Microcrystalline Cellulose or as I’ll refer to it in this article as MCC, is plant fiber, wood pulp that’s refined into a white powder. It doesn’t react to other ingredients and is inactive as a chemical.
It’s used as a binder and adds bulk minimally, compressing well for use when making tablets, therefore a good proponent in pharmaceuticals and the making of vitamins. It’s also added to foods, like ice cream, candy bars, and baked goods keeping food moist by absorbing water from the air around it. It is FDA approved and considered safe for human consumption. It is also used as a filler in plastics and rubber.
Despite concerns, MCC is still widely used in the food industry. That’s because it’s cheap and easy to produce. Fast food chains also use MCC in buns, cheese, shakes, sauces, fries, onion rings and meats — just about everything. It also has a long shelf life and doesn’t alter the taste of food. If you’re concerned about the potential health effects of MCC, you can always look for foods that don’t contain it. Also, on products that show the ingredients, read the labels carefully. However, it’s considered safe by the FDA. It isn’t derived from GMO plants and is gathered from sustainable forests.
Yet MCC has some potential side effects. Some studies have shown that it can cause gastrointestinal distress such as gas and bloating, diarrhea, and other issues in animals. There is also some evidence that it may be linked to cancer. It is not absorbed by the body and is undigestible. Humans do not have the enzymes to break it down and use the cellulose. Allergic reactions may come in the forms of forgetfulness, exhaustion, and headaches.
Emi Miller, an R.N. from Integrative Holistic Health, put part of a research article on her site and shared it: Our cells cannot stop the micro-nano particles from entering them, and once there, these particles, especially from cellulose from wood, which is what Microcrystalline Cellulose comes from, are not able to be absorbed, but float in and out of the cell membranes, and basically clog up tiny places in our bodies, bio-accumulating as we ingest more, and cause background inflammation to rise. Beware of ‘Cellulose’ as a filler in food products. If it comes from “A Vegetable Source” that is OK; if it does not specify, it means it came from “Wood Pulp”. Steer clear of any and all products that use Microcrystalline Cellulose whose source is not indicated.
It’s best to get your fiber from foods like brussel sprouts, broccoli, whole grains, cabbage, collards, and cauliflower to name a few. Get your fiber from fruits and vegetables. Fiber supplements should only be taken under medical supervision or advisement.
Please note: In my last article on Substack on bone health, I mentioned a calcium supplement named Calciven which contains MCC which went unnoticed until recently. It doesn’t say it’s from vegetable MCC, so I don’t recommend it, though it does contain all five ingredients needed for bone health.
Small amounts of MCC aren’t dangerous unless you react to it or are allergic to it, but it’s the accumulative effect that’s concerning. Check the vitamins you have to see if they contain MCC and don’t eat a lot of fast foods. Eat wholesome foods, organic when possible. Fruits and vegetables are a big factor and key to keeping you healthy.
Some research references:
https://www.vitamaze.com/en/magazin/mikrokristalline-cellulose
https://community.bulksupplements.com/microcrystalline-cellulose/
https://www.kidneyurology.org/microcrystalline-cellulose/
Thanks for reading. All best, Giulietta
Website: https://www.gpassarelli.com
I am a certified reflexologist and nutrition counselor besides being a self-published author, poet, and writer. Have been sugar-free since 9-1-01.