Are You Eating This Substance That Lines Food Industry Pockets?
2/27/2015 Update: Ground breaking research was just released that links this additive to weight gain, inflammation and digestive problems. (must watch video below) From CBS News:
“The magic of food science has made it possible to walk into a supermarket and buy a bag of cookies that are just as soft and chewy as the ones grandma used to make — but last a whole lot longer. These chemicals found in foods, known as emulsifiers, are the reason store-bought bread and cake is soft and fluffy, margarine and bottled salad dressing is smooth and ice cream is creamy.
Without emulsifiers, our favorite products wouldn’t taste right or have the appealing texture that keeps us going back for more. However, new research suggests these chemicals may be creating a whole host of health problems.
A new study, published Wednesday in the journal Nature, finds evidence that these chemicals in food can alter the gut bacteria, or microbiome, potentially causing intestinal inflammation which makes a person more likely to develop inflammatory bowel disease, metabolic syndrome and significant weight gain.”
Are you eating this substance that lines food industry pockets, linked to weight gain, inflammation and digestive problems? Find out, right here on Food Babe TV:
Watch Now (originally aired in Oct. 2013):
Cellulose (a.k.a. Wood Pulp) 101
- Cellulose can be called by these different names on the ingredients label: Carboxymethyl cellulose, Microcrystalline Cellulose, or MCC, and Cellulose Gum.
Read the rest of this story, just click here: Are You Eating This Substance That Lines Food Industry Pockets?
FAIR USE STATEMENT
This site may contain copyrighted material the use of which has not always been specifically authorized by the copyright owner. Memory Hole (“the site”) is making such material available in an effort to further understanding of political, social, economic, and scientific issues, etc. The site asserts this constitutes a ‘fair use’ of any such copyrighted material as provided for in section 107 of the US Copyright Law.