Breast cancer rates in young women (under 50) have escalated since 2016.
Each year in the U.S., an estimated 15,780 children aged 0-19 are diagnosed with cancer.
Food emulsifiers are among the most widespread food additives. They make our food easier to eat. But there now may be a price to pay.
Emulsifiers are FDA–approved food additives that help products containing immiscible food ingredients, like oil and water, to combine.
Emulsifiers are found in many foods such as prepackaged and processed foods, including mayonnaise, margarine, meats, ice cream, salad dressings, chocolate, peanut butter and other nut butters, shelf-stable frostings, cookies, crackers, creamy sauces, breads, baked products and ice cream.
Without emulsifiers, scooping into a layer of fat before getting to the soupy, water-based flavors of yogurt below, would change the American “processed food eating experience”.
Emulsifiers also reduce food stickiness and help foods maintain a smooth texture and flavor. Ice cream is a great example of how emulsifiers reduce stickiness in certain foods, so that each bite of ice cream is not like chewing toffee.
Are all these emulsifiers safe?