In Case You have ever purchased store-bought almond or coconut milk, Then you may have found a part called carrageenan about the carton. This hard-to-pronounce small food additive is the reason why I make my very own homemade vanilla milk and homemade coconut milk, however, it appears that there is a whole lot of confusion in relation to this tiny known ingredient.
What is Carrageenan?
In accordance with this Google:
Carrageenans or carrageenins really are a family of linear Sulfated polysaccharides that are derived from red edible seaweeds. They are often used in the food business, for their gelling, thickening, and stabilizing properties.
Edible seaweeds, such as kelp and Nori, right?
Not too far…
It is Essential to be mindful that Carrageenan is not digestible and doesn’t have any nutritional value. It is often used because it soothes and emulsifies products also it is often found even in organic and “natural” products.
It might appear that a very straightforward product derived from Seaweed should be non-menacing, which I wish it’d been. This article describes some of the Probable problems:
Though originated from a pure source, it appears to be more particularly bad for the digestive tract, triggering an immune reaction like this the human body has when affected by pathogens like Salmonella. The result: “It predictably triggers inflammation, which might cause ulcerations and bleeding, and” clarifies veteran researcher Joanne Tobacman, MD, associate professor of clinical medicine in the University Of Illinois School Of Medicine at Chicago. She states that the meals element irritates by sparking a resistant response which dials up inflammation. Her previous work revealed that a seeing connection between Carrageenan and pancreatic cancer in lab animals, and she’s involved with ongoing research funded from the National Institutes of Health that is investigating carrageenan’s effect on esophageal disorders and other disorders such as diabetes.