Regenerative Roots 🌱 Part Two
Emulsifiers: Quietly Reshaping Our Health and Habitat
“Nature repairs more vigorously than it injures as long as it has unfettered access to information.” — Zach Bush, MD
The Great Food Unifiers
Oil and water don’t mingle, a lesson learned early in the kitchen and chemistry class. But introduce an emulsifier to the pair and voilà: a lovely friendship is born. It’s a little addition that makes our gastronomic experiences smoother and all the more enjoyable.
Without emulsifiers, many of the foods we consume, like chocolate, salad dressings, plant-based milks and nut butters, would separate or feel texturally off. You’d be hard pressed to find chocolate or ice cream sans emulsifiers. They make chocolate easier to mold and peanut butter easier to spread. These tiny additives extend shelf life and make once disconnected ingredients unite. In fact, emulsifiers play a crucial role in giving plant-based meat a texture that closely mimics real meat.[1]
So how are they able to work this magic? A quick chemistry detour: emulsifiers have two sides, one that’s attracted to water (hydrophilic) and the other that’s attracted to oil (lipophilic). This dual nature lets them act as peacemakers between ingredients that don’t normally mix, thus allowing oil and water to stay blended.
Mother Nature’s pantry has her own emulsifiers: egg yolks, mustard, chia seeds, honey and even cinnamon,[2] ingredients long used by traditional cooks around the world. But most of the emulsifiers found in packaged foods today are industrially engineered, derived from both natural and synthetic sources (eg. soy lecithin, mono- and diglycerides, carrageenan, polysorbates). These manufactured additives have been a real boon for modern food production and consumption.
Beyond the Label
But the convenience emulsifiers offer may come with hidden costs to both body and soil, where they may be destabilizing the intricate microbiomes they come into contact with.
I’ve long drawn inspiration from Michael Pollan, a hero of mine whose book The Omnivore’s Dilemma, I first read almost two decades ago. His oft-quoted: “Don’t eat anything your great-grandmother wouldn’t recognize as food,” has shaped my eating philosophy ever since and I’ve done my best to live by it.
But his sage advice can be tricky to follow when processed foods are engineered to appear wholesome with labels containing familiar “natural” ingredients (eg: soy lecithin from soybeans; carrageenan from red seaweed). Even the healthiest of foods like cold-pressed extra virgin olive oil is derived from olives.
Similarly, since emulsifiers come from natural ingredients like soy and seaweed, it’s easy to assume they are healthy. But the reality is more complex. While soy lecithin is indeed derived from soybeans, the industrial process used to extract it involves several chemical and mechanical steps, including solvent extraction (often using hexane), degumming, bleaching and deodorizing, which means it undergoes significant refinement beyond its natural state.
So what does this mean for our health…
A Microbiome Out of Balance
Inside our digestive tract lives a vast and delicate ecosystem, the gut microbiome, comprising trillions of bacteria that help digest food, regulate the immune system, produce essential nutrients and even influence our mood. This living web thrives on diversity, balance and the natural fibers and fermented compounds it has evolved to process over millennia.
But emerging research suggests dietary emulsifiers, even those derived from natural sources, are quietly disrupting this balance and reshaping the microbial world that underpins our health. Synthetic emulsifiers, significantly more disruptive, act like detergents in the gut, damaging cell membranes and increasing absorption of endocrine-disrupting chemicals that interfere with hormone function,[3] possibly contributing to rising fertility issues, earlier puberty onset and other hormonally linked changes we are seeing across society.
A landmark 2015 study from Georgia State University found that two commonly used emulsifiers disrupted the mucus barrier in mice, shifting microbial populations and triggering low-grade inflammation, metabolic changes and an increased risk of colitis and obesity.[4] More recent research out of Taiwan tested a number of common emulsifiers and found many of them caused thinning of the protective mucus wall, bacterial encroachment and increased blood endotoxin levels, which are precursors to inflammation, insulin resistance and metabolic dysfunction.[5]
Given the adverse effects emulsifiers have shown in animal trials, it’s long overdue that researchers turn their attention to what happens when people cut these additives out of their diets. The first controlled human trial, led by King’s College London, found that reducing emulsifiers improved markers of gut health and metabolic function, suggesting that the impact observed in animals also holds true for humans.[6]
What was meant to stabilize our food, ironically, is destabilizing our health. Yet, it’s precisely this growing body of research that could spark greater awareness, policy shifts and much-needed pressure to reduce the prevalence of emulsifiers in our modern food supply.
Rebuilding the Mucosal Barrier: A Personal Journey
When I first began learning about emulsifiers and their impact, I genuinely thought I had a pretty clean diet: whole foods, home-cooked meals (mostly!) and my daily indulgence: good quality chocolate plus a couple of store-bought cookies to have with tea. But as I started reading labels more closely, I saw the premium chocolate I was enjoying contained soy lecithin. These additives sounded natural enough so I hadn’t thought to question their effects on health.
And for the most part, I felt healthy. I hardly ever got sick and when I did, I bounced back quickly. That’s why in 2014, when I was well into my 30s, the onset of hormonal headaches took me by surprise. My doctor said they were normal. Bloodwork and a full hormonal panel showed I was the picture of good health. Everything looked great. But the headaches didn’t go away. They actually got worse over time: more intense and more frequent. Coping with them took a toll on my energy, my focus and overall sense of wellbeing.
At first, I accepted the headaches as part of getting older. But the more I read about the gut and its role in everything from nutrient absorption to hormone regulation, the more I wondered if my symptoms were rooted there. After all, these hormonal headaches didn’t appear until more than two decades after puberty. Perhaps something else was at play. Could a gradual erosion of my gut lining have triggered the shift?
I decided to run a small experiment on myself: I eliminated emulsifiers from my diet (and for full transparency, refined seed oils too), kept the rest of my whole-foods lifestyle intact and began introducing some of the mucosal allies listed below. The bloating I always thought was normal disappeared and the headaches I’d endured for nearly a decade soon subsided. I also noticed that I had a lot more energy.
It’s possible this was all just cosmic coincidence but my gut says it had everything to do with what I cut out and added back in. ;) When we tune into our intuition and natural rhythms, our bodies often tell us more than lab tests can.
Of course, everyone’s biochemistry is different. Some people with compromised gut function might never experience headaches but they may struggle with issues like eczema,[7] frequent infections,[8] weight gain[9] or food intolerances.[10] The common thread isn’t the specific condition, but the unseen ways the gut may be shaping our overall wellbeing.
Regeneration is written into the biology of life. The gut, like the soil, has a remarkable ability to heal when given what it needs. Supporting gut repair isn’t just about removing what’s harmful; it’s also about reintroducing what nourishes.
Certain foods can help thicken and strengthen the gut’s protective mucus barrier,[11] reducing inflammation and supporting nutrient absorption. Some of the most powerful mucosal allies include:
• Okra, aloe vera, chia seeds, flax and nopal cactus: rich in plant mucilage, they form soothing gels that support the integrity of the gut lining.[12]
• Green tea (catechins): These compounds help cross-link mucus proteins, making the barrier more resilient.[13]
• Clove tea: Traditionally used for its gut-calming and antimicrobial properties.[14]
• Fermented foods: Sauerkraut, yogurt, kefir, kimchi and miso increase beneficial bacteria, helping support the microbiome and its interplay with gut lining cells.
• Bone broth and collagen: Rich in glycine and other amino acids that help rebuild epithelial tissue.[15]
We’ve seen how the impacts of emulsifiers on the gut lining can be restored with time, care and the right inputs, But there is still more to the story. What happens when the very substances that damage our inner ecology enter the wider environment?
Soil, Emulsifiers and Ecotoxicity
While emulsifiers quietly disrupt the balance of microbes in our gut, they don’t simply vanish after digestion. After passing through our bodies, many emulsifiers and related surfactants enter wastewater systems and eventually seep into soils and waterways. Emerging research reveals that these compounds are actively harming soil microbiomes,[16] the complex communities of bacteria, fungi and other organisms critical for healthy, fertile ground.
Synthetic surfactants,[17] closely related to many emulsifiers, have been shown to reduce microbial diversity and activity, impair nutrient cycling and degrade soil structure. These effects cascade beyond the soil, threatening plant health, water quality and ecosystem resilience.[18] Certain surfactants are persistent environmental contaminants and well-known endocrine disruptors affecting hormone function in both plants and mammals.[19]
This hidden ecotoxicity mirrors the disruption seen in our digestive tracts, revealing a troubling parallel: substances engineered to stabilize food and industrial processes are destabilizing the living systems they encounter.[20] Understanding these links highlights the urgent need to look beyond what’s on our plates and consider the full lifecycle of food additives and their often overlooked ecological and health consequences.
Remediating the Soil
The encouraging news is that soil damaged by emulsifiers and surfactants shows a strong capacity for healing when supported by nature’s own tools.
Certain beneficial soil microbes produce natural, soap-like substances that help break down pollutants and restore microbial balance. In lab studies, these microbes have been able to remove heavy metals like cadmium, copper and lead more effectively than synthetic alternatives.[21] Since these toxic metals can accumulate in crops and enter the food chain,[22] restoring microbial communities is vital for protecting both soil and human health.
Plants can also play a powerful role. When paired with the right microbes, certain grasses and herbs can absorb or break down persistent pollutants. In some studies, this plant-microbe partnership has helped degrade stubborn contaminants like DDT,[23],[24] once widely used in agriculture and now known to be harmful to both humans and wildlife.
Controlled surfactant treatments are sometimes used to draw out heavy metals and petroleum compounds from the soil, helping clear contamination. But to avoid long-term ecological damage, such interventions must be followed by regenerative practices that rebuild biodiversity and soil structure.[25]
Just as emulsifiers and surfactants can disrupt the microbiome of the gut and the soil, nature offers ways to restore balance to both. The solution isn’t more chemical intervention; it’s the restoration of the living intelligence of the soil itself. These natural remediation approaches not only reduce soil toxicity but also support the return of resilient microbial life.
Emulsifiers may begin their life as food additives but their reach extends far beyond the plate. Repairing the damage they cause to our bodies and the world around us requires rethinking how we grow, process and relate to our food in the first place.
Looking Ahead
Dr. Zach Bush, a pioneering mind whose work continues to illuminate the deep ties between human vitality and the rhythms of the natural world, reminds us at the outset that nature’s resilience holds profound promise for healing and renewal. Understanding how emulsifiers impact our inner microbiome and the soil beneath our feet offers a wider lens into the systemic nature of both imbalance and regeneration.
As we continue to connect the dots between soil, food, health and resilience, Regenerative Roots, Part Three will examine why real food doesn’t taste like it used to, exploring how nutrient density and flavor are linked to microbial life and overall wellness. We’ll also consider how restoring traditional wisdom can help unlock nature’s full healing potential and shine a spotlight on some agro-visionaries . 🌬️🌱🌎
Endnotes
[1] Food Manufacturing. (2020, November 30). How plant-based alternatives mimic real meat. Food Manufacturing.
[2] Nushtaeva, A. V., et al. (2016). Natural food-grade solid particles for emulsion stabilization. Industrial Crops and Products, 83, 186-191
[3] Chassaing, B., et al. (2021). Dietary emulsifiers alter intestinal barrier and enhance uptake of endocrine disruptors in vitro. Scientific Reports, 11, 23729.
[4] Chassaing, B. et al. (2015). Dietary emulsifiers impact the mouse gut microbiota promoting colitis and metabolic syndrome. Nature.
[5] Panyod, S., et al. (2024). Common dietary emulsifiers promote metabolic disorders and intestinal microbiota dysbiosis in mice. Communications Biology, 7, Article 749.
[6] King’s College London (Ongoing 2024). Controlled dietary intervention trial investigating the effects of emulsifier removal on human gut health and metabolic markers. Results expected in late 2025. https://www.kcl.ac.uk/news/new-research-presented-at-ecco-congress-on-low-emulsifier-diet-and-crohns-disease
[7] West, C. E., et al. (2015). The gut microbiota and allergic disease: From composition to function. Journal of Allergy and Clinical Immunology, 135(1), 4-13.
[8] Wiertsema, S. P., et al. (2021). The interplay between the gut microbiome and the immune system in early-life nutrition and health. Frontiers in Immunology, 12, 641639
[9] Koutnikova, H., et al. (2018) Dietary alteration of the gut microbiome and its impact on weight and fat mass: a systematic review and meta-analysis. Genes & Nutrition.
[10] Caminero A, et al. (2019). The role of the gut microbiota in the development of food allergy and tolerance. Nature Reviews Gastroenterology & Hepatology.16(7):411-428.
[11] MacDonald, T.T., et al. The mucosal barrier in intestinal health and disease. Nature Reviews Gastroenterology & Hepatology, 17(3), 147-162 (2020).
[12] Agarwal, S., & Singh, M. Plant mucilages and their potential benefits for intestinal health. Journal of Functional Foods, 48, 522-532 (2018).
[13] Wang, Z., et al. Green tea catechins protect intestinal barrier function via mucus protein cross-linking. Journal of Nutritional Biochemistry, 64, 108-115 (2019).
[14] Kumar, S., & Das, A. (2021). Antimicrobial and anti-inflammatory properties of clove (Syzygium aromaticum) essential oil. Frontiers in Microbiology, 12, 745729.
[15] Brown, A.C. Collagen and gut health: building blocks for epithelial repair. Nutrients, 12(9), 2581 (2020).
[16] Sun, H., Wang, Y., & Zhang, L. (2023). Effects of synthetic surfactants on soil microbial communities and enzyme activities. Science of the Total Environment, 856, 159123.
[17] Synthetic surfactants are man-made compounds designed to reduce surface tension between oil and water. Like food emulsifiers, they have a dual nature. While emulsifiers stabilize food textures, synthetic surfactants are used in detergents, cosmetics and industrial cleaners. Due to their chemical similarity, emulsifiers released into the environment can behave like surfactants, potentially disrupting delicate microbial ecosystems in soil and water, much like their suspected effects on the human gut microbiome.
[18] Bourguignon, L., et al. (2021). Surfactants in the environment: impacts and perspectives. Environmental Science and Pollution Research, 28(3), 2345-2361.
[19] Cheng Q., Ma J., Yang Y., Lin H. (2025). Nonylphenol in agricultural soil system: sources, effects, fate, and bioremediation strategies. Current Opinion in Environmental Science & Health, 100616.
[20] Schäffer, A., Müller, T., & Koch, B. (2022). Ecotoxicological impacts of food-grade emulsifiers on soil and aquatic systems. Environmental Toxicology and Chemistry, 41(7), 1690-1701.
[21] Zhang X, et al. "Biosurfactant production by Pseudomonas sp. CQ2 removes heavy metals from soil." Journal of Applied Microbiology, 2020.
[22] Heavy metals in soil frequently end up in our food chain, posing serious health risks including cancer, organ damage, hormonal disruption and developmental issues. Bhalla & Pannu (2022). Toxic effects of cadmium on physiological and biochemical attributes of plants, and phytoremediation strategies. Science of the Total Environment.
[23] This pesticide not only lingers in soils for decades but also bioaccumulates through the food chain, posing serious risks to wildlife and human health, including hormonal disruption and increased cancer risk, making natural remediation all the more critical.
[24] Wang B, et al. "Biosurfactant-producing Pseudomonas sp. SB assists phytoremediation of DDT-contaminated soil." Chemosphere, 2017.
[25] Christofi N. "Microbial surfactants and their use in field studies of soil remediation." Journal of Applied Microbiology, 2002.