The safety of this food additive has been hotly debated. Aside From seaweed, carrageenan may be used to boost the total texture of various foods, for example:
• ice cream
• Cottage cheese
• Soy milk
• Salad dressing
• Processed meat
The Food and Drug Administration (FDA) and other health Bureaus across the planet believe carrageenan protected, even though some suggest certain constraints on its use.
Several years ago, but a University of Iowa review of creature Research put off alarms. It joined carrageenan, particularly a “degraded” form which could be generated through food digestion and prep, to gastrointestinal ulcerations and tumors from mice. Degraded carrageenan is categorized as a possible human carcinogen by the International Agency for Research on Cancer. Several lab studies since then have shown that both bloated and bloated carrageenan can cause inflammation and increased cell death in human colon cells.
Other scientists also have contested that the research’s reaction that people are at risk, pointing out that the creatures in research have very distinct metabolic systems when compared with individuals. They state there’s no indications that carrageenan breaks down to a dangerous form in humans.
More human research is required. We don’t think that it’s needed to stop carrageenan, but in the event that you want to put on the side of caution, check the ingredients listing. The additive may be seen in processed foods that aren’t particularly healthful anyway, for example pudding and whipped cream. Alternative thickening brokers that could be deemed safe contain guar, locust bean and xanthan gums.
In 2007 the Joint Food and Agriculture Organization of this United Nations/World Health Organization Expert Committee on Food Additives suggested against utilizing carrageenan in baby formula; it is currently prohibited in baby formula in Europe.