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 ultra-processed 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
01:10 What are emulsifiers doing in our food?
02:15 How common are emulsifiers in our food?
02:52 What to look out for on packaging
03:55 What are emulsifiers made from?
04:36 How emulsifiers work
09:50 Are emulsifiers bad for us?
10:40 Emulsifiers and our gut health
11:50 New risks emerging from human studies
14:50 How to reduce emulsifiers in your diet
Buy Federica’s book: Every Body Should Know This
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Episode transcripts are available here.
