The use of synthetic emulsifiers in the modern food supply is one of at least four 'health elephants in the room'. While the others get a token amount of coverage, the problem of synthetic emulsifiers is the one that I've noticed the least amount of discussion of.
I went to a low-end gluten free restaurant/store and noticed the Costco heavy whipping cream in their cooler. A lot of small businesses seem to outsource aspects of their enterprise to Costco. The tragedy of Costco's conventional heavy whipping cream is that it has a trifecta of synthetic emulsifiers.
Do any of you make an effort to avoid consumption of synthetic emulsifiers?
The use of synthetic emulsifiers in the modern food supply is one of at least four 'health elephants in the room'. While the others get a token amount of coverage, the problem of synthetic emulsifiers is the one that I've noticed the least amount of discussion of.
I went to a low-end gluten free restaurant/store and noticed the Costco heavy whipping cream in their cooler. A lot of small businesses seem to outsource aspects of their enterprise to Costco. The tragedy of Costco's conventional heavy whipping cream is that it has a trifecta of synthetic emulsifiers.
Do any of you make an effort to avoid consumption of synthetic emulsifiers?
Who is this person? Just asking questions...