Here is a page on how it is made and what it is used in,it is everywhere,I also checked in Europe,ok there too.
Used in places you would not expect,like when they pump ham or tukey with fluids,well these fluids contain carrageenan,this stuff also combines with protein,not sure if that is a problem but interesting. I have now found
it in the rye bread my wife buys. It seems you cant get away from this stuff. I guess the solution is to not eat processed foods,
and if you do,check labels,for any gums.
Old Mike
http://www.fao.org/docrep/006/y4765e/y4765e0a.htm
More it looks like agar is also a sulfated polymer. This also gives history,been used a long time. But first agar plant
in USA 1921.
http://www.fao.org/docrep/field/003/AB730E/AB730E03.htm
Bingo: This seems to be a link of undegraded carrageenan to IBD.
http://www.ncbi.nlm.nih.gov/pubmed/17095757
more
http://www.ncbi.nlm.nih.gov/pubmed/22561171
The argument goes on.
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1240816/pdf/ehp0110-a0176a.pdf
Many studies.
http://www.inchem.org/documents/jecfa/jecmono/v042je08.htm
Post Edited (Old Mike) : 8/20/2012 8:52:38 AM (GMT-6)