Latest / Hardiness with Dr Paul Taylor / Wisdom Wednesdays: The Hidden Harms of Food Emulsifiers

Transcript

Wisdom Wednesdays: The Hidden Harms of Food Emulsifiers · Hardiness with Dr Paul Taylor

• 0:02
  Speaker 1: Hey, everybody, welcome to another edition of Wisdom Wednesdays. Today
• 0:12
  Speaker 1: we're going to dig a deep dive into the world
• 0:15
  Speaker 1: of food additives and specifically in additive cult emulsifiers. So
• 0:21
  Speaker 1: these are the little compounds that make food taste creamy
• 0:25
  Speaker 1: and feel amazing in your mouth. And they also help
• 0:28
  Speaker 1: to increase the shelf life of processed foods, which is
• 0:32
  Speaker 1: obviously a good thing because it means that food doesn't spoil.
• 0:36
  Speaker 1: But it turns out they have a dark side according
• 0:39
  Speaker 1: to new research. So what exactly are emultifiers. Well, they
• 0:43
  Speaker 1: are food additives that help oil and water mix, creating
• 0:47
  Speaker 1: these smooth textures that we tend to love in things
• 0:50
  Speaker 1: like ice cream, mayonnaise, margarine, salad dressings, and low whole
• 0:55
  Speaker 1: heap of baked goods. And they also extend the shelf
• 0:59
  Speaker 1: life as I said, and enhance the visual appeal. Now,
• 1:02
  Speaker 1: common multifiers include things like lectin and that's found in chocolate, margarine,
• 1:08
  Speaker 1: and break baked goods, a whole range of break boots.
• 1:11
  Speaker 1: Then you have soucros esters that's often used in whipped
• 1:15
  Speaker 1: toppings and other baked goods as well. And then something
• 1:19
  Speaker 1: called carboxy metal cellulose or c MC, so you'll find
• 1:24
  Speaker 1: this in sauces, desserts and also plant biased milks. And
• 1:29
  Speaker 1: then we have monoglycerides and diglycerides, so these are ubiquitous
• 1:35
  Speaker 1: in supermarket breads. Not the artisan breads like a proper
• 1:40
  Speaker 1: forty eight hoursdo or thirty six arsdo, but supermarket breads
• 1:45
  Speaker 1: as well as frozen desserts and margarines and other types
• 1:47
  Speaker 1: of foods. Now. While the primary function is a technical
• 1:51
  Speaker 1: thing enhancing the texture and the stability of the foods,
• 1:56
  Speaker 1: emerging research shows that their presence might come at a
• 1:58
  Speaker 1: hidden cost. So this new research is actually confirming some
• 2:04
  Speaker 1: other research that hinted a disruption of the gut microbiota.
• 2:09
  Speaker 1: And as you have heard me talk about before and
• 2:12
  Speaker 1: on the podcast a couple of weeks ago with Jason Harlowick,
• 2:14
  Speaker 1: we talked about the gut microbiome or microboat biota, and
• 2:18
  Speaker 1: studies have revealed that a multipiers can negatively impact our
• 2:22
  Speaker 1: gut microbiota. And this is obviously the community of beneficial
• 2:26
  Speaker 1: bacteria that's essential for so much stuff, digestion, your immune system,
• 2:32
  Speaker 1: and even mental well being. As we have explored previously. Now,
• 2:36
  Speaker 1: for example, researchers in the journal Nature found that CMC,
• 2:42
  Speaker 1: that carboxymethyl cellulose, and shoe cosstors alter your microbial diversity
• 2:49
  Speaker 1: and encourage harmful of bacteria to encroach upon the guts
• 2:53
  Speaker 1: protective mucous layer. You may have heard me talk about before.
• 2:57
  Speaker 1: This mucous membrane is a real, really important layer that
• 3:02
  Speaker 1: protects your gut lining. And when that mucus starts to
• 3:06
  Speaker 1: get eaten away, that's when damaging a bacteria or we
• 3:11
  Speaker 1: have this thing called bacterial encroachment, So we compromise the
• 3:15
  Speaker 1: intestinal barrier, and that allows unwanted substance the enter the
• 3:19
  Speaker 1: bloodstream and often can trigger autoimmune issues. And even if
• 3:23
  Speaker 1: it doesn't trigger autoimmune issues, it causes inflammation and a
• 3:27
  Speaker 1: heightened immune response. But also the research is shown there's
• 3:30
  Speaker 1: an impact on our metabolic health. These dietary and multifiers
• 3:35
  Speaker 1: also seem to affect both glucose and lipid or fat metabolism,
• 3:41
  Speaker 1: which are obviously critical for our energy regulation and our
• 3:44
  Speaker 1: overall metabolic health. So MOUs studies have shown that CMC
• 3:49
  Speaker 1: and sucrosestors elevated blood and blood glucose and lipid or
• 3:54
  Speaker 1: fat levels. They disrupted glucose regulation. And increase markers of
• 3:59
  Speaker 1: metabolic dysfunction. And they also found that the mono and
• 4:03
  Speaker 1: diglycerides not only imperd glucose and lipid metabolism, but also
• 4:09
  Speaker 1: raised inflammatory markers and weakened immune function. The other thing
• 4:14
  Speaker 1: that they found is this inflammation and immune disregulation. So,
• 4:18
  Speaker 1: as I said before, the guts mucous layer acts as
• 4:21
  Speaker 1: this barrier the cape bacteria and toxins out of our circulations.
• 4:26
  Speaker 1: When these are multifiers weaken this layer, inflammation occurs, and
• 4:30
  Speaker 1: that sets the stage for immune dysregulation and conditions like
• 4:34
  Speaker 1: metabolic syndrome, type two diabetes, inflammatory ball disease, and sometimes
• 4:39
  Speaker 1: autoimmune disorders as well as impacting our cardiovascular health. Now,
• 4:46
  Speaker 1: the quantities that they fed these mice and multifiers in
• 4:51
  Speaker 1: the studies were pretty high compared to typical human consumption.
• 4:55
  Speaker 1: But somebody eating a lot of ultra processed foods over
• 4:59
  Speaker 1: long periods of time would have similar risks as they
• 5:03
  Speaker 1: found in the mouse studies. And we've seen and the
• 5:06
  Speaker 1: research and I've talked about the Umbrella Review of ultra
• 5:09
  Speaker 1: processed foods showing that they significantly increase our whole host
• 5:15
  Speaker 1: of chronic diseases, and it's this build up over time,
• 5:19
  Speaker 1: this slow disruption of our gut microbiome that then destroys
• 5:25
  Speaker 1: our metabolic health. And we know that our healthy gut
• 5:29
  Speaker 1: bacteria they thrive in a balanced environment. And what's pretty
• 5:34
  Speaker 1: clear now is that these emulsifiers disrupt the balance of
• 5:38
  Speaker 1: the environment and they promote the growth of harmful bacteria
• 5:42
  Speaker 1: while reducing beneficial ones, and that then it creates this
• 5:47
  Speaker 1: gut dysbiosis, and it's linked to conditions like arable ball
• 5:50
  Speaker 1: disease and obesity. And the emulsifiers then, as I said,
• 5:55
  Speaker 1: the mucus layer lining the intestines, increasing our gut permeability
• 6:00
  Speaker 1: or what you might have heard is as leaky gut,
• 6:03
  Speaker 1: and that allows those back to here at the end
• 6:05
  Speaker 1: of the bloodstream, triggering systemic inflammation. So it's pretty clear
• 6:11
  Speaker 1: that we should really be minimized. So it's pretty hard
• 6:14
  Speaker 1: to avoid these things, but it's really about minimizing them.
• 6:18
  Speaker 1: And where you'll find them mostly things like ice cream
• 6:22
  Speaker 1: and frozen desserts, these smooth textures, in the creamy textures,
• 6:26
  Speaker 1: they rely heavily on the multipliers like CMC and pretty
• 6:30
  Speaker 1: much all salad dressings and sauces, they have a multifiers
• 6:34
  Speaker 1: that act as stabilizers and prevent the separation of the
• 6:37
  Speaker 1: oil and the water. And then baked goods, a whole
• 6:41
  Speaker 1: host of be it goods, cookies, cakes, biscuits, all of
• 6:44
  Speaker 1: those things, they multipliers improve their shelf life and the
• 6:47
  Speaker 1: dough consistency. And then plant based milk alternatives, and they
• 6:52
  Speaker 1: multipliers provide creaminess and prevent separation again from the oil
• 6:57
  Speaker 1: and the fat. And then anything to do with chocolate
• 6:59
  Speaker 1: and all the types of confectionery. It ensures smoothness and
• 7:03
  Speaker 1: that homogeneity, and then margarines and spreads again keeps the
• 7:08
  Speaker 1: fats and liquids blended. So given their widespread use, it's
• 7:13
  Speaker 1: no wonder that multipiers have become really really common in
• 7:17
  Speaker 1: modern diets. So how do we protect ourselves. Well, the
• 7:21
  Speaker 1: best way to minimize exposure to multifies is to focus
• 7:25
  Speaker 1: on eating a low hate eye diet, which you've heard
• 7:28
  Speaker 1: me buying on about enough. That's low human interference. So
• 7:33
  Speaker 1: if it's been alive and minimally interfered with by humans,
• 7:37
  Speaker 1: then eat it. But if it hasn't been alive, then
• 7:40
  Speaker 1: it's probably got a mulsifiers in it, So our diet
• 7:43
  Speaker 1: should really be fresh fruits vegetables, not seeds, proteins and
• 7:47
  Speaker 1: good fats like fish, avocado, olive oil that should really
• 7:52
  Speaker 1: be the foundation of your diet, and follow that eighty
• 7:55
  Speaker 1: twenty rule is probably a good idea, and then reading
• 7:59
  Speaker 1: labels perfectly. Be on the lookout for names like carboxy
• 8:03
  Speaker 1: methyl cellulose which may be shortened to CMC, anything that
• 8:07
  Speaker 1: says mono glycerides or dyeglycerides, electing and shoe cross esters.
• 8:14
  Speaker 1: And then cooking at home, you know, just having as
• 8:18
  Speaker 1: much home prepared meals that controls what goods into your
• 8:21
  Speaker 1: food and avoids those unnecessary additives, having sordo better and
• 8:26
  Speaker 1: arches and sorto if you can afford it, or making
• 8:28
  Speaker 1: your own rather than supermarket breads. And then limit processed snacks,
• 8:32
  Speaker 1: ideally going for things like fresh fruit, nuts, and seeds
• 8:37
  Speaker 1: are better options than those processed snacks. And then making
• 8:41
  Speaker 1: sure that you support your gut health with lots of
• 8:45
  Speaker 1: probiotics that you'll find in yogurt, kefer and fermented foods,
• 8:49
  Speaker 1: and then prebiotics in fiber rich foods that will help it.
• 8:53
  Speaker 1: And then maybe go back and listen to the podcast
• 8:57
  Speaker 1: with Jason Hardwick a couple of weeks ago because we
• 8:59
  Speaker 1: really did a deep dive into it. So there we
• 9:02
  Speaker 1: have it. Yet another reason to minimize your consumption of
• 9:06
  Speaker 1: ultra processed foods so that you can go on the
• 9:09
  Speaker 1: path to better health. That's it for this week. Catch
• 9:12
  Speaker 1: you next time.