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Study: A big step towards personalized nutrition
French researchers have discovered that sensitivity to the emulsifier E466 (Carboxymethylcellulose), a food additive used in numerous processed products such as biscuits, sauces or muffins, varies significantly from one person to another.
French researchers have discovered that sensitivity to the emulsifier E466 (Carboxymethylcellulose), a food additive used in numerous processed products such as biscuits, sauces or muffins, varies significantly from one person to another.
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