Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
"Epidemiologic evidence and animal studies implicate dietary emulsifiers in contributing to the increased prevalence of diseases associated with intestinal inflammation, including inflammatory bowel diseases and metabolic syndrome. Two synthetic emulsifiers in particular, carboxymethylcellulose and polysorbate 80, profoundly impact intestinal microbiota in a manner that promotes gut inflammation and associated disease states. In contrast, the extent to which other food additives with emulsifying properties might impact intestinal microbiota composition and function is not yet known."
I queried ChatGPT : Make a list of food products that use either of these two emulsifiers: carboxymethylcellulose and polysorbate 80
ChatGPT
Certainly! Carboxymethylcellulose and polysorbate 80 are common emulsifiers used in a variety of food products. Here's a list of food products where you might find them:
Carboxymethylcellulose (CMC):
Ice cream and frozen desserts: CMC helps stabilize ice crystals and prevents the formation of ice.
Salad dressings: It can be used to prevent separation and provide a consistent texture.
Baked goods: CMC can improve dough texture and shelf life by retaining moisture.
Processed cheese: It helps to maintain smoothness and prevent oil separation.
Gluten-free products: CMC is often used as a thickener and binder in gluten-free baked goods.
Polysorbate 80:
Ice cream: Polysorbate 80 helps improve the texture and prevents the formation of ice crystals.
Margarine and spreads: It can act as an emulsifier to keep water and oil mixed evenly.
Salad dressings and sauces: Polysorbate 80 helps prevent separation and stabilizes the emulsion.
Baked goods: It can improve the texture and moisture retention in cakes and cookies.
Processed cheese: Polysorbate 80 can improve the smoothness and consistency of processed cheese products.
These are just a few examples, as both carboxymethylcellulose and polysorbate 80 are versatile ingredients used in a wide range of processed foods for various purposes including emulsification, stabilization, and texture enhancement. Always check the ingredient labels if you're looking to avoid these additives for dietary or allergy reasons.
If I make my own ice cream from scratch, and don't use any artificial emulsifiers, how will my eating a scoop of it affect my weight, differently, than if I eat a scoop of ice cream that's been made using these emulsifiers?
What is the difference in the results, with specific regards to weight loss, as compared with the same foods that use non-artificial emulsifiers?
How do emulsifiers in processed food impact the gut microbiome?
ChatGPT
Emulsifiers are food additives commonly used in processed foods to improve texture, consistency, and shelf life by promoting the uniform mixing of ingredients that would otherwise separate, such as oil and water. Common emulsifiers include lecithin, mono- and diglycerides, polysorbates, and carrageenan.
Emerging research suggests that emulsifiers may have effects on the gut microbiome, the community of microorganisms that inhabit the gastrointestinal tract and play important roles in health and disease. Here's how emulsifiers may impact the gut microbiome:
1. Changes in Microbiota Composition: Studies in animal models have shown that consumption of emulsifiers can lead to alterations in the composition and diversity of the gut microbiota. These alterations may include changes in the relative abundance of specific bacterial species, with some species increasing in abundance while others decrease.
2. Disruption of Intestinal Barrier Function: Emulsifiers may disrupt the integrity of the intestinal barrier, which normally acts as a physical and immunological barrier that prevents the entry of harmful substances into the bloodstream. Disruption of the intestinal barrier can lead to increased intestinal permeability, allowing bacteria and other microbial components to translocate from the gut lumen into the bloodstream, potentially triggering inflammation and immune responses.
3. Induction of Low-Grade Inflammation: Consumption of emulsifiers has been associated with low-grade inflammation in the gut, characterized by increased levels of pro-inflammatory cytokines and activation of immune cells. Chronic low-grade inflammation in the gut has been linked to various metabolic and inflammatory diseases, including obesity, metabolic syndrome, and inflammatory bowel disease (IBD).
4. Alterations in Metabolic Function: Changes in the gut microbiota composition and function induced by emulsifiers may affect metabolic processes in the host. For example, certain bacterial species involved in the fermentation of dietary fibers produce short-chain fatty acids (SCFAs), which play important roles in energy metabolism and immune regulation. Disruption of the gut microbiota composition may lead to alterations in SCFA production and metabolism, with potential implications for metabolic health.
5. Impact on Host Physiology and Health: Studies in animal models have suggested that consumption of emulsifiers may be associated with metabolic disturbances, such as insulin resistance, glucose intolerance, and obesity. These effects may be mediated, at least in part, by alterations in the gut microbiota and intestinal barrier function.
It's important to note that while some studies have suggested potential adverse effects of emulsifiers on the gut microbiome and health, more research is needed to fully understand the mechanisms involved and the long-term consequences of emulsifier consumption in humans. Additionally, the effects of emulsifiers may vary depending on factors such as dosage, duration of exposure, individual differences in gut microbiota composition, and overall diet and lifestyle habits.
So much fishy stuff in food nowadays, mono and diglycerides, WUH!?!?
That put that mess in just about all of the full-fat cream on the shelves. Well, not all,
you can avoid it if you are willing to pay twice as much for cream.
So much fishy stuff in food nowadays, mono and diglycerides, WUH!?!?
That put that mess in just about all of the full-fat cream on the shelves. Well, not all,
you can avoid it if you are willing to pay twice as much for cream.
Not "just about all" - but yeah premium ice creams don't use mono and diglycerides. Breyer's full-fat ice cream doesn't even use carrageenan (a seaweed used as an emulsifier). I don't even consider Breyer's to be premium though, it's just a high-end regular brand. You can often get it with a BOGO sale and pay less for it than you'd pay for Hood.
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.
Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
