Carrageenan The Chemical Hiding In Your Organic Foods

Carrageenan is a family of linear sulfated polysaccharides that are extracted from red edible seaweeds. They are widely used in the food industry, for their gelling, thickening, and stabilizing properties. Now it would seem that something naturally derived from seaweed would leave no cause for concern but here is what Dr. Joanne K. Tobacman, M.D., a leading researcher in the field of digestion had to say. “research has shown that exposure to carrageenan causes inflammation and that when we consume processed foods containing it, we ingest enough to cause inflammation in our bodies.” Now we know inflammation leads to many serious diseases and a study Dr. Tobacman cited showed that when laboratory mice are exposed to low concentrations of carrageenan for 18 days, they develop “profound” glucose intolerance and impaired insulin action, both of which can lead to diabetes. It may not be the worst additive in our food, but there is cause for concern when consumed regularly. Be mindful. the global movement 


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