Bruce Scott Dwyer asked:


In fact it is believed that it has been man’s insistence on selecting and growing grain varieties with every increasing volumes of gluten (and binding properties) that may have lead to the increase in celiac disease in the first place, but I digress. But before we discover the value of xanthan and guar gum it is valuable to understand what part of the gluten molecule is actually the problem for celiacs.

Surprisingly, gluten is actually not the real issue for celiac and gluten intolerant people (up to 20% of the population) – it is the ‘prolamin’ portion of the molecules in the grains mentioned above. That is, it is “the toxic component of the gluten molecule lies in the prolamin portion. In wheat this portion is called gliadin. It comprises approximately 40 – 50% of the protein. In rye this portion is called secalin. It comprises approximately 30 – 40% of the protein. In barley this portion is called hordein. It comprises approximately 35 – 45% of the protein. In oats this portion is called avenin. It comprises approximately 10 – 15% of the protein. There are prolamins in rice, corn and other foods but these do not contain the toxic tetrapeptide(s) which are reportedly responsible for the villous damage and rash” experienced by celiacs and people with ‘gluten’ sensitivities. (Ref 1)

THE DRAWBACKS OF GLUTEN

Upon entering the digestive tract, gluten breaks down into peptide chains in a similar fashion to other protein sources, however the resulting gluten-related peptide chain length is considerably longer than for other proteins. These longer peptides are part of the reason that immune response triggers occur and cause celiac disease. However celiac are not the only people who chose to avoid gluten. Some of the disease that also benefit from a gluten free diet are: irritable bowel syndrome, Crohn’s disease, dermatitis herpetiformis (autism) and those with ulcerative colitis.

For people who are new to a gluten free diet it is worth noting that there are an increasing number of ‘health food’ products on our supermarket shelves listed as wheat free, but still containing gluten – read your ingredients carefully!

There are many ‘natural’ products used as jellying agents in foods. Some of these can replace the cooking properties of ‘gluten’ in some foods however the main focus of this article is on those products that replace the function of gluten in flours. The two main products discussed at the end of this section are xanthan gum and guar gum.

Gelling agent descriptions (from wikipedia)

The following substances are only a few of those with gelling properties that used in the food industry.

Pectin: is found in apples, quince, plums, gooseberries, oranges and other citrus fruits. The main use for pectin is as a gelling agent, thickening agent and stabilizer in food. The standard application is giving the jelly-like consistency to jams or marmalades. People with fructose intolerance and fructose mal-absorption however avoid pectin like a celiac avoids gluten!

Alginate is a viscous gum that is abundant in the cell walls of brown algae. It ranges from white to yellowish-brown, and takes filamentous, granular and powdered forms. Alginate absorbs water quickly, which makes it useful as an additive in dehydrated products such as slimming aids, and in the manufacture of paper and textiles. It is also used for waterproofing and fireproofing fabrics, as a gelling agent, for thickening drinks, ice cream and cosmetics, and as a detoxifier that can absorb poisonous metals from the blood.

Carrageenans or carrageenins are a family of linear sulphated polysaccharides extracted from red seaweeds. The name is derived from a type of seaweed that is abundant along the Irish coastline. Gelatinous extracts of the Chondrus crispus seaweed have been used as food additives for hundreds of years. Some of the many uses of carageenins are:

Desserts, ice cream, milk shakes, sweetened condensed milks, sauces: gel to increase viscosity Beer: clarifier to remove haze-causing proteins Pâtés and processed meat: Substitute fat to increase water retention and increase volume Toothpaste: stabilizer to prevent constituents separating Fire fighting foam: thickener to cause foam to become sticky Shampoo and cosmetic creams: thickener Air freshener gels Shoe polish: gel to increase viscosity

Agar or agar agar is a gelatinous substance derived from seaweed. Historically and in a modern context, it is chiefly used as an ingredient in desserts throughout Japan. White and semi-translucent, it is sold in packages as washed and dried strips or in powdered form. It can be used to make jellies, puddings and custards.

WHAT ARE THE GLUTEN REPLACEMENT OPTIONS?

While the above products have many jelling uses, they don’t have the combined properties of: texture, taste, binding, stabilizing and rising properties required to act as a standard flour replacement. Hence the use of xanthan and guar gum.

XANTHAN GUM  

Xanthan gum is used as a substitute for wheat gluten in gluten-free breads, pastas and other flour-based food products. Xanthan gum comes from a strain of bacteria (Xanthomonas campestris) that is used during the fermentation process. This is the same bacteria that is the cause of black rot on broccoli and cauliflower. It is the slimy substance formed by the bacteria during the fermentation process that acts as a natural stabilizer or thickener and gluten replacement.

Xanthan it is a long chain of three different forms of sugar. What’s important to know is that all three of these natural sugars are present in corn sugar, a derivative of the more familiar corn syrup. The Xanthomonas campestris bacteria literally eat a supply of this corn sugar under controlled conditions, and the digestion process converts the individual sugars into a single substance with properties similar to cornstarch. Xanthan gum is used in dairy products and salad dressings as a thickening agent and stabilizer. Xanthan gum prevents ice crystals from forming in ice creams, and also provides a ‘fat feel’ in low or no-fat dairy products.” Ref 2

Surprisingly Xanthan is also used as a stabilization and binding component in many cosmetic products. The value of xanthan gum its binding property is highly concentrated, meaning that only a small amount needs to be used in any application, thus keeping the costs down. cosmetic manufacturers use very small amounts to cream-based products to stop individual ingredients from separating.

Even more remarkable (the next time you eat xanthan gum) is knowing it is used in the oil industry. Natural thickeners like guar gum or xanthan gum are often blended with water to increase waters viscosity, or thickness for lubrication purposes.

Celiacs should be aware that unlike the Botox causing bacteria (Clostridium botulinum) the bacteria used to create xanthan is typically not considered harmful to human skin or digestive systems, though some individuals may find they are allergic to it. The difference between Xanthan and Guar gum (discussed below) is that some people avoid Xanthan due to its derivation from corn, soy or other plant products.

GUAR GUM

Often where you find xanthan gum you will find guar gum being used. The guar plant, also known as a cluster plant, grows primarily in Pakistan and the northern regions of India. Guar gum is a natural food thickener, similar to locust bean gum, tapioca flour or cornstarch. The popularity of guar gum is similar to the reason that xanthan is often used: it is highly concentrated regarding its gel-like properties thus reducing the amount and cost required in breads, puddings and ice creams etc.

“Guar gum is not just a thickening agent, but a binder and plasticizer as well. When untreated ice cream melts and refreezes, grainy ice crystals often form. Guar gum has the natural ability to bind with water molecules, preventing them from forming the unwanted crystals. Processed foods with creamy textures are primarily held together with binders such as guar gum.” (ref 3)

This high gelling property has also seen guar gum used in non-prescription diet pills as it can create the sense of ‘fullness’. However the use of guar gum as an ingredient in non-prescription diet aids was officially banned in the early 1990s by the FDA (in America). It was found that the mass of swollen guar gum had the potential to cause harmful intestinal and duodenal blockages.

The typical amount of guar gum ingested in regular foods is not considered harmful although another unwanted side effect of guar gum is that when used in excess it can have a strong laxative effect. This is why some people who are celiac and still suffer from very sensitive bowels or even IBS need to be aware of this potential problem.

HOW Xanthan and Guar gum are used

“Xanthan gum (E415) is a stabilizer, thickener, and emulsifier used with water, and often blended with guar gum (E412). When it gets wet, it turns rubbery so when added to flour it works in a very similar way to gluten i.e. it traps the gas from the yeast thus causing the dough to rise. When added to gluten free wheat flour (about a heaped teaspoon to 1lb. flour), the flour starts to perform in a similar way to a strong white flour.” (ref 4)

Xanthan gum and guar gum are often already included in gluten free flour replacements however some people prefer to make up their own blends. Because some celiacs wish to reduce their intake of corn and others are concerned about guar gums potential laxative effects they are often combined to reduce the reliance on either specific gum. That said, you will find many forum articles suggest that Xanthan gum and guar gum are the absolutely essential ingredients (gluten replacement) for gluten free baking.

If you are after the holy grail of gluten free flour recipes to replace white wheat flour in baked goods this is it: ‘Wendy Wark’s gluten-free flour mix recipe’ was originally published in the book ‘Living Healthy with Celiac Disease’ (now out of print). It calls for the following mix:

      2-1/4 cup brown rice flour       3/4 cup sweet rice flour       2/3 cup tapioca starch flour       1/4 cup potato starch flour       1/3 cup cornstarch       2 tsp xanthan or guar gum

“Use one cup of this flour for one cup of regular flour in recipes. To make your baked goods healthier and less dependent on refined carbohydrates, use this gluten-free flour for half the flour in a recipe, and use teff, quinoa, amaranth, or buckwheat flour for the other half of the flour in a recipe.” (ref 4)

When using this mix as a flour substitute in baked goods, xanthan gum must be added to the batter. Use it in the following proportions:

      bread: add 3/4 tsp xanthan gum per cup of flour mix       cake: add 1/4 tsp xanthan gum per cup of flour mix       cookies: no additional xanthan gum needed, if flour mix contains it already.

What substitutes for Xanthan?

People with corn / soy allergies sometimes try:

      agar agar, and caragenen as discussed above.       milled flax seed with coconut for its binding properties.       glucomannan flour – yam based.       unflavoured Gelatine – an animal based product       methyl cellulose and hydroxypropyl methyl cellulose are used to create thermoreversible gels – that means they gel when heated.

CONCLUSION

There are many jelling agents derived from natural resources. While many have ‘interesting’ origins it appears that xanthan and guar gum still remain the most popular gluten substitute ingredients in flours. So the next time you eat either additive, you will now be aware of their great versatility.

 Refs

Ref 1 http://www.celiac.ca/Articles/Sum1998-1.html

Ref 2 http://www.celiac.ca/Articles/Sum1998-1.html

Ref 3 http://www.wisegeek.com/what-is-guar-gum.htm

Jhoana Cooper asked:


They say that for every occasion there is always a delicious cake to complete it. These gourmet cakes come in a wide array of ingredients. Most of the time gourmet cakes are baked on special events like birthdays, ceremonies, parties, and so much more. Even on an ordinary day, you can choose to complete your meal with a tasty cake as a desert. Food recipes are usually categorized into many different kinds. A cake recipe can be found in a cookbook or could be found in the internet. There are web sites which let you have a look at their assorted food recipes for free.

Cakes are loved by everyone. They have a sweet and distinctive taste and they can come in different shapes, sizes, and designs. So what are the different types of gourmet cakes and what is behind a satisfying cake recipe? Let’s start off with the bundt cake. It is a cake with no artistic designs and icing decorations on it. It is simply a cake that is baked in a bundt pan and the most popular ones of this kind are the banana, cinnamon, apple and peanut butter cake.

Another very famous type of cake is the chocolate cake. Wondering what is the best chocolate cake recipe? There are actually several types of chocolate flavored cakes but on top of these are the Dessert Torte, Black Forest, Chocolate Almond Cake, and so much more. They usually have a round or a square shape with a thick layer of chocolate and icing on top and on the sides of it.

Among others, another popular cake recipe is the dessert cake. It is called as such because it is smaller compared to the gourmet cakes. They are often made at home as a daily desert. Some of the most common desert cakes are the chocolate mallows, san rival, tiramisu, mango float, and icebox cake.

Some food recipes are intended for people who are on a diet. The cake recipe for these is usually low in sugar and uses an alternative for it. The most commonly used substitute for sugar in these cakes is the maple syrup.

Cheesecakes have cheese as the main ingredient and it has a creamy taste. It could be done with layers and for each layer, you can add a filling such as jam, icing, or mousse meringue. This is the cake recipe kids and moms love to bake because it is easy yet delicious at the same time. The crust used in this cake could be cookies and the filling may be a mix of blueberry, chocolate, caramel, strawberry, and many others. This type of cake is very versatile so you can even make these food recipes in your own preference.

Justin Reed asked:


Every energy drink is not created equally and as a result many people are turning to a sugar free energy drink because of the obvious health benefits and great taste! Each year energy drinks gain more market share in the beverages market as they continue to gain media attention. As a matter of fact, they have gained so much attention that even Pepsi and Coke have developed their own varieties. One of the main concerns that people have is the amount of sugar in these beverages, and the second complaint is taste. The solution is a sugar free energy drink that has great taste without that aftertaste that some other diet drinks have.

With all the technological advances in the food and beverage industry, we are fortunate to have great tasting alternatives when you want all the energy, but none of the sugar. Today, the most popular sugar free energy drink has close to zero calories, is packed with essential vitamins and minerals, plus tastes great!The first thing most people think of when they hear of a sugar free energy drink is “Where does the energy come from if there isn’t any sugar”. The problem with sugar in most beverages is that the large amount of sugar is what causes the feeling of “crashing” after consuming the drink. The way sugar free energy drinks give you that extra boost is naturally with vitamin b12. An 8 ounce can has as much energy as the equivalent to a quarter of a vitamin b12 shot that you would receive at the doctor’s office. The best part of getting the energy boost naturally is that since your body needs b12 to create energy in the body and anything the body doesn’t use, it will pass through urine. However, with every other non sugar free energy drink out there, the body will store the unused sugar in the body as fat.

The other common complaint about energy drinks is their taste, unfortunately most of those non sugar free energy drinks only have a few flavors and in addition they don’t taste very natural. Because no one thing is for everyone, there are many naturally flavored varieties in three different categories. For those who love the traditional cola taste, there are classic Cola, Cherry Cola, and Root Beer flavors. The most popular category contain the Natural Fruits, which includes Wild Berry, Cranberry Grape, Citrus, Tropical, Cherry, and Lemon. There is even a noncarbonated category for Green Tea and Peach Tea flavors. The last category is the caffeine free category, which most people wonder “What’s the point in a sugar free energy drink that’s caffeine free?” What makes the caffeine free energy drinks popular is that they are actually safe for pregnant women. And finally, every sugar free energy drink listed at the site listed below has adaptogenic herbs along with other essential minerals for your body. Enjoy a healthy alternative to giving yourself an energy boost!

Chris Alleny asked:


For those who just found out that they are diabetic or simply want to go low-carbohydrate in their diet the hardest things to give up are pasta and breads. As a few of my diabetic friends and relatives have said those foods are a main part of their diet. So that leads to finding sugar-free alternates that taste good. Being diabetic doesn’t mean that you have to give up on you favorite foods like pasta. There has been recent studies on soluble fiber to help in that dilemma. Soluble fiber has been shown to slow down digestion so therefore it allows for the slower absorption of glucose giving beneficial effects on those with diabetes. Soluble fiber also helps in weight loss because it prolongs the fullness feeling in digestion.

So companies that specialize in sugar-free foods to give people that have to be more aware of how much carbohydrates they consume more choices in food.

So companies that make sugar-free pasta have turned to using soluble fiber in their pasta took bring back pasta that diabetics miss.

Pasta is just one of many things that diabetics once again can enjoy now that more food producing companies are aware of the need and demand.

There are sugar-free peanut butters, jellies and whole host of other foods that are sugar-free and safe for diabetics to enjoy.

To go with your pasta for a start there is Walden Farms who have come up with a whole line of sauces like marina, fettuccine, barbecue sauces and ketchup that are sugar-free. So once again you can enjoy food with flavor.

Next on the list is breads that people miss.

Back in 2003, Holsum Bakery, Inc had added a new line to their breads, it is Aunt Hattie’s sugar-free and 100% whole grain wheat bread.

If you like to make your own baked goods then here is something that would be of interest to you, Carbquick. This product can be used in the same recipes as Bisquik but without 90% of the carbohydrates.

For those of you who are sensitive to the polyols there are some products which contain no sugar and have no sugar alcohols.

Carbsmart has a whole line of products that contain no sugar alcohols designed for those who have digestive problems when they consume products that contain sugar alcohols like maltitol. Another such line is Dixie Carb Counters.

As today’s society are getting more aware of the problems that a high carbohydrate diet can lead to. The demand for safe alternatives to favorite foods is growing.

As one can see not just the candy industry is trying to cut carbohydrates out for our loved ones that are on restricted diets. As well as for those who desire to go low-carbohydrate to prevent problems later.

And speaking of candy lets not forget the downfall of a lot of diabetics and other diet restricted people.

Yes, I am talking about CHOCOLATE!

Don’t worry though a lot of the candy companies that produce that particular sweet have you covered. The only problem it seems is choosing the chocolate that appeals to you or the diabetic chocoholic in your life.

Julie Spear asked:


It seems like a nightmare for some to realize that there does exist sugar-free Belgian chocolates. After all, doesn’t it sound crazy? Chocolates, especially those made by heavenly Belgian chocolatiers, are supposed to be sweet and without the magic touch of sugar the taste would be entirely different!

Is this a joke? Has the world gone mad? Well, no and yes. It is not a joke and the world is still crazy about chocolates. Even the diabetics crave for it and the concoction of a sugar-free Belgian chocolate will finally allow them to have a little taste of this legendary sweet. What’s more is that being sugar-free doesn’t mean that it does not taste as good as those with sugar. Who would think of the day when Belgian chocolates would not cause any rise in blood sugar levels. It’s amazing how science today can make these things happen.

What makes these chocolates still taste sweet even without the presence of sugar is the substance Maltitol. Maltitol is a corn-based sweetener. It tastes, functions, and gives massiveness to food just like what sugar does. With all these factors, the use of maltitol is beneficial for diabetic individuals as well as those who eat low carbohydrate diets. And maltitol also prevents tooth decay.

Being sugar-free, just about anybody who needs to cut down on sugar can taste, at least, this kind of Belgian chocolate. Some attest to the fact that there is no difference at all, but still there are others who say there is a distinct taste of the prized chocolate being sugar free.

With sugar-free Belgian chocolates, diabetics and the health conscious can freely experience the pleasure of eating this mouth watering delicacy, feeling the meltdown of these sweets in the mouth, which then leads to the release of endorphins. Endorphin is a kind of hormone that can make you feel good. That’s why people who feel a bit down crave chocolates.

But the best feature of a chocolate that is sugar-free is that it has its health benefits which recent studies have proven. These chocolates are not only sugar free but have also have low amounts of calories. Moreover, Belgian chocolates that are sugar-free compared to green tea and red wine contains more antioxidants. An antioxidant is a group of substances that are organic which may include vitamins A, C, and E, carotenoids, and selenium. Antioxidants are believed to be efficient in the prevention of stroke, cancer, and cardiovascular diseases.

In addition to antioxidants, sugar-free Belgian chocolates may also contain flavonoids. Flavonoids, which its activities resemble that of antioxidants, can prevent allergic reactions, fights off viruses, prevent inflammation, and an abnormal increase in platelets. It is basically benefits the cardiovascular system as it lessens blood platelets and thwarts off abnormal clotting. It is also believed to prevent the occurrence of cancer.

Being sugar-free, you don’t have to worry about the rise in sugar blood levels while thinking that chocolates contradictorily reduce the danger of high blood pressure. Without sugar, this contradiction is eliminated. The reduced incidence of high blood pressure is due to the fact that cocoa beans have nitric oxide and nitric acid that is associated with low blood pressure.

So, with Belgian chocolates that are free of sugar, there is no way that diabetics and the health conscious can avoid this sweet taste of heaven. Nothing will stop them anymore from taking a bite of these precious little things. Just don’t eat more than you can digest, though.

Patrick Attlee asked:


Look at any real estate material promoting an area to live in and they will invariably use phrases like “enjoy the cosmopolitan cafe lifestyle just outside your front door”. A cafe culture in your neighborhood is seen as aspirational, invoking images of the bygone bohemian coffee houses of Europe. This has led to a huge increase in coffee shops, from large multi-nationals like Starbucks, to individual organic cafes selling Fairtrade coffee blends from around the world.

These coffee shops will usually sell intriguingly flavored coffees such as Dark Amaretto Frappucino, Gingerbread Mocha, Raspberry Latte etc. These specialty coffees are flavored using one or more coffee syrups. Syrups come in many flavors, from the aforementioned Amaretto to caramel, almond and many fruit flavors such as raspberry and blueberry. To me, nothing beats a strong espresso machiato, however if I am going to be ensconced for a while, a longer coffee, flavored with a premium syrup is a regular choice.

Coffee syrups are made from varying quality ingedients which obviously affects the price. The best brands are made from the finest nuts and fruits and distilled down into the syrup used in coffee. Top brands to look out for in your local coffee shop include Da Vinci, Monin and Dolce. You should look for syrups with a higher concentration of the ingredient compared to the syrup itself. If you are buying them for home use, it is worth spending the extra for the best quality brands because they will be cheaper in the long run and you will have a much nicer experience per cup.

Another thing to look for when selecting coffee syrups is that some brands are better than others at not curdling the milk if you add it. Some cheaper brands are also prone to separating if heated too much. Again, as with most things in life, you get what you pay for.

You might think that adding syurp to your coffee would be a disaster for the weight-concious, however most of the good brands are fat and cholesterol-free. Indeed sugar-free coffee syrups are readily available without compromising on flavor. They are great for people on low-carbohydrate diets too.

Coffee syrups are also not just for coffee. They can be used in other drinks, both alcoholic and non-alcoholic. For example you can make delicious iced frappes. They are also delicious added to soda water. They are perfect for adding to kid’s drinks as you can make interesting concoctions that are far lower in sugar than regular soft drinks.

Baking is also another great way of using these flavorful syrups. They can be used in cakes, cookies and even breads. You are limited only by your creativity. And let us not forget the delights of adding a large blob of caramel coffee syrup to vanilla ice cream. Truly sublime!

So next time you are in you local coffee house enjoying the bohemian cafe lifestyle, consider adding a flavored syrup to your coffee to take your experience to the next level.

Bruce Scott Dwyer asked:


In fact it is believed that it has been man’s insistence on selecting and growing grain varieties with every increasing volumes of gluten (and binding properties) that may have lead to the increase in celiac disease in the first place, but I digress. But before we discover the value of xanthan and guar gum it is valuable to understand what part of the gluten molecule is actually the problem for celiacs.

Surprisingly, gluten is actually not the real issue for celiac and gluten intolerant people (up to 20% of the population) – it is the ‘prolamin’ portion of the molecules in the grains mentioned above. That is, it is “the toxic component of the gluten molecule lies in the prolamin portion. In wheat this portion is called gliadin. It comprises approximately 40 – 50% of the protein. In rye this portion is called secalin. It comprises approximately 30 – 40% of the protein. In barley this portion is called hordein. It comprises approximately 35 – 45% of the protein. In oats this portion is called avenin. It comprises approximately 10 – 15% of the protein. There are prolamins in rice, corn and other foods but these do not contain the toxic tetrapeptide(s) which are reportedly responsible for the villous damage and rash” experienced by celiacs and people with ‘gluten’ sensitivities. (Ref 1)

THE DRAWBACKS OF GLUTEN

Upon entering the digestive tract, gluten breaks down into peptide chains in a similar fashion to other protein sources, however the resulting gluten-related peptide chain length is considerably longer than for other proteins. These longer peptides are part of the reason that immune response triggers occur and cause celiac disease. However celiac are not the only people who chose to avoid gluten. Some of the disease that also benefit from a gluten free diet are: irritable bowel syndrome, Crohn’s disease, dermatitis herpetiformis (autism) and those with ulcerative colitis.

For people who are new to a gluten free diet it is worth noting that there are an increasing number of ‘health food’ products on our supermarket shelves listed as wheat free, but still containing gluten – read your ingredients carefully!

There are many ‘natural’ products used as jellying agents in foods. Some of these can replace the cooking properties of ‘gluten’ in some foods however the main focus of this article is on those products that replace the function of gluten in flours. The two main products discussed at the end of this section are xanthan gum and guar gum.

Gelling agent descriptions (from wikipedia)

The following substances are only a few of those with gelling properties that used in the food industry.

Pectin: is found in apples, quince, plums, gooseberries, oranges and other citrus fruits. The main use for pectin is as a gelling agent, thickening agent and stabilizer in food. The standard application is giving the jelly-like consistency to jams or marmalades. People with fructose intolerance and fructose mal-absorption however avoid pectin like a celiac avoids gluten!

Alginate is a viscous gum that is abundant in the cell walls of brown algae. It ranges from white to yellowish-brown, and takes filamentous, granular and powdered forms. Alginate absorbs water quickly, which makes it useful as an additive in dehydrated products such as slimming aids, and in the manufacture of paper and textiles. It is also used for waterproofing and fireproofing fabrics, as a gelling agent, for thickening drinks, ice cream and cosmetics, and as a detoxifier that can absorb poisonous metals from the blood.

Carrageenans or carrageenins are a family of linear sulphated polysaccharides extracted from red seaweeds. The name is derived from a type of seaweed that is abundant along the Irish coastline. Gelatinous extracts of the Chondrus crispus seaweed have been used as food additives for hundreds of years. Some of the many uses of carageenins are:

Desserts, ice cream, milk shakes, sweetened condensed milks, sauces: gel to increase viscosity Beer: clarifier to remove haze-causing proteins Pâtés and processed meat: Substitute fat to increase water retention and increase volume Toothpaste: stabilizer to prevent constituents separating Fire fighting foam: thickener to cause foam to become sticky Shampoo and cosmetic creams: thickener Air freshener gels Shoe polish: gel to increase viscosity

Agar or agar agar is a gelatinous substance derived from seaweed. Historically and in a modern context, it is chiefly used as an ingredient in desserts throughout Japan. White and semi-translucent, it is sold in packages as washed and dried strips or in powdered form. It can be used to make jellies, puddings and custards.

WHAT ARE THE GLUTEN REPLACEMENT OPTIONS?

While the above products have many jelling uses, they don’t have the combined properties of: texture, taste, binding, stabilizing and rising properties required to act as a standard flour replacement. Hence the use of xanthan and guar gum.

XANTHAN GUM  

Xanthan gum is used as a substitute for wheat gluten in gluten-free breads, pastas and other flour-based food products. Xanthan gum comes from a strain of bacteria (Xanthomonas campestris) that is used during the fermentation process. This is the same bacteria that is the cause of black rot on broccoli and cauliflower. It is the slimy substance formed by the bacteria during the fermentation process that acts as a natural stabilizer or thickener and gluten replacement.

Xanthan it is a long chain of three different forms of sugar. What’s important to know is that all three of these natural sugars are present in corn sugar, a derivative of the more familiar corn syrup. The Xanthomonas campestris bacteria literally eat a supply of this corn sugar under controlled conditions, and the digestion process converts the individual sugars into a single substance with properties similar to cornstarch. Xanthan gum is used in dairy products and salad dressings as a thickening agent and stabilizer. Xanthan gum prevents ice crystals from forming in ice creams, and also provides a ‘fat feel’ in low or no-fat dairy products.” Ref 2

Surprisingly Xanthan is also used as a stabilization and binding component in many cosmetic products. The value of xanthan gum its binding property is highly concentrated, meaning that only a small amount needs to be used in any application, thus keeping the costs down. cosmetic manufacturers use very small amounts to cream-based products to stop individual ingredients from separating.

Even more remarkable (the next time you eat xanthan gum) is knowing it is used in the oil industry. Natural thickeners like guar gum or xanthan gum are often blended with water to increase waters viscosity, or thickness for lubrication purposes.

Celiacs should be aware that unlike the Botox causing bacteria (Clostridium botulinum) the bacteria used to create xanthan is typically not considered harmful to human skin or digestive systems, though some individuals may find they are allergic to it. The difference between Xanthan and Guar gum (discussed below) is that some people avoid Xanthan due to its derivation from corn, soy or other plant products.

GUAR GUM

Often where you find xanthan gum you will find guar gum being used. The guar plant, also known as a cluster plant, grows primarily in Pakistan and the northern regions of India. Guar gum is a natural food thickener, similar to locust bean gum, tapioca flour or cornstarch. The popularity of guar gum is similar to the reason that xanthan is often used: it is highly concentrated regarding its gel-like properties thus reducing the amount and cost required in breads, puddings and ice creams etc.

“Guar gum is not just a thickening agent, but a binder and plasticizer as well. When untreated ice cream melts and refreezes, grainy ice crystals often form. Guar gum has the natural ability to bind with water molecules, preventing them from forming the unwanted crystals. Processed foods with creamy textures are primarily held together with binders such as guar gum.” (ref 3)

This high gelling property has also seen guar gum used in non-prescription diet pills as it can create the sense of ‘fullness’. However the use of guar gum as an ingredient in non-prescription diet aids was officially banned in the early 1990s by the FDA (in America). It was found that the mass of swollen guar gum had the potential to cause harmful intestinal and duodenal blockages.

The typical amount of guar gum ingested in regular foods is not considered harmful although another unwanted side effect of guar gum is that when used in excess it can have a strong laxative effect. This is why some people who are celiac and still suffer from very sensitive bowels or even IBS need to be aware of this potential problem.

HOW Xanthan and Guar gum are used

“Xanthan gum (E415) is a stabilizer, thickener, and emulsifier used with water, and often blended with guar gum (E412). When it gets wet, it turns rubbery so when added to flour it works in a very similar way to gluten i.e. it traps the gas from the yeast thus causing the dough to rise. When added to gluten free wheat flour (about a heaped teaspoon to 1lb. flour), the flour starts to perform in a similar way to a strong white flour.” (ref 4)

Xanthan gum and guar gum are often already included in gluten free flour replacements however some people prefer to make up their own blends. Because some celiacs wish to reduce their intake of corn and others are concerned about guar gums potential laxative effects they are often combined to reduce the reliance on either specific gum. That said, you will find many forum articles suggest that Xanthan gum and guar gum are the absolutely essential ingredients (gluten replacement) for gluten free baking.

If you are after the holy grail of gluten free flour recipes to replace white wheat flour in baked goods this is it: ‘Wendy Wark’s gluten-free flour mix recipe’ was originally published in the book ‘Living Healthy with Celiac Disease’ (now out of print). It calls for the following mix:

      2-1/4 cup brown rice flour       3/4 cup sweet rice flour       2/3 cup tapioca starch flour       1/4 cup potato starch flour       1/3 cup cornstarch       2 tsp xanthan or guar gum

“Use one cup of this flour for one cup of regular flour in recipes. To make your baked goods healthier and less dependent on refined carbohydrates, use this gluten-free flour for half the flour in a recipe, and use teff, quinoa, amaranth, or buckwheat flour for the other half of the flour in a recipe.” (ref 4)

When using this mix as a flour substitute in baked goods, xanthan gum must be added to the batter. Use it in the following proportions:

      bread: add 3/4 tsp xanthan gum per cup of flour mix       cake: add 1/4 tsp xanthan gum per cup of flour mix       cookies: no additional xanthan gum needed, if flour mix contains it already.

What substitutes for Xanthan?

People with corn / soy allergies sometimes try:

      agar agar, and caragenen as discussed above.       milled flax seed with coconut for its binding properties.       glucomannan flour – yam based.       unflavoured Gelatine – an animal based product       methyl cellulose and hydroxypropyl methyl cellulose are used to create thermoreversible gels – that means they gel when heated.

CONCLUSION

There are many jelling agents derived from natural resources. While many have ‘interesting’ origins it appears that xanthan and guar gum still remain the most popular gluten substitute ingredients in flours. So the next time you eat either additive, you will now be aware of their great versatility.

 Refs

Ref 1 http://www.celiac.ca/Articles/Sum1998-1.html

Ref 2 http://www.celiac.ca/Articles/Sum1998-1.html

Ref 3 http://www.wisegeek.com/what-is-guar-gum.htm

chefspencil asked:


Healthier eating habits can also easily begin at home, simply by some of the ways that food is prepared. Healthy food does not ever have to mean that your meals will be boring, either because there are many healthy cooking tips which will actually enhance the flavors while improving your health!

Healthy eating may be much easier at home, when you have control over how your food is prepared, and portion control. When it comes to eating out, keeping your habits healthy does not always appear to be quite as easy for you.

For this you can take this easy steps that eating out at a restaurant in order to both eat a nice meal, and to do it healthily. Making healthy eating choices is a step by step process which will eventually become a routine, and a way of life. Here are some tips for eating healthily while eating out.

Never think about giving dessert up, simply by choosing to eat healthily! There are many wonderful things that you can do with fruit, such as mixing a bowl of berries and low fat or fat free vanilla yogurt for a sweet treat at your home. Another favorite involves sautéed bananas which are sprinkled with a little bit of vanilla extract and cinnamon. There are so many things that you can do with healthy, fresh fruit that you will not even have to think about sugar-packed treats like candies and ice cream to make your life healthy.

CHEF’S PENCIL presents delicious, healthy & tasty recipes just only for you. We have all kind recipes of all seasons. We have a great variety in our delicious food like SUMMER RECIPES, SPRING RECIPES, AUTUMN-FALL RECIPES, WINTER RECIPES, COCKTAIL & DRINK RECIPES and many more things.

Sometimes, the food you eat is unable to provide you the required nutrition. It may happen due to several reasons, which primarily includes the consumption of inorganic food. The fruits and vegetables we consume are not grown organically. Another set of problems, when consumption of fast food becomes a habit. Ingestion of such food does not provide wholesome nourishment to your body. Skipping of meals is also a common practice leading to lack of nutrition. Sol gar supplements are made to meet such deficiencies.

Cooking Techniques

Bruce Scott Dwyer asked:


Gluten Free MARKET GROWTH

To give an indication of the size of the gluten free market, in 2004, Americans consumed 133 pounds of wheat per person. From July 2004 to July 2005, consumers spent over $600 million on gluten-free foods, an annual growth of 14.6%. The market for GF foods and beverages in USA in 2007 exceeded $700 million, and is forecast to be $1.7 billion in 2010. Ref2

ECONOMIC COSTS

Time is money and gluten free is more money, a simple fact. And while only a few studies have been made, they do give us a good indication of what being a celiac can cost you at the cash register.

Consider this study in June 2007 “using data from the United States Department of Agriculture (USDA) about typical household food consumption, researchers assembled “market baskets” of regular and gluten-free foods. The availability and the difference in price between the 11 regular and gluten-free items in the market basket were compared according the type of store and the region in which the items were purchased. Researchers surveyed local grocery stores, upscale grocery stores or regional chains, health food stores, and 4 online sites. Regions of the country were represented by New York City and Westchester County, Portland OR, Atlanta GA, Rapid City SD, and Chicago IL.” Ref 1

“The researchers found that health food stores and online sites had the largest selection of gluten-free foods, carrying 94% and 100% of the market basket items respectively, compared to availability of 41% in upscale markets and 36% in local grocery stores.” Ref 1

HOW MUCH MORE?

The price of the gluten-free foods was found to be 79% more than their equivalent foods. Bread and pasta was twice as expensive as their wheat-based counterparts. Cost was affected more by shopping venue than geographic location.

In this American study, GF cereals were found to be the exception in that they cost about the same. However in Australia, GF cereals tend to be much more expensive as they are often sold in smaller boxes (half the weight) for the same price as equivalent gluten cereals. It was found that internet shopping portals were the most expensive place to buy gluten-free foods, followed by health food stores and upscale markets. Again in Australia the reverse appears to be true as we generally find that online supermarkets are one of the most price competitive locations – excluding postage costs.

The researchers (ref 1) admitted that they performed the analysis over a relatively small sample number so it is wise to compare this with any other research. A study on GF Food cost at Dalhousie University, Nova Scotia provides more evidence. Ref 2

The comparison was performed on prices for all food products labelled “gluten-free” and comparable gluten-containing food from two large-chain general grocery stores. The researchers compared the unit cost of each food, calculated as the price in dollars per 100 grams of each product. Not surprisingly, all 56 gluten-free products were more expensive than regular products. And in particular:

The average unit price for gluten-free products was $1.71 The average unit price of regular products was $0.61 The statistical probability of this result was very high (p<0.0001). Meaning that on average GF products were 242% more expensive than their counterparts!

SPECIFIC COSTS

The following data is from a 2007 US Government study (ref 2). It shows that the cost of gluten-free products is considerably higher than their equivalent wheat filled products:

Wheat flour $0.34/lb TO Brown rice flour $1.89/lb

Wheat bread $1.09/loaf TO Gluten-free bread $6.00/loaf

Wheat pasta $0.87/lb TO Gluten free pasta $3.69/lb

Chocolate chip cookies $2.69/lb TO Gluten free chocolate chip cookies $12.83/lb

Wheat crackers $1.63/lb TO Rice crackers $9.12/lb

Study by the US Department of Labor, 2007, Bureau of Labor: Consumer Price Index

US Government rebate

One enterprising celiac in the US uncovered what he believed as economic subsidy for celiac disease. He noted that several IRS rulings (Revenue Ruling 55-261; Revenue Ruling 76-80, 67 TC 481; Cohen 38 TC 37; Van Kalb TC MEMO 1978 366; Flemming TC MEMO 1980 583), allow the cost difference between gluten containing food products and specialty gluten-free alternatives to be tax deductible for Celiac patients.

Unfortunately he also found that only the portion which exceeds a 7.5% threshold of adjusted gross income for all medical expenses combined would be deductible. This means that on an income of $50,000, one could only deduct any extra expense of GF foods (and any other legally deductible medical expense) that exceeded $3,750 (7.5% of $50,000)!

With the cost of celiac disease to the community, via extra health care when the disease is not diagnosed early enough, legislators in the US are considering the economic effects on the country. Although as the above examples shows, it is likely to be a long time before any meaningful shopping cart relief is provided.

CONCLUSIONS

The rationale for the extra expense of gluten free foods you pay for is compelling:

GF foods need to have production lines and factories cleaned of all gluten products before they can be manufactured. This single use environment usually means production costs for manufacturers are increased. GF is a fledgling and captive market, only a small number of suppliers are producing foods that meet the strict GF standards. This means that they are able to set a higher price for their relatively exclusive wares. Supply is often limited to specialty stores, which typically have higher margins. Additional ingredients (such as xanthan gum, guargum, etc.) require extra preparation steps that add to the cost.

Until enough celiac are diagnosed (current levels in developed countries are often between 10-20%), to reach a critical mass in the manufacturing and retail segments, the prices will remain high.

References

Ref1 http://www.celiac.com/articles/21502/1/Low-Availability-and-Increased-Cost-of-Gluten-Free-Foods/Page1.html

Ref 2 www.healthsystem.virginia.edu/internet/digestive-health/nutritionarticles/CuretonArticle.pdf

Ref 3 http://www.ncbi.nlm.nih.gov

tom dick asked:


Gluten Free Nutrition is a hot topic and common buzz these days. Unlike the normal nutrition that we follow and also guided by the nutritionist our diet should contain wholegrain and that should be consumed everyday because it is said that it keeps our hearts healthy and control our blood sugar and also helps in proper digestions and keeps our gut healthy there it becomes a big challenge with the people with gluten intolerance. Celiac patient cannot consume food products that contain gluten as consumption of any food products with gluten will trigger antibodies in their blood that will damage their guts, leading to a variety of symptoms and complications. But how or what alternatives are there that they can consume to keep their hearts and digestive system healthy?

Looking at the seriousness of the disease food manufacturers came up with many food products that are especially for the gluten intolerance consumer. It is true that it is difficult to incorporate wholegrain in your diet but ensure that you are stashed up on gluten-free alternatives to regular bread, pasta and breakfast cereal. Carrying your own healthy gluten-free snacks as well as with you also can help you to guzzle the grains necessary for a healthy heart, body and digestive system.

To start your day perfectly you can go with half a cup of breakfast cereals. You will come across special gluten-free breakfast cereals and also regular cereals that are naturally gluten-free in the market that include anything made from corn or rice, such as cornflakes or puffed rice. It is important that you ensure that there is no gluten containing additives. But it is also true that half a cup of breakfast cereals counts as one serving of wholegrain which is actually quite small so having one slice of gluten free bread in your diet can be a great way to include wholegrain. You will come across a variety of breads, biscuits, pancakes and muffins from gluten-free flours such as potato, corn and rice flour in most supermarkets or health food stores that you can bring home and baked it. There is another option for you and that is you can also get a good selection of gluten-free bread products, including bagels, muffins, breads, tortillas and ready made pizza crust etc that quite expensive. So if can learn to bake your own then you can save some cash.

You can include rice and pasta in your main meal to get your recommended servings of wholegrain that is very important for your health as said by the nutritionist. You would be relaxed to know that rice is naturally gluten-free and it is healthier to take brown rice than white or basmati rice. You need to work out with pasta because most regular pastas are made from wheat. Corn or buckwheat pasta is gluten free and good alternatives for the whole grain although they have a different taste or texture from regular pasta. Besides these snacks are also needed to be paid attention to as most of the snacks contain gluten so popcorn, rice cakes and corn chips, can be considered as the tasty alternatives. In the allergy section in your supermarket you can also buy gluten-free cakes, cookies and biscotti but they are more of emotion value than nutritional value.