XANTHAN GUM

Xanthan gum is a thickening agent named after the bacteria used to make it through fermentation, Xanthomonas capestris. This common bacterium is the same culprit that causes your cauliflower to turn black when rotting. Although you would not eat rotting cauliflower, xanthan gum is generally safe and only causes mild irritations in some people. Guar gum and cellulose gel are common alternatives to use as thickening agents if you are sensitive to xanthan gum. Since celiac disease and gluten-free diets are becoming more commonplace, xanthan gum is also being used in more baked products to replace gluten.

Gastrointestinal Irritability
The most common side effects of xanthan gum are gas and bloating. If you ingest a large quantity of xanthan gum, you may experience severe abdominal pain from gas buildup in your intestines. A clinical study on the effects of xanthan gum on dogs was completed by the World Health Organization. In this study, dogs were fed large amounts of pure xanthan gum and experienced weight loss and chronic diarrhea. A typical 150-lb. person would have to consume over 60 g of xanthan gum daily to replicate this study. Typically, on a gluten-free diet you would consume an average of 0.5 to 4 g of xanthan gum per day from products. No human trials have been done to determine if normal dietary consumption of xanthan gum produces any gastrointestinal effects except gas.

Respiratory Distress
Xanthan gum can be purchased in a powdered form for use in your kitchen. This low-density, fine powder has the ability to create a cloud in the air when being handled roughly. Inhaling xanthan gum may allow it to accumulate in your lungs, according to the World Health Organization. Eventually, xanthan gum may induce respiratory distress by making absorption of oxygen in your lungs difficult. The Xanthan Gum website reports that industrial workers who produce xanthan gum have experienced respiratory problems. You should be careful when handling xanthan gum and try to be gentle when adding it to your recipes. Inhaling small amounts should not cause any problems; however, if you believe you are experiencing any breathing difficulties, consult your doctor.

Allergic Reaction
Manufacturers are not required to list what food the Xanthomonas capestris bacteria eat during production.If you are allergic to any vegetation including soy and corn<, you may want to seek an alternative thickening agent. If you only have a slight allergy, you may want to test several individual brands to determine which ones produce the fewest side effects. Allergic reactions can produce severe symptoms, such as difficulty breathing. If you notice swelling or rash developing, talk to your doctor.




Read more: http://www.livestrong.com/article/315249-xanthan-gum-side-effects/#ixzz1TAavufsN

TINKYADA NOODLES

These wheat & gluten free spinach spaghetti style noodles are awesome. I have tried many types of gluten free noodles and these by far are the most versatile and stay fresh for a couple of days. One of the hurdles with gluten free noodles is that they become hard and unappetizing the second day.
I made yakisoba (Japanese dish made with wheat or buckwheat noodles*), spaghetti, and a pasta salad with these great noodles. My grandchildren enjoyed seeing the green color that lead into a discussion of how and why the noodles are green.
My friend, Takako, was visiting from Japan and she told me that many Japanese people have intolerances or allergies to buckwheat. I found this interesting since buckwheat is a main grain in Japan.
*Buckwheat is a fruit seed related to rhubarb and sorrel. It is a good grain for those who have celiac disease, wheat/gluten intolerance or sensitivities. The buckwheat flower is highly fragrant and appealing to bees to make a special, strongly flavored, dark honey. Buckwheat is rich flavonoids, especially rutin. Flavonoids are phytonutrients that help protect against disease by extending the action of vitamin C and acting as an antioxidant. The rutin and other flavonoids in buckwheat contribute to lipid lowering activity. The compounds help maintain blood flow, keep platelets from clotting, and protect LDL from free radical oxidation into possible harmful cholesterol oxides (good protection against heart disease).Buckwheat is high in magnesium; good for improving blood flow and nutrient delivery while lowering blood pressure (keeps a healthy cardiovascular system).