New Delhi, April 25 (IANS) Emulsifiers like xantham gum and guar gum, which help enhance the appearance, taste, texture, and shelf life of ice creams, cookies, yoghurts, and mayonnaise, can also raise the risk of diabetes, said experts here on Thursday. Long known to be safe at limited levels, these food additives are now emerging as risk factors for various health issues like cancers of the breast and prostate. Now, a 14-year-long French study appearing in the journal ‘The Lancet Diabetes & Endocrinology’ showed that the commonly known emulsifiers can raise the risk of developing Type 2 diabetes. As per the study, emulsifiers that raise the risk of diabetes include carrageenans (3 per cent
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