When you heard that carrageenan danger, you might believe it instantly, especially if you did not know what carrageenan is. The lack of knowledge about carrageenan makes people have thewrong assumption about it. The rumor about the carrageenan should be straightened because it will make the commercial products loose trust from the public because many companies use it as the additional ingredients for several products.

Is carrageenan safe?

Well, we could answer that question for your officially, that carrageenan is safe. If you want to see themore reliable source, it is available in many references. On the other hands, a lot of references in magazines and on the internet which caution consumers against the consumption of carrageenan spread freely. They headlines on the magazines and on the internet are usually about the concerns of the potential for gastrointestinal effects and it include malignancies. The cautions happen because of the conclusions of a literature review by Dr. Joanne Tobacman and published in Environmental Health Perspectives in October 2001. Lucky, the recent information about carrageenan has been straightened by Joint FAO/Who Expert Committee on Food Additives (JECFA) which should allay your concerns about consumption of carrageenan.

Then, the JECFA concluded that there is no concern to continued consumption of carrageenan and assigned it to the group “Acceptable Daily Intake – not specified. Carrageenan has been classified and it is used when the JECFA has determined that a food additive does not represent a hazard to health. It means that carrageenan is allowed to be used as the additive ingredient at the level necessary to achieve the technical or functional effect in food. It is referred to as the level of Good Manufacturing Practices (GMP). The complete report of this review has been made publicly since 2003.

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