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this post was submitted on 19 Feb 2024
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Again, the old adages to eat real foods, and only ingredients that your grandmother would have cooked with, ring true.
Note it doesn't just say seaweed in general, but "Processed eucheuma seaweed (thickener) (stabiliser) (gelling agent) emulsifier"
Processed with alkalai and possibly alcohols.
According to secondary source Wikipedia, "Gelatinous extracts of the Chondrus crispus seaweed have been used as food additives since approximately the fifteenth century." I'm sure they used different processes than modern industry, but just because a natural chemical is gelatinous doesn't make it bad.
Grandma made her carrageenan the old-fashioned way!
Ah, interesting, I didn't realize that this stuff had been around so long!