You’re pretty sure you’ve never had a guar seed on your plate in your life, but somehow that name… You’re really thinking: guar gum is obtained from the seeds of guar seed, which is approved in the EU as an E412 food additive and used as a thickener in many foods. Because it also gels and binds, home cooks like to use it for jams, desserts, soups and sauces. In its country of origin, India and Pakistan, guar leaves are prepared like spinach, and legumes, which measure a good ten centimeters, like vegetables. The plant is also used as green fodder for animals. Whole beans are almost impossible to get from us. Guar gum consists mainly of fibers that are very difficult to digest and can bind huge amounts of water, causing them to swell considerably. On the one hand, it can be a good digestive aid, but on the other hand, it can quickly lead to constipation if you don’t drink enough. If you consume a lot of guar gum products, you may experience stomach cramps. People with a soy allergy may also have problems with guar gum. Careful use of the thickening agent is completely safe for non-allergic people. There is some evidence that guar beans may have a positive effect on cholesterol levels, but this has not been scientifically proven.
