Are you aware that you are eating fine pieces of wood in some of your food products.
I came across this subject in yesterday’s Wall Street Journal Article “Cellulose in Foods”
“Cellulose products, gums and fibers allow food manufactures to offer white bread with high dietary fiber content, low-fat ice cream that still feels creamy on the tongue, and allow cooks to sprinkle cheese over their dinner without taking time to shred.” Source = Wall Street Journal Article, “Why Wood Pulp Makes Ice Cream Creamier”
“Demand for cellulose is also rising because of the growing popularity of processed food products in China, India and other countries, and because consumers are demanding low-fat or nonfat foods that still have a creamy texture.”Source = Wall Street Journal Article, “Why Wood Pulp Makes Ice Cream Creamier”
Cellulose preservatives can be found in cheese, ice cream and salad dressings. It appears more food producers are using it to help control calories. Cellulose is regulated by the FDA and USDA.
The Food and Drug Administration sets limits on the amount of cellulose in certain foods like cheese spreads and jams. The USDA also limits the amount of cellulose in meat products to about 1% to 4%, depending on the type, in order to meet the agency’s standards for protein content. Source = Wall Street Journal Article, “Why Wood Pulp Makes Ice Cream Creamier”
The article is very good and you should be aware of the ingredients that are in the food that you are eating. Please reed the full Wall Street Journal Article, “Why Wood Pulp Makes Ice Cream Creamier”
Picture Source |Joost J. Bakker-IJmuiden