Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Xanthan Gum Excerpt From Wikipedia

Trymester

Recommended Posts

Trymester Contributor
Trymester
Posted

Allergies

Xanthan gum may be derived from a variety of source products that are themselves common allergens, such as corn, wheat, or soy. As such, persons with known sensitivities or allergies to food products are advised to avoid foods including generic xanthan gum or first determine the source for the xanthan gum before consuming the food.

Specifically, an allergic response may be triggered in people sensitive to the growth medium, usually corn, soy, or wheat. [7] [8] For example, residual wheat gluten has been detected on xanthan gum made using wheat. [9] This may trigger a response in people highly sensitive to gluten. Some consider this to be a separate allergy to xanthan gum with similar symptoms to gluten allergy. Xanthan gum is a "highly efficient laxative", according to a study that fed 15g/day for 10 days to 18 normal volunteers.[10] Some people react to much smaller amounts of xanthan gum, with symptoms of intestinal bloating and diarrhea. [11]

Do you guys actually go that extra mile to verify what source the xanthan gum you consume comes from?

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


DougE Rookie
DougE
Posted

Say it ain't so! :o

psawyer Proficient
psawyer
Posted

The Canadian Celiac Association lists it as gluten-free without any qualification.

lovegrov Collaborator
lovegrov
Posted

Never ever heard of xanthan gum made from wheat. And if it were in the U.S. it would have to be listed. This is something I definitely will not worry about.

And remember, wikipedia isn't exactly the most accurate source in the world. It's FULL of mistakes.

Juliebove Rising Star
Juliebove
Posted

Well for starters I don't necessarily believe what is posted to Wikipedia. Unless things have changed, anyone can post there. I have seen other things there that I know are wrong. I can't remember what exactly it was now. But I know I have.

I also didn't know about the laxative thing, but... It could explain the problems I've been having. Hmmm...

  • 3 weeks later...
salexander421 Enthusiast
salexander421
Posted

I buy Bob's Red Mill, it specifically states gluten free :)

Skylark Collaborator
Skylark
Posted

I buy Bob's Red Mill, it specifically states gluten free :)

Me too. When Bob's says gluten-free they've tested the product. :)

Agreed with Julieabove that you always have to doublecheck Wikipedia information.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


RESO Apprentice
RESO
Posted

I also agree with those who have stated Wikipedia is not reliable. Anyone can edit any article, so take it with a grain of salt. If you want to look at research, look at articles on this website and look at scientific journal articles posted online. They may not be perfect, research changes all the time, but they are a lot more credible than wikipedia.

psawyer Proficient
psawyer
Posted

The fact that anyone can edit Wikipedia is both a strength and a weakness. Incorrect information usually does not go uncorrected indefinitely.

You can use the "View history" feature to look at the article as it was at some point in the past. If the same information was there many revisions ago, it is probably correct.

Also, Wikipedia expects references to be supplied for information posted. You can follow the links to those references to see for yourself what they are worth.

DougE Rookie
DougE
Posted

The fact that anyone can edit Wikipedia is both a strength and a weakness. Incorrect information usually does not go uncorrected indefinitely.

You can use the "View history" feature to look at the article as it was at some point in the past. If the same information was there many revisions ago, it is probably correct.

Also, Wikipedia expects references to be supplied for information posted. You can follow the links to those references to see for yourself what they are worth.

Good Point Peter.

I just checked the references on Wikipedia and found the source. It is from a site called AllAllergy.net. It looks like it is hosted by a group called "Allergy Resources International". Has anyone heard of them?

Anyway, here is the excerpt:

"In the U.S., there are 2 major suppliers of xanthan gum. One uses soy as the fermentation medium while the other uses wheat. Residual wheat gluten has been detected in the xanthan gum made on the wheat substrate. (Personal communication: Prof. Steve Taylor)"

Doug

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,700
    • Most Online (within 30 mins)
      7,748
    RelievedP
    Newest Member
    RelievedP
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Wends
      Blood results

      By Wends · Posted

      Hopefully the biopsy gives a conclusive and correct diagnosis for your daughter. Im in the UK and have been in the situation a few years ago of trying to rule celiac in or out after inconclusive results. Many symptoms pointing to it including the classic symptoms and weight loss and folate and iron deficiency. You have to play a waiting game. I also had the label of IBS and likely food allergy. Genetic test showed low risk for celiac but not no risk. It sounds like the Gastroenterologist is on it and hopefully will diagnose what it is correctly. Food hypersensitivity (allergy) can also cause similar symptoms and inflammation as well as mimicking IBS. Milk / dairy and wheat (cereal grains) being the biggest culprits. The “oesophagitis” and “gastritis” you mentioned can be caused by another gastrointestinal disorder called “eosinophilic gastrointestinal disorders”. These are named depending on which part of the gastrointestinal tract is affected. For example eosinophilic oesophagitis, eosinophilic gastritis, eosinophilic gastroenteritis, and more rare eosinophilic colitis. They are antigen (allergen) driven. When the blood test measuring anti-ttg antibodies is positive in absence of a positive ema test - which is more specific to celiac, this can also suggest food hypersensitivity (allergy). Usually delayed type allergy similar to celiac but not autoimmune if that makes sense. In this case the ttg antibodies are transient. Which happens. I’ve first hand experience. For info, evidence of villous atrophy too can be caused by food hypersensitivity. Not just by celiac disease. In Egid disorders the six food elimination diet, under a dietitian and gastroenterologist care, is the dietary protocol to figure out the culprit or culprits. Sometimes only two food elimination diet is used at first. The number one culprit is milk protein / dairy. Followed by wheat, eggs, soy, fish and seafood, and nuts. Most are only reactive to one food group or two. Most are only reactive to milk. Hope this is a helpful reply.
    • Bennyboy1998
      Potential celiac need advice

      By Bennyboy1998 · Posted

      Yes gene HLADQ2 was positive 
    • Wends
      Inconclusive results

      By Wends · Posted

      Wow, the system is crazy isn’t it? Maybe switch Doctors if you can. It’s surprising from what you’ve written it seems obvious it’s celiac disease. The “potential” diagnosis means celiac is developing and it basically just hasn’t done enough gut damage to be captured on the biopsy yet, and meet that “criteria” to satisfy the current system! Given the overwhelming evidence already - family history, positive ttg and ema. And your own experience and intuition which counts far more. And the labs being reproduced after gluten elimination and reintroduction- elimination and reintroduction diet is the gold standard too. Shame on the Doc and the system. What was the Marsh score? I’m guessing not 0 if it’s potential celiac. Meaning the autoimmune process has been triggered and started. Your daughter is obviously very healthy and her immune system is putting up a good fight. It can take years for the gut damage to build to a point where there’s overt symptoms and then a conclusive diagnosis, hence why many celiacs receive diagnosis later in life. You can prevent it. See the positive and the gift in that. Hopefully the gluten challenge confirms it, but if it doesn’t maybe get a second opinion?
    • cristiana
      How Come Gluten Didnt Bother Me In Italy

      By cristiana · Posted

      @Gigi2025  Thank you for your interesting post.  Some of what you say chimes with something my gastroenterologist tells me - that he has clients who travel to France and find the same as you  - they will eat normal wheat baguette there without issue, for example.  His theory was he thought it might be to do with the locally sourced wheat being different to our own in the UK? But I have to say my own experience has been quite different. I have been to France twice since my diagnosis, and have been quite ill due to what was then (pre-2019)  poor labelling and cross-contamination issues.  My TTG test following my last visit was elevated - 'proof of the pudding', as we say in the UK!  It was not just a case of eating something like, say, shellfish, that disagreed with me - gluten was clearly an issue. I've also been to Italy to visit family a couple of times since my diagnosis.  I did not want to take any chances so kept to my gluten free diet, but whilst there what I did notice is that coeliacs are very well catered for in Italy, and many brands with the same ingredients in the UK are clearly marked on the front of their packaging that they are 'senza glutine'.  In the UK, you would have to find that information in the small print - or it puts people off buying it, so I am told!  So it seems to me the Italians are very coeliac aware - in fact, all children are, I believe, screened for coeliac disease at the age of 6.  That must mean, I guess, that many Italian coeliacs are actively avoiding gluten because, presumably, if they don't, they will fall ill?        
    • deanna1ynne
      Inconclusive results

      By deanna1ynne · Posted

      Thank you both very much. I’m pretty familiar with the various tests, and my older two girls with official dxs have even participated in research on other tests as well. I just felt overwhelmed and shocked that these recent results (which I found pretty dang conclusive after having scott clean labs just six months ago) would still be considered inconclusive. Doc said we could biopsy in another six weeks because my daughter was actually way more upset than I anticipated about the idea of eating it for years before doing another biopsy. It doesn’t hurt her, but she’s afraid of how it may be hurting her in ways she can’t feel. She’s currently eating mini wheats for breakfast, a sandwich with lunch, and a side of pasta along with every dinner, so I’m hoping we’re meeting that 10g benchmark mentioned in that second article!
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.