting the flu from this stuff. I would say that according to all of the above replies that if you keep continuing to package xanthum gum, you will get long term affects and that when your symptoms/diseases get worse they will take a lot longer to cure (if you stop packaging it in the future). It depends on how persistent and committed you are at the time of curing your maladies. As to the short term effect, if you stop now, then I don't know how much you breathed in and how much of it is in your cells, so I don't know if you'll get long term effects from it.

If I were you I would stop As Soon As You Can, so you don't keep getting the flu and wearing your immune system down more and more. In this day and age, we need our immune sys. to be stronger than ever! I would also do the lemon cleanse as soon as possible. Lemon juice with cayenne pepper (please only use a Very tiny amount) and maple syrup/molasses. Then you'll get the nutrients you need to build yourself up again! Maybe do a one day cleanse then 2 days or one day a week or whatever your body wants you to do and feel like doing at that particular time.

I work at a chemical company and we take Xanthum Gum in bulk form and re-pack it into smaller bags. The past 3 times we have done this over a 2 month period, I have gotten ill with flu like symptoms for about 24 hrs. After 24hrs I well again. Does anyone know if this can have a long term negative health affect? Also, will it cause any more short term issues, even if I stop doing that part of my job? Thanks.

Chem-ILL

Well, it's definitely a curious thing cause I don't have a problem with MSG or corn, although XG is a big no no in my current diet.

Well I think the real issue here may be the fact that XG comes from corn. I have an intolerence for corn and it is in everything. I have found that XG makes me itch after eating it.

MSG is in a ton of salad dressings and BBQ sauces. I am very allergic to MSG and it is in so many types of food, not just Chinese food. Chips, sauces, caviar, soups, seasoning mixes- TONS of things. If it makes you sick, you must be diligent about reading packages.

-Lauren

My goodness, Anonymous! (Is that your real name? :-) ) I'm CERTAINLY not advocating XG or any other additive. I simply stated that some people use it on purpose. I do not think it is good to consume, nor did I indicate that I did. I would eliminate it entirely, if I could, since I would love to partake in a pot-luck dinner without having to give everyone the 3rd degree about ingredients and have lunch in my company cafeteria without fearing a trip to the ER. Thanks for correcting my (admittedly layman's) science and adding quite a bit of excellent information to the discussion(although I'm not at all sure why you've taken such a hostile tone). Rock on!

Sorry Priscilla XG is a polysaccharide which is essentially a form of carbohydrate, e.g. essentially a chain of sugars bonded together. So yes, one is brushing their teeth with a carbo when it is in ones toothpaste.

People suffering with IBD (a wide spectrum class of medical disorders whose causes are not known or fully understood) type problems, can suffer from serious gastrointestial distress.

If they move to a gluten free diet that has XG in it, the XG can become a factor causing irritation or allergy. The unknowing person may continue on the modified diet without gluten or on specific carbohydrates (see SCD in book by Elaine Gottschall) which is nearly impossible for people functioning in society to strictly maintain. Reactions or irritation they may have from the XG element in the gluten-free "foods" they eat may be the cause of the distress they attribute to the lapses or to gluten. Indeed both (gluten and XG) may contribute to an ongoing problem.

Before one consumes XG one should know that the particular Proteobacteria species is a plant pathogen. Is this what you consider a good foodstuff to consume? Proteobacteria are a major group (Phylum) of bacteria. They include a wide variety of pathogens, such as Escherichia [E-coli], Salmonella, Vibrio, and Helicobacter. Is this what you want to be eating? [See the movie Soy-Lent Green, starring Charleton Heston which came out shortly after XG became widely used].

If so, good for you. But one should be aware of what makes up what one eats and be able to choose. For many it is not of consequence, for those with problems it is a major concern, especially when one winds up going from the proverbial frying pan into the fire.

No. Xanthan gum is a vegetable gum, manufactured from -- essentially -- a fermentation of corn. It is used as a stabilizer / thickener / emulsifier in a wide variety of commercial food products and personal care products. It keeps ingredients from separating, prevents ice crystals from forming in ice cream, and gives low-fat foods a better "mouth feel."

It is considered a "natural" product, even though it does not occur naturally (baking soda is also considered a natural product; it does not occur naturally either, but there are political and economic reasons that went into those decisions). Many people who suffer from gluten intolerance use xanthan gum as a thickener when they cook (it is sold in powder form in health food stores) since they can't tolerate thickeners made from wheat.

Many people believe that "true" allergies are caused only by foods that have a protein molecule (xanthan gum is technically a carbohydrate). My numerous trips to the ER with anaphylactic shock (prior to my isolating xanthan gum as the cause) contradicts that theory and my allergist agrees with me.

Hope that helps.

So xanthan gum is essentially sugar? If so, have I been brushing my teeth with sugar, since I know xanthan gum is one of the ingredients in my toothpaste?

Anonymous,

Well, I think it would depend on your chemistry. Such as, some people are allergic to eating seafood, other's are not. Priscilla has an actually allergic reaction to Xanthan gum, where as I only have an intolerance to it. However, in reading what Priscilla says and what is stated in Wikipedia, it sounds like the chemical either builds up in some people's bodies, or it wears down some type of protective enzyme against it so that some people will become more susceptible to it's effects. In other words you might be fine now, but in a few years you might have problems (then again you may not have any problems ever). My guess would be that Xanthan gum was just what someone was hoping to create and it looked pretty good in it's initial trials; FDA looks at it and "approved for use in foods after extensive animal testing for toxicity in 1969". So, yipee it ain't going to kill you tomorrow, but who's to say that it won't have other adverse health effects later. My suggestion, is if you notice that you are having bowel problems (especially after a meal), watch what you are eating and talk to your doctor. Personally my doctor thinks it's MSG that is causing the problem, but I have the same problem with salad dressings, barbecue sauce, and ice cream (so, it ain't just the chinese food. lol). Also realize that it's a chemical used in practically everything from concrete, to cosmetics, to bread products, to sauces, and ice cream (which really irritates me cause I love ice cream. lol). I think the FDA needs to go back and do some more research into it. Nutrasweet and it's ilks could also be considered a "natural" product (why not, everything is natural cause everything is made of elements and all elements exist in nature), but then again, Nutrasweet was a failed experiment to create a new type of plastic.

so, I'm confused. is xanthan gum bad for _everyone_ or just for the people who are allergic to it?

To clarify...my reactions to xanthan gum are not intestinal, but ARE classic, anaphylactic symptoms.

Kirin,

My allergic reactions to xanthan gum started out about 10 years ago in a similar fashion -- not being evident until about 45 - 60 minutes after I ate something that contained it. And, my symptoms were fairly mild. As is common with allergies, I now have almost immediate reactions and they are severe (although not intestinal, classic anaphylactic symptoms. So, be very careful!

"xanthan gum itself is not harmful to human skin or digestive systems." I don't know what the hell they are talking about; I think Wikipedia has better information: "Some people are allergic to xanthan gum, with symptoms of intestinal gripes and diarrhea. Workers exposed to xanthan gum dust exhibit nose and throat irritation as well as work-related illness, with symptoms becoming more prevalent with increasing exposure." I recently figured out that I have a food intollerance to this "natural" food product and have these exact symptoms anywhere from 30 mins to an hour after eating somthing with this substance. Also consider the fact that this "wonder" product didn't start to be in use until 1969.

Sarah, I have been to the emergency room numerous times because of xanthan gum in food products. My allergist has instructed me to stay away from it in skin-care products to eliminate my exposure to it in any form, even though I've not had an allergic response to topical use. My allergic response is such that I've needed 4 epi-pen injections in the time between calling the ambulance and arriving at the ER. So, I'd say YES, it is possible that you are allergic. (Many people are allergic to natural items. Natural means nothing when it comes to allergies.)

I've been having allergic reactions to some skin products and the only ingredient that they all have that is the same is xanthan gum. I know that the reason that companies use xanthan gum is so that the product doesn't irritate skin but is it possible that I am allergic?

Will Xanthan replace alcohol as a preservative in herbal extracts?