Emulsifiers are detergent-like substances and the most common ones are carrageenan, lecithin, polysorbate-80, polyglycerols, and xanthan gum. You will often find them listed in ingredients lists with the numbers 400 to 492. They are put in processed food to extend their shelf life, improve texture, and keep ingredients from separating. And they are all approved by our Food Standards.
However, a study published in Nature – the international weekly journal of science – finds that they could be linked to increases in inflammatory bowel conditions and metabolic syndrome (increased blood pressure, a high blood sugar level, excess body fat around the waist and abnormal cholesterol levels).
I’ve looked at the study which finds that emulsifiers appear to disrupt the protective mucous layer that protects the intestinal tract which disturbs the gut microbe balance which as we know is essential for good digestion and health. That makes sense to me.
So if you suffer from digestion issues or any of the other conditions found in metabolic syndrome you might want to avoid emulsifiers in your food.
As I often say, make your own food at home because you are very unlikely to find a recipe which calls for carrageenan or xanthan gum!
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