What even are emulsifiers?

What are emulsifiers? And why do they seem to be in EVERY thing? They are food additives found in baked goods, crackers, ice cream, salad dressing, mayo, processed meats, marinara sauce, yogurt, etc that improve the “texture”, “stability”, and “appearance” of food — in other words they make Duncan Hines frosting look more creamy and prevent Skippy from separating on the grocery store shelf.

Sounds good, yes? No! Our bodies cannot absorb these chemicals (polysorbate 80, carrageenan or polyglycerol ester for example) and they wreak havoc on our digestion. They attack our microbiome, cause inflammation, and can put holes in your gut lining. Remember how I talk about leaky gut? This is how to get it! They increase your risk of IBS, colitis, auto immune conditions like Crohn’s, and even certain types of cancer.

What to do? We really gotta read labels! I can send you a list of safe brands if you text me “emulsifiers”. A product with a shorter shelf life that may need to be stirred, but is safe to consume is my kind of product. Sorry Skippy!