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 — … Leer más