This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognizing you when you return to our website and helping our team to understand which sections of the website you find most interesting. We do not share any your subscription information with third parties. It is used solely to send you notifications about site content occasionally.

I’ve written extensively about the dangers of carrageenan, both in articles and my book Chemical Cuisine. That said, readers and patients are still asking for more information, you asked…here it is!

Carrageenan is a water-soluble polymer, a gum, used as a fat substitute in processed meats and also found in a multitude of food products for its thickening and gelatin-like qualities.

Read more ...
Page 2 of 2