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Question About Carrageenan

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Hi all

 

I prefer (and love) drinking almond milk, but every brand seems to

include carrageenan, the vegetarian equivalent of casein.

 

I've read nasty things about carrageenan online.

 

Can anyone recommend almond milk that doesn't include this additive?

 

Thanks,

Rose

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Guest guest

Dear Rose,

 

 

Almond Milk....Yum...

Cafe Gratitude comes to mind:-)

http://www.withthecurrent.com/cafe.html

 

 

Peace,

 

sam

 

 

On May 17, 2006, at 4:28 PM, Rose Aguilar wrote:

 

> Hi all

>

> I prefer (and love) drinking almond milk, but every brand seems to

> include carrageenan, the vegetarian equivalent of casein.

>

> I've read nasty things about carrageenan online.

>

> Can anyone recommend almond milk that doesn't include this additive?

>

> Thanks,

> Rose

>

>

>

>

>

>

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Guest guest

Hi Rose,

 

Almond milk is a piece of cake to make yourself. It's basically just

almonds and water. I think you have to soak the almonds overnight and

then grind it up with some water and strain out the solids.

Optionally add sweetener and you're done. There should be lots of

recipes online on how to do this.

 

Cheers,

Matthew

 

, Rose Aguilar <rosea wrote:

>

> Hi all

>

> I prefer (and love) drinking almond milk, but every brand seems to

> include carrageenan, the vegetarian equivalent of casein.

>

> I've read nasty things about carrageenan online.

>

> Can anyone recommend almond milk that doesn't include this additive?

>

> Thanks,

> Rose

>

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Guest guest

Great advice, Matthew!! Making things yourself is always a great option. Things will taste much better and be far healthier, and of course, one does not have as much waste when you use fresh ingredients instead of packaged products. And it is cheaper! i make my own nut, bean and grain milks all the time. phil Philip Gelb shakuhachi player, teacher vegan personal chef and catering http://philipgelb.com matthew <straycat000 wrote: Hi Rose,Almond milk is a piece of cake to make yourself. It's basically justalmonds and water. I think you have to soak the almonds overnight andthen grind it up with some water and strain out the solids.

Optionally add sweetener and you're done. There should be lots ofrecipes online on how to do this.Cheers,Matthew , Rose Aguilar wrote:>> Hi all> > I prefer (and love) drinking almond milk, but every brand seems to > include carrageenan, the vegetarian equivalent of casein.> > I've read nasty things about carrageenan online.> > Can anyone recommend almond milk that doesn't include this additive?> > Thanks,> Rose>

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Hi Rose,

 

We had a debate on this list about carrageenan on August 4 & 5 of 2002, if

you want to look in the archives as to what was said. I haven't looked into

it recently, but here is a link to an article by Jeff Nelson of Vegsource

which talked about the research on carrageenan at the time (the article is

also from 2002):

 

http://www.vegsource.com/articles/silk3.htm#carrageenan

 

To summarize for the list, it basically says there is no good evidence that

carrageenan is harmful to humans. Unfortunately, the article is also about a

dispute going on at the time, so you'll have to work your way through that

stuff to see the carrageenan parts.

 

Jack Norris, Registered Dietitian

Vegan Outreach

www.veganoutreach.org

 

> I've read nasty things about carrageenan online.

>

> Can anyone recommend almond milk that doesn't include this additive?

>

> Thanks,

> Rose

>

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Guest guest

Judging from what is on Wikipedia

(http://en.wikipedia.org/wiki/Carrageenan), I'd err on the side of caution

and avoid processed carrageenan unless you know it's produced at low

temperatures (just like I recommend avoiding all hydrogenated oils):

<snip>

Health concerns

There is evidence from animal studies, performed on rats, guinea pigs and

monkeys, which indicates that degraded carrageenan (polygeenan) might

cause ulcerations in the gastro-intestinal tract and gastro-intestinal

cancer. Polygeenan is produced from carrageenan under high temperature and

acidity. A scientific committee working on behalf of the European

Commission has recommended to limit the amount of degraded carrageenan

(defined as carrageenans with a molecular weight of less than 50 kDa) to

at most 5% of total carrageenan mass.[1]

 

In addition, carrageenan is claimed to inhibit absorption of certain

minerals (e.g. potassium), and to induce gastro-intestinal discomfort in

some people.

<snip>

 

-JP

 

 

> Hi Rose,

>

> We had a debate on this list about carrageenan on August 4 & 5 of 2002, if

> you want to look in the archives as to what was said. I haven't looked

> into

> it recently, but here is a link to an article by Jeff Nelson of Vegsource

> which talked about the research on carrageenan at the time (the article is

> also from 2002):

>

> http://www.vegsource.com/articles/silk3.htm#carrageenan

>

> To summarize for the list, it basically says there is no good evidence

> that

> carrageenan is harmful to humans. Unfortunately, the article is also about

> a

> dispute going on at the time, so you'll have to work your way through that

> stuff to see the carrageenan parts.

>

> Jack Norris, Registered Dietitian

> Vegan Outreach

> www.veganoutreach.org

>

>> I've read nasty things about carrageenan online.

>>

>> Can anyone recommend almond milk that doesn't include this additive?

>>

>> Thanks,

>> Rose

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