The Carrageenan Controversy: Good or Bad?
Dispelling Myths and Embracing Truth: The Carrageenan Story
In recent years, carrageenan has found itself at the center of controversy, with some claiming it to be harmful to health. But what is the truth behind this much-debated ingredient, and how does it relate to our beloved sea moss? At Survival Moss, we believe in transparency and education, which is why we're diving deep into the carrageenan conversation to separate fact from fiction.
Understanding Carrageenan
Carrageenan is a natural polysaccharide derived from red seaweed. It has been used as a thickening agent and stabilizer in various food and pharmaceutical products.
Dispelling the Myths
Conclusion
The safety of carrageenan, particularly when derived from natural seaweed sources and used in food products, has been extensively studied and affirmed by regulatory agencies and scientific experts. By dispelling the myths surrounding carrageenan and fostering a deeper understanding of its safety, we can appreciate its role as a valuable ingredient in promoting food stability and quality.
Far from being harmful, carrageenan offers several benefits. As a soluble fiber, it can support digestive health by promoting regularity and aiding in the removal of toxins from the body. Additionally, carrageenan has been studied for its potential anti-viral and anti-inflammatory properties, making it a valuable ally in maintaining overall wellness.
Choosing Quality Matters
When it comes to sea moss products, quality is paramount. At Survival Moss, we take pride in sourcing the highest quality sea moss and utilizing a gentle freeze-drying process to preserve its nutrient-rich goodness. Our commitment to quality ensures that you receive the full spectrum of benefits without any harmful additives or contaminants.
By incorporating sea moss into your daily routine, you're not just nourishing your body – you're empowering your wellness journey. With its unrivaled nutritional profile, sea moss stands as a testament to the power of nature in promoting health and vitality.
Sources:
1. U.S. National Library of Medicine. (2018). Revisiting the carrageenan controversy.
[https://ods.od.nih.gov/factsheets/Potassium-HealthProfessional/]
2. Weiner M. January, 1991. “Toxicological properties of carrageenan.” Agents and Actions, 32(1-2): 46-51.
[https://pubmed.ncbi.nlm.nih.gov/2058470/]
3. Hagiwara A, Miyashita K, Nakanishi T, Sano M, Tamano S, Asai I, Nakamura M, Imaida K, Ito N and Shirai T. 2001. “Lack of Tumor Promoting Effects of Carrageenan on 1,2-Dimethylhydrazine-induced Colorectal Carcinogenesis in Male F344 Rats.” Journal of Toxicologic Pathology 14; 37.
[https://www.jstage.jst.go.jp/article/tox/14/1/14_1_37/_article]
4. Cohen SM and Ito N. September, 2002. “A critical review of the toxicological effects of carrageenan and processed euchema seaweed on the gastrointestinal tract.” Critical Reviews in Toxicology, 32(5): 413-44.
[https://pubmed.ncbi.nlm.nih.gov/12389870/]
5. Weiner M, Nuber D, Blakemore WR, Harriman JF and Cohen SM. Epub September 7, 2006. “A 90-day dietary study on kappa-carrageenan with emphasis on the gastrointestinal tract.” Food and Chemical Toxicology, 45(1): 98-106.
[https://pubmed.ncbi.nlm.nih.gov/17034924/]
6. McKim Jr JM, Heidi Baas, Rice G, Willoughby Sr J, Weiner M, Blakemore W. October, 2016. “Effects of carrageenan on cell permeability, cytotoxicity, and cytokine gene expression in human intestinal and hepatic cell lines.” Food and Chemical Toxicology, 96: 1-10.
[https://www.sciencedirect.com/science/article/pii/S0278691516302265]
7. Bixler, HJ. April 5, 2017. “The carrageenan controversy.” Journal of Applied Phycology, 29:2201–2207.
[https://link.springer.com/article/10.1007/s10811-017-1132-4]
8. Milena Álvarez-Viñas, Sandra Souto, Noelia Flórez-Fernández, Maria Dolores Torres, Isabel Bandín, and Herminia Domínguez. National Library of Medicine (2021). "Antiviral Activity of Carrageenans and Processing Implications"
[https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8400836/]
In recent years, carrageenan has found itself at the center of controversy, with some claiming it to be harmful to health. But what is the truth behind this much-debated ingredient, and how does it relate to our beloved sea moss? At Survival Moss, we believe in transparency and education, which is why we're diving deep into the carrageenan conversation to separate fact from fiction.
Understanding Carrageenan
Carrageenan is a natural polysaccharide derived from red seaweed. It has been used as a thickening agent and stabilizer in various food and pharmaceutical products.
Dispelling the Myths
1. Inflammation Allegations Debunked: One of the most common misconceptions surrounding carrageenan is its purported role in causing inflammation and digestive issues. While some animal studies suggested potential concerns, subsequent research conducted on humans has debunked these claims. Multiple scientific reviews, including those by the European Food Safety Authority (EFSA) and the U.S. Food and Drug Administration (FDA), have concluded that food-grade carrageenan is safe for consumption and does not induce inflammation in humans.
2. Understanding the Differences: It's essential to differentiate between food-grade carrageenan, which is used as a food additive, and degraded carrageenan, a derivative that has been subject to harsh chemical processes. While degraded carrageenan has been associated with adverse health effects in animal studies, food-grade carrageenan, derived from natural seaweed sources, does not undergo the same processes and is regarded as safe for human consumption.
3. Backed by Regulatory Agencies: Regulatory agencies worldwide, including the EFSA, FDA, and the Joint FAO/WHO Expert Committee on Food Additives (JECFA), have conducted extensive evaluations of carrageenan's safety. These assessments have consistently reaffirmed the safety of carrageenan when used as a food additive within established limits.
4. Transparency in Research: Additionally, transparency in research is crucial when evaluating carrageenan's safety. While some studies have raised concerns, it's essential to consider the methodology, dosage levels, and relevance to human consumption. Rigorous scientific scrutiny and comprehensive risk assessments provide a more accurate understanding of carrageenan's safety profile.
5. Real-World Usage: Moreover, carrageenan has been used in food products for decades without widespread reports of adverse effects. Its role as a stabilizer and thickening agent in a variety of food and beverage applications underscores its importance to the food industry and its acceptance as a safe ingredient by regulatory authorities.
6. Trusted by Health Professionals: Many health professionals and experts in the field of nutrition and food science stand behind the safety of carrageenan. Their assessments are based on scientific evidence and a thorough understanding of its properties and applications in the food industry.
Conclusion
The safety of carrageenan, particularly when derived from natural seaweed sources and used in food products, has been extensively studied and affirmed by regulatory agencies and scientific experts. By dispelling the myths surrounding carrageenan and fostering a deeper understanding of its safety, we can appreciate its role as a valuable ingredient in promoting food stability and quality.
Choosing Quality Matters
When it comes to sea moss products, quality is paramount. At Survival Moss, we take pride in sourcing the highest quality sea moss and utilizing a gentle freeze-drying process to preserve its nutrient-rich goodness. Our commitment to quality ensures that you receive the full spectrum of benefits without any harmful additives or contaminants.
By incorporating sea moss into your daily routine, you're not just nourishing your body – you're empowering your wellness journey. With its unrivaled nutritional profile, sea moss stands as a testament to the power of nature in promoting health and vitality.
Sources:
1. U.S. National Library of Medicine. (2018). Revisiting the carrageenan controversy.
[https://ods.od.nih.gov/factsheets/Potassium-HealthProfessional/]
2. Weiner M. January, 1991. “Toxicological properties of carrageenan.” Agents and Actions, 32(1-2): 46-51.
[https://pubmed.ncbi.nlm.nih.gov/2058470/]
3. Hagiwara A, Miyashita K, Nakanishi T, Sano M, Tamano S, Asai I, Nakamura M, Imaida K, Ito N and Shirai T. 2001. “Lack of Tumor Promoting Effects of Carrageenan on 1,2-Dimethylhydrazine-induced Colorectal Carcinogenesis in Male F344 Rats.” Journal of Toxicologic Pathology 14; 37.
[https://www.jstage.jst.go.jp/article/tox/14/1/14_1_37/_article]
4. Cohen SM and Ito N. September, 2002. “A critical review of the toxicological effects of carrageenan and processed euchema seaweed on the gastrointestinal tract.” Critical Reviews in Toxicology, 32(5): 413-44.
[https://pubmed.ncbi.nlm.nih.gov/12389870/]
5. Weiner M, Nuber D, Blakemore WR, Harriman JF and Cohen SM. Epub September 7, 2006. “A 90-day dietary study on kappa-carrageenan with emphasis on the gastrointestinal tract.” Food and Chemical Toxicology, 45(1): 98-106.
[https://pubmed.ncbi.nlm.nih.gov/17034924/]
6. McKim Jr JM, Heidi Baas, Rice G, Willoughby Sr J, Weiner M, Blakemore W. October, 2016. “Effects of carrageenan on cell permeability, cytotoxicity, and cytokine gene expression in human intestinal and hepatic cell lines.” Food and Chemical Toxicology, 96: 1-10.
[https://www.sciencedirect.com/science/article/pii/S0278691516302265]
7. Bixler, HJ. April 5, 2017. “The carrageenan controversy.” Journal of Applied Phycology, 29:2201–2207.
[https://link.springer.com/article/10.1007/s10811-017-1132-4]
8. Milena Álvarez-Viñas, Sandra Souto, Noelia Flórez-Fernández, Maria Dolores Torres, Isabel Bandín, and Herminia Domínguez. National Library of Medicine (2021). "Antiviral Activity of Carrageenans and Processing Implications"
[https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8400836/]