A greatly discussed additive on earth of alternative health, carrageenan, is an indigestible polysaccharide that is extracted from red algae, and is mostly used as a thickener or stabilizer in food. Carrageenan-including seaweeds have already been used for hundreds of years in food groundwork for their gelling properties, but the purified, disjunct carrageenan seen in modern processed foods has raised issues in the health-aware community that is online. ()
Carrageenan is not particularly unusual in non-dairy milks like coconut milk and almond milk, this means when they use the products, that some individuals who transition to a Paleo diet might really be increasing their exposure. carrageenan dangers was discussed by me on a, but now I’d like to provide you with a more descriptive outline of the evidence.
Hold the almond milk… is carrageenan changing your health?
There really are a few different forms of carrageenan dangers that differ within their chemical properties, but the main difference is between undegraded carrageenan and degraded carrageenan. From a chemical point of view, the difference between both of these kinds is in their molecular weight. While degraded carrageenan isn’t from a practical point of view, undegraded carrageenan is qualified for use in food products. () Although both materials in many cases are referred to as ‘carrageenan,’ they’ve different chemical properties and ought to truly be treated as individual compounds. Degraded carrageenan can also be called ‘poligeenan,’ which is how I’ll refer to it in the remainder of this short article to prevent any confusion.