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Emulsifiers are common in our diets, enhancing the texture, appearance and shelf life of many foods. But are they safe?

In today’s episode, Jonathan and Federica uncover the surprising truth about emulsifiers in our food. We learn the science behind emulsifiers, their impact on health, and the rising concerns over there extensive use in ultraprocessed foods.

Dr Federica Amati is a King’s College London researcher and a registered nutritionist. She is also a lecturer and Nutrition Topic Lead at Imperial College School of Medicine. Federica empowers people with accessible, practical knowledge to make informed choices on diet and lifestyle and to improve health based on unique needs and preferences, at every stage of life.

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Timecodes:
00:00 Introduction
01:30 What are emulsifiers doing in our food?
02:35 How common are emulsifiers in our food?
03:13 What to look out for on packaging
04:14 What are emulsifiers made from?
04:55 How emulsifiers work
08:22 Why is it so hard to determine how many emulsifiers we consume?
10:13 Are emulsifiers bad for us?
11:01 Emulsifiers and our gut health
12:13 New risks emerging from human studies
15:08 How to reduce emulsifiers in your diet

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Mentioned in today’s episode:
Food additive emulsifiers: a review of their role in foods, from Nutrition Reviews https://doi.org/10.1093/nutrit/nuaa038

Emulsifiers Impact Colonic Length in Mice and Emulsifier Restriction is Feasible in People with Crohn’s Disease, from Nutrients https://doi.org/10.3390/nu12092827

Food Additive Emulsifiers and Their Impact on Gut Microbiome, Permeability, and Inflammation, from Journal of Crohn's and Colitis https://doi.org/10.1093/eccojcc/jjaa254

Bacterial Overgrowth and Inflammation of Small Intestine After Carboxymethylcellulose Ingestion in Genetically Susceptible Mice, from Inflammatory Bowel Diseases
https://doi.org/10.1002/ibd.20763

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