Chewing gum may seem harmless, or even like a jaw workout, but it can be harmful. Why? Because it is a hidden source for microplastics that you may be chewing with the gum. A new study presented at the American Chemical Society meeting in San Diego has found that a single piece of gum can release hundreds or even thousands of microplastics particles into saliva.

Microplastics are plastic fragments smaller than five millimeters. While most foods are contaminated with microplastics through packaging and processing, gum is unique, because its base contains synthetic polymers. These polymers are essentially plastics, and they are used to maintain the gum's texture and elasticity.

According to the study, both synthetic and natural gums release microplastics at similar rates. The primary types of plastic detected were polyolefins, polyterephthalates, polyacrylamides, and polystyrenes—materials commonly found in packaging and consumer goods. When gum is chewed, the friction breaks down the polymers, releasing these plastic particles directly into the mouth.

How Many Microplastics Are We Chewing With The Gum?

The researchers tested ten commercially available chewing gums and found that chewing just one gram of gum released an average of 100 microplastic particles. Some brands released as many as 637 particles per gram. Given that gum sticks often weigh more than a gram, the total exposure could be significantly higher.

Interestingly, most of the microplastics (94%) were released within the first eight minutes of chewing. This suggests that even short periods of gum chewing can contribute to microplastic exposure.

How Do Microplastics Affect The Human Body?

Microplastics can enter a human body through any medium, it could be food, water, or even air. Studies have detected these tiny particles in the lungs, liver, heart, intestines, brain, testicles, and even in placenta. One of the most alarming findings came from a researchers Dr Heather Leslie and her team in Netherlands. They were the first to detect microplastics in human blood.

READ HERE: Our Bodies Are Full Of Microplastics

Once these microplastics are inside the body, they can also cross biological barriers. For instance, some microplastics are small enough to enter bloodstream, where they become coated with fats and protein. It forms a 'corona' that then helps them evade the immune system. Microplastics have also been found in breast milk, semen, and it has raised concerns about their potential impact on the reproductive health.

Can the Body Get Rid of Microplastics?

Research suggests that most ingested microplastics exit the body through stool and urine. However, some particles are absorbed into the bloodstream and may accumulate over time in various organs. While the exact effects on human health remain uncertain, early studies have linked microplastic presence to inflammatory diseases, heart conditions, and reproductive health issues.

Are Microplastics Harmful to Humans?

The health risks of microplastic exposure are still under investigation. Some studies suggest potential links between microplastics and conditions such as heart disease, inflammatory bowel disease, and chronic sinusitis. For example, Italian researchers found that people with microplastics in arterial plaques were more likely to suffer heart attacks or strokes.

Though no direct causal link has been established, the growing body of research highlights the need for further studies. Scientists are particularly interested in how long-term exposure to microplastics might impact human health and whether certain types of microplastics pose greater risks than others.

What Can Be Done About Microplastics in Gum?

The National Confectioners Association, which represents gum manufacturers, maintains that chewing gum is safe. However, as awareness of microplastic contamination grows, consumers may start demanding gum made without synthetic polymers.

For those looking to reduce their exposure, switching to gum made entirely from natural ingredients—such as chicle, a plant-based alternative—could be a better option. Additionally, broader regulations and improved food safety standards could help minimize microplastic contamination in everyday products.

For years, scientists have tried to understand why sugar tastes so irresistibly good and why humans crave it so strongly. Now, a major breakthrough may have brought us closer to an answer. For the first time, researchers have uncovered the full structure of the sweet receptor — a small but powerful part of the tongue that signals the brain when we taste sweetness. This discovery could change how food is made and how we manage our sugar intake.

The Sweet Receptor: A Molecular Marvel

Our ability to taste sweetness comes down to a special receptor found on our taste buds, located mostly on the tongue. This receptor detects sweet substances and sends signals to the brain that say, “this is good — eat more.”

On May 7, scientists published a new study in the journal Cell that details the structure of this sweet receptor. Led by Charles Zuker of the Howard Hughes Medical Institute and Columbia University, along with co-first author Zhang Juen, the team used advanced tools to map what the receptor looks like and how it functions.

"By uncovering the structure of the sweet receptor, we gain knowledge into the molecular mechanisms that govern how we detect sweetness," Zhang said in a press release.

What Makes Sweetness So Powerful?

Humans are naturally drawn to sweetness. It signals energy-rich foods, like fruit and honey, which were important for survival before modern food systems. Our taste system includes five basic flavors: sweet, salty, sour, bitter, and umami. Each flavor tells the brain something different — sweetness, for example, says “this is safe and enjoyable.”

According to Zuker, “Each of these five taste qualities sends a signal to the brain that says ‘this is appetitive’ or ‘I am averse to this.’” Sweetness triggers a strong reward response in the brain, which is part of why it's so hard to resist sugary treats.

A Tool to Help Curb Sugar Addiction?

This discovery might help food companies find new ways to make sweet products with less actual sugar. Instead of using artificial sweeteners, which can have strange aftertastes or unknown health effects, food scientists might be able to design ingredients that work with the sweet receptor more efficiently. That means people could enjoy the same sweet taste while consuming fewer calories.

“This discovery will greatly benefit the battle against our strong desire for sugar,” said Zhang. “It could help reduce the prevalence of obesity, diabetes, and heart disease.”

The research team behind the discovery has spent more than two decades studying taste, hunger, and the way our brains respond to food. Along the way, they’ve explored how signals from the gut and even the vagus nerve — a major brain-body connector — influence our cravings.

Interestingly, despite spending years analyzing the science of taste, the researchers admit they still enjoy sweets. “Like everyone, I love sweet treats,” Zhang shared. “Understanding how the sweet receptor works not only answered my curiosity but opened doors for practical solutions in health and food science.”

The Future of Sweetness

This breakthrough doesn’t mean the magic of sweetness is lost — if anything, it adds to the wonder. “Knowing how something works does not in any way minimize the magic,” Zuker said. “It only enhances the magic.”

With this new understanding of how our bodies detect sugar, we may be able to reshape our relationship with it — enjoying the sweet taste we love, but in a smarter, healthier way.

Have you ever thought of the food that could lead to a drastic blood sugar spike? However, what if you could eat food that made you happy without experiencing a drastic spike? A bowl of rice or mashed potatoes. All of these sound nice. But, at the cost of what?

However, Dr Terry Shintani, MD, and a Harvard-trained nutritionist who has a following of over 250K on his social media accounts is here to save you! He says you can have your carbs and eat it guilt free.

He has shared a simple method that could cut down the glycemic index (GI) of common carbohydrates down by 50%. He claims that it could potentially transform how people manage blood sugar and overall health.

But, before we get into the method he shared, let us first understand what glycemic index is?

What Is Glycemic Index, How Does It Work?

As per the National Cancer Institute, glycemic index is a measure of increase in the level of blood glucose, which is a type of sugar, that is caused by eating a specific carbohydrate, meaning the food that contains sugar, and compared with eating a standard amount of glucose.

Foods with a high glycemic index release glucose quickly and cause a rapid rise in blood glucose. Foods with a low glycemic index release glucose slowly into the blood.

The glycemic index also ranks the effect food has on blood sugar levels. A low-GI diet suggests foods that have low GI values. The categories are:

• Low GI: 1 to 55
• Medium GI: 56 to 69
• High GIL 70 or higher

When you eat food that have carbohydrates, your digestive system breaks it down into simpler sugars and it enters your bloodstream. This can have an effect on your blood sugar. However, every food item has its own effect on blood sugar levels. For instance, if you have something sweet in the morning, then it can cause a sugar spike in your blood and leave you wanting to eat more carbs.

High-Gi foods can trigger a quick insulin release to regulate glucose, and in turn, it could lead to an increased hunger, insulin resistance and risk of type 2 diabetes. Whereas low Gi-food can digest more slowly and reduce the risk of chronic diseases.

What Does Dr Terry Shintani Say?

Dr Terry has revealed a unique, but a very simple technique that can keep your GI levels in check, even while eating carbs like rice, bread, potatoes, and pasta. "Yes, you can cut the glycemic index of common carbs by as much as 50%."

In a video he shared, he said, "Here's the secret to lowering the glycemic index of common carbs and it helps you control blood sugar. It is unbelievably simple. Just heat it and cool it," he said.

He recommended that cooling the cooked rice in the fridge overnight and then reheating it will drop it GI levels from 78 down to 54. In case you want a toast int he morning, the best way is to freeze it and then toast it. He said that this process lowers the GI levels by 39%.

"For potatoes, cooking, cooling, and reheating can reduce their glycemic index by 30 to 40%. And for pasta, chilling and reheating can cut the glycemic index by 50%."

He explained, "The process of heating and cooling carbs causes a cross-linkage and restructuring of the starch, turning some of it into resistant starches. This slows the digestion of the starch and causes a slower release of sugar into the bloodstream. So, try this simple hack on your carbs to keep your blood sugar in check."

In another news, the United States is hit by yet another outbreak, this time it has made at least 10 people sick. It is the listeria outbreak. This outbreak has been linked to ready-to-eat food products, and a producer has also voluntarily recalled several product. This has been confirmed by federal officials.

On Saturday, the US Food and Drug Administration (FDA) said that federal, state and local officials are investigating the outbreak which is linked to foods produced by Fresh & Ready Foods LLC of San Fernando, California. The FDA has also confirmed that 10 people have fallen sick from California and Nevada. All of them required hospitalization.

Where Were The Products Sold?

These products, as per the agency, were sold in Arizona, California, Nevada and Washington at locations which included retailers and food service points of sale. These also included hospitals, hotels, convenience stores, airports and by airlines.

Last year in November, an infant died, along with ten adults who were infected in a four-state listeria outbreak in the US. This was linked to ready-to-eat meat products.

As listeria is an ongoing issue in the US, this year in March, the FDA launched the Chemical Contaminants Transparency tool, also known as the CCT Tool, which is an online searchable database that will evaluate the potential health risks of contaminants in foods. The tool will be able to evaluate many types of food contamination, along with biological contamination, including listeria.

What Is Listeria?

As per the Centers for Disease Control and Prevention (CDC), Listeria are bacteria or germs that can contaminate many food and those who eat can get infected with the bacteria. CDC mentions that it is rare, however, could be serious, though there exists steps to prevent this infection.

It is a foodborne illness caused by the bacteria L. monocytogenes. Symptoms include fever, chills, and headache. It can cause invasive illness and intestinal illness. It is also the third leading cause of deaths from foodborne illness in the US, with 1,600 people infected each year, out of which 260 die.

Who Are At Risk?

Pregnant women, persons over the age of 65, and people with compromised immune systems are most vulnerable to Listeria. This is due to the fact that Listeria is more prone to move from the gut to other areas of the body, culminating in invasive listeriosis, a serious illness.

Listeria can cause pregnancy loss, early birth, or a life-threatening infection in newborns.

Listeria frequently causes hospitalization and, in some cases, death in those aged 65 and older or with a weakened immune system.

What Are The Symptoms Like?

Symptoms often appear within two weeks of consuming Listeria-contaminated food, but can appear as early as the same day or as late as ten weeks later.

A fever, muscle aches, and fatigue are common symptoms of pregnancy.

People who are not pregnant usually have fever, muscle aches, and tiredness. They may also get a headache, stiff neck, confusion, loss of balance, or seizures.