Carrageenan. That’s an ingredient that is often marketed as a “natural” ingredient derived from seaweed; the research suggests we may want to take a closer look. So what is carrageenan?

Carrageenan is extracted from red edible seaweeds and is widely used in the food industry for gelling, thickening and stabilizing foods and drinks. It’s very popular for use in dairy and dairy replacement products for its strong binding ability to food proteins. It’s banned in infant formula in the European Union but is used freely in products in the U.S., including organic foods and drinks.

Dairy, almond, coconut and soy milk manufacturers also use carrageenan because it recreates a fatty “mouthfeel” in low-fat or non-fat products. The problem? Carrageenan is an extremely reliable inflammatory agent and carcinogen. In fact, it’s so inflammatory that researchers often use it to study the molecular signals involved in cancer and anti-inflammatory drugs. More than 3,800 studies show carrageenan causes inflammation.

In fact, in April 2016, the Cornucopia Institute published summary research exposing the industry’s withheld data showing that even food-grade carrageenan — the kind the industry proclaimed safe for decades — contained the carcinogenic contaminant low-molecular weight poligeenan. Aside from cancer-causing properties, studies show carrageenan causes GI inflammation, a higher risk of intestinal lesions, ulcerations and even malignant tumors. Scientists found carrageenan triggers an immune reaction that causes an inflammatory response in the gastrointestinal system.

This hides out in the whipped cream in Starbuck’s pumpkin spice latte. I recommend avoiding these drinks altogether mainly because of excessive sugar, but if you do grab a small for a treat here and there, be sure to say “no whipped cream.”

And while Starbucks is in a lot of hot water over its pumpkin spiced latte ingredient list, including the use of carrageenan, other coffee giants aren’t serving up completely benevolent beverages, either. For instance, Dunkin’ Donuts’ pumpkin spice products contain caramel coloring. This fake food dye is often created by heating a sugar compound with ammonium compounds, acids or alkalis. When produced with ammonia, the contaminants 2-methylimidazole and 4-methylimidazole are produced. The World Health Organization classifies these compounds as “possibly carcinogenic to humans.” Dunkin’ Donuts also uses high-fructose corn syrup in its pumpkin spice drinks.

• reprinted from Dr. Josh Axe
• Shopping Guide for organic brands without carrageenan