Guar gum comes from the seed of the guar plant (Cyamopsis tetragonoloba). Native to India and Pakistan, it is the inner, mucilaginous portions of the seed that is ground to make the substance we call guar gum. Used in the food industry as a thickening agent, it is found in a myriad of products. Guar gum is composed mainly (80%) of the polysaccharide, guaran. This undigestable "fiber" is responsible for taking in water as well as binding lipids. Several studies have shown decreased blood cholesterol from long-term use of guar gum in the diet. Guar gum is most often added to products to reduce the absorption of fats or water from the intestines.