Cellulose (a.k.a.) Wood Pulp 101 Cellulose can be called by these different names on the ingredients label: Carboxymethyl cellulose, Microcrystalline Cellulose, or MCC, and Cellulose Gum. Cellulose is much cheaper to obtain from wood, than real food ingredients and is manipulated in a laboratory to form different structures (liquid, powder, etc) depending upon the food product it is used in. The most economical choice for cellulose comes from wood by-products, however cellulose can also come from vegetables, but will be listed on the label as such. The cellulose wood pulp industry is at it’s all time high (up 8% from 2009-2011). Humans cannot digest cellulose. It has no caloric value. The food industry tricks consumers who eat foods with a high cellulose content to feel full physically and psychologically without having consumed many calories. According to the FDA: ”In humans, virtually 100 percent of orally ingested cellulose can be recovered in the feces withihn four days, indicating that absorption does not occur.” This substance just passes through your body, while lining food industry pockets. Nice! The FDA sets no limit on cellulose content in processed food, however sets a limit for meat products at 3.5%. Cellulose can by used as a supplement to bulk up foods with fake fiber. Next time you see “added fiber” on the label, take a look at the ingredients, it usually contains cellulose. The gelling action of cellulose when combined with water creates an emulsion, suspending ingredients, making processed food products creamier and thicker than they would be otherwise. Cellulose can absorb water and is used as an “anti-caking” agent in shredded and grated cheeses, spice mixes, and powdered drink mixes.
Posted on: Mon, 07 Oct 2013 20:20:27 +0000
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