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Well i think guar gum is the better of the two..what do you think?
Xnthan gum, pronounced like “zanthan gum,” is a natural food additive produced through the fermentation of certain sugars mixed with bacteria. It can be found in desserts, convenience foods, gravies, dairy products and low-calorie foods. Xanthan gum can replace the gluten in yeast breads and other baked goods, and it can add depth to your salad dressing.
Why Xanthan Gum
Xanthan gum is an all-natural product that can add emulsive components to salad dressing, making it smoother, and keeping particles of herbs and spices evenly distributed while helping the dressing to cling well to the salad. Smooth body and viscosity are also positive results of adding xanthan gum to your home recipe.
How Much to Use
Depending on your dressing’s acidity and other factors, the appropriate amount should range between .1 percent and .5 percent, meaning a little xanthan gum goes a long way, according to Editor-in-Chief Lynn A. Kuntz’s article on the website Food Product Design. If you add too much, the consistency of your salad dressing will be stringy, gloppy, slippery or slick. One way bakers at Bob’s Red Mill suggest measuring xanthan gum is to use 1/2 teaspoon for every 1 cup of liquid when making dressings.
Nutrition in Xanthan Gum
Nutritionally, xanthan gum is composed of carbohydrates and contains 7 grams of fiber per tablespoon. This high amount of fiber can cause bloating and flatulence, which you can generally avoid by consuming very small amounts until your system adjusts to the fiber increase. Drinking plenty of water may also help reduce problems. A diet high in fiber may aid in the absorption of minerals like calcium and iron, help manage cholesterol, stabilize blood sugar, improve your immune system and maintain a good digestive environment, according to expert on cardiovascular and brain physiology Dr. Paul Gross.
Guar gum is a fiber from the bean of the guar plant. This byproduct turns up in foods, medication, paper, textiles and cosmetics. The plant grows in arid climates including Pakistan and India. The guar plant can grow to a height of over 9 feet, and growers typically harvest this plant in the summer.
How to Use Guar Gum to Bake
Guar gum is a thickener often used in gluten-free baking to replace the protein structure that gluten provides. Available in health food stores and some supermarkets, guar gum is made from the seed of the plant cyamopsis tetragonolobus — a legume and part of the pea family. MayoClinic.com notes that guar gum is also used in weight-loss products because of its high-fiber content, which delays carbohydrate absorption in the small intestine. Guar gum gives baked goods greater elasticity, improves texture and extends shelf life.
According to the “Encyclopedia of Natural Medicine,” guar gum’s high fiber content makes it a useful laxative. You can also use guar gum to treat diarrhea, reduce your cholesterol levels, lower your blood pressure and lose weight. However, current scientific studies do not support the purported medicinal benefits of guar gum. In fact, a review published in the June 2001 issue of “The American Journal of Medicine” found that guar gum was not effective for reducing weight in clinical trials. The authors also concluded that the risks associated with guar gum outweigh the benefits of using it for weight loss. Side effects associated with guar gum include gastrointestinal reactions such as flatulence, diarrhea and cramps. Always consult a doctor before using guar gum to treat any ailments.