cbsnews.com ...food science has made it possible to walk into a supermarket and buy a bag of cookies that are just as soft and chewy as the ones grandma used to make -- but last a whole lot longer. These chemicals found in foods, known as emulsifiers, are the reason store-bought bread and cake is soft and fluffy, margarine and bottled salad dressing is smooth and ice cream is creamy. Without emulsifiers, our favorite products wouldn't taste right or have the appealing texture that keeps us going back for more. However, new research suggests these chemicals may be creating a whole host of health problems. A new study, published Wednesday in the journal Nature, finds evidence that these chemicals in food can alter the gut bacteria, or microbiome, potentially causing intestinal inflammation which makes a person more likely to develop inflammatory bowel disease, metabolic syndrome and significant weight gain.
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