Dangerous Ingredients: EMULSIFIERS In Food Linked To Crohn’s Disease And Cancer

A 2025 U.K. study (ADDapt trial) found that nearly 50 percent of Crohn’s patients avoiding emulsifiers saw significant symptom relief, compared to only 31 percent in the emulsifier-consuming group. Gut inflammation dropped by over 50 percent in the emulsifier-free group. A large French study (2025) tied common emulsifiers (E471, carrageenan) to higher cancer rates — 46 percent increased prostate cancer risk, 24 percent higher breast cancer risk and 32 percent elevated breast cancer risk with heavy carrageenan consumption. Emulsifiers like polysorbate 80 and CMC disrupt the intestinal mucus layer, allowing harmful bacteria to trigger chronic inflammation – a driver of autoimmune diseases and cancer. This may explain rising global IBD rates. Emulsifiers (polysorbate 80, carrageenan, maltodextrin) are found in thousands of products (ice cream, plant-based

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