Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • 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

How Much Xanthan/guar Gum Is Ok?

livelifelarge24

Recommended Posts

livelifelarge24 Enthusiast
livelifelarge24
Posted

I've read that both can have a laxative effect, how much does it take to cause that? For example, how many cookies would one have to eat to intake 15grams of xanthan or whatever amount is going to cause gastrointestinal troubles?

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

Celiac.com Sponsor (A8-M):


Takala Enthusiast
Takala
Posted

I don't know how much gum will cause a gastro reaction, as that would vary from individual to individual. Some are more sensitive to it, than others.

However, 15 grams of the stuff would be around 3 to 4 teaspoons, depending on volume, and the amount of xanthan gum in gluten free flours can be around a half teaspoon to one teaspoon per cup, for types such as rice flours, so that would be enough for 3 to 4 cups of flour, or .... an entire large batch of cookies. Or 2 small loaves of bread. Or a cake.

How many cookies were you planning to eat, anyway ? ;)

livelifelarge24 Enthusiast
livelifelarge24
Posted
  • Author

Lol 15 grams is jut the amount I found online for the maximum safe amount to consume. I have been having some gi issues lately, not glutened for sure but enough to bother me and I'm wondering if it is due to the xanthan gum in some cookies and breads I've been eating. For a long time I didn't allow any packaged foods in my diet but lately I have and there's definitely something not agreeing with me.

Takala Enthusiast
Takala
Posted

It could also be another ingredient besides the gums.

I remember vividly 2 years ago, we stopped at the grocery store and I purchased a box of expensive, nice, tasty gluten free cookies as a treat, and I ate some on the way home after kayaking. Like maybe 2 cookies.

Stomach felt like it had a rock in it by the time we got home. Thought I was going to die, by midnight.

Still am not sure what the ingredient was, but... in general, I do not eat store bought cookies anymore.

I know I'm flax and millet sensitive, and likely prone to oat contamination problems, but it likely was the soy flour that got me that time. Flax is in so many gluten-free foods, took me awhile to figure that one out. :o

livelifelarge24 Enthusiast
livelifelarge24
Posted
  • Author

Oh I feel for you, soy is hard to avoid. I'm cutting out the xanthan gun for a few weeks or a couple months to see if that's what it is. My husband is convinced that's the culprit so I am going to give that a shot. I wouldn't know where else to start since I know I am ok with soy, and I already know i am allergic to peanuts and eggs.

Archived

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

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. Hummer01
      - Hummer01 replied to Hummer01's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      4

      Diagnosis confusion

      Oh yes, I figured 50g of bread would contain way less than that in gluten. I just meant to say that I tried to make my 2 daily slices count instead of 2 tiny Wonder bread slices haha. Thanks for the insight trents, I appreciate someone validating that what I'm going through isn't all in my head or something! This process has been so frustrating and...
    2. Scott Adams
      - Scott Adams replied to CJF's topic in Gluten-Free Foods, Products, Shopping & Medications
      4

      Gluten free wheat flour????

      Thanks for sharing that. For what it's worth, a majority of celiacs can eat such products without villi damage--which has been documented in many studies that you can read here: https://www.celiac.com/celiac-disease/miscellaneous-information-on-celiac-disease/gluten-free-diet-celiac-disease-amp-codex-alimentarius-wheat-starch/ But super sensitive...
    3. knitty kitty
      - knitty kitty replied to Alibu's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      21

      Waiting on biopsy after positive bloodwork, but also not really believing this is real

      @Alibu, It's the thiamine (in the forms TTFD or Benfotiamine) that can get into the brain easily and improve migraines. The magnesium Threonate won't help by itself. Taking the thiamine regularly will keep them away. Sounds to me like your doctor is looking for the Marsh 3C or 4 Stage (total villus damage) to make his diagnosis. Those studies...
    4. trents
      - trents replied to Hummer01's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      4

      Diagnosis confusion

      A slice of bread weighing 50g isn't the same as 50g of gluten. Bread dough contains other components besides gluten. At any rate, at the end of the day, the antidote for celiac disease and for NCGS is the same, life-long avoidance of gluten. My hunch is that you do have celiac disease but are in the early stages of it. Some experts in the field believe...
    5. Hummer01
      - Hummer01 replied to Hummer01's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      4

      Diagnosis confusion

      Hi trents, thanks for the response. I started the challenge the 2nd week of April with 2 slices of sandwich bread per day (tried to get a larger loaf size, each slice weighed 50g) and continued that through April/May/June up until my scope this past week. On weekends I had extra gluten foods like noodles, cookies, etc. But couldn't tolerate much more...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      129,922
    • Most Online (within 30 mins)
      7,748
    Scjacobs
    Newest Member
    Scjacobs
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Hummer01
      Diagnosis confusion

      By Hummer01 · Posted

      Oh yes, I figured 50g of bread would contain way less than that in gluten. I just meant to say that I tried to make my 2 daily slices count instead of 2 tiny Wonder bread slices haha.  Thanks for the insight trents, I appreciate someone validating that what I'm going through isn't all in my head or something! This process has been so frustrating and confusing.  I guess the only thing about not getting the "official" diagnosis is not knowing how strict to be with CC (in my early 20s trying to think about the long term effects) but I hope starting the diet will bring some relief either way. Thanks again. 
    • Scott Adams
      Gluten free wheat flour????

      By Scott Adams · Posted

      Thanks for sharing that. For what it's worth, a majority of celiacs can eat such products without villi damage--which has been documented in many studies that you can read here: https://www.celiac.com/celiac-disease/miscellaneous-information-on-celiac-disease/gluten-free-diet-celiac-disease-amp-codex-alimentarius-wheat-starch/ But super sensitive celiacs should definitely avoid it.
    • knitty kitty
      Waiting on biopsy after positive bloodwork, but also not really believing this is real

      By knitty kitty · Posted

      @Alibu, It's the thiamine (in the forms TTFD or Benfotiamine) that can get into the brain easily and improve migraines.  The magnesium Threonate won't help by itself.  Taking  the thiamine regularly will keep them away. Sounds to me like your doctor is looking for the Marsh 3C or 4 Stage (total villus damage) to make his diagnosis.  Those studies I sent show that damage at Marsh 3C or 4 will develop over a longer period of time. Newer diagnosis criteria would diagnose you with Celiac with your HLA DQ 2.5 genes and high antibody levels alone.  You would benefit by following a gluten free diet. I have type two diabetes.  I used to wake up with migraines if I ate high carbohydrate foods before bed.  My blood glucose level stayed too high throughout the night.  I'd wake dehydrated, foggy, and headachy/migraine developing the next morning.  I was low in Thiamine.  Thiamine is needed to make insulin.  Diabetics have a greater metabolic demand for thiamine because they lose more thiamine in their urine.  98% of diabetics are thiamine deficient.  Diabetes is another autoimmune disease that can accompany celiac disease.  Have you had an A1C test?    Eating a diet heavy in carbohydrates uses up available thiamine quickly.  If you don't have sufficient thiamine, the body stores carbohydrates as fat.  The SIBO bacteria flourish with a high carbohydrate diet.  MCAS develops as the body fights the SIBO.   Thiamine improves MCAS.  Mast cells make histamine and release it as part of the inflammation response.  Mast cells can become  hypersensitive and release histamine at the least provocation in Thiamine insufficiency.  Mast cells need Thiamine to help hold their wad.   MCAS often occurs with and is exasperated by SIBO.  I found the Autoimmune Protocol Diet (Dr. Sarah Ballantyne) helps with both.  This Paleo diet starves out the SIBO bacteria and calms the MCAS.  If you change your diet, you change your intestinal flora.  Following the AIP paleo diet and thiamine made a noticeable difference in my health fairly quickly.   Thiamine works with the other B vitamins to make enzymes that keep the body functioning well.  A B Complex, Vitamin C, and extra thiamine like Benfotiamine will help immensely.   I hope this helps.  I had to decide that my Celiac genes were switched on and causing health problems even though I did not have the high antibody levels and visible damage in my intestines needed to make a textbook diagnosis.  You know your body best.  I knew Celiac was my problem.  I made the necessary changes and feel much better for it.  
    • trents
      Diagnosis confusion

      By trents · Posted

      A slice of bread weighing 50g isn't the same as 50g of gluten. Bread dough contains other components besides gluten. At any rate, at the end of the day, the antidote for celiac disease and for NCGS is the same, life-long avoidance of gluten. My hunch is that you do have celiac disease but are in the early stages of it. Some experts in the field believe that NCGS can be a precursor to celiac disease so, if that is true, you may be in a transition phase. In view of how this has unfolded for you, I would suggest going whole hog into a gluten free diet commitment and see what impact it has on your symptoms. This may be of help in getting a a jump start in eating gluten free:   
    • Hummer01
      Diagnosis confusion

      By Hummer01 · Posted

      Hi trents, thanks for the response. I started the challenge the 2nd week of April with 2 slices of sandwich bread per day (tried to get a larger loaf size, each slice weighed 50g) and continued that through April/May/June up until my scope this past week. On weekends I had extra gluten foods like noodles, cookies, etc. But couldn't tolerate much more than the 2 slices during the workweek. I had hoped that doing this for ~9 weeks would be enough, since I only did 2 weeks for the first scope earlier this year.  Yes, the doctor who did the actual scope and told me about what she saw immediately after is the same doctor who reviewed the pathology report. 
×
×
  • Create New...