Xanthan & Guar Gum Are THE Major Gluten Substitute – Find Out Their Strange Origins & Side Effects!

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…

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