Not a duplicate of this question, as I know that it's used for cooking, I just don't know how much of it is safe.
I heard that methylcellulose is used as a laxative (it is not digestible, just like regular cellulose), and I heard it has other side effects that caused the food industry to limit its use. I'm concerned that too much of it may cause diarrhea. I believe some small amount should still be safe, otherwise it wouldn't be used at all. The question is: how much? And does safety depend on methylcellulose/total food mass proportion, or does it depend on the amount of methylcellulose alone? Any personal experiences?