Soymilk Brand Gives Carrageenan The Axe

Organic food lovers tend to give multisyllabic ingredients the side-eye, so the natural stabilizer carrageenan—count ’em: four—raises flags as red as the seaweed from which it’s extracted.

The marine-sourced additive is used in many packaged foods like sauces, ice cream, and processed meats to help them thicken, gel, and stabilize. Natural and organic companies often favor it as a vegan alternative to gelatin, but consumers are wary because some animal studies suggest it causes gastrointestinal inflammation and ulcers.

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