WARNING! This Additive Is Present In Almost All Foods And Can Cause Serious Digestion Problems

Although this additive is derived from algae that are very healthy, the modern food industry uses refined and isolated carrageenan. Studies have shown that it is extremely harmful.

A large number of additives, which have now become indispensable in the food industry, are harmful and are associated with numerous health problems. You should especially pay attention to one of them – carrageenan (E407).

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Carrageenan is a polysaccharide obtained from red seaweed, in particular from the species called Irish moss. Its structure is similar to jelly.

Due to its gelling properties, it has been used as a thickener and emulsifier for centuries. The modern food industry started using it in the 1930s as a thickener and emulsifier.

Carrageenan can be found in many foods as a stabilizer, thickener and emulsifier – in meat products, sauces, dressings, soups, ready-made desserts (cakes, puddings, chocolates, jelly products), jams, beer, mustard. It can be found in soy milk, cream, yogurt, cheese, margarine, mayonnaise, ice cream, etc.

Besides being found in the food industry, it is also used in the cosmetic industry (hydration products, gels, shampoos, etc.).

Although this additive is derived from algae that are very healthy, the modern food industry uses refined and isolated carrageenan. Studies have shown that it is extremely harmful.

After many years of dealing with this issue and 18 published studies on the harmful effects of carrageenan, Joanne K. Tobacman, associate professor of clinical medicine at the University of Illinois School of Medicine in Chicago, confirmed the association of carrageenan with numerous health problems:

“Studies have shown that exposure to carrageenan induces inflammation. By consuming processed foods containing this additive, we consume it in amounts sufficient to cause inflammation in the body. Chronic inflammation eventually leads to many diseases, including heart disease, Alzheimer’s and Parkinson’s disease, inflammatory bowel disease, rheumatoid arthritis, arteriosclerosis and cancer.”

As an evidence, Joanne K. Tobacman presents the fact that carrageenan is used in the pharmaceutical industry in order to cause an inflammation in the tissues. According to her claims, carrageenan has a particularly destructive effect on the digestive system.

There are doubts that it might be responsible for the onset of diabetes, ulcerative colitis, and even carcinomas of the gastrointestinal tract, especially the colon.

Based on these findings, Joanne K. Tobacman, together with many others scientists, is putting a pressure on the FDA (the US Agency for Food and Drug Administration). They want the FDA to ban the use of carrageenan in the food industry.

However, the FDA rejected all appeals and petitions, and argues that there is not enough hard evidence of its harmful effects and refuses to legally prohibit its use in the food industry.

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