I do use xanthan and guar gum for their various properties (xanthan is more gel-like and instant, and guar is thicker and good for creamy things but can be overwhelming). Psyllium is of course grainy and can get too rubbery (not bad at all for some projects). I'm just starting to experiment with acacia. (I'm a mad food-scientist--can you tell?)

I mention all this to make the following point: Glucomannon is my default thickener. It's kind of the most generic and unassuming, all-around multi-purpose powder. If you have no idea which to buy and only want to get one, I recommend this one.

I've only ever cooked with it though, never done the "add it to liquid and drink it down" thing (that just sounds horrific, really), so I can't attest to its naked drinkability. But the cooking possibilities are endless--endless, I say! I even add it to gelatin to make sugarless gummy candies for a much better gummy texture than the terribly disappointing rubber-thick-jello result of all those "sugarless gummy worms!!" recipes out there.

I found this product mixes better with cold water (from the fridge is best or ice chilled -removing the ice). Room temperature water tends to set up very quickly and it's a challenge to stir it up and drink it down before it starts to thicken ... cold water helps to eliminate this challenge.

I travel, so I put this in a small, empty vitamin bottle for dispensing with a measuring spoon and use "snack pack" zip lock bags with pre-measured amounts for taking at a restaurant (freezer chilled beer mugs work great if you can get it)

I would recommend this for anyone who is looking for a non-prescription way to help lower cholesterol as well as for anyone who is trying either lose weight or looking for something healthful that will help find a balance in maintaining the current weight