Carrageenan is a food additive derived from red seaweed. It is a common additive to dairy products, such as yogurt, cream cheese, ice cream, cottage cheese, as well as dairy milk alternatives (soy milk, almond milk, coconut milk) and infant formulas. It is used as a thickener, stabilizer and emulsifying agent in these food products.

Studies show that the inflammatory effects of carrageenan can cause ulcerations, polyps, colitis, and colon cancer.  It has even been proposed that carrageenan-induced inflammation can cause glucose intolerance, insulin resistance and impaired insulin.

While most US regulating agencies deem carrageenan as safe, the latest research clearly shows a cellular inflammatory response from carrageenan. The Cornucopia Institute is calling for the removal of carrageenan from products. Many companies  thankfully are starting to remove carrageenan from their products.

If you suffer from IBD (Crohn’s or Ulcerative colitis), IBS or have a history of colon cancer in your family, I strongly recommend you avoid this inflammatory ingredient. Look for almond and coconut milks without carrageenan or better yet, make your own milk alternative. My favorite is hemp milk because it is so easy, creamy and delicious. See here for my homemade hemp milk recipe.

Editor’s Note: The information in this article is intended for your educational use only. Always seek the advice of your physician or other qualified health practitioners with any questions you may have regarding a medical condition and before undertaking any diet, supplement, fitness, or other health program.