I have had in the past some GI tract issues (I was diagnosed with ulcerative colitis, now in remission w/o medication, which I ascribe to gluten-free lifestyle), so I'm trying to avoid things that set it off. but high-fat or fermented dairy doesn't seem to be an issue, so I use cream, sour cream, and butter for adding fat.
However, almost every cream I've seen has added carrageenan. My local WF sells their store brand and a grass-fed brand without it, and I know I should be going for the latter anyway to keep my 3/6 ratio better, but it's quite a bit less expensive and more convenient to get the stuff at Kroger (especially since I don't pull down a whole lot).
Likewise, every bit of coconut milk I can find has guar gum added, I guess as a stabilizer. Doesn't matter whether it's the fancy organic from WF or the stuff I can find in the local Asian or Indian grocery.
I've heard a good bit about carrageenan and gums being inflammatory. Though it doesn't present any evident problems to me to consume these, I'm concerned about low-level inflammation (along the lines of the sub-clinical celiac that may be present in up to 30% of the population) leading to issues later down the road.
Do you think evidence is sufficient to justify cutting out carrageenan and gums despite the inconvenience of finding foods that do so, or is it likely to be alright?
Yes the evidence is there to avoid them if at all possible. If you have a Trader Joe's near you, they sell their brand of Coconut milk. Trader Joe's Light Coconut milk. Ingredients Water, Coconut Milk. That's it. It is 60% less fat, and they don't sell a whole milk one, however, to supplement it, I use 2 TBSP of Coconut Oil along with it for any recipe that calls for use of coconut Milk.
Many say the amounts used in these products aren't much, however, in the quest for all natural whole foods, I don't need them, so I won't eat things with them in it.
Here's an interesting article on the effects of Guar Gum, yea, I"ll pass on this, Xanthan Gum, and Carrageean if at all possible.
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