Why is someone putting laxatives in my soup!
For over a year, I have attempted to get to the bottom of a mystery. I have been finding that many of my favourite “natural” food products leave me with a gurgling bowel. (Sorry if I’m being too graphic) This phenomenon generally occurs after using a low-fat bottled dressing, or eating one of my favourite lunches of instant noodle soup. I generally shop at a Natural food store near home, and haven=t been as vigilant about reading labels as I would at my local Safeway. I just assume that an all-natural, vegan, low-fat, gluten-free, non-GMO containing product shouldn’t have anything in it that could possibly upset my delicate system!
Guess I was wrong. I have found one additive being used increasingly that I am sensitive to, and so I did a little research to find out why it is in my soups and salad dressings. The culprit turns out to be Guar Gum. This is a totally natural product, don’t get me wrong. What I did find out is that it is also considered GRAS by the FDA. In case you aren’t up on your food standards, GRAS means: Generally Regarded As Safe. What this actually means, is that the product was under suspicion at one time, but was allowed back on the market until further research could be conducted, which will not likely happen because there is neither the money or resources to do it.
Guar Gum and Xanthan Gum are both used by food manufacturers to stabilize, thicken and suspend their products, especially in fat-free products, or when other thickeners such corn starch or wheat products are undesirable. Both Guar and Xanthan are natural products. Xanthan was discovered 50 years ago in the US. It is a by-product of fermentation by a microorganism called Xanthomonas campestris. Guar Gum is obtained from the endosperm of the guar seed, a plant grown mainly in India and Pakistan. The guar plant has been an important food source for humans and animals in the Indian subcontinent for centuries and is now the most highly used of the natural gums in industry due to its strong thickening properties and its cost-effectiveness. The industrial applications of Guar Gum are many, from paint to carpet manufacturing, cosmetics to toothpastes.
In 1976, the FDA classified Guar Gum as GRAS if used as a stabilizer and firming agent at only approved concentrations. Use in higher concentrations was noted to cause nausea, flatulence, or abdominal cramps. By the 1980's, Guar Gum was being used heavily in the weight-loss industry due to several of its properties. It swells greatly when ingested, giving the dieter a full-feeling, reduces the absorption of glucose in the small intestine, and also acts as a laxative. After one person died of complications from usage of one of these products and there were other reports of esophageal blockages caused by similar products, the FDA re-classified these diet products as “not generally regarded as safe”, still allowing the use of the gum in food products as long as the guidelines were met.
The list of products containing Guar Gum is long, including soups, salad dressings, juices, jams, soy bars, soy cheeses and soy “ice cream.” It wasn’t hard to find half-a-dozen at my health food store. Guar is also used in gluten-free baking. Xanthan is usually listed as the substitute for gluten, but Guar is noted as an equivalent for the Xanthan. One gluten-free baking manual I found states that users of Guar Gum should be cautious because it can cause gastrointestinal distress in sensitive people. So why do they even list it as an option?
Needless to say, I am miffed. Obviously, “generally regarded as safe” should not be good enough for the foods we eat. I have sent an inquiry to the manufacturer of my favourite soup, but have yet to receive a reply. Luckily, my favourite salad dressing manufacturer, Annie’s, uses only Xanthan Gum. There seem to be no reports of any problems with Xanthan Gum, and it is not considered “GRAS.”
I will let you know if I ever do hear from Company “X”. In the meantime, I will probably still eat my Guar-containing soup occasionally because I love it, but I will be aware of not adding to the problem by eating additional foods which contain the offending gum.
I suppose that we should always keep in mind that an additive, is an additive, is an additive. The herbalist at my health food store gave me a good recipe to cure my Guar Gum problem: Mix Olive oil, vinegar, fresh herbs, salt and pepper to taste. Shake well and pour over fresh greens. How Simple!