XANTHAN GUM,
BABY KILLER
AND
A DANGER TO SENSITIVE INTESTINES
If you feed carbohydrates, nitrogen and
some micro-nutrients to the bacteria Xanthomonas Capestris,
the waste product from that bacteria (what I would call the "shit"
from the bacteria) can then be processed with isopropanol,
ethanol, or acetone to separate the polysaccharides they call
Xanthan
Gum (but I prefer to call it "Baby Killer
Gum"). It might be OK to use this Xanthan gum in cosmetic
products and by the fracking industry (Hydraulic Fracturing).
However, to use it in food, it's a terrible idea. Some food
industries are starting to replace the more expensive (and
less harmful) Guar Gum, Locust Bean Gum and Arabic Gum with
this cheap and dangerous gum (Xanthan).
China & the US can use GMO corn, GMO soy, GMO wheat, whey
(byproduct of cheese production), etc... to produce Xanthan
gum. The FDA approved the use of Xanthan based on ONE study
financed by a Xanthan producer. And that study was found to be
inconclusive by the European Food Safety Authority. So why
does the FDA (Fools & Dummies Administration) continue to
allow the use of this laxative and necrotizing agent in our
food?
All that the FDA has done is issue a warning, after 22 infants
developed NEC (Necrotizing
Enterocolitis). Of the 22 infants, 14 required surgery, and 7 of them died.
I wonder how many thousand senior adults (and perhaps children
also) are just having occasional diarrhea and intestinal
inflammation and don't know that it's because of the Xanthan
gum in the food they are eating?
Xanthomonas
Capestris, the bacteria used to make Xanthan Gum,
is known to cause necrosis, gummosis and vascular
parenchymatous diseases in leaves, stems and/or fruits. It
causes black
rot in cabbage, broccoli, kale, and other members of the
Cruciferae plant family. The use of this dangerous bacteria to
produce a food additive seems illogical to me.
I strongly recommend that all persons with sensitive
intestines or those who have IBS, IBD, or Celiac should not
eat any product containing Xanthan Gum in the ingredients.
Gellan Gum
is also produced by bacterial fermentation and I believe it
has the potential to cause harm to sensitive intestines. If
you don't like diarrhea or intestinal inflammations, you
should avoid it.
And may be you should consider avoiding the food additive "Carrageenan".
A good reminder of what happens when we use GMO bacteria to
produce an edible substance, is the 1989
outbrake of Eosinophilia Myalgia Syndrome caused by a
bacteria produced L-Triptophan.
Reference Links:
Late
Onset of Necrotizing Enterocolitis On Infants following the use
of Xanthan Gum (Journal of Pediatrics, August 2012)
Detailed
article from "DAILY KOS" reguarding Xanthan Gum, it's
manufacturing, and NEC reports (Nov. 2012)
Eosinophilia Myalgia Syndrome
Want to know more about food additives?
Then you should read the following free eBook:
"Food
Additives" By: Chris Kresser
Other eBooks by
Chris Kresser
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