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 

Free resources from ZOE:

• Live Healthier: Top 10 Tips From ZOE Science & Nutrition 
• Gut Guide - for a healthier microbiome in weeks

Mentioned in today’s episode:

• Food additive emulsifiers: a review of their role in foods, Nutrition Reviews 
• Emulsifiers Impact Colonic Length in Mice and Emulsifier Restriction is Feasible in People with Crohn’s Disease, Nutrients 2020
• Food Additive Emulsifiers and Their Impact on Gut Microbiome, Permeability, and Inflammation, Journal of Crohn's and Colitis
• Bacterial Overgrowth and Inflammation of Small Intestine After Carboxymethylcellulose Ingestion in Genetically Susceptible Mice, Inflammatory Bowel Diseases

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Episode transcripts are available here.