Emulsifiers & Additives

Emulsifiers are widely used in “low fat” foods. They are used to help blend water and oil together. This is done to keep consistency and homogeneity of processed food such as mayonnaise, cake mixes, gelatin desserts, doughnuts and salad dressings. Emulsifiers also act as thickeners and stabilizers. Some common emulsifiers are lecithin, propylene glycol alginate, polysorbate 60 (known to cause cancer in animals) and monoglycerides.

Read the label

Food has the most intimate connection with your body. It can build you and it can break you, depending on what you choose to eat. Anytime you put something in your body that comes from a packaged and processed source, read the label carefully. In today’s world there is really no excuse for not educating yourself. Look up any unfamiliar ingredient and decide if you really want these additives in your diet. Natural additives are not toxic; however, how much of your daily additive intake is natural?

There are several concerns with additives used in food, such as toxicity (including allergic reactions), liver stress from metabolizing these chemicals and potential carcinogenicity. Food and beverage companies use additives that cause you to become addicted to the taste of their foods. These additives will cause your nerve cells to cry out for more and make you buy and consume more.

If you give up processed and packaged food for just one month you will feel more energetic, think more clearly and will be able to focus more easily. If additives are coming between you and your health, then lose them!

Part 3 in a 3 part series. Click here for Part 1 and Part 2.