When you are going for searching about carrageenan characteristics in reference articles which are found on the internet and you may find some negative reviews about the carrageenan because of the carrageenan property of gastrin test effects including the malignancies.
Keep in main that this kindof all negative feedbacks is written based on the report of Dr.Jonne Tobacman who published the book of environment perspectives In the year of 2001. But the most recent research which is held up by FAO and WHO said that the intake of carrageenan is only good for health. To prove this FAO and WHO are join together as one organization named as JECFA, which has included the experts in nutrition activities.
After research on different kinds of animals like rat and monkey, which are having physical properties as same as ahuman, the JECFA finally says that there was no problem in continued consumption of carrageenan in daily food items as one of the ingredient.
The JECFA also says that intake of carrageenan sometimes become a food additive but it does not represent any of the hazards for health. It can permit the use of the additive at the level necessary to achieve the technical or functional effect in food, also referred to as the level of Good Manufacturing Practices.
The complete report about the carrageenan is good for heaLth is released in the year of 2003, which is also available on the internet. This report also proves that the continuous intake of carrageenan in a specified limit will help you to get rid of the pains occur on stomach due to user problems.
Ingeneral, the carrageenan is used in most of the storage foods to avoid the food wastage because the carrageenan will keep the food fresh for long days.