By, , news.sciencemag.org
The ingredients that lend a smooth, stable consistency to ice cream, chocolate bars, and other packaged snacks may promote certain chronic inflammatory diseases. That’s the claim of a new study, which finds increases in metabolic disease and intestinal inflammation in mice fed two common emulsifiers used in processed food. The authors are a long way from confirming similar effects in humans, but they suggest that these ingredients cause damage by disrupting the barrier between the immune system and the microbiome—the collection of microbes that inhabit our bodies.
The finding, published online today in Nature, is “believable and remarkable,” … (Read More)