Stabilizers and Thickeners, Binders, Texturizers
An additive used to thicken, emulsify and preserve foods and drinks. Often found in nut milk, meat products, and yogurt.
Linked to gastrointestinal disease and inflammation which can cause heart disease, cancer, and diabetes. Because of it's molecular structure, it is not significantly absorbed or metabolized by our bodies.
The Role of Carrageenan and Carboxymethylcellulose in the Development of Intestinal Inflammationhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC5410598/
Carrageenan: New Studies Reinforce Link to Inflammation, Cancer, and Diabeteshttps://www.cornucopia.org/wp-content/uploads/2016/04/CarageenanReport-2016.pdf
Food additive carrageenan: Part II: A critical review of carrageenan in vivo safety studieshttps://www.tandfonline.com/doi/abs/10.3109/10408444.2013.861798