Weight loss without diets

Recent research by employees of the State University of Georgia proved that one of the main causes of excess weight is artificial emulsifiers in food products!

These substances are needed to combine immiscible components. In earlier times, egg yolk was used for this purpose, now the modern food industry replaces it with synthetic analogs, such as mono- and diglycerides of fatty acids, glycerol ethers, lecithins, and others...

In small amounts, these substances are relatively harmless, but lately, store shelves have been dominated by products with emulsifiers. They can be found in practically all types of products: yogurts, ice creams, mayonnaises, confectionery and bakery products, and even fruit desserts.

Scientists analyzed modern human consumption of emulsifiers and conducted an experiment with mice, giving them a dose corresponding to their weight. Soon, the experimental animals lost the bacterial balance in their intestines, which caused a whole series of problems.

The mice had disrupted metabolism, so, eating the same amount of food as before, they started gaining weight. Moreover, problems with the intestinal tract arose. Safe and fast weight loss is possible only if the digestive organs work flawlessly.

In the Codex Alimentarius, which compiles international food standards, emulsifiers are assigned indices from E400 to E499. The most common emulsifiers are classified as follows:

1. E322 – lecithins, which are both emulsifiers and stabilizers.
2. E442 — ammonium salts of phosphatidic acid.
3. E432–436 — tween derivatives, polysorbates.
4. E471 – mono- and diglycerides of fatty acids.
5. E472 — esters of glycerol, fats, and organic acids.
6. E473 — fatty acid esters, sucrose.
7. E476 — polyglycerol polyricinoleate
8. E491–496 — spans, sorbitan esters.

So carefully read the product composition and choose those that contain fewer emulsifiers. But if you care about your friends` health, don`t forget to share this valuable information with them!