Gums (eg. xanthan gum, guar gum etc.) are being used in many food preparations as thickeners and fat replacers, most often unbeknownst to us.

It seems that manufacturers started using them absent our permission and now they’re everywhere. For whatever reason many people don’t like gums being inserted into their foods. They don’t like how they make them feel and/or they’re not convinced that they’re healthy for them.

So, they don’t want to use gums when cooking, nor do they want to purchase premade foods that contain gums. In that case, use the bare minimum of oil needed to lubricate your food, instead of going totally fat-free. We need a lot less oil/fat than we usually think we do to achieve the fat-feel in the mouth and to get the food down the throat to the stomach.

A tablespoon or two of oil goes a long way when sautéing or adding to a recipe. We just normally way overdo it. Cut back across the board and you won’t have to resort to the use of gums.



Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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