Just when I thought I was on the right track, eating all organic, no soy, no dairy… etc. I found out most of the almond and rice milks I have been drinking (along with other things come to find out) have this toxic additive called carrageenan in them. Learning about this has just motivated me further, and hopefully will move you too, to opt for natural foods or ingredients that I can pronounce and/or know what they are.
Carrageenan is extracted from red seaweeds, has multiple forms and is used in cooking and baking. Similar to gluten, carrageenan works as an emulsifier and thickener keeping ingredients from separating, and while once was a natural additive, has become a highly processed additive. Carrageenan is known to cause gastrointestinal inflammation which disrupts the digestion process which can result in Inflammatory Bowel Disease, IBS, and even scarier there are links to colon and breast cancer. Although it is naturally derived from algae, studies since the 1930′s have questioned the safety of carrageenans. Despite the fact that some forms are “deemed safe for human consumption by the Joint Expert Committee on Food Additives” and FDA, there is a LONG history of debate of the safety of carrageenans.(1)
Through my research I found a very interesting website that caught my attention because it discusses both the health concerns and politics of carrageenans. Further confirming my point that we should always be aware of what we are consuming and a reminder that these big food industries DO NOT have our good health in their best interest! Just one example of what I read is that after a long and lucrative relationship between the Philippines (who became one of the main exporters) and the United States, it was not “until 1984, when the United States’ FDA questioned the safety of a Philippine product called “Semi-Refined Carrageenan” (SRC) and banned it from use in ‘the lucrative food additives market in the U.S.’ Not surprisingly, this ruling (which was also enacted by the WHO and the United Nations’ FAO), severely handicapped the Philippine economy. Then, in 1990, the FDA reversed its ruling and allowed SRC back into US food products.”(2) Scary!!!!
While the FDA and JECFA have approved carrageenan, the USDA’s National Organic Standards Board was said to vote at the end of May on whether it should be removed from the list of approved ingredients in organic foods.(3) In the meantime I wanted to list some commonly ingested foods or used items that you might want to be aware may contain carrageenans: desserts (cakes, ice creams, gelatins, pies, biscuits), dairy based foods, beer, toothpaste, shampoo, soy and almond milks, diet sodas, infant formulas, flavored milks.
Ever Onward~
Jennifer
1. http://www.wisegeek.com/what-is-carrageenan.htm
2. http://www.scdrecipe.com/blog/archive/2010/08/11/carrageenan-and-acceptance-food-additive-toxicity/
3. http://www.cornucopia.org/tell-the-usda-to-remove-carrageenan-from-organic-foods/
Other informative websites I found:
http://www.fda.gov/food/foodingredientspackaging/ucm094211.htm
http://en.wikipedia.org/wiki/Carrageenan
FOLLOW
There’s been politics in our food since the inception of both FDA, USDA, and every state board of health. In most schools a contract between a food distrubutor and the school board government drives what the kids eat and drink. It’s really absurd in many levels!!!
Thanks Jennifer, this is so informative!
My last posting did not seem to make it-probably too long. I have been contacting agencies and scientists who have been involved with carrageenan to test the theory that the red seaweeds and others (I react to brown seaweed as well) as if it were gluten. My theory is that the inner protein core of the seaweed polysaccharide has an amino acid chain similar to the gliadins and glutenines of gluten. Hopefully, Jennifer they will post my longer explanation – if this is proved – then celiac and GS folks need to have carrageenan and seaweeds in general on their dietary elimination list. After all seaweed has been called the grain or the wheat of the ocean.
Unbelievable….and I just read that if you have an issue with soy or corn then it is likely you will have a problem with xanthum gum…the symptoms are similar to those of the carrageenan…now what???
Thank you for always keeping us updated
Keep in mind many celiac folks who are lactose intolerant improve over time on a GF diet as their villi heal allowing the epithelial cells at the tips that produce the enzyme lactase to once again function. Others seem to continue to have problems with dairy to then move to soy milk or even almond milk and continue with issues – thinking they now have a problem with soy. I believe it is the carrageenan in te non-dairy and so many dairy products that is the issue that prevents healing GI wise – for me when I accidently ingest carrageenan – the GI symptoms and joint pain are as if I had gluten yet it typically clears up in a week or so whereas gluten contamination can last up to 4-5 weeks for me with symptoms.
I recommend for a month to first eliminate all food products with carrageenan as well as corn, xanthan gum and whatever you think are causing you an issue. Once you have a week clear of all symptoms continue to stay away from the carrageenan and any other seaweed products or additives – as these are a clear issue for many celiacs. One by one add in other things that you think may be an issue – add only one fodo type a week – start with soy for examples (if this has been an issue) but not soy milk that has carrageenan or you will muddy the test waters.
Regarding, finding carrgeenan free soy, almond, and coconut milk – the 365 Whole Foods brand is free of carrageenan…I know the Trader Joes versions are not, and I think WF not having the carrageenan in these is relatively new (but I could be wrong). Just about all other brands of soy, almond and coconut milk have this stuff in it – especially the ones in the boxes; however, most of the ethnic manufacturers of coconut milk can it free of this stuff. Elderly guy with gluten sensitivity issue and I were having a carrageenan talk – he was amazed how widespread it is in products – and he found the WF’s soy milk, etc. without it in them and came over to let me know this weekend. My husband loves shopping with me!
WFs in our area also carries Organic Valley Buttermilk – for making pancakes, cornbread, etc. – this is the first brand I have seen without carrageenan. I am thrilled – the kids will be getting homemade GF-CF buttermilk pancakes and corn muffs this week!
Finally, if you have issues with carrageenan – you may also have issues (as I noted) with seaweeds in general…WF carries Eden canned beans that have kombu seaweed (brown type) that I react to – while WF’s 365 canned beans are free from it.
Hi Jennifer,
What a bummer! Another thing that I have to eliminate. Fortunately, the Whole Foods brand of almond milk does not have carrageenan. I cannot find a replacement for my coconut milk though. : (
I would like to suggest that we take the time to write the companies who make our favorite products and ask they they find an alternative to using carrageenan. If enough people do so, maybe they will make a change.
As you noted, Laura, I know for sure Whole Foods 365 now has (at least in my store in MA) a carrageenan free almond milk. I swear I also saw a carrageenan free soy milk there last week (an elder man pointed the soy and almond ones out to me), and I corresponded with WFs to thank them for removing it from these two products; however online all their 365 soy milks appear to have it in it…and only certain versions of the almond milk are carrageenan free at this point- so continue to read those labels! I apologize for the misinformation about a WFs CF-carrageenan free coconut milk…though that may be in the works.
SoHo and many others coconut milks have carrageenan in their boxed products. The ethnic food line ones like Goya and others in the cans are often carrageenan free – though I could not get at the ingredients on to recheck this- a common issue with lots of companies as they may display the nutritional breakdown but not show the actual ingredients. I think Thai coconut milk and a few other canned ones are also carrageenan free but have no emulsifier whatsoever so you need to give them a good shake before using even after transferring to another storage container – as there will be separation.
Whole Foods noted in their mail to me that they are working to get the carrageenan out of their dairy and non-dairy products, but it is not an easy task. I specifically asked about a fat-free half-and-half, heavy/whipping creams-liquid and canned, and they noted getting the consistency of these right without using carrageenan has been an issue for them. I told the customer service contact I don’t mind shaking to avoid the carrageenan!
Attention: Jennifer Esposito and all members.
Is there an actual test out there exclusively for the detection of celiac disease? Also, have you (Jennifer Esposito) or any member on this site ever been tested for the stomach bacteria H-pylori? H-Pylori has the same symptoms as celiac disease as well as many other digestive disorders–especially stomach inflamation and acute pain. The test is performed by taking a breath sample. Apparently, it is a very common cause of digestive difficulties. Does anybody have experience or knowledge about H-Pylori? It is cured with a one week regiment of very powerful antibiotics. Please help and thank you.