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Does gluten-free Bread Make Anyone Else Sick?

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2 hours ago, reychal said:

Look up Xanthan Gum side effects.  I have been having a bad reaction to certain gluten free baked goods and had no idea what could be causing it.  So I did a little research comparing ingredient lists of  products I have had reactions to and Xanthan Gum seems to be the common denominator.

Two things that definitely brought on very bad reactions for me are Subway's gluten free roll and Mi-Del's gluten free ginger snaps. 

Old topic, but probably should read this snip it of info.

"Xanthan Gum is a fermentation from the bacteria Xanthomonas Campestris. Before the 1950’s, this bacteria was best known for its ability to destroy crops of vegetables, namely broccoli and cauliflower. They called it “Black Rot” and for good reason. The slimy substance infected crops and had a thing for the cruciferous family. 

At one point, the Department of Agriculture had the idea to cultivate the substance in order to utilize it for something more practical. Now, the bacteria are grown in large vats using a variety of different foods to sustain that growth. The food chosen for the bacteria differs based on the manufacturer's needs or options. Xantham Gum requires sugar or starch to efficiently develop. This includes soy, corn, wheat, dairy, or sugar. Xanthan Gum can, therefore, be deemed gluten free because of the source, even including that which is grown on wheat because of one small technicality. Wheat starch.

Wheat starch is the sugar of wheat, in a sense, and is technically gluten-free.

After the bacteria is grown to maturity, it is heated up to kill the bacteria, dried and ground to become a powder, then added to your food and also your wallpaper glue, paint, and ink."

I have reactions to xantham gum from corn sources with vomiting and delayed fever (allergic)...never purposely nor knowingly tried a wheat base.
I have tried xantham gum grown on a beet substrate and not had any reactions, but still try to avoid it.

Contact the manufactures to figure out what they grown it on, you could get to the bottom of another food sensitivity or allergy, OR it could be a issue with the aformentioned "black rot" nature of the bacteria which some people have a horrible reaction to.

 

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Yes, I had to stop eating Schar bread because I was getting sick on it all the time. I believe if I am not mistaken (it has been a long time) the Artisan line does not. I received this tip from someone else, and I don’t know if it is accurate but it seemed to help me, at least. 

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35 minutes ago, AB2 said:

Yes, I had to stop eating Schar bread because I was getting sick on it all the time. I believe if I am not mistaken (it has been a long time) the Artisan line does not. I received this tip from someone else, and I don’t know if it is accurate but it seemed to help me, at least. 

All of Schars products are gluten-free.  They don’t make any that are not.

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