Michael’s Pollen’s Food Rules #3, Avoid food products containing ingredients that no ordinary human would keep in the pantry such as: Xanthan Gum, Cellulose, Ethoxylated Diglyceride, Calcium Propionate, Ammonium Sulfate. These products were designed to extend shelf life and may or may not be hazardous to your health but there isn’t any research on their long term affects in the body.
Xanthan gum is a sugar-like compound made by mixing aged (fermented) sugars with a certain kind of bacteria. It is used to make medicine.
Xanthan gum is used for lowering blood sugar and total cholesterol in people with diabetes. It is also used as a laxative.
Xanthan gum is sometimes used as a saliva substitute in people with dry mouth (Sjogren’s syndrome).
In manufacturing, xanthan gum is used as a thickening and stabilizing agent in foods, toothpastes, and medicines. Xanthan gum is also an ingredient in some sustained-release pills.
How does it work?
Xanthan gum swells in the intestine, which stimulates the digestive tract to push stool through. It also might slow the absorption of sugar from the digestive tract and work like saliva to lubricate and wet the mouth in people who don’t produce enough saliva.
Xanthan gum is safe when up to 15 grams per day are taken. It can cause some side effects such as intestinal gas (flatulence) and bloating.
People who are exposed to xanthan gum powder might experience flu-like symptoms, nose and throat irritation, and lung problems.
Special Precautions & Warnings:
Pregnancy and breast-feeding: Not enough is known about the use of xanthan gum during pregnancy and breast-feeding. Stay on the safe side and avoid using amounts larger than those normally found in foods.
Nausea, vomiting, appendicitis, hard stools that are difficult to expel (fecal impaction), narrowing or blockage of the intestine, or undiagnosed stomach pain: Do not use xanthan gum if you have any of these conditions. It is a bulk-forming laxative that could be harmful in these situations.
Surgery: Xanthan gum might lower blood sugar levels. There is a concern that it might interfere with blood sugar control during and after surgery. Stop using xanthan gum at least 2 weeks before a scheduled surgery.
Key Blends has a complete line of mono and diglycerides with HLB ranging from 2-6. Some are available in self-emulsified forms for easy dispersions. They include water-in-Oil emulsifiers used in baking goods, chewing gum, emulsified shortenings, fillins, confections and flavors.
POLYGLYCEROL ESTERS OF FATTY ACIDS
Key Blends line of polyglycerol esters have a HLB range of 2-13. The structure and function of the finished emulsifier can be customized by varying the glycerol chain length, the degree of fatty acid substitution and the specific fatty acid utilized. Higher HLB products are no ethoxylateld replacements for Polysorbate. This results in a dioxane free ester with applications in flavors, baking, emulsified shortenings, salad dressings, icings, fillings and whipped toppings.
Sorbitan esters based on various fatty acids have low HLB values and are used in conjunction with Polysorbates for functionality in whipped toppings, ice cream, icings, fillings, chocolate and cakes.
POLYSORBATES OR POLYOXYETHYLENE SORBITAN ESTERS
These contain 20 moles of ethylene oxide and various fatty acids. These server as excellent solubilizers in flavors as well as whipping agents and surface tension reduction
For more information visit http://cfr.vlex.com/vid/172-ethoxylated-mono-and-diglycerides-19705987
To learn more about Michael Pollens Food Rules visit Amazon.
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