Carrageenan is a common food additive that is used as a thickener and emulsifier to improve the texture of ice cream, yogurt, alternative milks and other processed foods and should be avoided. Be sure to check your labels for this sneaky toxin!
Over the past few years Dr. Tobacman, associate professor of clinical medicine at the University of Illinois College of Medicine, has published 18 peer-reviewed studies that address the biological effects of carrageenan and linked carrageenan with malignancies and other stomach problems. In April 2012, she addressed the National Organic Standards Board on this issue and urged reconsideration of the use of carrageenan in organic foods.
Dr. Tobacman’s research has shown that carrageenan causes inflammation. Unfortunately, she also proved the small amount we are consuming in our processed foods is enough to cause inflammation in our bodies and therefore, should be avoided.
Furthermore, in the past, drug investigators actually used carrageenan to cause inflammation in tissues in order to test the anti-inflammatory properties of new drugs. Lastly, she reported that when laboratory mice are exposed to low concentrations of carrageenan for 18 days, they develop “profound” glucose intolerance and impaired insulin action.
Carrageenan Free Almond Milk
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Whole Foods 365 shelf stable brand (look for a light orange carton)
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Malk
