Xanthan gum is one of the most effective sources of dietary fibre available. It can be used to add texture to food without the need for gluten and is completely non toxic. Xanthan gum is produced through the fermentation of sugars by the Xanthomonas Campestris bacteria, and is a bio polymer that is structured like cellulose. Many people find that having fibre rich diet can be a struggle, particularly if they do not eat a high proportion of fruit and green vegetables. Xanthan gum, in supplement form, adds bulk to the diet and acts as a substitute for normal fibre. For anyone that is unable to eat gluten as part of their diet this is a suitable alternative to use in cooking. Generally, foods eaten as part of a gluten free diet lack texture and thickness. Adding Xanthan gum to cooking sauces will increase the bulk of foods without adding a significant amount of calories. There are no side-effects to eating additional Xanthan gum over an extended period of time, and it is a useful dietary supplement for people suffering from IBS. Consuming Xanthan gum will increase the intake of fibre to improve digestive transit, without the need to eat starchy foods that can increase pain.
