Study Questions Health Risks of Common Food Additives

Have you ever wondered how certain foods achieve that irresistibly smooth, creamy texture? The answer often lies in those unfamiliar ingredients listed on labels—food gums, thickeners, and emulsifiers. These additives act like culinary magicians, transforming ordinary foods into luxurious treats. But at what cost to our health?

Scientifically speaking, food thickeners are polysaccharides (long-chain sugar molecules) that the food industry uses to emulsify, thicken, stabilize, and bind ingredients in processed foods. Essentially, they create artificial creaminess and prevent natural separation. Common examples include guar gum, gellan gum, locust bean gum, acacia gum, xanthan gum, carrageenan, and cellulose gum.

But are these additives truly safe? What effects might they have on our bodies?

• Are they harmful? While some additives pose greater concerns than others, none are nutritionally essential. The most problematic ones are substances you wouldn't want to consume knowingly.
• Are they safe? Many thickeners and emulsifiers carry FDA approval, technically making them "safe." However, significant safety concerns persist, suggesting avoidance may be prudent.
• Are they natural? While derived from plants, most undergo extensive processing that distances them from their natural origins.
• How do they affect the body? Research indicates potential impacts including digestive discomfort, bloating, and even increased infection risk in both animals and humans.

Generally, the presence of these additives signals lower-quality plant-based foods. Consider the difference between almond milk containing 1g protein with 12 unpronounceable ingredients (some inhibiting nutrient absorption) versus a 5g protein version with just two simple ingredients.

Derived from the bacterium Xanthomonas campestris, which ferments sugars from wheat, corn, soy or dairy, xanthan gum undergoes extraction with isopropanol before being powdered.

Health impacts:

• Acts as an effective laxative—15g daily for 10 days caused gas and diarrhea in healthy adults
• Increased bacterial infections and intestinal inflammation in infant formula (leading to FDA prohibition in baby food)

Industrial uses: Beyond food thickening, xanthan gum serves identical purposes in petroleum drilling fluids.

Processed from red seaweed using hot alkaline solutions (also used in battery and biodiesel production), carrageenan remains contentious despite FDA approval.

Health impacts:

• Caused intestinal erosion and ulcers in rodent studies
• Used experimentally to induce tumors in animal models

Other applications: Found in firefighting foam and shoe polish, the UK banned carrageenan in jelly candies due to choking hazards.

Sourced from Indian guar beans, this additive undergoes extensive processing before reaching food products.

Health impacts:

• Promoted harmful E. coli overgrowth in piglet studies
• Increased survival of infectious bacteria in pasteurized milk

Industrial uses: Beyond food applications, guar gum facilitates natural gas fracking operations.

Unlike plant-derived alternatives, gellan gum comes from Sphingomonas bacteria and frequently appears in vegan gummies.

Health impacts:

• Caused digestive abnormalities in rats
• Showed no adverse effects in limited human trials at high doses

Extracted from Mediterranean carob seeds through acid treatment and mechanical processing.

Health impacts:

• Reduced calcium, iron and zinc absorption in human trials
• Improved cholesterol profiles in some studies

Other uses: Found in shoe polish, pesticides, and cigarettes.

Harvested from African acacia tree sap, this additive appears in various non-food products from adhesives to cosmetics.

Health impacts:

• May stimulate beneficial gut bacteria growth
• Caused no digestive issues at 25g daily doses

Major brands routinely use these additives in plant-based milks. However, popularity doesn't equate to nutritional value. When simpler, cleaner alternatives exist—offering superior nutrition without processing aids—why settle for artificially thickened imitations?

These texturizers often serve as cosmetic solutions for inferior products. True quality stems from natural ingredients, not industrial additives. The healthiest choices prioritize simplicity and transparency—qualities increasingly rare in modern processed foods.