The Truth Behind Methylcellulose

 
 

FOOD & HOME

The Truth Behind Methylcellulose

By: Yuki Klotz-Burwell

 
Image by Ron Lach via Pexels photos

Image by Ron Lach via Pexels photos

As plant-based diets become increasingly more popular across the world, more companies are developing new recipes to fill the demand. However, while meatless substitutes are effective for improving our environment, not all products have the same positive impact on your body. Some plant-based proteins contain highly processed ingredients that negatively affect your health and wellness.

One popular plant-based additive is methylcellulose, a chemical compound that’s often used as a thickener in foods like bread or ice cream. It’s also commonly found in over-the-counter laxatives. But when it comes to plant-based products, some companies find methylcellulose to be a practical tool for binding and thickening ingredients to mimic a meaty texture.

 At Abbot’s Butcher, we don’t use methylcellulose in our premium plant-based proteins. Our products are crafted with savory, soy-free ingredients like porcini mushroom, apple cider vinegar, and our own pea protein. That’s why our foods are easily digestible and perfect for enjoying in all your favorite meals.

Understanding methylcellulose

Although methylcellulose comes from the cellulose of plants and vegetables, its development process isn’t entirely natural; it’s a synthetically made compound with a complex and refined method.

Like regular cellulose, methylcellulose isn’t digestible because we lack cellulase, the necessary enzyme for digesting it. Cellulose is still an essential part of your diet because it binds with water to move waste through your body, but methylcellulose is not organic or recognizable to your immune system. Methylcellulose’s construction process involves heating cellulose with a chemical solution and treating it with methyl chloride, a colorless and odorless compound. This creates a gel texture that melts as it cools, setting up a structure that’s easy to use as a binding ingredient for certain foods.

It’s not uncommon for you to find methylcellulose on your food labels—it’s in everything from sauce to ice cream and even plays a role in creating ice crystals to preserve frozen food. Although the FDA has approved methylcellulose for consumption, it’s best to have it in moderation, or even not at all. Your body isn’t used to highly processed foods and compounds, so a high intake can easily lead to unwanted inflammation as your body tries to fight off the unrecognized nutrients.

In general, gums and other thickeners are incredibly processed from start to finish. Methylcellulose is no different, and while it’s fine to consume additives like it in moderation, it might be time to rethink your dietary approach if most of your food substitutions are overly processed.

The Abbot’s Butcher Approach

Instead of sourcing our proteins from highly processed methods, we focus on crafting clean foods with zero additives, gums, chemicals or preservatives. All of our products have clean labels that clearly state what’s in our proteins. We don’t use artificial preservatives or flavoring to provide a savory texture, and our proteins are bound with rich, whole ingredients, including filtered water and tomato paste.

There’s never been an easier time to switch to a plant-based diet. The market is rich with options for those looking to eliminate their meat intake, and we set ourselves apart at Abbot’s Butcher by utilizing unprocessed ingredients to thoroughly nourish our customers.

Following a plant-based diet is an important step you can take to maximize your body’s wellness. The positives of eating vegan, like lower blood pressure, improved cholesterol levels, and a healthier heart, are abundant. And in most plant-based diets, avoiding refined, processed foods plays an influential role in reaping the benefits. So it makes sense to celebrate your body with the nutrition it deserves, and cut out additives that could be messing with your lifestyle.

To learn more about what’s really in food, check out the other posts in Our Journal.


 
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