Nutrition scientist: The truth about emulsifiers and ultra-processed foods | Dr Federica Amati

Learn how your body responds to food 👉 zoe.com/podcast for 10% off

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.

🌱 Try our new plant based wholefood supplement - Daily30: zoe.com/daily30?utm_medium=zoe_podcast&utm_source=…
*Naturally high in copper which contributes to normal energy yielding metabolism and the normal function of the immune system

Follow ZOE on Instagram: www.instagram.com/zoe/

Timecodes:
00:00 Introduction
01:30 What are emulsifiers doing in our food?
02:35 How common are emulsifiers in our food?
03:13 What to look out for on packaging
04:14 What are emulsifiers made from?
04:55 How emulsifiers work
08:22 Why is it so hard to determine how many emulsifiers we consume?
10:13 Are emulsifiers bad for us?
11:01 Emulsifiers and our gut health
12:13 New risks emerging from human studies
15:08 How to reduce emulsifiers in your diet

Buy Federica’s book: Every Body Should Know This amzn.to/4blJsLg

Mentioned in today’s episode:
Food additive emulsifiers: a review of their role in foods, from Nutrition Reviews doi.org/10.1093/nutrit/nuaa038

Emulsifiers Impact Colonic Length in Mice and Emulsifier Restriction is Feasible in People with Crohn’s Disease, from Nutrients doi.org/10.3390/nu12092827

Food Additive Emulsifiers and Their Impact on Gut Microbiome, Permeability, and Inflammation, from Journal of Crohn's and Colitis doi.org/10.1093/ecco-jcc/jjaa254

Bacterial Overgrowth and Inflammation of Small Intestine After Carboxymethylcellulose Ingestion in Genetically Susceptible Mice, from Inflammatory Bowel Diseases
doi.org/10.1002/ibd.20763

Have feedback or a topic you'd like us to cover? Let us know here: gf6hx47iu5g.typeform.com/topicsuggestion

Episode transcripts are available: zoe.com/learn/category/podcasts