If you buy Banza pastas, ready-made protein shakes, or Cheerios, this is a very important email to read.

A breaking new study published in The Lancet links eating emulsifiers to an elevated risk of Type 2 Diabetes. 

Emulsifiers are various processed ingredients added to food products to keep them mixed on the shelf and make them last longer. They’re also used to thicken products and give them a smoother texture. 

Researchers in France studied over 100k adults during a period of 14 years, and found that those who often ate the emulsifier Tripotassium Phosphate had a 15% increased risk of type 2 diabetes.

They also found an 11% increased risk for consumers of Guar Gum and 8% increased risk for people who eat Xanthan Gum.

Overall, they found that consuming emulsifiers increases the risk of at least 3%, including carrageenan and DATEM.

All of these emulsifiers have been BANNED from Truvani products since the start. 

We would never cut corners with shady ingredients to increase our bottom line. We believe in real food without added chemicals, products without toxins, and labels without lies.

Emulsifiers are not real food and provide zero nutrition… but big food brands love to use them because they make it easier to keep products on the shelf for a long time at a lower cost…which means bigger profits. 

You’ll find them in cereals, frozen treats, nut milks, organic protein shakes, salad dressings, and gluten-free pastas and breads. 

Are emulsifiers in your favorite products? Click here to find out!

Even if you aren’t eating these ingredients, you probably know someone who is.

Spread the word by sharing this new research on Instagram and Facebook. 

You can also forward this email to your friends and family.

Thank you for sharing the truth about our food! 

Xo,

Vani

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Food Babe

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