Harmful or Harmless: Guar Gum, Locust Bean Gum, and More

78818826-2

So far in this series on additives, I’ve discussed magnesium stearate, soy lecithin, carrageenan, and xanthan gum. These are the most common food additives found in processed foods, especially in processed “health” foods, and many health conscious shoppers have been unnecessarily concerned about avoiding some of the less harmful substances I covered in this series.

In this final installment, I’ll review an assortment of gums that are often found either alongside or replacing xanthan gum and carrageenan in processed foods, acting as thickeners, stabilizers, or emulsifiers.

Find out how gums used in processed foods can affect your health.

Guar Gum

I talked briefly about guar gum awhile back in my unexpectedly controversial article on coconut milk, but I’ll give you a bit more detail here. Unlike xanthan gum, which is a product of bacterial fermentation, guar gum is derived from an actual food: the guar bean, or Indian cluster bean, which grows primarily in India and Pakistan. They look similar to green beans, and are a common vegetable dish in the areas in which they grow.

The physiological effects of guar gum have been extensively studied, first on animals and then on humans. In rats, the only significant effects from guar gum supplementation were reduced body weight and lower blood glucose, even with guar gum making up 15% of the diet (over 100 times the FDA Acceptable Daily Intake). (1) Because guar gum is a soluble fiber, neither of these effects is particularly surprising. Other animal studies conducted to test the safety of guar gum concluded that it is not carcinogenic or teratogenic (harmful to growing fetuses). (2, 3, 4)

Because the animal studies showed no harm even at very high doses, guar gum is now being studied in humans as a therapeutic tool for reducing blood glucose and cholesterol levels. Studies have shown guar gum supplementation to be effective for reducing fasting blood glucose, improving glycemic control, reducing insulin requirements in insulin-dependent diabetics, and reducing LDL cholesterol, although whether these effects could be maintained long-term is uncertain. (5, 6, 7, 8, 9, 10)

Unfortunately, these studies do report gastrointestinal side effects such as increased gas. In one study where subjects were given 21g of guar gum per day for 3 months, two participants dropped out due to excessive gas and abdominal discomfort. (11)

Although 21g per day is far more guar gum than anyone would reasonably encounter in their diet, even small amounts could cause unpleasant symptoms in those with sensitive digestive systems, and I’ve had patients with gut issues improve after removing guar gum from their diet. With that in mind, I think it makes sense to avoid guar gum if you have gut issues, like small intestinal bacterial overgrowth (SIBO) or IBS, unless you’ve removed it and added it back in without noticing any harmful effects.

Locust Bean Gum

Locust bean gum, also known as carob bean gum, is derived from the seeds of the carob tree. During a two-year animal study, rats were given locust bean gum as 5% of their diet, and no carcinogenic or other toxic effects were observed. (12)

Similar to guar gum, locust bean gum has also been studied in humans as a potential cholesterol-lowering compound. (13) Normal subjects and subjects with familial hypercholesterolemia were given between 8 and 30 grams per day of locust bean gum for 8 weeks, resulting in reduced total cholesterol and an improved HDL to LDL ratio. Participants did report increased gas, but it went away after a week or two, and no other harmful effects were reported.

I think the same recommendation I gave for guar gum applies here: if you have gut issues, it would probably be best to avoid locust bean gum. Otherwise, I see no indication that it will cause harm.

Gum Arabic

Gum arabic is derived from the sap of the acacia tree. Under FDA regulations, gum arabic is given an Acceptable Daily Intake level of ‘not specified,’ which is assigned to additives with little or no observed toxic potential. Animal studies have shown that it is not carcinogenic, mutagenic, or teratogenic, and even at very high doses, the animals did not display any effects of toxicity. (14, 15)

In a small human study, 5 healthy men were given 25g of gum arabic per day for three weeks, and no side effects were reported. (16) In fact, gum arabic had very little effect on the participants, positive or negative, aside from a modest reduction in serum cholesterol and an increase in breath hydrogen.

The increased breath hydrogen indicates metabolism by intestinal bacteria, which has been confirmed by more recent studies on the prebiotic properties of gum arabic. A study using healthy human volunteers found that gum arabic acts as a powerful prebiotic, selectively stimulating the growth of bifidobacteria and lactobacilli. (17) The study authors concluded that gum arabic is at least as effective a prebiotic as inulin, if not more so. Many of you are probably aware that inulin is sold as a prebiotic supplement, so that’s pretty significant!

Based on the available research, gum arabic seems pretty benign, even for those with gut issues. I certainly wouldn’t be concerned about consuming small amounts of it, although as always, be aware of your individual tolerance.

Tara Gum

Like guar gum and locust bean gum, tara gum is derived from the endosperm of a legume. Tara gum is a relatively new food additive so there’s less data on it, but it has been thoroughly studied for toxic effects in animals. Researchers conducted multiple 90-day trials in rats, mice, and beagles with tara gum as 5% of the diet, and found no adverse effects other than decreased body weight in the experimental groups. (18) Three-generation reproductive rat studies and genotoxicity studies found no harmful effects of tara gum. (19) In 2-year trials, the experimental groups had more tumors than the control groups, but due to the “high spontaneous incidence” of this particular tumor and the fact that nearly all of the control mice developed the tumor as well, researchers concluded that this was not a result of the tara gum supplementation. (20)

I’m slightly more skeptical of tara gum compared with the other gums because the toxicity results are less conclusive. Also, while all of the other gums have been tested on humans, tara gum has not. That doesn’t mean it’s not safe, because the available evidence indicates it is; it just means we don’t have as much to go on, and it’s always good to be cautious of new food additives.

Gellan Gum

Gellan gum is similar to xanthan gum in that it is an exopolysaccharide produced by bacterial fermentation. Unfortunately, the routine animal toxicity studies conducted for new food additives aren’t available online, but we do have a human study to look at. To test the safety of gellan gum, the diets of ten volunteers were supplemented with gellan gum at approximately 30 times the level of normal dietary exposure for 23 days. (21) Gellan gum acted as a bulking agent similar to xanthan gum, but no adverse effects were reported. However, a rat study with gellan gum supplemented at 5% of the diet for 4 weeks resulted in abnormalities in intestinal microvilli, which is concerning. (22)

This rat study, as well as the lack of data overall, makes me cautious, and I think those with sensitive guts should avoid it just to be on the safe side. For everyone else, I doubt the small amounts found in food will cause a problem, but it might be best to avoid it if possible.

Conclusion

As a general rule, gums can be problematic for those with digestive issues simply because they’re mostly indigestible, but it’s very unlikely any of them will actually cause harm. Of course it’s ideal to avoid food additives altogether, but I know it’s not realistic for everyone to prepare all food from scratch, and unless you have digestive issues or a sensitivity to certain gums, I don’t think it’s necessary.

Because I’ve covered a lot of different additives with similar applications (primarily thickening or emulsifying), I’ll try to rank them for you. Let’s say you’re buying some almond milk, and there are a bunch of different brands that use different additives. First, do your best to avoid carrageenan. As I mentioned in the article, the concerns have been largely overblown, but it definitely shows the highest potential for harm among the additives we’ve discussed, and with all of the choices available to us, it should be pretty easy to find a brand that doesn’t use it.

Next, I would avoid tara and gellan gums, not because they appear to be harmful, but because we have less information on them.

I’d probably rank guar gum above xanthan gum because it’s derived from a food instead of a bacterial exopolysaccharide, and it isn’t produced using common food allergens. Locust bean gum is probably on about the same level as guar gum, although based on the available studies, the gut symptoms associated with locust bean gum appear to be less severe.

Gum arabic seems the least likely to create digestive symptoms, and it even stimulates the growth of beneficial bacteria, so out of all the gums, it appears to be the least problematic.

Finally, just remember that the overall quality of your diet is far more important than how well you avoid these additives. Luckily, the two correlate pretty well!

I hope you’ve found this series informative and helpful. As always, share your thoughts and questions in the comments!

Like what you’ve read? Sign up for FREE updates delivered to your inbox.

  • I hate spam too. Your email is safe with me.

Comments Join the Conversation

  1. Robert Jacobs says

    Seems you have left out two items which are commonly used and which some have reported to have long term detrimental effects: di-calcium phosphate, which is reported to inhibit mineral absorption, and microcrystalline cellulose, which is indigestible and may build up in the body.

  2. David says

    Really enjoying this series so far. Maybe it’s already in the pipeline already, but I’d love to see an evaluation of titanium dioxide.

  3. says

    Thank you Chris for the informative series. Patients are often confused about selecting foods containing these ingredients and the data you present will give them a good basis for making informed choices.

  4. CCM says

    Very interesting post, Chris. Does the guar gum and locust gum seem to behave in a way similar to *resistant starch* – promoting beneficial microbes and modulating blood glucose? Would you classify potato starch and tapioca starch as similar to the guar and locust gum?

  5. jim says

    Thank you for this article, I have forwarded it to some friends…i’ll bet that arrowroot is also not good for the gut as well, right?

  6. Zane says

    Speaking of prebiotics.
    After listening to the podcast with Jeff Leach I was curious about using onion powder, mixed in water, the same way people use potato starch as a prebiotic. I’m not suggesting replacing cooked food with powder, but as a supplement to a nutritious diet and busy schedule.Might that be a beneficial way for increasing levels of Bifidobacterium?
    Thanks Chris

  7. kshelia says

    Has anyone heard of Caragum? I am trying to find out what blend of gums are in it, I have gotten conflicting data…

    Thanks

  8. says

    Really enjoying this series. I’ve encouraged several of my clients to visit your blog recently when they have questions about these additives. I can tell them these things are safe or not, but it gives them a resources when they get home. Keep up the good research!

  9. Jessy says

    My daughter used a product frm herbalife three years ago for about a month She has been.suffering with severe bloating belching excessive gas and stomach cramps for three years now What can she use to for relief please?

    • says

      Jessy, I would recommend she try introducing kefir, a highly probiotic dairy product, in order to repopulate the good bacteria in her gut. I would be happy to send you some kefir grains that you simply add to milk (raw if possible) to culture it in about 24 hours. You are welcome to contact me at thecrunchyjunky@gmail.com thanks!

  10. Leonard Duff says

    I am enjoying your discussion about the “gum” additives now being used and studied. I would like to see, as additional information added to your articles, the components for fiber, carbohydrate, protein, and fat. I need this information due to being diagnosed with Type2 diabetes. I am looking for a replacement for wheat noodles, with a high fiber/protein content. Thanks for the info!

  11. carol says

    I understand the reference to the animal studies, however, I am not a rat, or a dog and I doubt that anyone is really interested on how these chemicals react on them! I want to know what they do to humans! This animal testing that still continues is rediculous, most studies on animals do not reflect the same results on humans. That being said, I love this site and know you are referring to what is available.
    Thanks

    • Ella says

      Hi Carol, He mentioned quite a lot about the effects on humans and cited human studies where available, in addition to the animal studies. Did you read the whole article?

  12. Ruth says

    I’m looking at the additives as an option to use in wheat free baking. Some options I like better than others, haven’t decided which is best but this info is extremely helpful.
    Thx!

  13. JR says

    We found by food elimination and re introductions that My daughter and I both are allergic to Guar Gum. My daughter is Gluten free * from an allergy of mold that grows on wheat* and so in buying things gluten free we were exposed to Guar Gum and both would get very ill.
    In our test and food rotations also Ameranth was another. We just eat lots of whole foods and veggies :)
    It is tough to find foods without gums most of the time.

    • JR says

      Correction Amaranth is My allergy. We have kept it away from our daughter since she would break out from Natural juice boxes that used it for color.

  14. Lisa says

    Thank you SO much for this article and all the others regarding gums! Finally I have a clue what is going on with me and I will do a test over the next weeks to see how I do trying to avoid these gums that are in all my GF foods (very sensitive to gluten and dairy – major gas, discomfort and not pretty gm’s.) Have not been able to figure out why I am still having digestive problems when I’ve been staying away from gluten and wheat! I will reply to my own post if I remember, so I can report my findings. This morning I had my probiotic soy yogourt from bioK, black coffee (a must despite the digestive implications) and GF pure oat flour pancakes with a tiny bit of pure maple syrup from Quebec. The pancake mix containing only oat flour, baking soda, salt, and sugar, from the company called Only Oats which I bought from Community Natural Foods so I know the source is decent. That was a few hours ago… so far so good.

    • Lisa says

      correction in the second sentence – in parentheses: not pretty gm’s not gm’s!

      Since all GM’s are inherently not pretty ;)

  15. Mike says

    I have recently experienced two separate allergic reactions from ingesting a whey protein product mixed with a different brand almond milk on each occurance. A review of the almond milk ingredients revealed both contain xanthan gum, carrageenan, and guar gum. The whey protein, which I have consumed fairly frequently, also contains xanthan gum. I am hyper allergic to any food product containing the most minute amount of penicillin(generally beef and dairy products).
    Unfortunately, I have not yet read Chris’ previous articles in his series.
    Has anyone had similar resulting reactions from the above noted gum products?

  16. Cindy says

    Your articles are always great. Thank you so much to explain such a details information.
    You are helping me a lot with my son’s diet.
    I bought a coconut milk that contained both carrageenan and guard gum.
    Many thanks

  17. Cindy says

    Chris since my son eats gluten free and dairy free. I would like to know your opinion about the different kind of flours in the market like almond flour or tapioca, rice, coconut, potato. Which one do you think is better for a gluten free person?

    • Roy Firus says

      Because of the dangers of solanine in potatoes and that almonds are a goiterogen and if not organic rice is heavily sprayed – I would suggest( org.) coconut flour.

  18. Roy Firus says

    Guar gum has been shown to increase the risk of cancer of the colon, Google for infor.souces.

  19. Lisa says

    I have been without any of the gums for 5 weeks (the stuff they put in gluten free baking). My digestion immediately improved! Another few days later, I also decided to stay off the gluten free oats until I figured out I could soak them so i’ll try that in future, but being basically GAPS/paleo has helped greatly as well. I think I’m turning against eating things that we have not evolved to eat. Grains and dairy need to be eaten properly: soaked and fermented as was done by our ancestors who figured out HOW to properly eat them safely, same as any other new fangled food. If we can’t figure out how to eat them properly and safely, it’s out. If so many have issues with them (and remember I AM one of those people who thought I was fine with them, but upon eliminating, I realized my other issues were actually related) then it’s not a safe ENOUGH food. Is a food that is safe for some really safe? I realize peanuts are safe for me but not for all, but there’s something else happening here. I think that if those who say they aren’t reacting, just haven’t reacted yet and will suffer consequences later, plus we need to remember something important: ADDITIVES ARE ADDITIVE – they have an additive effect and the more unfair curve balls we throw at our bodies, like a fever, we could get stronger, but with additives and chemicals that can weaken and confuse our bodies, and make them focus hard on working to combat these things which only takes away focus and energy to digest normally.

    • Jennifer says

      I’m sorry, did you write the phrase “gluten free oats”? Do you actually know what Gluten is, or is your current dietary style a mere middle class attempt at appearing unique and elite?

      • says

        Thank you Laura Schoenfeld for your response to Jennifer, I appreciate it.

        Jennifer, I’m just not sure why you were so quick to insult and name call me. I didn’t not target anyone with my comments, they were my learnings, my story that I shared because it is relevant to the topic being discussed here. That’s what we are all doing here. Trying to learn so we can bring health to ourselves and our families. You don’t know me, my health history, or my family’s struggles at all from my post to categorize me as any type of social class and accusing me of coming here on this site to appear as some superior way to everyone else. Would you call a cancer patient avoiding sugar elitist, or a child with a fatal peanut allergy eating an alternative food elitist?

        My experiences are fact. I have suffered with digestive issues and have been doing my own investigation which you could have done yourself by a simple google search. I stated that I was planning to purchase gluten free oats (which I actually did, I tried the onlyoats brand linked on my name) and soaked them per many gluten free sites promoting soaking your grains whether gluten free or not, and tried them. It’s because it breaks down the phytic acid that is on the grains, which unlocks healthy minerals otherwise trapped in there, plus phytic acid is a chelator robbing the body of minerals. This is also a google-able fact that is discussed actually here on Chris Kresser’s site, as well as many others. For those interested, I did fine on soaked oats and continue to learn about proper food preparation for my family’s health.

        Your comment that I have a “dietary lifestyle” that is elite seems to reflect that you don’t believe anyone actually has a gluten sensitivity or intolerance, at all. If you believe that, go ahead and make your identical comment on other pages of this site, and other respectable forums for people who have suffered for years with digestive issues due to gluten and other grain issues. Go sit in the waiting room of a GI clinic and tell them they are elitist for avoiding grains and purchasing alternative foods in their desperate effort to try something to alleviate their horrible painful suffering. There are genuinely people and even children truly suffering from these things. Have you ever been sick and paid for a medicine? If so, you are elitist for spending money on a remedy as well.

        As Laura said, gluten free oats, like many other gluten free grains, in case you are surprised by that as well, are sold at any health food store and affordable for anyone, not only reserved for the elite as you imply. By the way, we save money by making foods at home, with cheap ingredients like cabbage to make probiotic sauerkraut, buying organ meat which is many times cheaper than popular cuts, and sacrifice what we must when necessary. For example, some people just don’t bother purchasing the alternative gluten free items, which appears in many comments on this site by others as well. Soaking grains is actually a free activity.

        Just like everyone else here, we are sharing what we’ve learned anecdotally. None of us are elitists or have millions for grants to pool together and make a study of our own, so we go by the studies there are, ensure we are looking at things from all sides, and coming together in an environment where we can share our knowledge. If no one shared their story, we wouldn’t have been able to confirm our knowledge because we wouldn’t know we were alone in our problems.

        We are sharing our stories for support, and knowledge for the goal of trying to heal, and watch our families grow to be healthy and strong, I’m sure Jennifer you have the same goals for yourself and your family, or future family. Despite your comment, I hope you and your family don’t end up with such a digestive condition or any other health afflictions because no one should know first hand what we’ve experienced. You, and all of us, have the right to learn from all the wonderful research and articles there are here, and elsewhere.

        Not sure what you were trying to accomplish with your hostility but those of us will real digestive issues are going about our journeys to health with or without your negative comments.

          • Sarah says

            Agreed, well said. I know of several people who can’t have gluten. The one is so sensitive that if wheat flour touches her skin, it turn red and itchy. I’ve asked those with various allergies, intolerances, and diet issues that much of their current diet is to trial and error, documenting what worked and what failed.

        • Chhanda says

          Thanks Lisa for sharing your story. It resonates at different levels. And you are right, the best way is to cook from scratch as much as possible. That way most additives and harmful chemicals can be avoided. I liked some of your suggestions.

          As for Jennifer, she was probably having a hard day and decided to take it out on a stranger on the internet. Hope she’s feeling better now.

  20. Dee Cee says

    I have had problems with these “thickeners” /gums for years. I started noticing when I ate ice cream, cream cheese, ricotta, frosting, creamy dressings, etc that had any gums in them, I developed sebatious cysts on my face. A colleague showed up to work with a swollen face and we discovered that he needed to make his own ice cream to eat every night instead of the ones with a million unnecessary ingredients.
    My face is cyst free if I cook my own foods and use ricotta/etc that has three ingredients as it should. Turkey Hill uses milk, cream and sugar in their vanilla bean and chocolate only. Dermatologists have debated with me that it has nothing to do with the gums, but I eat yogurt without it and have no problems. I drink milk so it is not dairy and cheese as they suggest. I buy a block of cheese instead of shredded and have no problems. The moment i eat anything with gums, I have a cyst that last for weeks!
    Do you have any thoughts on this subject?

    • honey says

      It wouldn’t surprise me at all if gums gave you cysts. Milk gives me acne, red burning, rough skin, acid reflux, some kind of arthritis in my feet. Who is to say that your body chemistry isnt affected by gums in such a way that your skin reacts as it does?

  21. Jodie R says

    Could someone tell me if there have been studies showing what thickeners (or other things besides coffee, tea, chocolate, and carob) contain theobromine and/or caffeine? I am extremely sensitive to both. (it raises my blood pressure to dangerous levels. Started doing this 3 1/2 years ago.) I read labels like mad, actually didn’t know that locust bean and carob bean are the same thing… glad I skipped the ice cream with locust bean in it tonight, it’s not a fun reaction! thanks

    • Dee says

      Jodie!
      The only ice cream I eat is Turkey Hill vanilla or chocolate and Hagaan Das vanilla or chocolate because they are the only ones that just use milk, cream and sugar!
      There is one place near me called Sweet and Crafty that makes soft serve with those three ingredients. I have to sit and watch everytime friends stop for an ice cream cause most add guar gum, xanthem gum, carob gum, tara gum, etc etc etc i have been reading labels for years!!! No creamy things from restaurants and I use only oil and vinegar for a dressing! Processed cheese is a big nono! Fresh mozzarella is my treat! I choose my ricotta, sour cream and yogurt wisely. Gotten used to it after ten years! Good luck!
      Dee

Join the Conversation