What is Carrageenan?

Larry A. Law

Controversy surrounds this popular food additive. Big name brands use this cheap additive because they feel it improves consumer satisfaction. But, carrageenan poses a serious inflammation health risk when consumed long-term. Carrageenan is extracted from certain types of red seaweed. But that doesn't ensure it stays natural. The food industry uses it as a processing aid in food, particularly in dairy, plant-based beverages, and processed meat products (film coating). It is used as a 'fining' agent in the production of beer and wine, meaning that it is used in processing, but it is not added to the final product. It provides no nutritional value, but is used as a stabilizer, thickening agent, or emulsifier to enhance the 'mouth feel,' which the industry views as critical to meeting consumer expectations. 

Is Carrageenan Natural?

Carrageenan is derived from natural sources (seaweed), but its use in food manufacturing alters it. The extraction process alters the chemistry, transforming it into a highly processed, synthetic ingredient. Traditional preparation methods in Asia infuse the seaweed in boiling water or milk, separating the carrageenan from the seaweed. However, food-grade carrageenan is extracted using alkali solutions that separate the carrageenan from the seaweed. These alkaline treatments create chemical changes in the algae that maximize benefits to food manufacturers. None of the most common food-grade carrageenan is created using the natural, safe, traditional preparation methods. 

Generally Regarded As Safe (GRAS)

The Food and Drug Administration (FDA) classifies carrageenan as GRAS. But the FDA approved carrageenan in 1961 long before a large body of research showed adverse human health effects. Findings include evidence of carrageenan causing inflammation in animals and, in particular, contributing to ulcerative colitis-like diseases. Inflammation caused by this food additive can be prolonged and constant. Even low-grade prolonged inflammation can be a precursor to more serious disease (cancer). In a 2001 research article, Dr. Joanne Tobacman, a physician-researcher at the University of Illinois stated, "Because of the acknowledged carcinogenic properties of degraded carrageenan in animal models, and the cancer-promoting effects of un-degraded carrageenan in experimental models, the widespread use of carrageenan in the Western diet should be reconsidered." Unfortunately, her concerns were rejected by the FDA in 2006.

Things to Know About Carrageenan

Carrageenan is not banned in the United States. The FDA has taken the word of industry-sponsored 'scientists' rather than public researchers. Carrageenan is allowed in organic food. It was first approved in organic processed products in the 1990s because it had been used (grandfathered) in conventional food for decades. In addition, when used as a processing aid or  is included in ingredients used in the final product (e.g., when carrageenan is in the cream used to make ice cream), carrageenan does not have to be listed on the ingredient panel. The National Organic Standards Board (NOSB) recommended removing carrageenan from the list of allowed substances in 2016, but that has never happened. Because it is often an invisible ingredient, it is very difficult to identify carrageenan in your food. The best help to ferreting out whether carrageenan is in the products you buy is the Buyer's Guide from Cornucopia.