Scanning the fine print on almost any processed food in the grocery store and you’re likely to find ingredients such as polysorbate 80, lecithin, carrageenan, polyglycerols, and xanthan and other gums, all of which are emulsifiers, which are used to keep oils and fats from separating. Continue reading… “How emulsifiers are making us fat and messing with our guts”
Almost all processed food, from bread to pastries to salad dressings, use emulsifiers and stabilisers to stop fat and water from separating
Millions of dieters have been offered hope after scientists discovered a way to modify everyday foods such as cakes and pastries to make diners feel full for twice as long.
Continue reading… “Foods Could Be Modified To Make You Feel Full Longer”