Who Put Gum in My Coffee?

 

Well, believe it or not you probably did it yourself…Yes, that’s right, if you put cream in your coffee today you likely added a gum you’ve never even heard of such as guar gum, xanthum gum, locust bean gum or the hard to pronounce yet just as gum like – carageneen (cue scary music).

And to boot – if you’ve had cream cheese, cottage cheese, yogurt or your favorite ice cream today there is a good chance you had one or more of these in there too.

Oh no, say it is isn’t so!

Sorry to say, but it is…

These gum like additives are stabilizers, or thickeners that help make products (such as your favorite dairy items) thicker and creamier.  Since these additives are plant based (derived from seaweed mostly) they are often used in gluten free and vegan/vegetarian products. Being plant based also makes their use in “regular” products very cost attractive.

And on top of that it can be considered organic, so don’t assume that a product labeled organic is automatically good for you, we health conscious just can’t do that…

So, what’s the problem?

I’ve heard some say that consuming these gums is like taking a machine gun to your intestines!  Over time, they can poke holes in those important digestive track walls.  Still, you will likely find just as many studies to support the fine and good use and consumption of these additives as you will find that report these are quite bad for you.  So, ask yourself some questions – do you suffer from any of the symptoms listed below?  Do you have chronic inflammation or other autoimmune deficiencies?  Difficulty losing weight?  Poor digestion? Do you want to take control of your own well being and vitality?  Then you may want to consider changing products or even making your own whenever possible…

Here’s an easy homemade cream cheese recipe to get you started: Ingredients: 1 large container of good quality yogurt (GUM free!)

I like Nancy’s (http://www.nancysyogurt.com)

Directions: Line a large strainer with a cloth, dump the yogurt in and let it stand at room temperature (overnight) until all the liquid drains out.

Voila – you’ve made cream cheese.  Store in the refrigerator in a glass, air tight container for up to 2 weeks.  Yield: approximately 2 cups.

Interested in more scientific details about carageneen and whether to consume it or not?  Here is a good resource: http://www.raypeat.com/articles/nutrition/carrageenan.shtml