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  • xanthan gum?



    I have encountered a few smoothie recipes online that ask for xanthan gum. I bought some and WOW it makes the smoothies so much...smoother. It's too good to be true: is this product primal? and secondly, I feel really full for hours after I eat these smoothies -- is that the gum?


  • #2
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    Xanthan gum is made from corn, so you can decide if the tiny amount (I assume you're using something like 1/4 t. in a smoothie) is primal or not.

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    • #3
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      Would carrageenan gum work instead? It's made from seaweed (or possibly a moss?) rather than a grain

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      • #4
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        OK thanks! I'm just using a sprinkle.

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        • #5
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          Made from corn, not primal, the worst grain on the planet...unless your making plastic or fuel, then it's G-R-R-R-E-A-T!!!

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          • #6
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            OK so maybe it's not such a good idea. Has anyone else tried this and had the experience of feeling super full afterward?

            Carrageenan gum is on my "don't eat" list for interstitial cystitis, I'm not sure why. Ok so here's the next question: what the heck is guar gum?

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            • #7
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              XG isnt always corn-derived, Maybe you could find some at the health food store that is not made from corn. Though, it does require a carb source for fermentation.


              Locust bean gum is made from carob...?

              Life on Earth may be punishing, but it includes an annual free trip around the sun!

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              • #8
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                Aha -- I'll do some research. Thanks!

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                • #9
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                  Guar gum is made from a legume, I belive. Here is some info on it: http://en.wikipedia.org/wiki/Guar_gum


                  It can usually be used 1:1 to replace xantham gum in gluten free baking. I've never added either to smoothies so not sure how it would work. Maybe a little more primal than the xantham b/c it's not made from corn???? IDK...It's also an additive in almost all coconut milk, so for folks who feel canned coconut milk is primal, I don't see why a little in your smoothie wouldn't sneak by as well...?

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                  • #10
                    1



                    There's always agar-agar, a thickener made from seaweed. It's popular with vegans as a substitute for gelatin, although I'm not sure why a smoothie requires a thickener at all.


                    In another life, long ago, I owned a vegetarian restaurant, and I used agar-agar frequently for "cheesecakes," which were actually made from pressed tofu, lemon juice, and agar-agar.


                    Check it out: http://en.wikipedia.org/wiki/Agar

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                    • #11
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                      I always add some avocado to smoothies. Helps thicken them right up!

                      Life on Earth may be punishing, but it includes an annual free trip around the sun!

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                      • #12
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                        http://en.wikipedia.org/wiki/Xanthan_gum


                        Xanthan gum is a bacterial product, not a corn product. However, it is true that some xanthan gum is made from corn substrate (glucose). However, there's no corn protein or fiber left in the final product, and most corn-allergic individuals don't have trouble tolerating xanthan gum.

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                        • #13
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                          Cool, thank you all for the information!

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                          • #14
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                            I use guar gum all the time. You have to sprinkle it in whatever your making. Using a salt or sugar shaker works best. GG can clump very easily.

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                            • #15
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                              I've used agar, xanthan gum and guar from time to time. It's one of those things I use so infrequently I put it under my 20 rule.


                              I have a corn allergy and I've never had a rection from XG.

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