Guest guest Posted January 4, 2004 Report Share Posted January 4, 2004 Blaylock lists carageenan as a neuortoxin like MSG and hydrolized proteins. I forget the name of his book, I read it years ago, The Taste that Kills or something lovely like that. It was an interesting and informative book. I say that because I don't want you to think I am knocking his book, only the creepy title. It remeinds me of Eat Right or Die Young by Dr. Cass Ingram. Now there is an appealing title for a book! Sheila > > Bee- > > > > Carageenan is also used in lab experiments to induce ulcerative > cholitis in > > rats. > > > > >You don't know about carageenan? > > > > > > > > - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 4, 2004 Report Share Posted January 4, 2004 I believe the title is " Excitotoxins, The Taste That Kills. " I've not read it but I've seen quotes from it on www.dorway.com. Judith Alta -----Original Message----- Blaylock lists carageenan as a neuortoxin like MSG and hydrolized proteins. I forget the name of his book, I read it years ago, The Taste that Kills or something lovely like that. It was an interesting and informative book. I say that because I don't want you to think I am knocking his book, only the creepy title. It remeinds me of Eat Right or Die Young by Dr. Cass Ingram. Now there is an appealing title for a book! Sheila > > Bee- > > > > Carageenan is also used in lab experiments to induce ulcerative > cholitis in > > rats. > > > > >You don't know about carageenan? > > > > > > > > - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 21, 2007 Report Share Posted January 21, 2007 Bernadette, a lot of food has been shown in the controlled conditions of a laboratory to be fermentable by undesireable bacteria, but this potential doesn't manifest easily in the intestine because natural probiotic bacteria discourage it. In other words if you have a small amount of starch, sugar, carageenan, FOS or whatever in your diet, but you still increase bifidobacteria types and the control they assert in their natural environment by paying attention to inulin intake, you'll still get the dysbiosis/candida under control. Some research went 15 days to render bifidobacteria dominant, but other research continued to show improvement for a month, and I suspect two or as much as three months may be required to make the probiotics about as dominant as they're going to get. Duncan > > Hi- > > I've been eating this organic packaged turkey and saw Carageenan as one > of the listed ingredients. I had not heard of Carageenan until I saw > it on this package and then saw it again on one of the fermentation > studies on Duncan's site. Apparently, this stuff ferments some bad > bacteria like you wouldn't believe. Not sure if the amount is > significant but I'll look for Turkey without it. I have to check to see > if fresh, non-packaged Turkey is also prepared with Carageenan. > > Food for thought. > Bernadette > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 22, 2007 Report Share Posted January 22, 2007 Well then why am I not better yet, even though I have been taking large amounts of inulin with an extremely low carb diet since october? Not to mention my 2 monthes of strict diet before I got to the inulin. greg > > Bernadette, a lot of food has been shown in the controlled conditions > of a laboratory to be fermentable by undesireable bacteria, but this > potential doesn't manifest easily in the intestine because natural > probiotic bacteria discourage it. > > In other words if you have a small amount of starch, sugar, > carageenan, FOS or whatever in your diet, but you still increase > bifidobacteria types and the control they assert in their natural > environment by paying attention to inulin intake, you'll still get > the dysbiosis/candida under control. > > Some research went 15 days to render bifidobacteria dominant, but > other research continued to show improvement for a month, and I > suspect two or as much as three months may be required to make the > probiotics about as dominant as they're going to get. > > Duncan Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 22, 2007 Report Share Posted January 22, 2007 Greg, your health has improved and your complaint of regurgitation may be unrelated to dysbiosis. Also, an infestation in the upper intestine will be harder to hit than the bowel due to the faster transit time always purging the bacteria and 1000-10,000 times lower bacterial numbers to fight the fight. This is one of the times it would be nice to have a diagnosis; I know another fella in his early 20's who is prone to regurgitation and the doctor doesn't know why he does it either. Duncan > > > > Bernadette, a lot of food has been shown in the controlled conditions > > of a laboratory to be fermentable by undesireable bacteria, but this > > potential doesn't manifest easily in the intestine because natural > > probiotic bacteria discourage it. > > > > In other words if you have a small amount of starch, sugar, > > carageenan, FOS or whatever in your diet, but you still increase > > bifidobacteria types and the control they assert in their natural > > environment by paying attention to inulin intake, you'll still get > > the dysbiosis/candida under control. > > > > Some research went 15 days to render bifidobacteria dominant, but > > other research continued to show improvement for a month, and I > > suspect two or as much as three months may be required to make the > > probiotics about as dominant as they're going to get. > > > > Duncan > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 3, 2008 Report Share Posted May 3, 2008 It is seaweed. Connie From: [mailto: ] On Behalf Of Roselyn Sent: Friday, May 02, 2008 4:09 PM Subject: [ ] Carageenan This is found in some turkey and deli meats. Do you know if it's gluten free? Be a better friend, newshound, and know-it-all with Mobile. Try it now. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 3, 2008 Report Share Posted May 3, 2008 It is a thickening agent extracted from seaweed, and yes, it is gluten-free. You can read more about it here: http://en.wikipedia.org/wiki/Carageenan - > > This is found in some turkey and deli meats. Do you know if it's gluten free? > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 3, 2008 Report Share Posted May 3, 2008 While it may be from red algaes and gluten-free, carrageenan is known to produce inflammation in the large and small intestines. In fact it is used in some tests to see the effectiveness of anti-inflammatory drugs. A couple recent papers (see abstract of one from PubMed.gov below) determines the nature of the interactions that affect the epithelial cells of the intestines. This inflammation induction leads to me to the question as to whether someone with CS might want to avoid carrageenan even though it is gluten-free.From PubMed:Am J Physiol Gastrointest Liver Physiol. 2007 Mar;292(3):G829-38. Epub 2006 Nov 9. Links Carrageenan induces interleukin-8 production through distinct Bcl10 pathway in normal human colonic epithelial cells. Borthakur A, Bhattacharyya S, Dudeja PK, Tobacman JK. Department of Medicine, University of Illinois at Chicago and Brown Veterans Affairs Medical Center, Chicago, Illinois 60612, USA. Carrageenan is a high molecular weight sulfated polygalactan used to improve the texture of commercial food products. Its use increased markedly during the last half century, although carrageenan is known to induce inflammation in rheumatological models and in intestinal models of colitis. We performed studies to determine its direct effects on human intestinal cells, including normal human intestinal epithelial cells from colonic surgeries, the normal intestinal epithelial cell line NCM460, and normal rat ileal epithelial cells. Cells were treated with high molecular weight lambda-carrageenan at a concentration of 1 mug/ml for 1-96 h. IL-8, IL-8 promoter activity, total and nuclear NF-kappaB, IkappaBalpha, phospho-IkappaBalpha, and Bcl10 were assessed by immunohistochemistry, Western blot, ELISA, and cDNA microarray. Increased Bcl10, nuclear and cytoplasmic NF-kappaB, IL-8 promoter activation, and IL-8 secretion were detected following carrageenan exposure. Knockdown of Bcl10 by siRNA markedly reduced the increase in IL-8 that followed carrageenan exposure in the NCM460 cells. These results show, for the first time, that exposure of human intestinal epithelial cells to carrageenan triggers a distinct inflammatory pathway via activation of Bcl10 with NF-kappaB activation and upregulation of IL-8 secretion. Since Bcl10 contains a caspase-recruitment domain, similar to that found in NOD2/CARD15 and associated with genetic predisposition to Crohn's disease, the study findings may represent a link between genetic and environmental etiologies of inflammatory bowel disease. Because of the high use of carrageenan as a food additive in the diet, the findings may have clinical significance.================== HogleFreelance academic librarianInstructor, online researchEmail: jjhogle@...Web: www.blueroom.comReality ain't what you think it isArt Graphics & Photographs[http://www.blueroom.com/realityaint.htm]----- Original Message ----From: seamaiden399 <seamaiden399@...> Sent: Friday, May 2, 2008 4:30:38 PMSubject: [ ] Re: CarageenanIt is a thickening agent extracted from seaweed, and yes, it is gluten-free. You can read more about it here:http://en.wikipedia .org/wiki/ Carageenan - > > This is found in some turkey and deli meats. Do you know if it's gluten free? > Be a better friend, newshound, and know-it-all with Mobile. Try it now. Quote Link to comment Share on other sites More sharing options...
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