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I can't imagine it's something that's good for you, but, is it safe during in induction or no?
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Re: Xanthem gum?
In the small amounts you'd use, it shouldn't be a problem.
I bought a bag of Bob's Red Mill xanthan gum years ago and have much more than half a bag left. It only takes a pinch or two at most to thicken meat juices or broth for a LC gravy, for example. The nutrition label lists 7 grams carbs and 7 grams fiber per tablespoon, but I can't imagine using that much for *any* recipe.
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