Carboxymethylcellulose No Longer Considered a Safe Food Additive

Diet Science

Carboxymethylcellulose has been used in processed foods since the 1960's as an emulsifier and thickener. Today it is used extensively in gluten-free and reduced fat products. It had long been assumed to be safe without any human testing, because it does not break down in digestion and is eliminated in feces. However, a new study has disproved the "it just passes through" argument. Listen in this week as Dee discusses the results of this study and how carboxymethylcellulose disrupts healthy gut bacteria, leading to increased risk of a number of intestinal diseases.

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