Through the evolution of preserving food; science has gone to sometimes drastic measures. If you read the labels to your foods you will find many ingredients that are unrecognizable and most of the time, very hard to pronounce. One of the most disturbing food additives is Carrageenan. This additive can be found in some of your most common foods from ice cream to beer, toothpaste, marshmellows, jelly, processed meats, wine, and much more (source).
Although Carrageenan comes from a natural source (sea weed), it can be just as harmful!
Carrageenan is a commonly used food additive that is
extracted from red seaweed by using powerful alkali
solvents. These solvents would remove the tissues
and skin from your hands as readily as would any acid.
Carrageenan is a thickening agent. It’s the vegetarian
equivalent of casein, the same protein that is isolated
from milk and used to thicken foods. Casein is also
used to produce paints, and is the glue used to hold
a label to a bottle of beer. Carrageenan is the magic
ingredient used to de-ice frozen airplanes sitting on
tarmacs during winter storms.
IS CARRAGEENAN REALLY NATURAL?
Carrageenan is about as wholesome as monosodium glutamate
(MSG), which is extracted from rice, and can equally be
considered natural. Aspartame (NutraPoison) is also natural,
as it is extracted from decayed plant matter that has been
underground for millions of years (oil). So too are many
other substances such as carrageenan that can also be
classified by FDA and USDA as wholesome and natural
Just because something comes from a natural source does
not mean that it is safe. The small black dots in the
eyes of potatoes contain substances that are instantly
fatal if eaten. Got poison? You will if you eat the
black dots on the “eyes” of potatoes.
Carrageenan is a gel. It coats the insides of a stomach,
like gooey honey or massage oil. Digestive problems often
ensue.Quite often, soy eaters or soymilk drinkers react
negatively to carrageenen, and blame their discomforting
stomachaches on the soy.
High weight molecular carrageenans are considered to be safe,
and were given GRAS status (safe for human consumption) by
the FDA. Low weight carrageenans are considered to be
dangerous. Even SILK admits this (source)
Dr. Tobacman shared studies with me that demonstrate that
digestive enzymes and bacterial action convert high weight
carrageenans to dangerous low molecular weight carrageenans
and poligeenans in the human gut. These carrageenans
have been linked to various human cancers and digestive disorders. Again, I remind you that Tobacman’s evidence and conclusions are based upon human tissue samples, not animal studies.
It seems as though “survival of the fittest” has new meaning in this millennium. Now to be the “fittest” you actually have to be more educated about the products that you consume. Maybe one of the human race’s biggest enemy’s (cancer), is really nature’s way of telling us to go back to our roots. When you eat whole foods, you win every time!
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