Why Gum Shouldn’t Be in Your Food

Growing up many of us were told to never swallow our bubble gum because “it would stay in your stomach forever”. Although it's not true that gum stays in your stomach for years, as some myths suggest, it can pass through the digestive system more slowly than other ingested material. This myth likely began as a consequence of the main function that gum has served in the food industry - not breaking down. Why then, do gum additives seem to be popping up in everything from oat milk to ketchup?

A Brief History of Gum

The use of gums in food products has been a standard practice in the food industry for decades. Derived from various sources such as plants, seaweed, and bacteria, gums serve as thickeners, stabilizers, and emulsifiers, enhancing the texture and shelf life of numerous food products. 

However, there is a growing concern among nutritionists, health professionals, and informed consumers about the potential negative effects associated with the consumption of gums. This blog aims to delve into the reasons why the inclusion of gums in our food might not be as benign as it seems, exploring their potential impacts on health, the environment, and overall food quality.

Potential Health Impacts

Allergic Reactions and Sensitivities

For some individuals, the consumption of food products containing gums can lead to allergic reactions and sensitivities. Symptoms can range from mild to severe and may include gastrointestinal distress, skin rashes, and respiratory issues. Although these reactions do not appear to be widespread, they highlight the need for caution and awareness, particularly for those with known food sensitivities.

Gastrointestinal Issues

Certain gums, such as carrageenan, have been linked to gastrointestinal problems. Some studies suggest that carrageenan can cause inflammation in the digestive tract, potentially leading to symptoms like bloating, gas, and irritable bowel syndrome (IBS). While the FDA considers carrageenan safe at the levels used in food products, the debate over its safety continues, with some experts advocating for its removal from the food supply.

Lack of Nutritional Value

Most gums used in food products provide little to no nutritional value. They are primarily used to improve texture and consistency, rather than contributing essential nutrients to your diet. Consequently, foods high in gums may displace more nutrient-dense options, potentially leading to an unbalanced diet.

Environmental Concerns

Unsustainable Sourcing

The production of certain gums can have significant environmental impacts. For example, the cultivation of guar, used to produce guar gum, is associated with deforestation and habitat loss in some parts of the world. Similarly, the harvesting of seaweed for carrageenan and agar can lead to habitat degradation and the loss of biodiversity.

Energy-Intensive Production

The processing of gums is often energy-intensive, requiring significant amounts of water and energy to extract, purify, and produce the final product. This energy consumption contributes to greenhouse gas emissions, further exacerbating climate change and depleting natural resources.

Water Scarcity and Pollution

The production of gums can also contribute to water scarcity and pollution, particularly in regions where water resources are already limited. The cultivation of crops like guar requires substantial amounts of water, and in areas where irrigation is necessary, this can deplete local water supplies, leaving less available for other essential uses. 

Additionally, the extraction and processing of gums can result in the release of pollutants into local water systems, contaminating drinking water and harming aquatic ecosystems. These practices not only jeopardize the health of local communities but also contribute to the broader global challenge of managing and protecting our precious water resources. By reevaluating the use of gums in food products, we can take a step towards more sustainable water use and help to preserve the natural environment for future generations.

Impact on Food Quality

Over-Processed Foods

The inclusion of gums in food products is often associated with highly processed foods. These products typically undergo extensive processing to achieve the desired texture and consistency, potentially leading to the degradation of natural flavors and nutrients. The result is a food product that is far removed from its original, whole food source.

Masking Poor Quality Ingredients

Gums are sometimes used to mask the use of lower quality ingredients in food products. By improving the texture and consistency of the final product, manufacturers can use less of the high-quality, more expensive ingredients, reducing production costs at the expense of overall food quality.

Diminished Culinary Experience

The reliance on gums in food production can also lead to a diminished culinary experience. Gums are often used to replicate the texture and consistency of foods that would naturally be achieved through traditional cooking methods and high-quality ingredients. This can result in a homogenization of food textures, leading to a loss of variety in the sensory experience of eating.

Traditional culinary techniques, developed over centuries, are designed to enhance the natural flavors and textures of ingredients. The use of gums as shortcuts in food preparation bypasses these methods, potentially leading to a less satisfying eating experience. When gums are used to stabilize or thicken a product, the result may be a uniform, gel-like texture, which lacks the complexity and nuance that can be achieved through traditional cooking methods.

Furthermore, the use of gums can mute or alter the natural flavors of food, leading manufacturers to add artificial flavors or enhancers to compensate. This not only moves the final product further away from its natural state but also contributes to an over-reliance on artificial additives in our food supply.

Alternatives and Solutions

Embracing Whole Foods

One of the most straightforward solutions to avoiding gums in the diet is to prioritize the consumption of whole, minimally processed foods. Fruits, vegetables, whole grains, and lean proteins do not contain added gums and provide a wide array of essential nutrients for optimal health.

Seeking Transparent Labeling

For those times when processed foods are necessary or preferred, seeking products with transparent labeling can help consumers make informed choices. Brands that prioritize the use of high-quality ingredients and minimal processing are more likely to produce food products without the need for added gums.

Supporting Sustainable Practices

Choosing products from companies that prioritize sustainable sourcing and production practices can help mitigate the environmental impacts associated with gum production. Consumers have the power to drive change in the industry through their purchasing choices, advocating for more sustainable and ethical practices.

Conclusion

While gums play a functional role in the food industry, enhancing the texture, stability, and shelf life of many products, the potential health, environmental, and quality implications cannot be overlooked. Consumers and manufacturers alike must weigh the benefits and drawbacks, considering the impact on individual health, the environment, and overall food quality. 

By prioritizing whole, minimally processed foods, seeking transparent labeling, and supporting sustainable practices, we can move towards a food system that values health, sustainability, and quality over convenience and cost-savings. In doing so, we pave the way for a future where food is not only delicious and convenient but also nourishing and ethically produced, free from unnecessary and potentially harmful additives like gums.