The Sticky Science of Chewing Gum: What’s Really in Your Chew?
By: Bec Harris
If you’ve ever been told “Don’t swallow your gum – it’ll stay in your stomach for seven years!”, you’re not alone.
It’s one of those childhood warnings that sticks around – but is it actually true?
According to Dr. Rina Fu from Curtin University, the answer is a firm no. “Nothing can stay that long in the digestive tract,” she explained. Thanks to a process called peristalsis – a rhythmic squeezing motion that moves everything through your digestive system – even indigestible materials eventually make their way out the “back end.”
So while chewing gum base isn’t broken down by your body, it doesn’t camp out for seven years either. It just passes through, much like other materials we can’t digest.
What Exactly Is Chewing Gum?
Modern chewing gum isn’t only sugar and flavouring. Dr. Rina explained that gum contains a gum base, flavourings, sweeteners, and special additives that give it that stretchy, chewy feel. One of those additives has a surprising origin: xanthan gum.
“Xanthan gum comes from bacterial secretions,” Dr. Rina said – or, as Asa jokingly put it, “bacteria pee.” Don’t worry, it’s not as gross as it sounds. Certain friendly bacteria produce this natural polymer, known as an extracellular polysaccharide (EPS), to help them stick to surfaces. Food scientists later realised it works brilliantly as a thickener and stabiliser, so they now use it in everything from salad dressings to sauces – and, of course, chewing gum.
More Than Just Gum
Xanthan gum shows up far beyond the snack aisle. You’ll spot it in ice cream, toothpaste, cosmetics, and even cement and concrete. It controls texture and viscosity – basically, how thick or smooth something feels. It’s not a “whole food,” as Dr. Rina pointed out, but food authorities widely approve it and consider it safe.
Should You Worry About Additives?
It’s easy to feel suspicious about any food additive at first, but xanthan gum has gone through extensive testing, and food authorities around the world recognise it as safe. Bacterial fermentation – the process used to make it – is completely natural, and in a way, bridges the gap between science and nature.
As Dr. Rina reminds us, bacteria aren’t always the villains. Many of them play essential roles in producing everyday foods – from thickened sauces to yoghurt, sourdough, and even chocolate puddings!
So What’s the Takeaway?
The next time you’re chewing gum or enjoying a cold scoop of ice cream, take a moment to appreciate the hidden world of microbes that make these textures possible. From tiny bacteria to your favourite sweet treats, science is everywhere – even in something as small as a stick of gum.
And if someone warns you about swallowing it? You can confidently tell them the truth: it won’t stay in your stomach forever – it just takes the scenic route on its way out.
Article supplied with thanks to Sonshine.
Feature image: Canva
