These 2 Food Additives Are Directly Linked To Colon Cancer, According To Research – HealthyTipsAdvice

We’ve talked plenty here about additives and their risks, but newer research is linking two additives in particular to colon cancer.

In particular, two emulsifiers seem to be at blame in the way they promote chronic, low-level inflammation: polysorbate 80 and carboxymethylcellulose. 

Researchers at Georgia State University’s Institute for Biomedical Sciences fed the emulsifiers – doses similar to those people normally consume – to mice, and found that those mice saw their gut composition change drastically, in a way that favored cancer development.

As a result, the researchers suggest, even low doses of processed foods containing those emulsifiers place us at a much higher risk for a wide range of inflammation-related ailments, including arthritis, cancers, fibromyalgia, gall bladder and kidney failure, and more.

In particular, polysorbate 80 and carboxymethlycellulose are found in many processed foods. You can find them in baked goods, frozen deserts, non-dairy creamers and even dill pickles. They’re used to keep baked goods from going stale and help coffee creamers dissolve in coffee. They also keep dill oil dissolved in bottled dill pickles.

The best way to avoid harmful food additives is to cut processed foods out of your diet. Make sure to avoid foods that contain polysorbate 80 and carboxymethylcellulose. This includes non-organic dill pickles, cooking sprays, many ice cream brands and lots of other processed foods. Check your labels, and watch the video below for more:

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