Carrageenan Is Used In All Sorts Of Food – Because It’s Not Harmful

So you heard the rumors and hearsays about the danger of carrageenan when it comes to your health. You read online articles that may enlighten you up about such food additives in many products. Perhaps you encountered a lot of claims that there are potential risks and side effects such as liver cancer, inflammation, fetal toxicity and immune suppression. You don’t have to be anxious when buying food products at the groceries. In fact, up to these days, all the claims you can find online have no medical proof or any supporting studies.

Foods Without Carrageenan Are Impossible These Days

When you go and shop at your favorite grocery store, it is somehow impossible to find a food product that has no carrageenan contained in it. Moreover, there are literally thousands of food products that are using carrageenan for additives. You can find this additive included particularly in dairy products for thickening and gelling. Also, the use of carrageenan is used for baby formulas or milk supplements. That’s right, even your baby is enjoying at the moment with this red algae edible seaweed. You can also find carrageenan content from the meat particularly from cold cuts turkey and in-can tunas.

Kinds Of Carrageenan

Basically, there are three kinds of carrageenan you can find in most tropical countries. Kappa is a strong rigid seaweed used for gels and it reacts with dairy proteins. The Lambda is frequently found in the Philippines which is used for thickening food products. The Lota is the kind of carrageenan seaweed that forms a soft gel to calcium ions.

Production

Although the industrial scale of this seaweed was in the 1930s, it can actually be traced back in the Ancient China during 600 B.C. The largest production of carrageenan is the Philippines while the China is the largest exporter.