48. CARRAGEENAN IS A NO NO

The reports have come that carrageenan is not good for us; therefore, I think it is wise to read labels and avoid foods that contain this ingredient. It is of concern that many vegan milks contain carrageenan. 

Carrageenan is obtained from red seaweed and is used to thicken foods. Since it prevents separation, it is widely used in dairy and in substitute dairy products to give them a uniform consistency.  

Many years ago on the farm, we milked cows and took some of the raw milk to the house daily. (I certainly do not recommend that today.) The cream rose to the top, so we always stirred the milk to mix it thoroughly before using it in cooking or to drink. I presume if we could have added carrageenan to our milk, it would not have required this mixing.

Carrageenan is now widely used in all kinds of milks, yogurts, sour creams and ice cream, to prevent separation.       

When an ingredient is questionable, I think most people would prefer that it not be used, but manufacturers evidently think products will sell better with carrageenan added.

The FDA claims it is safe, but studies have shown otherwise.

Research done at the University of Illinois Department of Medicine in Chicago reported that carrageenan may contribute to the development of diabetes.

Dr. Joanne Tobacman, who teaches clinical internal medicine at the University of Iowa College of Medicine, has done research showing that carrageenan paves the way for breast cancer.

High weight molecular carrageenans are considered to be safe, but Dr. Tobacman’s studies demonstrated that high weight carrageenans can be converted to low molecular weight in the digestion process. These low molecular weight carrageenans are linked to various cancers, digestive disorders and diabetes.

As this word has gotten out, many people are complaining. Some medical experts like Dr. Andrew Weil have advised against regular consumption of carrageenan. The complaints have paid off. Silk and Horizon Dairy has announced it will stop using carrageenan; however, they said it will take some time to accomplish this big task.

Recently I attended an eight-day family Bible seminar at a remote camp in Missouri, where the nearest town to buy vegan milk was 36 miles away. We had plenty of canned coconut milk, so we decided to make milk from it. I was so impressed with the ease of making the milk plus the good taste that I intend to use this milk all the time.

The evidence seems to prove we should read labels and BE CAREFUL NOT TO USE CARRAGEENAN! 

SIMPLE COCONUT MILK
1 can of organic coconut milk (Thai Kitchens is my choice)
2 cans of water
Blend with 1 t vanilla and 1 T maple syrup or honey, or
1 t stevia 

HOMEMADE COCONUT MILK
2 c unsweetened dried coconut
3 c hot water
Blend these ingredients until thoroughly processed.
Add 1 t vanilla and 1 T maple syrup or honey, 1 t stevia
or your choice of sweetener according to taste. Blend
to mix, then pour into a kitchen towel and squeeze as
much milk as possible into a large jar or a container.
Put coconut back into the blender and blend with 1
cup of hot water. Strain through the towel again and
add to the container of milk.

ALMOND MILK
1 c almonds soaked overnight
1 t vanilla
5 c water
Pinch salt
Blend and strain through a nut milk bag or gauze
into a large jar.

RICE MILK AND GRAVY
Cook 1 c brown rice in 4 c water in the crockpot
overnight or simmer for 2 hours on the stove.
Blend for 1 minute:
            1 c cooked brown rice
            1/4 c raw sunflower seeds
            1/2 c water
            1/2 t salt
To make rice milk as a beverage, add 2 1/2 c water,
1 T honey and 1 t vanilla. Strain.
For gravy, add and blend until smooth:
2 1/2 c water
1/2 c white flour
1 T chicken seasoning
1 t onion powder
1/4 t garlic
Boil until thick.
To make NUT MILK, omit the rice and blend 1/2 c
cashews, almonds, sunflower seeds, etc. then
follow directions above for gravy or for a beverage.