So my suspicion is that the fundamental problem with emulsifiers is that they increase the surface area of the foods we eat. Food surface area seems to be a pri

So my suspicion is that the fundamental problem with emulsifiers is that they increase the surface area of the foods we eat. Food surface area seems to be a prime factor in how quickly we digest foods. In terms of carbs this leads to spikes in blood sugar and subsequent spikes in insulin which seems to be highly problematic both in insulin sensitivity and in tendency to keep snacking. I suspect a similar process is happening with emulsified lipids as well.