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BTD Forums  /  Eat Right 4 Your Type  /  Carageenan vs. kelp
Posted by: Rex, Wednesday, August 1, 2007, 11:57am
Both kelp & carageenan are classified as a seaweeds.  Why is kelp good for me but carageenan is not?
Posted by: Debra+, Wednesday, August 1, 2007, 12:30pm; Reply: 1
Let's see if I can remember this one correctly...carrageenan is a moss which is an avoid for all blood types.  It is used as a thickner in processed foods.  Especially ice cream...sigh...of course I am feeling sorry for the B's here...;)  Cheryl the blogger once explained it to me like this...it is not on its own it is so bad, but when put with other avoids it can cause many health issues.    And...if there are no avoids it waits until there is.   I hope I got that right. :)

Debra :)

P.S  Kelp and Dulse-beneficial and...yummilicious.
Posted by: Rex, Wednesday, August 1, 2007, 1:19pm; Reply: 2
Thanks Debra.
Posted by: Rex, Wednesday, August 1, 2007, 2:11pm; Reply: 3
Oh my gosh...now that I'm checking labels I'm flabbergasted to notice how many foods that I now have in my refrigerator have in their list of ingredients "carageenan"!  I will definitely read labels more thoroughly from now on so I can make more healthful choices.  
Posted by: Lola, Wednesday, August 1, 2007, 4:18pm; Reply: 4
welcome to this label reading club!! lol
Posted by: Victoria, Wednesday, August 1, 2007, 4:22pm; Reply: 5
Rex, that shows that you are moving to the next level in BTD understanding.  At first, we manage to stay away from the obvious avoids, but in time, we realize how much stuff is hidden in the fine print.  Gradually, most of us have started making all our food from scratch so that we know we are eating only healthy food.  And the supplements also can conceal many avoids.  So reading labels is essential.
Posted by: Don, Wednesday, August 1, 2007, 5:43pm; Reply: 6
Quoted from Rex
Both kelp & carageenan are classified as a seaweeds.  Why is kelp good for me but carageenan is not?

Quoted from Carrageenan, From Wikipedia
http://en.wikipedia.org/wiki/Carageenan
Carrageenans are a family of linear sulphated polysaccharides extracted from red seaweeds.

Quoted Text
Cheryl question:
Carrageanan is an example of a food that is an avoid because it enhances the effect of problem lectins. If your diet is clear of lectin avoids is carrageanan less of a problem? I think that would depend on how long it lingers in the system. Is it a problem only if eaten in the same meal, on the same day or does it stick around for a while?

Since I wrote the original question it occurred to me that carrageanan might even enhance the effects of less innocuous lectins in spelt, etc.

I'd appreciate your thoughts on this.
Quoted from Dr. Ds answer:
Anytime you want to induce mucosa inflammation (for example, to test an anti-inflammatory drug) you subcutaneous inject carageenan. Carrageenan-induced edema is a biphasic event, with early hyperemia due to the release of histamine and serotonin and the delayed oedema due to the release of bradykinin and prostaglandin.

So, if it does not amplify lectin mediated events, it induces the mucosal changes that eventually will provide the nevironment for lectin activity.
Dr. D
Posted by: Debra+, Wednesday, August 1, 2007, 8:42pm; Reply: 7
Thanks so much MoDon.  Keeping it this time.

Debra :)
Posted by: 814 (Guest), Thursday, August 2, 2007, 3:50am; Reply: 8
Carrageen comes from a red seaweed; kelp is a brown seaweed. The three groups of seaweed (brown, green and red) are very different.
Posted by: Isannah, Thursday, August 2, 2007, 11:15am; Reply: 9
http://www.notmilk.com/carageenan.html  
Good article on terrible effects of carageenan.
Posted by: Schluggell, Thursday, August 2, 2007, 1:02pm; Reply: 10
Carageenan, Irish Moss extract, E407, Galactan - A type of Red Seaweed.
Merck Index: 1861 , CAS Registry: 9000-07-1 , EINECS#: 232-524-2

The "Carageenan", as used as a food additive, is a processed form of just one component of this particular seaweed.
You will, almost always, be better off consuming the whole food product vs. its single, refined and modfied, constituent.

Akin to the difference between a Whole Grain & White Flour.
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