I see inconsistent claims that guar gum and xanthan gum are not recommended to regular consumption. As a gluten-free products consumer I often see that as food additive, alleged used as a binding agent in baked goods. Anyone can help?
Hey there! Check out "Excitotoxins" by Dr. Russell Blaylock. Guar gum and xanthan gum are monosodium glutamate-like compounds, which can lead to the destruction of NMDA, quisqualate and kainate receptors in the brain. This destruction in small amounts is not a major worry, but over a long period of time, and due to the existence of MSG in every single food product on the market, including certified organic (as msg is made from rotting vegetables), a person will receive extremely dangerous levels, especially if your blood brain barrier is compromised in any way (i.e. acute head trauma, illness leading to brain swelling, and a genetic predisposition). Dr. Blaylock concludes after a plethora of references, that after an 80% reduction of these types of receptors a person will experience, depending on genetic predisposition, the onset of several different neurodegenerative diseases including Alzheimer's, ALS (Lou Gherigs), and Parkinson's Disease. Its almost impossible to get rid of it from all your food, or even most of your food, unless you grow everything yourself.
I hope this helps you!
Lauren