Carrageenan - Is it Safe?

Extracted from red seaweed, carrageenan has been used in food products for centuries and was patented as a food additive for use in the United States in the 1930s (SSI, 1996). Carrageenan has the unique ability to form a wide variety of gels at room temperature and is a stabilizer capable of modifying and controlling the texture of a variety of processed foods. It has also been used as a laxative, as treatment for peptic ulcer disease, and as a component of pharmaceuticals, toothpaste, aerosol sprays, and other products. 

In 1959, carrageenan was granted GRAS (Generally Regarded as Safe) status in the United States.  Then in 1982, the International Agency for Research on Cancer identified sufficient evidence for the carcinogenicity of degraded carrageenan in animals to regard it as posing a carcinogenic risk to humans (Rosenthal, 2001).  However, carrageenan is still used widely as a thickener, stabilizer, and texturizer in a variety of processed foods prevalent in the Western diet (Tobacman, 2001).

Carrageenan has been associated with the induction and promotion of intestinal neoplasms and ulcerations in numerous animal experiments and is a known carcinogen in animals.  The interaction between carrageenan and gastric acid in the human stomach may increase its carcinogenicity.  Also, food-grade carrageenan may be contaminated with degraded carrageenan that could arise during food processing (Tobacman, 2001).

I create this post to educate you, not to instill even more anxiety and hypersensitivity over natural health issues. This is about awareness, not about being extreme and stressed out about everything you eat. Carrageenan is in many products these days and is widely used in dairy products and milk substitutes. Check your labels and if you are eating a lot of it, then cut down on it and eat less, or eliminate it. The main goal is to reduce our toxic load, as this strains the immune system and digestion. You might find that cutting this product out reduces your intestinal gas.

Commercial nut milk contains carrageenan as a thickener but can easily be made from scratch without it.  Please see recent post on "Fiber Shake" for the recipe.

References

Snapshot Solutions, Inc. (1996). An Introduction to Carrageenan. Retrieved on November 2, 2005, from http://home.howstuffworks.com/framed.htm?parent=question315.htm&url=http://philexport.org/members/siap/intro

Tobacman, J.K. (2001). Review of Harmful Gastrointestinal Effects of Carrageenan in Animal Experiments [Electronic version]. Environmental Health Perspectives. Volume 109, Number 10, October 2001.

Rosenthal, M.S. (2001). Stopping Cancer at the Source. Your Health Press, Canada.

Fiber Shake - New Recipe!

                                                             Fiber Shake
      Serves 1

Ingredients:

·         ½ cup yogurt

·         ½ cup almond milk*

·         3 soft prunes (soaked if hard)

·         1 tbsp. hempseed protein powder

·         1 tbsp. ground flaxseed

·         1 tbsp. flaxseed oil

·         ¼ tsp. green stevia

·         ¼ tsp. cinnamon

·         ½ tsp. alcohol-free vanilla flavoring

·         3 ice cubes

Preparation:

·         Blend yogurt, almond milk and prunes in an individual sized smoothie blender until well blended.

·         Add the remaining ingredients and blend until chunks of ice are broken and you have a shake-like consistency. 

*Home-made nut milk is preferable, please see recipe below.  Commercial almond milk is made with carrageenan (along with many other commercial cows’ milk substitutes and dairy products – read your labels).  It can cause gas and should not be consumed in large quantities (more on carrageenan in a later post).

Copyright by Katie Whitmarsh, 2012

Nut Milk

Prepare Ahead:  Soak nuts or seeds overnight (see directions below)

Prep:                     5 min. (plus soaking time)

Total Time:         5 min. plus 8-10 hrs. to cook

Yield:                   1 ¼ cups

Ingredients:

To Soak

·         1/3 cup raw nuts or seeds

·         Water to cover

·         ¼ tsp. salt

       To Prepare

·         1 cup water

·         ½ apple, cored and cut into chunks (opt.)

Preparation:

·         Soak the nuts or seeds overnight in the first measure of water and salt listed above.

·         When ready to use, drain and rinse nuts.

·         In blender, grind nuts briefly to chop.

·       Add ½ cup water and optional apple. 

·         Blend until smooth, scraping side of blender bowl several times.

·         Add remaining ½ cup water and blend briefly.

·         Chill or serve at room temperature.

Copyright by Katie Whitmarsh, The Bee Well Cookbook: Nourishing Foods for Sensitive People, 2008

www.amazon.com/Bee-Well-Cookbook

The Bee Well Cookbook: Nourishing Foods for Sensitive People

http://evolvingwellness.blogspot.com/

The Bee Well Cookbook: Nourishing Foods for Sensitive People by Katie Whitmarsh (2008) contains simple and easy recipes for those seeking health and wellness in their lives.  It was born out of the author’s love of healthy food and nutrition and her many years of experimentation with a variety of diets and alternative foods, to discover solutions to her own health problems.  In her fifteen year struggle with fibromyalgia, hypoglycemia, chronic food allergies and candida, she was forced to return to basic, whole foods.  She feels that our bodies metabolize basic and simple, whole foods much more easily and this way of eating will keep us healthy throughout our lives.

This cookbook will teach you how to prepare food so that your body will obtain the most nutrients from it.  The recipes work well for those with sensitive constitutions and digestive systems because they are gluten-free, sugar-free (with stevia) and are low in dairy, cereal grains, soy, fermented foods, nightshade vegetables (tomatoes, potatoes, bell peppers, eggplant) and citrus.  They were also created for optimal digestibility by incorporating food preparation techniques developed by our ancestors, such as soaked grains, beans, nuts and seeds and slow-cooked bone broths.  She states that since our immunity and ability to be healthy depends largely on efficient digestion, preparing food in this way is very important for long-term health and wellness.

The cookbook contains nutrition information and meal planning ideas, resources, and the author’s story, as well as 150 recipes.  The recipe sections include Breakfast, Baked Goods & Snacks; Sauces and Dressings; Soups, Stews and Slow-Cooked Meals; Main Dishes and Vegetables; and Desserts.  Several signature recipes are Spicy Chai Smoothie, Amaranth Apple Waffles, Walnut-Flax Breakfast Wafers, Vinegar and Citrus-Free Salad Dressing, Pumpkin Pasta Sauce, Slow-Cooked Chicken or Turkey Stock, Roasted Cornish Hens with Apples and Sage, Cajun Beef Salad, Frozen Mint Chip Balls, and Mocha Cream Pie with Coconut Crust. 

The Bee Well Cookbook is available on-line at amazon.com (The Bee Well Cookbook @ Amazon.com) and lulu.com as well as directly from the author at evolvingwellness@yahoo.com.  It can also be purchased at the Mendocino Book Company, Mendocino Bounty, and Mulligan Books in Ukiah, California.

Free Radicals & Detoxification

Our bodies produce free radicals from birth to death and this is the cause of many chronic illnesses and diseases.  Free radicals are commonly produced during the normal energy metabolism within our cells but their production is increased by poor diet, environmental toxins, and chronic stress.  Free radicals are particularly destructive to our brain, organs and cells.  The way to neutralize free radicals is by eating antioxidant rich foods like colorful fruits and vegetables, and by living a healthy life.  Appropriate supplements can be helpful as well, as long as they are used in conjunction with a healthy diet (they cannot replace a healthy diet). 

To decrease free radical production it is also important to detoxify so that the body can rid itself of harmful toxins.  The body has its own built in detoxification system that is at work continuously.  But with our highly polluted environment and denatured/processed food it can become bogged down with too much work and chronic disease can follow.  Detoxification is a key component in weight loss and should be used to begin any weight loss program.  A detoxification program of one week to one month should be followed every spring to keep our bodily systems in their best working condition.  If only three days are possible because of life constraints, this is better than nothing, but should be practiced both spring and fall.  Detoxification programs should always be done with the help and guidance of a natural health professional. 

Source: Health and Nutrition Secrets that can save your life by Russell Blalock, M.D. (2006).

Gluten-Free Cooking Group - Ukiah, CA

This group will cook recipes from The Bee Well Cookbook: Nourishing Foods for Sensitive People by Katie Whitmarsh, and share them potluck style in the Ukiah home of the author.  We will meet for four weeks and the only cost of the group is to purchase the cookbook directly from the author.  All of the recipes are gluten-free and many are grain-free for those who are restricting grains. So we will include grain in the meal for those who want it, but only on the side and optional. I will set the menu and each person will make something from the cookbook in their home and bring it to my place to share for dinner. The recipes are very simple and easy to make. We can have fun discussions about nutrition and cooking as well as each person's experience with their current health/life situation.  For more information or to sign up, email the me at evolvingwellness@yahoo.com. 

Evolving Wellness Blog

Evolving Wellness is a blog that lists thoughts and ideas of the author as well as pertinent and unusual health informtion. Insights and humor will be included and various recipes from The Bee Well Cookbook: Nourishing Foods for Sensitive People (available at Amazon.com).

Topics so far include:

     Peanut Butter Carob Chip Balls

     Coconut Oil: A Cure for Alzheimer's Disease?

     Pumpkin Pasta Sauce

     The Highly Sensitive Person

     The Bee Well Cookbook

     Katie Whitmarsh, MA, Natural Health Consultant

     Health and Wellness

Peanut Butter Carob Chip Balls - Yummy!!

There are several versions of these nut butter balls in The Bee Well Cookbook: Recipes for Sensitive People.  This is one of my favorite versions but for those with an allergy to peanuts can try Snowflake Cashew Balls (w/ cashew butter), Chai Spice Balls (w/ almond butter), Orange Sesame Balls (w/ cashew butter ans sesame seeds), Orange Sesame Balls (w/ cashew butter and sesame seeds), and Mint Chip Balls (w/ almond butter).  None of the recipes contain chocolate, for those who can't eat it (like me, because I get headaches from it).  Enjoy! 

Peanut Butter Carob Chip Balls

Prep:                     25 min.

Freeze:                 1 hr.

Total Time:         1 hr. 25 min.

Yield:                   16-18 balls

Ingredients:

·         2 tbsp. carob powder, sifted

·         2 tbsp. hempseed protein powder

·         ½ tsp. green stevia powder

·         ½ cup unsweetened, finely shredded coconut

·         ½ cup unsweetened carob chips

·         1 cup peanut butter (room temperature)

·         1 tsp. alcohol-free vanilla flavoring

·         1/3 cup finely chopped peanuts (easiest when done in food processor) 

Preparation:

·         Combine dry ingredients (except peanuts) in a mixing bowl.

·         Add wet ingredients and stir until blended.

·         Place peanuts into a shallow bowl.

·         Form balls from heaping tablespoons and roll in nuts to cover (first briefly chill mixture if it is too moist and sticky to form into balls).

·         Chill balls in freezer until frozen and serve.

·         Store in freezer.

http://www.lulu.com/spotlight/katiebean