A frequently applied food stabilizer, the component carrageenan is removed from seaweed and has been utilized for generations in food. It is commonly put in to food as a way to enhance their feel and look, making them look and feel the way you are comfortable with.
In spite of its benefits for the food per se, some people consider carrageenan to be unsafe, making a diet and lifestyle change to avoid the substance altogether.
The worries regarding carrageenan’s safety stem from misunderstanding of the two unique sorts; undegraded, which is known as simply “carrageenan”, as well as degraded carrageenan, also known as “poligeenan”.
The variety seen in food is undegraded carrageenan, which is safe to consume and has been eaten for generations. The process of producing carrageenan entails cooking red seaweed before rinsing, filtering, cutting and milling it, ending in a fine powder.
Degraded carrageenan however is unsafe to consume, as it is cleansed in a harsh acid broth in production. This kind of carrageenan is never seen in food.
So why the misunderstanding involving the two?
Around fifty years back, medical practitioners informed individuals that carrageenan could help treat their oral ulcers. Instead of administer undegraded carrageenan with an undesired texture and flavour, they prescribed poligeenan to patients. With a lower molecular mass as a result of the acid procedure, poligeenan did not have the same unwanted characteristics as undegraded carrageenan.
Poligeenan was shortly found to be dangerous for human intake, and medical practitioners quickly quit prescribing it. At no point was poligeenan actually put to use in the food sector.
After that, Dr Joanne Tobacman published reviews claiming that carrageenan is a dangerous additive. Her review says that the chance of carrageenan and poligeenan becoming combined together suggests that even the undegraded variety shouldn’t be utilized in food, but these statements have been rubbished by professional committees from food governing bodies in the US and globally.
In test-tube experiments, she discovered that carrageenan can interact with different organ cells. However, in human digestion, carrageenan makes no contact with these organ cells, thus these experiments are widely considered not accepted.
Around the world, health specialists and authorities have confirmed that carrageenan is safe for human usage. There is a significant body of clinical investigation validating the safety of carrageenan, and that it doesn’t cause cancer or inflammation in the gastrointestinal tract.
To sum up, carrageenan is not something to worry about – you can enjoy your rich and creamy yogurt and succulent lunchmeat without being worried about any adverse side effects upon your health and wellbeing.