Have you eaten some seaweeds, or maybe you have tried some sushi? How about those healthy and delectable yogurt that’s available in the market or served in restaurants? Gelatin cathedrals that are just too hard to turn down? Did you know that these are some examples of food which is incorporated with carrageenan to improve the food’s stability?
What does food stability, or rather, what does this food stabilizer able to do? Why are there many questions and stories about it? As a consumer, it is of your best interest to obtain as much information as you can, after all, you are eating all types of food that’s being sold in the market and restaurants today. Wouldn’t it be better if you were truly informed on concerns about “is carrageenan safe” and which scientific studies discredited unjust speculations on it?
The first few facts you got to know about Carrageenan is that it is ever so present on numerous variants of meals you have consumed all your life. It comes from a natural source, a red seaweed, that was boiled and the extracted substance is then purchased by food manufacturers in the food industry to stabilize the form of food, and substantially add longevity in its shelf life.
There were issues building up and queries of “is Carrageenan safe” at all, and so, scientific studies and research were ordered. Some hearsays presume that it causes cancer and other illnesses. However, from its natural source, its component as a whole does not pose a threat to anyone’s wellness. The reason for the escalating concerns could be about the “poligeenan” which actually comes from the degraded form of carrageenan. Nevertheless, in 1960, it was already established that “poligeenan” would never be included as a food ingredient, but, is utilized for medical purposes alone. Without a doubt, carrageenan is safe, and the food industry simply wouldn’t allow preservatives and ingredients that are hazardous to their consumer’s health.