The use of synthetic emulsifiers in the modern food supply is one of at least four 'health elephants in the room'. While the others get a token amount of coverage, the problem of synthetic emulsifiers is the one that I've noticed the least amount of discussion of.

I went to a low-end gluten free restaurant/store and noticed the Costco heavy whipping cream in their cooler. A lot of small businesses seem to outsource aspects of their enterprise to Costco. The tragedy of Costco's conventional heavy whipping cream is that it has a trifecta of synthetic emulsifiers.

Do any of you make an effort to avoid consumption of synthetic emulsifiers?