Emulsifiers (Food Additives) and Obesity

Did you ever meet someone who could eat anything and not gain weight, while you look at a donut and your waist expands? What is going on there? Basically your gut sets you up to store fat. It’s true, you can experience inflammation in the gut, that leads to metabolic syndrome, that leads to obesity. Once this inflammatory system is set up, you will be prone to becoming obese, because your gut sets you up to store fat.

Imagine if you could fix this problem, this inflammation, and you would be able to eat a wider variety of food (in moderation of course) without having immediate consequences.

Feed them the same except for the emulsifier

Same mice, feed same amount of food, just one difference

The team fed mice two very commonly used emulsifiers, polysorbate 80 and carboxymethylcellulose, at amounts found in almost all processed foods. They observed that emulsifier consumption changed the species composition of the gut bacteria and did so in a manner that made the gut wall have more inflammation. The bacteria from the fat mice infiltrated the dense mucus layer that lines the intestine, which is normally, largely devoid of bacteria.  This set up inflammation in the gut, the liver – and the result- these mice stored a lot of fat. The other mice did not.

First solution: stop eating the emulsifiers – and second step – you need to heal the gut, and the best way is by eating a lot of cooked vegetables. With all these common emulsifiers found in salad dressings is it any wonder you find people who want to lose weight at the salad bar? Didn’t I tell you that salads are the enemy?

Dr. Terry Simpson About Dr. Terry Simpson
Dr. Terry Simpson received his undergraduate and graduate degrees from the University of Chicago where he spent several years in the Kovler Viral Oncology laboratories doing genetic engineering. He found he liked people more than petri dishes, and went to medical school. Dr. Simpson, a weight loss surgeon is an advocate of culinary medicine. The first surgeon to become certified in Culinary Medicine, he believes teaching people to improve their health through their food and in their kitchen. On the other side of the world, he has been a leading advocate of changing health care to make it more "relationship based," and his efforts awarded his team the Malcolm Baldrige award for healthcare in 2011 for the NUKA system of care in Alaska and in 2013 Dr Simpson won the National Indian Health Board Area Impact Award. A frequent contributor to media outlets discussing health related topics and advances in medicine, he is also a proud dad, husband, author, cook, and surgeon “in that order.” For media inquiries, please visit www.terrysimpson.com.

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