Carrageenan is a common food additive derived from seaweed that is used as a thickening agent. A 2001 study on animals found that carrageenan exposure caused gastrointestinal issues, though the amount needed to cause harm is unknown. Some research also links carrageenan to diabetes in mice. While the author's own intake is moderate from almond milk, the additive's safety needs more study, especially for those with digestive disorders. People should monitor their own reactions to foods containing carrageenan.

1. Is carrageenan unhealthy?
Carrageenan is a common food/non-food additive that derived its name from Irish Moss seaweed
(ChondrusCrispus). This non-nutritive additive is produced from seaweeds and/or algae and is
used primarily as a thickening agent to hold compounds together, for instance, in toothpastes,
non-dairy milks, ice creams, soups, sauces, and even in pet food. Even though carrageenan has
been used for 100s of years, studies are still being conducted on the safety of its use.Is
carrageenan safe for us to use in our everyday lives, for consuming and non-food uses?
In 2001, a study was conducted to see how carrageenan reacts in the body after consumption.
Although this study was performed on animals, scientists predict the negative findings could
possibly equate to the metabolism of humans. Scientists found that the exposure to carrageenan
produced “colonic ulcerations” and gastrointestinal problems in animals that may have been due
to the acid hydrolysis reaction inside the stomach or the interaction with intestinal bacteria.
Unfortunately, it is unknown how much of the additive it took to produce these harmful effects but
the scientists suggest the consumption of carrageenan should be reevaluated nonetheless.
What I personally find interesting is that carrageenan is found primarily in processed foods which
contain a hefty amount of refined carbohydrates, sugars, and very little nutritional value
whatsoever. It makes me wonder if scientific studies used 100% carrageenan for their test
subjects or if they used foods that contained them. Perhaps there is a negative synergistic effect
when one consumes the additive in over-processed foods.
Personally, my intake of carrageenan is somewhat moderate. For instance, my largest source of
carrageenan probably comes from the store-bought almond milk that I drink. I predict that the
additive is used in such a fashion so that the ingredients used in making the nondairy milk can
chemically stay together. Furthermore, I have never experienced any gastrointestinal
complications after drinking almond milk or any other food that contains it. I hardly consume
processed foods, where carrageenan is prominently found. Perhaps I just am not eating enough
carrageenan to show any negative effects, such as those found in certain scientific research
studies.
According to a well-known scientific researcher, Joanne K. Tobacman, M.D., now associate
professor of clinical medicine at the University of Illinois College of Medicine, carrageenan was
once used to cause inflammation in the body so that anti-inflammatory drugs can be used
afterwards to test their effectiveness. Tobacman also found that laboratory mice that were fed

2. low concentrations of carrageenan for about two and a half weeks developed intolerance to
glucose and also had impaired insulin action. This, in turn, was concluded to cause diabetes. The
article ends with Dr. Weil saying, “I recommend avoiding regular consumption of foods containing
carrageenan… especially important advice for persons with inflammatory bowel disease.”
In closing, carrageenan still needs to be studied upon for its safety. The best way one can make
sure carrageenan isn’t harmful for them is to observe how they feel after consuming food or
using a product that contains it.
Sources:
Weil, Andrew. "Dr. Weil." http://www.drweil.com/drw/u/id/QAA44833
Miller, Becky. "Livestrong.com." http://www.livestrong.com/article/446385-what-has-
carrageenan-in-it/
"Cyber Colloids." http://www.cybercolloids.net/library/carrageenan/introduction-
carrageenan-structure
"Chemistry Daily." http://www.chemistrydaily.com/chemistry/Carrageenan
JK, Tobacman. "NCBI." http://www.ncbi.nlm.nih.gov/pubmed/11675262