April 30, 2013
By Leah Zerbe
Sometimes eating something natural isn’t good for you.
Many food manufacturersâ€”even some makers of commercial organic foodsâ€”are adding “carrageenan” to foods like yogurt, chocolate, soymilk, and even ice cream to give the foods a thicker consistency and to make low-fat versions taste fuller.Â Derived from red seaweed, it’s often added to beverages to keep their ingredients from separating; you’ll find it in many nutritional shakes, milk products, and milk replacements. The ingredient even crops up in certain frozen dinners, soups, and commercial broth products.Â The problem: carrageenan could be causing inflammation, gut irritation, and even cancer.
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