Inflammation: Studies on mice and cells show that the red algae additive causes the activation of inflammatory pathways.Glucose intolerance and insulin resistance: Studies on mice and human cells suggest that the food additive impairs glucose tolerance, increases insulin resistance and inhibits insulin signaling.Colorectal and liver cancer: An animal study published in 1981 suggests that degradation during passage through the GI tract may increase the risk of food-grade carrageenan cancer.Fetal toxicity and birth defects: Research from the 1980s suggests that the food additive may have potential hazards.This has been studied on guinea pigs and rabbits. Large bowel ulceration and ulcerative colitis: Animal studies suggest that both undegraded and degraded carrageenan produces ulceration in the large intestine.Researchers and health advocates who insist that carrageenan is dangerous usually quote one of the many studies that claim to link the seaweed food additive to health issues like: Until we know for sure, do we continue to consume foods containing the seaweed additive, or do we opt for carrageenan-free foods and beverages instead? Is It Bad for Health? (Dangers and Side Effects) The controversy lies in the fact that there are no human studies proving that undegraded carrageenan dangers are a serious threat. That being said, it has been stated by one researcher in particular that the cancer-promoting effects of undegraded carrageenan in experimental models has been proven and should be considered by the FDA as a reason to restrict dietary carrageenan. In 1982, the International Agency for Research on Cancer identified sufficient evidence for the carcinogenic properties of poligeenan in animals, but this doesn’t necessarily translate to the use of undegraded carrageenan that’s used in foods. The FDA even considered restricting dietary carrageenan in 1972, but that didn’t prevail. The use of carrageenan as a laxative is particularly interesting because it has been linked to various gastrointestinal (GI) conditions since the late 1960s. Even today, health authorities are uncertain how to handle the situation, with calls from some researchers and health advocates to ban the additive from foods and other products. Known to decrease pain and swelling, it has even been reported that the acidic form is commonly used as a bulk laxative and to treat peptic ulcers.Ĭarrageenan’s entire history is quite fascinating because of shifting priorities in public health circles, which has placed its regulatory status in a constant state of flux for decades. Conventional medicine: Carrageenan is an active ingredient in solutions used to treat everything from coughs to intestinal problems.Food additive: Although it adds no nutritional value or flavor, its unique chemical structure makes it exceptionally useful as a binder, thickening agent and stabilizer in a wide variety of foods and health care products, like carrageenan in toothpaste.When answering the “what is carrageenan” question, it’s important to realize that it’s widely used for two main purposes: This has raised some serious eyebrows because the difference between a disease-producing carrageenan and its “natural” food counterpart is literally just a few pH points. Widely know for its inflammatory properties, poligeenan is commonly used in drug trials to literally induce inflammation and other diseases in lab animals. Interestingly, if you prepare the same seaweed in an acidic solution, you get what is referred to as “degraded carrageenan” or poligeenan. What Is Carrageenan?ĭerived from red algae or seaweeds since the 1930s, carrageenan is processed through an alkaline procedure to produce what many consider to be a “natural” food ingredient. It’s derived from red seaweed and found in many “health” foods.īut here’s the bottom line - it may cause inflammation and digestive problems, and even though more human studies are needed to completely understand its potential dangers, for now it should be avoided. However, the FDA still approves this ingredient as a food additive.Īt first glance, it may seem like carrageenan is safe. The National Organics Standards Board voted in November 2016 to remove it from the list of substances allowed in USDA organic food. You can find it in organic yogurt, tofu, coconut milk, baby formula - even in your nitrite-free turkey old cuts.Īlthough it’s so common in packaged foods and you are probably consuming it, in one form or another, throughout the week, carrageenan has a long and controversial reputation as an emulsifier that damages the digestive system. It is virtually impossible to find a grocery store that doesn’t sell products that include it as an additive.Įven the natural food stores are full of it.
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