Like detergent to your intestines

Emulsifying agents are commonly used in foods to keep them mixed. You will commonly find carageenan, for instance, in ice cream to keep dairy fat from separating from the water and proteins, especially after repeated melting and refreezing. The capacity for a compound to emulsify a solution varies from minimal to dramatic. Even some natural compounds in whole, unprocessed foods can exert modest emulsifying effects, such as acacia (acacia seeds), pectin (apples, peaches), and lecithin (egg yolks). The most powerful emulsification effects occur with synthetic or semi-synthetic emulsifying agents, such as polysorbate-80, carboxymethylcellulose, and methylcellulose. In one study, polysorbate-80 increased intestinal permeability 59-fold. The human intestinal tract is covered by a protective mucous layer made of mucopolysaccharides that keeps undesirable organisms and other factors away from the intestinal lining itself. The mucous barrier is continually being regenerated, but is susceptible to emulsification, like adding soap or detergent to oil, resulting in its breakup. Emerging data suggest that synthetic emulsifiers, polysorbate-80 and methylcellulose, disrupt the mucous lining, allowing microorganisms to penetrate and exert changes via bowel flora that increase blood insulin, blood sugar, contribute to pre-diabetes, and increase inflammation, in addition to altering the composition of bowel flora present. This is believed to be an important part of the process operating in ul...
Source: Wheat Belly Blog - Category: Cardiology Authors: Tags: Wheat Belly Lifestyle bowel flora emulsifiers emulsifying health microbiota prebiotic probiotic Source Type: blogs