Carrageenan is a type of fibrous preservative that is often added to foods and even beverages to improve the texture and taste. However, there is this ongoing fuss and controversy about the safety of carrageenan – how it can lead to carrageenan dangers that may involve carcinogenic cells development and health issue. Is carrageenan truly dangerous and risky? Can you suffer from cancer when you consume one?
Carrageenan and Its Real Fact
Carrageenan is basically a type of food preservative, emulsifier, or gelling agent that is usually added to foods to improve the taste, texture, and appearance. The yogurts, for instance, is able to have its rich, foamy, and thick texture because of the carrageenan.
How do you make the carrageenan, anyway? In the old days, you had to boil the seaweed in a scorching hot water, strain it, and then mill it. Once it has reached a powdery form, you can add it to the foods. As simple as that.
Today’s modern food industry, however, has come up with a modern and sophisticated way of extracting the carrageenan. However, the process is totally safe and secured. It doesn’t involve any acidic bath or whatsoever.
Unlike the carrageenan, poligeenan has to undergo a risky and dangerous process involving acidic bath. That’s why poligeenan can lead to many health concerns and issues. Unfortunately, a lot of people think that carrageenan and poligeenan are just the same because they are made from one source: the red seaweed.
Keep in mind that they are two different entities. They come from the same source but the processing method and the characteristics are completely different. So far, carrageenan has been proven to be healthy and risk-zero while the poligeenan is the one that is packed with dangerous substances and risks. There are a lot of scientific studies to prove the claim.