I have a masters of science in human nutrition, and [edited once to add the word "synthetic"] synthetic emulsifiers are a class of chemicals I wouldn't eat, even if you paid me $1,000 on the spot. I have one note - most commercial baking yeast contains sorbitan monostearate; though the amount is tiny, so it might not be an issue. I use all natural yeast to bake breads.
its interesting how we've been told they are 'safe' and anyone avoiding them is somehow not being 'scientific' it's like we have to wait for the 'experts' to tell us - even if our own gut tells us. it was like that with wheat being scoffed at if you were not 'celiac' the dieticians were telling people 'it's not the wheat' I have a few articles I cut out where they actually said to people it's not the what, it's the filling of your sandwich... etc... now there's a whole industry around FODMAPs... and now they are dealing into amylase inhibitors ... and disease.
Just to iterate on this. Almost all breads in UK supermarkets have emulsifiers now, as do almost all cakes. There are a few that don't, but it might be one or two out of fifty. Very sad state of affairs and it's getting worse weekly on all foods that have more than one ingredients (chicken, nuts, eggs, etc)
Which kindergarten gave you your paper? So you never eat nor use any eggs, soybean, peanuts and other beans, sunflower seeds, walnut, nut, almonds, pecan nut and tons of other nuts and seeds or honey? Right. You never made or ate delicious home made mayonnaise or hollandaise or béarnaise, paloise, maltaise, mousseline, sauce Dijon or bavaroise n your life? Find of traditional classical and healthy dairy products, soups, gravies? Good for you, pal. I haven't seen the video yet and this is the first thing I see under it. How the video is better. Edited a typo.
As a sufferer of IBS I don’t eat any emulsifiers. My choices in the supermarket are pretty limited but my overall health has hugely improved since I became aware of what’s in the food.
@@4124V4TA-SNPCA-x thanks for the advice but over the past 4 years I have eaten a carnivore diet and experienced healing beyond my imagination. Meat, eggs and fish. Low fibre is key for me no matter what any microbiome enthusiast may advise!
I also have diabetes and ibs and was on 13 pills and 3injections a day and changed my lifestyle and diet and now I don’t take any medication and ibs has gone and diabetes in control stress no medication for five years now. Very low carbohydrate and high fat, Omad and intermittent fasting and very minimal processed food when shopping at supermarket I just go around the outside shelves and only get whole foods low in carbohydrates. Seems to work for me not hungry and heaps of energy
@@thecarpenter645 Wow! Your lifestyle is very similar to mine except that I eat twice a day.. It’s good to know that it is successful for others. My only wish is that I had discovered it years ago.
I have IBS and I'm also lactose intolerant. Several years ago I switched to plant-based milks to avoid lactose, but noticed that I was often still experiencing upset bowels. My husband, who is a chemical technologist, took a look at the ingredients in my plant-based milk and told me it was probably the emulsifiers that were the culprit. I then switched to brands that didn't have emulsifiers in them, and had no problems with them. I had to give them a good shake every time I used them, but I was fine with that. But then they became more and more expensive, and harder to find. My favorite brands of split pea milk and chickpea milk would often completely disappear from every store in my city for months at a time. And when I could find them they were anywhere from $6 - $8 for a 1 litre carton. This is when I decided to start making my own. I looked up a few recipes, did some experimenting, and finally came up with a recipe that I liked. It's cheap, it's easy, and I know exactly what's in it. The sad fact is that the main priority for many food manufacturers is their profit. Our health is often not even a consideration at all. Making things ourselves from scratch is an option, but we all have busy lives, and it's not always practical. But we can educate ourselves, carefully read ingredient lists, and use our spending power to let food manufacturers know that they need to give us real healthy options.
Oatly and Califia both have emulsifiers free versions now. It goes to show that many people are having issues with this. Thanks for the encouragement to make my own. I'm going to consider it. I have increasing food alergies and I think that is linked to leaky gut perhaps also due to emulsifiers.
I noticed this too, after watching this podcast I checked the coconut milk and saw it had plenty of emulsifiers!! Gone back to milk , lactose free) and my stomach finally feels like it's healing. Hoping I can now absorb nutrition again!!
mustard is an emulsifier (vinaigrette, mayonnaise). other natural ones are pectin in pears and fruit, milk proteins (used to make oil and flour and water based sauces), lecithin in egg yolks, sunflower seeds and soya flour. eggs contain emulsifying lipids. Emulsifiers are not bad per se. It is the artificial ones and the unnaturally concentrated natural ones that may be. i'm pretty sure as a cook that porridge oats contain emulsifiers , polysaccharides? porridge is one of the healthiest carbohydrate sources. emulsions, stable mixtures of fats and waters are a core of the tastiest cooking eg most french sauces!
I emulsify tahini with a slightly more than equal part of water (60mls of each) on the hob, stir with a silicone spatula and roast my potatoes in it and do oil free oven chips. Add one teaspoon of onion powder and one half teaspoon of ground white pepper.
@@bobcannell7603 there is a big difference between small amounts of natural emulsifiers and large cocktails of synthetic emulsifiers. But believe what you want, it's your body.
This idea right here - "natural = good", IS the problem. A friend of mine worked in a factory that makes vegetable oils for major popular brands, including its byproducts, the most notable one being sunflower lecithin and soy lecithin. He told me to never, EVER eat anything that has ingredients extracted from seeds and grains in them, that those things are industrial waste drenched in inseparable toxic chemicals. Oftentimes the most "natural" sounding labels are in fact, the least natural ones. He said it was all a wordplay to get people to think they were healthy.
Exactly! One cannot cook without emulsifiers! Branding them all harmful is just nonsense, any acidic or starchy substance can act as an emulsifier. These things should be grounded on basic chemistry lessons, not fear mongering!
Always find these types of topics interesting. I have studied nutrition and food science so do understand a lot about these topics. So I want to add in my thoughts- scientific studies about effects on food (specific types, nutritive and nonnutritive including all types of additives are VERY difficult and provide limited info as there are is so many contributing factors! You cannot look at one specific ingredient in isolation. Everyone wants to know what is the magic food that is best for me and what are the foods (additives etc) that should be avoided. Everyone wants the list The bottom line is to eat as “healthy “ as you can! And I have to say that most of us do know what that means - whole foods and eat a variety - vary your diet. The only reason to avoid specific groups of foods is if you have a disease or condition… That S does require work as you have to COOK and BAKE and shop around more regularly. Of course you will have some processed foods but simply continue to try and eat less of them and do the best you can Some people do better than others and that is ok as we all can’t have gardens etc Remember everything in moderation and some less or more - this has been the hardest lesson to teach people as the quick fix approach is as strong as ever.
I took sunflower lecithin as a supplement and had terrible break outs. When i eat chocolate i got the same break outs. I have known that lecithins are bad, but it is good to know how ubiquitous they are in the processed food. A couple days ago i bought oat milk for the first time. I have some arthritic pain and itchy skin. It is a blessing that i have found this information. Thank you for the video.
In the UK the only non-dairy milks without emulsifiers I've found are basically those that are "organic" & have "no added sugar". Some others sneakily have a 'vegetable' oil (which are highly artificial/processed) as an emulsifier instead of the obvious ones.
Most natural emulsifiers are quite weak in their normal state - making mayo at home is work. Presumably individually added emulsifiers in UPF are more effective and stable on the shelf, so I would suspect that's why we're seeing a gut effect that is outsized.
As an avid fan of Zoe - I can’t help but worry sometimes - with content like this. Yes - we one hundred percent need to be eating food as close to its natural form as is possible. And Yes - a diet of refined carbohydrates, refined sugars, emulsifiers and zero fresh produce is NOT good for us. But are you now demonising foods that are not actually that heavily processed - just because they are emulsifiers? Carrageenan is a seaweed. The most that is done is to dry it and grind it up. Likewise guar gum and even corn starch. The argument that there are studies to suggest that those particular emulsifiers have an adverse effect on the microbiome is hard to understand. Then nori and beans and corn should also affect the microbiome as they have a similar nutritional profile. We know that some people have to follow a FODMAP diet due to intolerances - but that doesn’t mean foods restricted on a FODMAP diet are bad. I’m struggling with how you are throwing baby out with the bath water here. Almost scaremongering. Our great grandparents ate gravy and custard and mayonnaise and loads of foods with emulsifiers long before heavily processed foods that we eat today came along.
My experience using powdered Xanthan gum in home cooking for family members (gluten free baking and dairy-free ice creams) indicates that it really can impact gut balance in a noticeable way 😬.I've switched to soy lecithin--and as little as possible!
There are plant milks that are made purely with nuts and water, or oats and water. You just have to remember to shake them before use - no big deal. It's not impossible to find better alternatives to most things, although maybe your local corner shop won't stock them and you'll need to look further afield. We've tried very hard to eliminate all UPFs from our diet. It's not easy, you need to take your reading glasses with you when you go shopping, so you can read tge ingredient labels! But if enough consumers demand better, less "industrial" options, the food companies will have to respond.
Also everyone should see the big picture, not the components! Nutrition and overall lifestyle is what matters, not what someone ate this Thursday 8 grams of... Best thing is to eliminate all UPF. But if your diet is 95% whole and 5% UPF you could still do better but you do super good already as that 5% means a stuff you cannot make on your own and you cannot buy or afford to buy all natural organic options. Or some indulgence of yours limited to small amounts and the happy ess of consuming it out weights the negatives, if you can control the amount. Don't get me wrong I don't say eliminating all UPF isn't the best. All I am saying don't stress out about it. If someone can only limit UPF with even smaller amount, Pareto principle still applies and with time the person will get better in eliminating UPFs without noticing the change day to day. It's like exercise. For an absolutely sedentary couch potato 30 minutes of brisk walking daily will do wonders. But the more the better. To an extent. Edit: damn! I shouldn't comment before watching the podcast first. She practically said the same in the end. At least I am verified. 😅
I wish the situation will be better. But even though there are more and more health conscious people by the day, or would is overpopulated and sadly the majority of the population doesn't give a damn. Or only after they develop serious conditions.
@@4124V4TA-SNPCA-x Total elimination of UPF is really hard. It is only possible (and involves a lot of thought and effort) when you cook everything at home from scratch. It is not possible when you're eating out or you're on holiday. So we're trying to maximise our percentage overall by being as scrupulous as possible when we're at home, and accepting that when we're away from home, consuming some UPF is inevitable... My gut is always happiest eating home made "real" food, I must say. I feel better, I am "regular", my weight is stable. Away from home I definitely notice the difference. For us, it's worth the effort.
Guar and xantha(N) are not emulsifiers. They thicken water. An emulsifier interacts with both phases (water and oil in salad dressings) and enables them to mix. Guar and xanthan only interact with water. Both guar and xanthan are technically a fiber, and typical usage is around 250 ppm.
I belong to a n=1 group of people who have found soy based emulsifier caused severe irritable bowel syndrome over 20 years ago. Glad to see the science catching up.
An interesting topic. As a sufferer of several autoimmune conditions, I have a strict emulsifier free diet - no processed foods, no eggs or other natural emulsifiers, no medications or vitamins with CMC or other synthetic emulsifiers. Tiny quantities of both synthetic and natural emulsifiers cause me severe illness and weight loss. Recovery takes several months. It has taken me a decade of elimination diets to arrive at a short list of unprocessed foods that keep me healthy.
Slightly confused about the gut bacteria living in separate oily/aqueous zones of the gut. It just occurred to me that we naturally produce emulsifiers in our bile secretions don’t we? Unless I’m remembering my biology wrong. Is there a fundamental difference between how our emulsifiers and ingested ones work?
Gall (or bile) is also an emulsifier. For example medicinenet: "When digesting fats, bile acts as an emulsifier to break the large fat globules into smaller emulsion droplets. Emulsified fats provide a larger area for the fat-digesting enzymes (lipase) to act, making the process quicker." Why is this good?
They don't mention anything about the concentrations. Often in these studies they're giving the animals such high doses that are outside of what a typical human would eat
Dark chocolate - cocoa mass - cocoa butter - sugar - vanilla (maybe) There should be nothing else. Emulsifiers sre added as a cheap substitute for cocoa butter.
Synthetic emulsifiers are everywhere. While I try to avoid them at all costs, other than all-natural, all products such as peanut butter have them. It is quite difficult to avoid them.
The only ingredient in my peanut butter is literally peanuts. Don't ever buy peanut butter with any other ingredients. Except maybe salt. Big red flags.
I’ve always eaten healthily but now have hundreds of intolerance having developed gut permeability - had to cut out loads of veg, fruit and nuts down to an immune response giving me arthritic type flares amounts other things. For a while I’ve believed emulsifiers add to it. Recently worked out Carrageenan was responsible for me not being able to take a really useful vitamin supplement because it was used in production, took only a short while to work out it was that giving me horrible stomach pains and feeling sick. You almost can’t avoid these bloody things, 😡
In the United States, there are only a handful of brands of cottage cheese, yogurt, and plant-based milks that are void of emulsifiers. It annoys me to no end. Most plain yogurts have them. It’s incredibly easy to make your own yogurt using an instant pot. It’s also very cheap and easy to make your own oat milk. While you can make your own almond milk very easily, it doesn’t really save you that much money, but I’ve only found one brand of almond milk in the US with no emulsifiers and it’s around $6.00 - Califia Farms Organic. The thing is, I make my own yogurt, and t often sits in the refrigerator two weeks with no separation issues at all. And for my homemade oat milk, for pity sake, just shake it before using. Humans are becoming so averse to doing anything themselves, including shaking a product.
The problem I find with all this, is where do we draw the line if we want to be healthy? Like some people may say I'm not drinking milk, because of the hormones in it, or the bovine leukaemia virus, or the saturated fat or whatever it may be. But then someone may say they dont want to drink oat milk, because of the dipotassium phosphate or processed vegetable oils etc. My point being, people tend to avoid one food because of one study showing it's bad. But ignore the study telling them some other food is bad. I mean carrots can contain heavy metals for example! Tap water has chemicals in it, or contaminates from the pipes. But bottled water has microplastics etc. How is anyone meant to make a balanced, informed decision on anything, when almost any food is problematic in some way. Where do you draw the line?
I think that the key is to balance what you eat. Rather than avoiding everything that some study or other has said is bad for you, thereby leaving you with nothing to eat, have a little of everything.
So true. The Toytown and patronising structure of these videos is most frustrating. Most viewers are not idiots and yet this is how we’re treated. Let’s have bullet points and get down to business. Especially as this video was styled as “Zoe Shorts”. If only… (If they were less scripted they’d be far easier to watch.)
I went a different way and bought a Jersey cow. For 9 years I made all my own raw cheese, yoghurt, butter, kefir, cream and sour cream. Not to mention the 7 calves she gave us. I reckon she paid for herself in less than a couple of years. Ive retired her now and she's the most beautiful paddock ornaments, that the grandchildren love to hand feed
When buying a new product in the supermarket I tend to quick check the label for things like %age fibre and avoid the obvious bad 'uns, then buy a product and research it more at home when I have the time (when i'm eating it). If I think it's unhealthy I still eat it but I just don't buy it again, or choose a competitor's product next time.
I asked Gemini to summarise this since everyone is moaning about it being scripted: This video is about emulsifiers. Emulsifiers are substances that help to combine different liquids or substances into a creamy emulsion. They are found in a wide variety of foods, including mayonnaise, salad dressing, ice cream, yogurt, and bread. Emulsifiers are generally safe for consumption. However, some studies have shown that they may have negative effects on the gut microbiome. One study found that emulsifiers can cause an imbalance in the gut microbes, which can promote metabolic syndrome and inflammation. Another study found that emulsifiers may increase the risk of irritable bowel syndrome. Overall, the research on the effects of emulsifiers on human health is still ongoing. However, there is some evidence to suggest that they may have negative effects on the gut microbiome. If you are concerned about the potential health risks of emulsifiers, you may want to consider reducing your intake of ultra-processed foods. You can also choose foods that are made with natural emulsifiers, such as mustard or egg yolks. Additionally, you can support a healthy gut microbiome by eating a variety of fiber-rich foods and fermented foods.
I just looked up the list of ingredients for "almond milk" and "soy milk" of one of the duopoly of supermarket chains in Australia. I'm happy that those include water and almond/soy, and I am not fussed by any added vitamins. How many other ingredients would you guess these products have? Both of these "milk" products have eight more ingredients!
@@Jennifer-ep1sr Certainly, some brands are more problematic than others. I looked at the cheapest brand from Coles, its own brand. And I counted three ingredients when the list had something like "emulsifiers" followed by three numbers.
fantastic and informative video , besides emulsifier would also like to see a video cover the topic of excessive use of dextrose in supermarket foods and how this impacts health .
here in canada most dairy product contains emulsifiers and I'm not talking about just ful on UPF like fruit yogurts or ice creams I mean even cream (35% 10%, sour ...) and cottage cheese! That makes me so angry because that also means that they take the natural fats out of the product so you pay for emulsifiers!
I don't doubt some emulsifiers, or combinations of emulsifiers, will be bad for our health when consumed daily. But I do wonder what the actual mechanisms would be, since our body produces an emulsifier for our gut already: Bile Salts. Does the commercial emulsifiers have significantly different effects than our own bile or is it simply that too much of anything is bad? Some do consider that the microbiome is worse off from a highly bile-triggering diet, would that be the same bad effects that are seen with high consumption of commercial emulsifiers??
I get through a carton of milk every two-three days. I switched to plant based milks about five or six years ago mainly as part of paleo type diets aimed at improving my thyroid problems. I developed Ulcerative Colitis in 2019. I thought of myself as a fairly healthy eater. I have had several hospital stays, a number of scary and expensive medications and was about to begin a new class of meds in the new year.. In December last year a friend pointed out to me the additives in my oat milk, including oils and gums. I switched to basic organic oat milk then and cut out any additives I saw in foodstuffs. I have been in remission without drugs since January/February. Of course I can’t say for sure that these additives were to blame but I am convinced that they were in my case.
I found this video a bit unhelpful. It wasn't clear if natural emulsifiers are as harmful as the chemical ones, the quantity of it compared to the weight of someone. If my mostard on the dressing will be bad for my gut microbiome or not
@@noodlemaz I hope you know what I wanted to say when I wrote "chemicals". We both know that everything in the world are made by chemicals, I don't know if is news to you but when( common people) talk about chemicals in food we talk about the ones that don't naturally occurred in Nature. Hope that new cultural knowledge help you understand the difference 🙏🏼
@@rickyspecs for me is not enough. I want to know for ex. if I use white eggs or gelatin daily as emulsifiers, are they gonna do any harm to my gut system and how? also in which quantity? We are watching a video made by professional people throwing shallow info about something saying that is bad to you cuz it's what it is, at least for me is just misinformation like a "healthy coach" would do with no solid background whatsoever . They have to clearly say which emulsifiers are harmful to us, if all of them including the naturally occurring ones are also bad if have exceptions, how and in what quantity they'll affect our gut system and also if a healthy gut system will respond in the same way as someone with some previous gut disease. We are here for science, and science must be explained and proved in detail
Practically that is difficult to read the labels when the manufacturer are not bound to put it on the label if it is below certain amount in some countries. Organic almond and oat milk does not put those on the label. But magically the products are homogenised and smooth.
A discussion on lunches provided by the schools would be interesting. I encourage parents to check the lunch provider, the actual food source and the ingredients on each "food" item. They claim they provide high quality and healthy food options, which I think is false and misleading because when you go and check the majority of stuff is processed to ultraprocessed and is very cheap stuff they use which is understandable, but I wonder if the company that works for the school and acts as the middle man between the school and the food provider is more interested in the profits rather than in making a pozitive impact.
I like plain Skyr, an Icelandic style yougurt from Arla. My wife swears by plain Greek yogurt. Neither if these appear to have an emulsifier listed and both claim to be made of natural ingredients only.
In the USA obesity and illness has risen dramatically over the last 50 years. Fast foods and ultra processed food has risen over the last 50 years. I don't have a college degree BUT I try to only eat raw foods. Who knows what happens when you mix several of these together.
You can build ice creams without emulsifers but they will go icey due to water crystal growth. Ninja creami is a great tool for making relatively clean frozen desserts without them if you so chose.
I cook all my meals. People think Im insane when I tell then I eat bacon, eggs and steak every single day and All my blood markers are top-notch as well as my weight. I've been eating this way since 27, 9 years and best decsion I ever made was to stop eating out and having a predominantly animal based diet.
That is odd. My yoghurt does not separate. The Lidl one has no list of ingredients, but gives 'milk' under allergy advice. The other yoghurt just lists ingredients as Natural Bio Yoghurt (MILK) and pasteurised cow's MILK. I had gooseberry yoghurt for luch by adding garden fruit and a little honey. Nuts were the first course.
I hope in the 21st century it is still possible to buy yoghurt made of 100% yoghurt 😅 _ I THINK i also buy yoghurt made of yoghurt ONLY 😊 :-D But it's more difficult to find liquid cream without emulsifiers. 😢 Same for coconut milk 😢
@@miming_an_elephantI make my yogurt several times a week from just whole milk and culture from my last batch. No added cream. And coconut milk can be made from coconut and water. Fresh coconut is best. Yes, we prepare almost everything from scratch and while time consuming the energy it gives us makes all the difference for me.
I just saw this as well, presumably they have to list emulsifiers as an ingredient, but my Tesco’s Greek Yoghurt does not list these, and does not separate. Most confusing.
Yoghurt doesn't really separate, not as badly as the impression given in the podcast. Sometimes, particularly when you've taken a few spoonfulls and put the rest back in the gridge, you might find a little separate liquid, but that's all.
I make my own oat milk now. It’s so easy! You just need oats (preferably organic), water, and a blender. I add a dash of honey to balance out the oaty taste. Bob's your uncle, and I save money!
Wow, this is interesting and useful, with ongoing digestive issues even though i cut out gluten, it could be related to emulsifiers! Interestingly when I'm in italy i don't have stomach issues ! I always avoid artificial sweeteners, now i add emulsifiers to the list of what to avoid !
I suppose all emulsifiers are not worrying at the same level. What are those that one can use at home (egg yolk for instance) that are relatively benign ?
*BIG MISTAKE!* She put her book a bit too far off screen. I had to guess the words. Amati, F. (2024) Every body should know this. Penguin Random House.
They are scientists. And extremely learned ones too. They are not TV presenters. Who cares if they are reading from a script. They are getting some really important information across to you all
Ulcerative colitis is not “a type of irritable bowel disease” - it is an INFLAMMATORY bowel disease. IBS (irritable bowel syndrome) and IBD (inflammatory bowel disease) are different things.
@@yvichenj333 I don't know about studies, but having removed all emulsifiers from my diet has stopped all of my IBS symptoms. It did take time for my system to heal but is so worth it for me. Even my Dr was impressed.
I do not believe the 80 20 rule is universal. Context is important. Folks with optimal metabolic health may be able to tolerate 20% of their diet being junk without serious consequences, perhaps in the short term. However over 90% of Americans have some amount of metabolic dysfunction and for them there is little hope to improve if 20% of their diet sabotages their hopes for improvement.
There are so many components of highly processed foods that are problematic how are you differentiating the effects of the emulsifier from say, the unhealthy seed oils that they're emulsifying? I often make my own mayo using MCT oil and egg as an emulsifier. Is the implication that this is as bad as say, commercial mayo made with highly processed canola or soybean oil and a chemical emulsifier? What about the example of mustard in the creamy home made dressing mentioned earlier in your video. I suspect the choice of oil has a much greater health impact than the mustard added (i'll go with mustard powder, not commercially prepared mustard)
I know that emulsifiers are generally bad for health. But is mustard in mayonnaise also bad, I didn't quite understand that? Let's say we make our mayonnaise with extra virgin olive oil, organic eggs, apple cider vinegar, salt and mustard... Is that mayonnaise bad too?
Very informative podcast, though not ad-free as stated at the beginning. At around 20:00 minutes Jonathan presents an ad for the Zoe Nutrition program.
Let's just say people wanna be healthy and look radiant but they don't wanna give up on their eating habits. Your life that you have had all your life doesn't exist. You have been tricked
How do you know that's what causes it? Do you record everything you do and eat beforehand and have you removed all those things one by one to confirm? Perhaps you've just made an association but it's not the cause
I like the idea of the podcast. But it just feels fake. I understand you want to get the facts straight but you're clearly just reading the script back and forth
Guys, you cannot cook anything nice without emulsifiers! Branding them all harmful is just nonsense, any acidic or starchy substance can act as an emulsifier. These things should be grounded on basic chemistry lessons, not fear mongering!
The premise is odd near the end at 25:00. I wouldn't be replicating cow's milk in my tea / coffee in the first place. I have, and always will have, real cow's milk.
I worry more about frankenfats than any unclearly defined ultraprocessed food. Number one rule : don't trust anybody who claim to be a nutrationist. Even less if they can prove it.
selling more and make food look pretty for eating is mora important for companies than peoples health, so fuck of to big companies who dont care! I subscribed because of this video, very important information for people!
I have a masters of science in human nutrition, and [edited once to add the word "synthetic"] synthetic emulsifiers are a class of chemicals I wouldn't eat, even if you paid me $1,000 on the spot. I have one note - most commercial baking yeast contains sorbitan monostearate; though the amount is tiny, so it might not be an issue. I use all natural yeast to bake breads.
its interesting how we've been told they are 'safe' and anyone avoiding them is somehow not being 'scientific' it's like we have to wait for the 'experts' to tell us - even if our own gut tells us. it was like that with wheat being scoffed at if you were not 'celiac' the dieticians were telling people 'it's not the wheat' I have a few articles I cut out where they actually said to people it's not the what, it's the filling of your sandwich... etc... now there's a whole industry around FODMAPs... and now they are dealing into amylase inhibitors ... and disease.
Just to iterate on this. Almost all breads in UK supermarkets have emulsifiers now, as do almost all cakes. There are a few that don't, but it might be one or two out of fifty. Very sad state of affairs and it's getting worse weekly on all foods that have more than one ingredients (chicken, nuts, eggs, etc)
100% agree. I get cross with the small amounts advice too.
So you do not eat eggs since they are full of lecithin?
Which kindergarten gave you your paper?
So you never eat nor use any eggs, soybean, peanuts and other beans, sunflower seeds, walnut, nut, almonds, pecan nut and tons of other nuts and seeds or honey? Right.
You never made or ate delicious home made mayonnaise or hollandaise or béarnaise, paloise, maltaise, mousseline, sauce Dijon or bavaroise n your life? Find of traditional classical and healthy dairy products, soups, gravies? Good for you, pal.
I haven't seen the video yet and this is the first thing I see under it. How the video is better.
Edited a typo.
My rule of thumb is: scratch cook as much as possible.
I assume you don’t have a job or any other hobbies then? Just baking bread alone every week would already take hours.
@@Liusila Ever heard of a bread maker? Takes 2 minutes.
@@Liusila ever heard of batch cooking? Takes a few hours but you’re good for the week 😊
As a sufferer of IBS I don’t eat any emulsifiers. My choices in the supermarket are pretty limited but my overall health has hugely improved since I became aware of what’s in the food.
Eggs and nuts and seeds are good for you...
@@4124V4TA-SNPCA-x thanks for the advice but over the past 4 years I have eaten a carnivore diet and experienced healing beyond my imagination. Meat, eggs and fish. Low fibre is key for me no matter what any microbiome enthusiast may advise!
@@4124V4TA-SNPCA-xSure, nuts and seeds are heavily represented in the Mediterranean diet as well as the occasional egg
I also have diabetes and ibs and was on 13 pills and 3injections a day and changed my lifestyle and diet and now I don’t take any medication and ibs has gone and diabetes in control stress no medication for five years now. Very low carbohydrate and high fat, Omad and intermittent fasting and very minimal processed food when shopping at supermarket I just go around the outside shelves and only get whole foods low in carbohydrates. Seems to work for me not hungry and heaps of energy
@@thecarpenter645 Wow! Your lifestyle is very similar to mine except that I eat twice a day.. It’s good to know that it is successful for others. My only wish is that I had discovered it years ago.
I have IBS and I'm also lactose intolerant. Several years ago I switched to plant-based milks to avoid lactose, but noticed that I was often still experiencing upset bowels. My husband, who is a chemical technologist, took a look at the ingredients in my plant-based milk and told me it was probably the emulsifiers that were the culprit. I then switched to brands that didn't have emulsifiers in them, and had no problems with them. I had to give them a good shake every time I used them, but I was fine with that. But then they became more and more expensive, and harder to find. My favorite brands of split pea milk and chickpea milk would often completely disappear from every store in my city for months at a time. And when I could find them they were anywhere from $6 - $8 for a 1 litre carton. This is when I decided to start making my own. I looked up a few recipes, did some experimenting, and finally came up with a recipe that I liked. It's cheap, it's easy, and I know exactly what's in it. The sad fact is that the main priority for many food manufacturers is their profit. Our health is often not even a consideration at all. Making things ourselves from scratch is an option, but we all have busy lives, and it's not always practical. But we can educate ourselves, carefully read ingredient lists, and use our spending power to let food manufacturers know that they need to give us real healthy options.
KoKo coconut milk is the best I've discovered. Also no inflammation from coconut.
Oatly and Califia both have emulsifiers free versions now. It goes to show that many people are having issues with this. Thanks for the encouragement to make my own. I'm going to consider it. I have increasing food alergies and I think that is linked to leaky gut perhaps also due to emulsifiers.
I noticed this too, after watching this podcast I checked the coconut milk and saw it had plenty of emulsifiers!! Gone back to milk , lactose free) and my stomach finally feels like it's healing. Hoping I can now absorb nutrition again!!
mustard is an emulsifier (vinaigrette, mayonnaise). other natural ones are pectin in pears and fruit, milk proteins (used to make oil and flour and water based sauces), lecithin in egg yolks, sunflower seeds and soya flour. eggs contain emulsifying lipids. Emulsifiers are not bad per se. It is the artificial ones and the unnaturally concentrated natural ones that may be. i'm pretty sure as a cook that porridge oats contain emulsifiers , polysaccharides? porridge is one of the healthiest carbohydrate sources. emulsions, stable mixtures of fats and waters are a core of the tastiest cooking eg most french sauces!
Amazing thank you
I emulsify tahini with a slightly more than equal part of water (60mls of each) on the hob, stir with a silicone spatula and roast my potatoes in it and do oil free oven chips. Add one teaspoon of onion powder and one half teaspoon of ground white pepper.
@@bobcannell7603 there is a big difference between small amounts of natural emulsifiers and large cocktails of synthetic emulsifiers. But believe what you want, it's your body.
This idea right here - "natural = good", IS the problem. A friend of mine worked in a factory that makes vegetable oils for major popular brands, including its byproducts, the most notable one being sunflower lecithin and soy lecithin. He told me to never, EVER eat anything that has ingredients extracted from seeds and grains in them, that those things are industrial waste drenched in inseparable toxic chemicals. Oftentimes the most "natural" sounding labels are in fact, the least natural ones. He said it was all a wordplay to get people to think they were healthy.
Exactly! One cannot cook without emulsifiers! Branding them all harmful is just nonsense, any acidic or starchy substance can act as an emulsifier. These things should be grounded on basic chemistry lessons, not fear mongering!
Always find these types of topics interesting. I have studied nutrition and food science so do understand a lot about these topics. So I want to add in my thoughts- scientific studies about effects on food (specific types, nutritive and nonnutritive including all types of additives are VERY difficult and provide limited info as there are is so many contributing factors! You cannot look at one specific ingredient in isolation.
Everyone wants to know what is the magic food that is best for me and what are the foods (additives etc) that should be avoided. Everyone wants the list
The bottom line is to eat as “healthy “ as you can! And I have to say that most of us do know what that means - whole foods and eat a variety - vary your diet. The only reason to avoid specific groups of foods is if you have a disease or condition…
That S does require work as you have to COOK and BAKE and shop around more regularly.
Of course you will have some processed foods but simply continue to try and eat less of them and do the best you can
Some people do better than others and that is ok as we all can’t have gardens etc
Remember everything in moderation and some less or more - this has been the hardest lesson to teach people as the quick fix approach is as strong as ever.
I took sunflower lecithin as a supplement and had terrible break outs. When i eat chocolate i got the same break outs. I have known that lecithins are bad, but it is good to know how ubiquitous they are in the processed food. A couple days ago i bought oat milk for the first time. I have some arthritic pain and itchy skin. It is a blessing that i have found this information. Thank you for the video.
In the UK the only non-dairy milks without emulsifiers I've found are basically those that are "organic" & have "no added sugar". Some others sneakily have a 'vegetable' oil (which are highly artificial/processed) as an emulsifier instead of the obvious ones.
I can not find any
There is no such thing as non dairy milk. It is either milk or a non dairy drink.
Most natural emulsifiers are quite weak in their normal state - making mayo at home is work. Presumably individually added emulsifiers in UPF are more effective and stable on the shelf, so I would suspect that's why we're seeing a gut effect that is outsized.
It is easy to make mayo with a hand mixer
As an avid fan of Zoe - I can’t help but worry sometimes - with content like this.
Yes - we one hundred percent need to be eating food as close to its natural form as is possible.
And Yes - a diet of refined carbohydrates, refined sugars, emulsifiers and zero fresh produce is NOT good for us.
But are you now demonising foods that are not actually that heavily processed - just because they are emulsifiers?
Carrageenan is a seaweed. The most that is done is to dry it and grind it up. Likewise guar gum and even corn starch.
The argument that there are studies to suggest that those particular emulsifiers have an adverse effect on the microbiome is hard to understand.
Then nori and beans and corn should also affect the microbiome as they have a similar nutritional profile.
We know that some people have to follow a FODMAP diet due to intolerances - but that doesn’t mean foods restricted on a FODMAP diet are bad.
I’m struggling with how you are throwing baby out with the bath water here. Almost scaremongering.
Our great grandparents ate gravy and custard and mayonnaise and loads of foods with emulsifiers long before heavily processed foods that we eat today came along.
I go by what Chris van tullerken says if you don’t have this particular ingredient in your kitchen cupboard don’t eat it. 😊
My experience using powdered Xanthan gum in home cooking for family members (gluten free baking and dairy-free ice creams) indicates that it really can impact gut balance in a noticeable way 😬.I've switched to soy lecithin--and as little as possible!
There are plant milks that are made purely with nuts and water, or oats and water. You just have to remember to shake them before use - no big deal. It's not impossible to find better alternatives to most things, although maybe your local corner shop won't stock them and you'll need to look further afield. We've tried very hard to eliminate all UPFs from our diet. It's not easy, you need to take your reading glasses with you when you go shopping, so you can read tge ingredient labels! But if enough consumers demand better, less "industrial" options, the food companies will have to respond.
Also everyone should see the big picture, not the components!
Nutrition and overall lifestyle is what matters, not what someone ate this Thursday 8 grams of...
Best thing is to eliminate all UPF.
But if your diet is 95% whole and 5% UPF you could still do better but you do super good already as that 5% means a stuff you cannot make on your own and you cannot buy or afford to buy all natural organic options. Or some indulgence of yours limited to small amounts and the happy ess of consuming it out weights the negatives, if you can control the amount.
Don't get me wrong I don't say eliminating all UPF isn't the best. All I am saying don't stress out about it. If someone can only limit UPF with even smaller amount, Pareto principle still applies and with time the person will get better in eliminating UPFs without noticing the change day to day.
It's like exercise. For an absolutely sedentary couch potato 30 minutes of brisk walking daily will do wonders.
But the more the better. To an extent.
Edit: damn! I shouldn't comment before watching the podcast first. She practically said the same in the end. At least I am verified. 😅
I wish the situation will be better. But even though there are more and more health conscious people by the day, or would is overpopulated and sadly the majority of the population doesn't give a damn. Or only after they develop serious conditions.
@@4124V4TA-SNPCA-x Total elimination of UPF is really hard. It is only possible (and involves a lot of thought and effort) when you cook everything at home from scratch. It is not possible when you're eating out or you're on holiday. So we're trying to maximise our percentage overall by being as scrupulous as possible when we're at home, and accepting that when we're away from home, consuming some UPF is inevitable... My gut is always happiest eating home made "real" food, I must say. I feel better, I am "regular", my weight is stable. Away from home I definitely notice the difference. For us, it's worth the effort.
Guar and xantha(N) are not emulsifiers. They thicken water. An emulsifier interacts with both phases (water and oil in salad dressings) and enables them to mix. Guar and xanthan only interact with water. Both guar and xanthan are technically a fiber, and typical usage is around 250 ppm.
Thank you
it is also used as an emulsifier that binds water and oil, not just water apparently x
Also depends on who does the research!! If it’s food companies don’t trust it!!
Zoe did the research to prove they are better...
@@4124V4TA-SNPCA-x ZOE also have a vested interest of course.
I belong to a n=1 group of people who have found soy based emulsifier caused severe irritable bowel syndrome over 20 years ago. Glad to see the science catching up.
less reading from a script would make these videos much more viewable
An interesting topic. As a sufferer of several autoimmune conditions, I have a strict emulsifier free diet - no processed foods, no eggs or other natural emulsifiers, no medications or vitamins with CMC or other synthetic emulsifiers. Tiny quantities of both synthetic and natural emulsifiers cause me severe illness and weight loss. Recovery takes several months. It has taken me a decade of elimination diets to arrive at a short list of unprocessed foods that keep me healthy.
Slightly confused about the gut bacteria living in separate oily/aqueous zones of the gut. It just occurred to me that we naturally produce emulsifiers in our bile secretions don’t we? Unless I’m remembering my biology wrong. Is there a fundamental difference between how our emulsifiers and ingested ones work?
Gall (or bile) is also an emulsifier. For example medicinenet: "When digesting fats, bile acts as an emulsifier to break the large fat globules into smaller emulsion droplets. Emulsified fats provide a larger area for the fat-digesting enzymes (lipase) to act, making the process quicker." Why is this good?
So should we avoid emulsifiers, gums, stabilisers and natural flavouring?
They don't mention anything about the concentrations. Often in these studies they're giving the animals such high doses that are outside of what a typical human would eat
Were doses ulratex sit among these kinds of foods? As a chef, I see it used a lot!
Great video! Simple ingredients and clear instructions. Thanks for sharing!❤
Dark chocolate
- cocoa mass
- cocoa butter
- sugar
- vanilla (maybe)
There should be nothing else.
Emulsifiers sre added as a cheap substitute for cocoa butter.
Synthetic emulsifiers are everywhere. While I try to avoid them at all costs, other than all-natural, all products such as peanut butter have them. It is quite difficult to avoid them.
not ideal, but making peanut butter is fairly easy at least ^^
The only ingredient in my peanut butter is literally peanuts.
Don't ever buy peanut butter with any other ingredients. Except maybe salt. Big red flags.
is there a list of permitted emulsifiers that have shown to caused the most issues or more adverse health problems?
I’ve always eaten healthily but now have hundreds of intolerance having developed gut permeability - had to cut out loads of veg, fruit and nuts down to an immune response giving me arthritic type flares amounts other things. For a while I’ve believed emulsifiers add to it. Recently worked out Carrageenan was responsible for me not being able to take a really useful vitamin supplement because it was used in production, took only a short while to work out it was that giving me horrible stomach pains and feeling sick. You almost can’t avoid these bloody things, 😡
maybe carnivore something for you and can help
Hi folks! Thanks a lot for your quality content. Will you deal with potential harms of sulfites in the future?
In the United States, there are only a handful of brands of cottage cheese, yogurt, and plant-based milks that are void of emulsifiers. It annoys me to no end. Most plain yogurts have them. It’s incredibly easy to make your own yogurt using an instant pot. It’s also very cheap and easy to make your own oat milk. While you can make your own almond milk very easily, it doesn’t really save you that much money, but I’ve only found one brand of almond milk in the US with no emulsifiers and it’s around $6.00 - Califia Farms Organic. The thing is, I make my own yogurt, and t often sits in the refrigerator two weeks with no separation issues at all. And for my homemade oat milk, for pity sake, just shake it before using. Humans are becoming so averse to doing anything themselves, including shaking a product.
So hard to find that organic version of califia. I rarely ever see it.
@@thecelticgiraffe yes, our Kroger sells it, but it’s often out of stock.
The problem I find with all this, is where do we draw the line if we want to be healthy? Like some people may say I'm not drinking milk, because of the hormones in it, or the bovine leukaemia virus, or the saturated fat or whatever it may be. But then someone may say they dont want to drink oat milk, because of the dipotassium phosphate or processed vegetable oils etc. My point being, people tend to avoid one food because of one study showing it's bad. But ignore the study telling them some other food is bad. I mean carrots can contain heavy metals for example! Tap water has chemicals in it, or contaminates from the pipes. But bottled water has microplastics etc. How is anyone meant to make a balanced, informed decision on anything, when almost any food is problematic in some way. Where do you draw the line?
I think that the key is to balance what you eat. Rather than avoiding everything that some study or other has said is bad for you, thereby leaving you with nothing to eat, have a little of everything.
Excellent content thanks
Even these people get to the point eventually. At about 10'17" they start to talk about impact of emulsifiers on the microbiome.
There is such a thing as context.
So true. The Toytown and patronising structure of these videos is most frustrating. Most viewers are not idiots and yet this is how we’re treated. Let’s have bullet points and get down to business. Especially as this video was styled as “Zoe Shorts”. If only… (If they were less scripted they’d be far easier to watch.)
@@thatslucko8548 I just wish there was a TH-cam for people who already know how to slice a ********* onion...
@@flyentity💯❗️
@@flyentity Yeah, the scripted-ness of it is annoying. even though they do a good job of not sounding too scripted it's annoying to watch.
I’ve listened to a lot of these videos but I’m always put off my the fact that everyone’s just reading from script. Tedious.
I have my own plant milk maker on the counter and occasionally buy a carton when time constrained. Its expensive but paid for itself in 6 months.
I went a different way and bought a Jersey cow. For 9 years I made all my own raw cheese, yoghurt, butter, kefir, cream and sour cream. Not to mention the 7 calves she gave us. I reckon she paid for herself in less than a couple of years. Ive retired her now and she's the most beautiful paddock ornaments, that the grandchildren love to hand feed
When buying a new product in the supermarket I tend to quick check the label for things like %age fibre and avoid the obvious bad 'uns, then buy a product and research it more at home when I have the time (when i'm eating it). If I think it's unhealthy I still eat it but I just don't buy it again, or choose a competitor's product next time.
There’s an app. Called. Bobby Approved. It will tell you when you scan The barcode if its good for you and highlight the bad ingredients.
I asked Gemini to summarise this since everyone is moaning about it being scripted:
This video is about emulsifiers.
Emulsifiers are substances that help to combine different liquids or substances into a creamy emulsion. They are found in a wide variety of foods, including mayonnaise, salad dressing, ice cream, yogurt, and bread.
Emulsifiers are generally safe for consumption. However, some studies have shown that they may have negative effects on the gut microbiome.
One study found that emulsifiers can cause an imbalance in the gut microbes, which can promote metabolic syndrome and inflammation. Another study found that emulsifiers may increase the risk of irritable bowel syndrome.
Overall, the research on the effects of emulsifiers on human health is still ongoing. However, there is some evidence to suggest that they may have negative effects on the gut microbiome.
If you are concerned about the potential health risks of emulsifiers, you may want to consider reducing your intake of ultra-processed foods. You can also choose foods that are made with natural emulsifiers, such as mustard or egg yolks.
Additionally, you can support a healthy gut microbiome by eating a variety of fiber-rich foods and fermented foods.
I just looked up the list of ingredients for "almond milk" and "soy milk" of one of the duopoly of supermarket chains in Australia. I'm happy that those include water and almond/soy, and I am not fussed by any added vitamins. How many other ingredients would you guess these products have? Both of these "milk" products have eight more ingredients!
I am in Australia and the almond milk I use has 5 ingredients including water.
@@Jennifer-ep1sr Certainly, some brands are more problematic than others. I looked at the cheapest brand from Coles, its own brand. And I counted three ingredients when the list had something like "emulsifiers" followed by three numbers.
Great work Zoe. Really important information communicated in a very accessible manner.👍
fantastic and informative video , besides emulsifier would also like to see a video cover the topic of excessive use of dextrose in supermarket foods and how this impacts health .
Jonathan said at the beginning Zoe shares this video ad free. However I got 4 inline ads during this video. Why is that?
I knew it been into healthy food most of my life . I mastered my sour dough bread and I’ve found my gut is better 🎉
The way she keeps saying “Jonathan” when just explaining something makes it out like he’s obviously not listening and it’s pissing her off 😂
Is’s so annoying. Who speaks like that… 🙄
Are emulsifiers sometimes listed as "stabilisers"?
yes
Alpro now make a Soya Milk which is just hulled Soya beans and water.
Back in the 80s, I can recall lecithin being promoted as a dietary health supplement.
I recall that also!
here in canada most dairy product contains emulsifiers and I'm not talking about just ful on UPF like fruit yogurts or ice creams I mean even cream (35% 10%, sour ...) and cottage cheese! That makes me so angry because that also means that they take the natural fats out of the product so you pay for emulsifiers!
Actually they sell the natural fat for a lot of loot and put in the xheap crap instead.
Avoiding UPF seems key. As lactose intolerant, I use non-dairy milk but now need check which not using emulsifiers
I don't doubt some emulsifiers, or combinations of emulsifiers, will be bad for our health when consumed daily. But I do wonder what the actual mechanisms would be, since our body produces an emulsifier for our gut already: Bile Salts. Does the commercial emulsifiers have significantly different effects than our own bile or is it simply that too much of anything is bad? Some do consider that the microbiome is worse off from a highly bile-triggering diet, would that be the same bad effects that are seen with high consumption of commercial emulsifiers??
I get through a carton of milk every two-three days. I switched to plant based milks about five or six years ago mainly as part of paleo type diets aimed at improving my thyroid problems. I developed Ulcerative Colitis in 2019. I thought of myself as a fairly healthy eater. I have had several hospital stays, a number of scary and expensive medications and was about to begin a new class of meds in the new year.. In December last year a friend pointed out to me the additives in my oat milk, including oils and gums. I switched to basic organic oat milk then and cut out any additives I saw in foodstuffs. I have been in remission without drugs since January/February. Of course I can’t say for sure that these additives were to blame but I am convinced that they were in my case.
Google Downshiftology Oat Milk. It’s so easy and cheap to make your own.
I found this video a bit unhelpful. It wasn't clear if natural emulsifiers are as harmful as the chemical ones, the quantity of it compared to the weight of someone. If my mostard on the dressing will be bad for my gut microbiome or not
Agree
22 minutes in - relative risk is explained
Everything is chemicals. Literally everything around you.
@@noodlemaz I hope you know what I wanted to say when I wrote "chemicals". We both know that everything in the world are made by chemicals, I don't know if is news to you but when( common people) talk about chemicals in food we talk about the ones that don't naturally occurred in Nature. Hope that new cultural knowledge help you understand the difference 🙏🏼
@@rickyspecs for me is not enough. I want to know for ex. if I use white eggs or gelatin daily as emulsifiers, are they gonna do any harm to my gut system and how? also in which quantity? We are watching a video made by professional people throwing shallow info about something saying that is bad to you cuz it's what it is, at least for me is just misinformation like a "healthy coach" would do with no solid background whatsoever . They have to clearly say which emulsifiers are harmful to us, if all of them including the naturally occurring ones are also bad if have exceptions, how and in what quantity they'll affect our gut system and also if a healthy gut system will respond in the same way as someone with some previous gut disease. We are here for science, and science must be explained and proved in detail
Is there a link to the study showing that Zoe users are healthier please? I'm fascinated to see what was measured. Thanks.
Practically that is difficult to read the labels when the manufacturer are not bound to put it on the label if it is below certain amount in some countries.
Organic almond and oat milk does not put those on the label. But magically the products are homogenised and smooth.
22:38 I wouldn't so confidently jump the gun with that claim.
A discussion on lunches provided by the schools would be interesting. I encourage parents to check the lunch provider, the actual food source and the ingredients on each "food" item. They claim they provide high quality and healthy food options, which I think is false and misleading because when you go and check the majority of stuff is processed to ultraprocessed and is very cheap stuff they use which is understandable, but I wonder if the company that works for the school and acts as the middle man between the school and the food provider is more interested in the profits rather than in making a pozitive impact.
I like plain Skyr, an Icelandic style yougurt from Arla. My wife swears by plain Greek yogurt. Neither if these appear to have an emulsifier listed and both claim to be made of natural ingredients only.
In the USA obesity and illness has risen dramatically over the last 50 years. Fast foods and ultra processed food has risen over the last 50 years. I don't have a college degree BUT I try to only eat raw foods. Who knows what happens when you mix several of these together.
What I’m kind of saying is you don’t need the likes of ice cream etc so we can actually avoid emulsifiers without harm to our health
You can build ice creams without emulsifers but they will go icey due to water crystal growth. Ninja creami is a great tool for making relatively clean frozen desserts without them if you so chose.
I cook all my meals. People think Im insane when I tell then I eat bacon, eggs and steak every single day and All my blood markers are top-notch as well as my weight. I've been eating this way since 27, 9 years and best decsion I ever made was to stop eating out and having a predominantly animal based diet.
That is odd. My yoghurt does not separate. The Lidl one has no list of ingredients, but gives 'milk' under allergy advice. The other yoghurt just lists ingredients as Natural Bio Yoghurt (MILK) and pasteurised cow's MILK. I had gooseberry yoghurt for luch by adding garden fruit and a little honey. Nuts were the first course.
I hope in the 21st century it is still possible to buy yoghurt made of 100% yoghurt 😅 _ I THINK i also buy yoghurt made of yoghurt ONLY 😊 :-D But it's more difficult to find liquid cream without emulsifiers. 😢 Same for coconut milk 😢
@@miming_an_elephantI make my yogurt several times a week from just whole milk and culture from my last batch. No added cream. And coconut milk can be made from coconut and water. Fresh coconut is best. Yes, we prepare almost everything from scratch and while time consuming the energy it gives us makes all the difference for me.
I just saw this as well, presumably they have to list emulsifiers as an ingredient, but my Tesco’s Greek Yoghurt does not list these, and does not separate. Most confusing.
Yoghurt doesn't really separate, not as badly as the impression given in the podcast. Sometimes, particularly when you've taken a few spoonfulls and put the rest back in the gridge, you might find a little separate liquid, but that's all.
I make my own oat milk now. It’s so easy! You just need oats (preferably organic), water, and a blender. I add a dash of honey to balance out the oaty taste. Bob's your uncle, and I save money!
12:09 No, Jonathan - ubiquitous is not science speak, it’s just English
Such good information, thanks. This explanation of emulsifiers and their possible link to IBS does sound very plausible. Love these podcasts.
Wow, this is interesting and useful, with ongoing digestive issues even though i cut out gluten, it could be related to emulsifiers! Interestingly when I'm in italy i don't have stomach issues ! I always avoid artificial sweeteners, now i add emulsifiers to the list of what to avoid !
ive been using non gmo lecithin ( soy / sunflower ) without any issues for many years
As a supplement? How much do you consume daily? Powder or liquid?
I suppose all emulsifiers are not worrying at the same level. What are those that one can use at home (egg yolk for instance) that are relatively benign ?
Thank you for this show! I wasn't aware of the potential issues with emulsifiers and will be more careful going forward
If I need to use gluten free flour for cakes/breads is there a healthier alternative to adding xanthan gum? Is psyllium husk ok?
*BIG MISTAKE!* She put her book a bit too far off screen. I had to guess the words. Amati, F. (2024) Every body should know this. Penguin Random House.
Feels like you're both reading from a script. It's hard to listen to
Totally. It almost feels like Blippy for Adults
You can also see her eyes moving left to right as she reads the script on her computer screen. Lol. It’s so robotic and distracting
I commented and noticed this too- doesn’t sound like an organic conversation
They are scientists. And extremely learned ones too. They are not TV presenters. Who cares if they are reading from a script.
They are getting some really important information across to you all
@@bollard49It matters. I don't watch this channel anymore at all. I can't stand their attitudes anymore.
Too technical. My interest is how to avoid emulsifiers. Do I really need to know all the technical detail. How do I improve my diet.
By not obsessing over stuff like this.
Ulcerative colitis is not “a type of irritable bowel disease” - it is an INFLAMMATORY bowel disease.
IBS (irritable bowel syndrome) and IBD (inflammatory bowel disease) are different things.
meat, vegetables, fruits and locally produced dairy and eggs. My shopping list is very short every week.
I heard of an association of emulsifiers with leaky gut. Is there a study confirming this as well? Has any one (or ones) been weeded out?
@@yvichenj333 I don't know about studies, but having removed all emulsifiers from my diet has stopped all of my IBS symptoms. It did take time for my system to heal but is so worth it for me. Even my Dr was impressed.
Leaky gut syndrome is not a real condition, it was made up by people selling fake cures online.
Do whey protein powder have emulsifiers?
There are lots of plant milks that contain one ingredient and no emulsifiers.
Do you have a video on preservatives like potassium sorbate. They work by killing bacteria, right? And I am full of bacteria.
This heals. This is food 🥩🧈🥓🥚🐟🌊🧂The rest isn't.
I do not believe the 80 20 rule is universal. Context is important. Folks with optimal metabolic health may be able to tolerate 20% of their diet being junk without serious consequences, perhaps in the short term. However over 90% of Americans have some amount of metabolic dysfunction and for them there is little hope to improve if 20% of their diet sabotages their hopes for improvement.
Emulsifiers in eggs?
How and why ....esp when eggs are not processed foods.
Please advise
They contain a natural emulsifier. It’s artificial emulsifiers in larger quantities that you need to worry about.
There are so many components of highly processed foods that are problematic how are you differentiating the effects of the emulsifier from say, the unhealthy seed oils that they're emulsifying? I often make my own mayo using MCT oil and egg as an emulsifier. Is the implication that this is as bad as say, commercial mayo made with highly processed canola or soybean oil and a chemical emulsifier? What about the example of mustard in the creamy home made dressing mentioned earlier in your video. I suspect the choice of oil has a much greater health impact than the mustard added (i'll go with mustard powder, not commercially prepared mustard)
Are emulsifiers required to be declared in the ingredient list?
You might think so, but mistakes happen. I buy single ingredients to be sure.
Yes.
I know that emulsifiers are generally bad for health. But is mustard in mayonnaise also bad, I didn't quite understand that? Let's say we make our mayonnaise with extra virgin olive oil, organic eggs, apple cider vinegar, salt and mustard... Is that mayonnaise bad too?
If you call them detergents, you'll know to avoid.
Very informative podcast, though not ad-free as stated at the beginning. At around 20:00 minutes Jonathan presents an ad for the Zoe Nutrition program.
Hmm. My naturopath suggested lecithin capsules because they contain choline (good for the liver, supposedly). Comments?
Naturopathy? But this podcast is about science.
Excess choline is turned into TMAO by our gut bacteria, which in turn can increase the risk of heart disease and stroke
@@vatsmith8759behave
Carageenan seems to be in so many products these days. It really messes with my bowels.
Let's just say people wanna be healthy and look radiant but they don't wanna give up on their eating habits. Your life that you have had all your life doesn't exist. You have been tricked
you look exactly your age, i don’t know who told you you look 20 😭😭
@@uwuxd3366 easy for you to say. You don't even have a face online 😒
@@Bruno-Bittar He's not making ridiculous claims though so he doesn't need to show a face.
@@baronvonhoughton I have a psychiatric friend who does wonders in people's life. I'll send you his contact 😉
I just bought some spray olive oil because I want to reduce calories. I see it says emulsified olive oil
Xantham gum high usage in Gluten free foods.
I notice that alot of processed food contains soy as a emulsifier, this makes me extremely ill i.e migraine,sick and flu like symptoms
How do you know that's what causes it? Do you record everything you do and eat beforehand and have you removed all those things one by one to confirm? Perhaps you've just made an association but it's not the cause
I like the idea of the podcast. But it just feels fake. I understand you want to get the facts straight but you're clearly just reading the script back and forth
Lecithin is an amazing health food ...
Guys, you cannot cook anything nice without emulsifiers! Branding them all harmful is just nonsense, any acidic or starchy substance can act as an emulsifier. These things should be grounded on basic chemistry lessons, not fear mongering!
if you are just going to read prepared statements it's better to just do a presentation. Reading answers to pat questions just sounds stupid.
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I was wondering why this sounded like people reading. Need acting lessons!
The premise is odd near the end at 25:00. I wouldn't be replicating cow's milk in my tea / coffee in the first place. I have, and always will have, real cow's milk.
I worry more about frankenfats than any unclearly defined ultraprocessed food.
Number one rule : don't trust anybody who claim to be a nutrationist. Even less if they can prove it.
bruh what kind of crunchy rabbit hole did I accidentally fall into
selling more and make food look pretty for eating is mora important for companies than peoples health, so fuck of to big companies who dont care!
I subscribed because of this video, very important information for people!
so Brawndo owns the FDA?