How safe is CARRAGEENAN ?

  • metta

    Posts: 39165

    Jun 28, 2013 9:39 PM GMT
    The Natural Ingredient That's Wrecking Your Gut
    An unnecessary food additive could be causing digestive diseases.

    http://alturl.com/k3rch

    .

    http://www.rodale.com/carrageenan?cm_mmc=twitter-_-OrganicGardening-_-rodale.com-_-digestive%20disease%20item
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    Jun 29, 2013 4:53 AM GMT
    I use carrageenan to make traditional marbled papers. It ain't cheap! But it is necessary and serves the purpose of making the water in the tank viscous, giving you time to manipulate the colors and helping to keep the them on the surface of the water.

    But it's also pretty common in commercial ice creams. An art supply you can eat, apparently. That's probably not a good sign.
  • Beeftastic

    Posts: 1747

    Jun 29, 2013 5:06 AM GMT
    I think it's in toothpaste too. This surprises me, as I always thought since it was from seaweed, it might actually be good for you. I'm going to keep an eye out for it now.
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    Jun 29, 2013 5:53 AM GMT
    Seems pretty unlikely. And no credible source for any of this.
  • metta

    Posts: 39165

    Jun 29, 2013 5:58 AM GMT
    I don't really trust the industry financed studies.


    http://en.wikipedia.org/wiki/Carrageenan#Health_concerns
  • Beeftastic

    Posts: 1747

    Jun 29, 2013 7:09 AM GMT
    A Pretty good article here:

    http://articles.chicagotribune.com/2013-03-18/health/ct-met-carrageenan-0318-20130318_1_doubts-surface-fda-scientists-u-s-food/2
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    Jun 29, 2013 8:08 AM GMT
    It comes from seaweed (Irish moss) so I'd think it's safe.
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    Jun 29, 2013 8:09 AM GMT
    tuckers_kahuna saidA Pretty good article here:

    http://articles.chicagotribune.com/2013-03-18/health/ct-met-carrageenan-0318-20130318_1_doubts-surface-fda-scientists-u-s-food/2


    That article is all pure speculation. Nothing scientific.
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    Jun 29, 2013 8:11 AM GMT
    This is more likely to be objective and factual:

    http://en.wikipedia.org/wiki/Carrageenan
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    Jun 29, 2013 8:29 AM GMT
    Carrageenan is what's called a hydrocolloid. You can find out about many hydrocolloids from the following book, which is a free Acrobat pdf download. From the book's foreward: "...the hydrocolloids described in this collection are all of biological origin."

    If you like having fun in the kitchen it's very interesting reading.

    http://blog.khymos.org/recipe-collection/
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    Jun 29, 2013 10:17 AM GMT
    I won't touch the stuff. FoodBabe.com has an article summarizing the problems with it...

    http://foodbabe.com/2012/05/22/watch-out-for-this-carcinogen-in-your-organic-food/

    "Now there are sound reasons and a plethora of studies that the Cornucopia Institute has summarized that has made all my hunches come true. Their report detailed out several specific studies that showed that food safe and approved “undergraded” carrageenan is containaminated with the non-approved degraded carrageenan. Furthermore, when you ingest the undergraded version, it actually starts to degrade in the gastrointestinal tract and in the liver and turn into a carcinogen, resulting in a serious inflammatory agent that also can cause intestinal abnormalities. Because of this reason and other studies conducted the World Health Organization’s International Agency for Research on Cancer and the National Research Council of the United States both have determined that carrageenan is a carcinogen – a substance that causes cancer."
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    Jun 29, 2013 1:41 PM GMT
    51JxxkKO24L._BO2,204,203,200_PIsitb-stic

    Are We Scaring Ourselves to Death?: How Pessismism, Paranoia, and a Misguided Media are Leading Us Toward Disaster

    In this highly enjoyable, appropriately cynical compendium, Cohl examines and critiques cyanide in Chilean grapes, the scourge of herpes, killer hamburgers, and other media scare stories. The point isn't that such stories are constructed of whole cloth but that the kernels of disturbing truth in them are touted disproportionately and repeated ad infinitum; for example, in the case of the Chilean grapes, two grapes were found to contain nonlethal amounts of cyanide. But the media-spawned legend, rather than the truth, had passed into public consciousness, and eventually the FDA pulled all Chilean fruit from U.S. markets. Why does this kind of thing happen, over and over? The section titles in the chapter "Media Madness" offer clues: "Front-Page Fever," "Journalists Aren't Scientists," "The Complications of Simplification," etc. Cohl's book is such a cornucopia for the responsibly well informed that he should consider making it the first in a series of similar exposes.~~Mike Tribby

    Are We Scaring Ourselves to Death?
    TO YOUR HEALTH!
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    Jun 29, 2013 3:47 PM GMT
    When I first started working in food preparation I worked at a place that had some vegan items on the menu and we used carrageenan instead of gelatin when preparing those particular items.

    I read recently that carrageenan can also block the common cold virus from entering via the nasal passageways.