Xanthan Gum
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- čas přidán 23. 08. 2024
- Xantham gum is a food thickener that is created when sugar is fermented by a type of bacteria called Xanthomonas campestris. Until recently it was thought that since Xantham gum is a soluble fiber, it passes through the digestive tract as a non-calorie food.
However, a recent study published in Nature Microbiology found that there are two bacteria in the G.I. tract that can break down and use xanthan gum.
Xanthan gum is broken down in the intestine to its constituent monosaccharides, which are then fermented to produce short-chain fatty acids that can be used by the body and will contribute to the total caloric intake, and also contribute to a possible shift in population in specific bacterial colonies in the gut microbiome.
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You sound like Alex from AMcrypto
Should I throw out my protein powder ? 😢
You should
Absolutely not.
Yes and no
Throw it.. better take natural protein from egg ,meat, or fish.
My protein powder contains xanthan gum as stated in the video. I still use it. I think we should just be aware and there will be more research going forward to see if this presents a problem or not.
I can't use it, I get horrible rashes from it (and yes was able to narrow it down) . Another friend of mine who also went keto found it bloated her up so significantly, she was asked more than a few times when she was due.
Not surprisingly, none of us use it now. I found gelatin can also help give some extra thickening properties to keto baking and cooking (eg keto tortillas or keto breads like pumpkin). My friend just laughs at those who thought a 58 yr old woman could become pregnant 🤣 (though I guess with IVF, anything's possible...)
Thank you for your interesting insight. I agree that ideally we don’t need to use this as a thickener in products like protein powder. While it looks like it’s rare, reactions as you describe have definitely affected some people.
name a soluble fibre that's shown to be bad for you and/or your micro biome. just one.
The potential issue here is that the fiber in xanthan gum specifically feeds two strands of bacteria, thereby giving them an advantage over other strains potentially. It’s the imbalance of bacteria that may be an issue. More research is needed in this field.