Emulsifiers and Soy Lecithin - Cause for Concern?
News that common emulsifiers in processed foods are linked to health problems such as metabolic syndrome, inflammatory bowel conditions, and obesity, are not encouraging. Not if you love ice cream and chocolate.
Ice cream couldn't even be good ice cream without the addition of emulsifying agents, which maintain its creamy texture and consistency upon freezing. Blending fat with water is just what emulsifiers do, improving the properties of margarine, mayonnaise, peanut butter, baked goods and processed meats. Common emulsifiers include lecithin, monoglycerides, and polyglycerol esters, but there are many more food additives that perform this function. Why most of them seem to be "bad" has to do with the effect they have on gut microbes and the mucus that lines the intestinal tract. When the mucus is thinned by emulsifiers, "good" microbes can turn "bad" and inflammation results.
What about lecithin as a nutritional supplement? Isn't it supposed to be good for your heart and liver as well as a source of the nutrient choline? Well, it can be, but lecithin sold as a supplement is processed differently than lecithin prepared to be used as an emulsifier in what I like to call "industrial" food. The industrial version of lecithin uses some nasty chemicals, and there will be residues that some people will react badly to.
More and more experts are saying that the only good soy that humans should consume is fermented soy, including traditional foods such as natto and tempeh. If you regularly consume fermented soy products, there is a much better chance that your gut will be able to handle reasonable, small amounts of chemically processed lecithin.
So don't panic just yet, and don't swear off fine ice cream and chocolate. Small amounts of emulsifiers are well-tolerated by most people, and we should not be eating a lot of processed food anyway. Try adding small quantities of fermented soy products to your diet, and note the result. My own experience is that natto is very good for my skin, and I thrive on it.
Good health to you!
What about lecithin as a nutritional supplement? Isn't it supposed to be good for your heart and liver as well as a source of the nutrient choline? Well, it can be, but lecithin sold as a supplement is processed differently than lecithin prepared to be used as an emulsifier in what I like to call "industrial" food. The industrial version of lecithin uses some nasty chemicals, and there will be residues that some people will react badly to.
More and more experts are saying that the only good soy that humans should consume is fermented soy, including traditional foods such as natto and tempeh. If you regularly consume fermented soy products, there is a much better chance that your gut will be able to handle reasonable, small amounts of chemically processed lecithin.
So don't panic just yet, and don't swear off fine ice cream and chocolate. Small amounts of emulsifiers are well-tolerated by most people, and we should not be eating a lot of processed food anyway. Try adding small quantities of fermented soy products to your diet, and note the result. My own experience is that natto is very good for my skin, and I thrive on it.
Good health to you!
Comments
Post a Comment