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Health Basics: Xanthan gum is mutated corn sugar fermented with bacteria

Sunday, March 02, 2014 by: S. D. Wells
Tags: xanthan gum, mutated corn sugar, bacteria

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Delicious
(NaturalNews) Xanthan gum was discovered in the 1960s and was approved in 1968 as a food additive in the USA and Europe. It is mostly used as an emulsifier. It is made from bacteria that create black spots on broccoli and cauliflower. Xanthan gum at first is a slimy, gooey, fermented substance, but during processing it's dried up and finally ground into a fine white powder. You can bet your first and last mutated gene that the corn sugar used to make xanthan gum is not certified organic, but rather genetically modified.

So why then is xanthan found in some organic products? They must be using organic corn, but if it doesn't say certified organic corn right on the label, I'm not touching it. Plus, xanthan gum can also be derived from dairy, wheat and soy, which is almost always GMO, so people with those allergies watch out! You're catching a double dose of one of those extra "little" ingredients you thought wasn't affecting your system. You thought wrong. It ALL adds up. (http://www.uky.edu)

This thickening agent contains a lot of fiber also, causing digestive irritation and other disruptions like bloating, but that's just the beginning. That's just your body telling you that you just ate something synthetic and toxic. Xanthan is substituted for gluten in many foods, because it has that "sticky" consistency or quality, so all these folks looking for gluten-free foods could be consistently eating some GMO "gum." Maybe that's what's stuck in those divots, causing you abdominal pain. Think about it, if you chewed gum all day and swallowed it when you were done chewing, how would you feel after three to five slices? Take a good guess what xanthan gum is doing to your insides.

Xanthan gum - just another industrial, processed food byproduct

Wherever you find xanthan gum listed as an ingredient, expect to find other sinister additives (food agent criminals) lurking in the same product. Typical accomplices include "natural flavors" which are not usually in accordance with vegan or vegetarian standards. Natural flavors themselves add a twist to what you will eat. In fact, glutamates, animal products and even allergens may be the actual source of those so-called "natural flavors," and typically are exactly that.

Are you allergic to carrageenan, the thickener and stabilizer? What about soy lecithin? What food allergies did you get as a child from the food additives in flu shots and vaccines? Peanut oil and MSG might be the culprits of that, sticking around in your body for years, along with that gluten you consume. Did your allergy doctor talk about that, or did he prescribe you some stomach meds with aspartame in the ingredients. They do that you know. Big Pharma puts aspartame in medicines for irritable bowel syndrome (IBS). Or, maybe you're all "congested" and YOUR doctor likes to prescribe you antihistamines, to "open you up" and to shrink those membranes, so your body won't produce what it needs to in order to flush all those synthetic food additives out? "Dear Allopathy: Please go away, because you're not helping anyone! (http://www.naturalnews.com)

Who needs health problems?

Since most flavoring is lost during processing of just about any kind, for factory food, "added flavor" and "shelf stability" are commonplace. It's most commonly found in salad dressings, sauces, ice creams and gluten-free foods. There are many "factory" eaters out there, who like their food coming to them canned and boxed, and those foods take up most of their pantry.

Xantham gum may be used to help gluten-free flours resemble wheat-based flours. So, if you already know the wheat scam, and you're well aware of the gluten scam, then you're looking for something free of those, and that's where this scary additive conveniently shows up. Big Food tries to catch you wherever they can. Get real smart here and you'll feel the difference, I'm telling you.

Factory "people" eat factory food daily

First of all, there is absolutely no nutritional value at all in it. Xanthan gum is used in skin care products, dental products, pharmaceuticals and industrial and household cleaning products. Still want to eat it? Still want to turn a blind eye? If someone told you there was some sticky AJAX in your food, would you still be eating it? The products from which xanthan is derived are all likely to be genetically modified, yet somehow it's still approved to be used in organic foods, maybe only if it's less than 5% of total ingredients. You won't find this gum funk by itself though.

Also, xanthan acts as a laxative, so when combined with high-fiber flour, you could easily compound health problems, like IBS or colitis. So those "gluten-free" recipes and pre-boxed foods claiming to be "all natural" and healthy might just be the beginning of your miserable stomachache that won't seem to go away. Add xanthan gum to the other 70,000 additives, preservatives and chemical agents that the FDA allows in U.S. food and you have a real "search for the cure" scam working the masses to their graves.

Get smart. Educate and "Fooducate" yourself. It's easy and free: (http://fooducate.com/). Stay 100% organic if you can and protect your one and only body from genetically mutated GUM!

Sources for this article include:

http://blog.fooducate.com

http://www.naturalemama.com

http://chriskresser.com

http://www.greatharvestorganics.com

http://fooducate.com

http://chriskresser.com

http://www.naturalnews.com

http://science.naturalnews.com

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