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Rick Tapani's avatar

I'm intolerant to propylene glycol, polyethylene glycol, and polysorbate 80. It sucks finding ice creams with things I can tolerate. I also have a slight intolerance to guar gum and Xanthian gum, but that intolerance is not as bad. I can't even use shampoos with those first three glycols and also have problems with lanoic acid and lanolin from wool. It seems to be the emulsifier action I have problems with with these things. There are other things with emulsifiers I have problems with too, but most natural things in foods I can handle better. I can use pure vanilla extract in moderation but not the double acting stuff with propylene glycol in it. So we use the Frontier or simply organic vanilla which has more flavor and use less in baked goods. Not too much problems with the emulsifiers in eggs but a little more problem with the emulsifiers in milk. My milk allergy might be related to this but that is just speculation, more apt to think my milk allergy is from overconsumption of ice cream when I was young. The ER doctor told me I am probably allergic to the milk protein, but an allergy can come from overconsumption of something you are metabolically intolerant to too.

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DrSDRK's avatar

Thanks for the extremely informative, well articulated article,Jennifer. Thank you.

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