No Xanthan Gum!

Xanthan Gum - How did that stuff get into bread?
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No Xanthan Gum!

We don't use Xanthan gum or any artificial enzymes, potato flour, egg or gums of any kind in our breads. Many industrial gluten free breads and 'low fat' spreads use Xanthan gum (Wikipedia says that Xanthan gum is fermented corn and the developing process involved extensive animal testing. It was invented for the oil drilling industry to bind the sludge from drilling. It's great for stage blood and toothpaste)

Question: How did this stuff get into food? It pays to read the label!

In the discussion that followed this Telegraph article some users reported that Xantham gum caused them heart-burn.

above images show the glue-like consistency of xanthan gum - it doesn't work anyway as you can see by the huge holes in the bread which we randomly picked off a supermarket shelf!

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