What's "Carrageenan" and Why You Don't Want it in Your Food! 5 Easy DIY MOO-Free Milk Recipes

I can just see you there, standing in the supermarket aisles…reading all the labels, poring over those lists of ingredients, analyzing the list like a virtual scientist! You pick up an item in the market and you check for transfats, corn syrup, sodium, things you can’t pronounce, chemicals you know are unhealthy. 

What about ingredients in organic and vegan foods—can you assume that it’s all healthy and just fine to toss into the cart without checking those labels carefully or knowing what some ingredients even are? Hmmm…food for thought. 

So what’s the deal with carrageenan (besides being hard to pronounce) and why am seeing it in so many foods, even organic and vegan? What is it? Is it good or bad? Why is it inmy almond milk, among many other prepared foods (ice creams, yogurts) and what can I do about it? The answers to these queries begins with “What the heck is it?” 

First of all, carrageenan is completely natural. It is extracted from a particular type of red seaweed common in the Atlantic Ocean, near North America, Great Britain and Continental Europe. It is also known as Irish moss or Chondrus crispus.  The seaweed is boiled to extract what is called carrageenan.  It has no nutritional value and it is used primarily as a thickener and emulsifier. So is this a bad thing? I think you know where this is heading….

Read more about Carrageenan and why you should rethink it plus How to Make Your Won Moo-Less Milk! So easy, delicious with only 2 ingredients at: 

http://veganamericanprincess.com/whats-carrageenan-and-why-is-it-in-my-almond-milk-5-easy-moo-less-diy-milks/

Ellen Francis

Vegan American Princess

Voted #2 in Skinny Scoop's Top 25 Vegan Blogs of 2013

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