Chemicals and your health

That sucks. I really feel for you. I hope you find out what's causing the dizziness, and hopefully your new diet is the solution.

I know what you mean about chemicals in our food. It's scary what companies put in our food and get away with. Genetically modified foods are another scary one (look up Monsanto, the bio-tech company responsible for GMO foods - scary stuff what this company is up to and the possible long-term repercussions to our health, to farmers, and to the environment). GMO foods can be higher in natural pesticides. Like the gluten in wheat. Fine for most people in normal amounts, but in the high amounts that are found in today's GMO wheat, we are seeing a rise in celiac disease, gluten sensitivity, etc. Same with soy. Most soy is GMO. You really have to read your labels.

Another "natural" chemical they love to put in our foods is carrageenan. It comes from red seaweed, but it can cause intestinal inflammation, intestinal lesions, and increased risk of colon cancer. It's in A LOT of stuff, including most dairy like yogurts, sour cream, cottage cheese, etc. For people such as myself, with IBS, we don't need something that can cause intestinal inflammation. The food companies will deny and claim that the lab tests were faulty, or they used a different type of carrageenan, but they're full of it. All carrageenan has been found to be detrimental.

And what about propylene glycol? Used in things like a lot of salad dressings. It may be a carcinogen. No one knows for sure. I don't want to be used as a lab rat, thank you.

Even supposedly harmless additives drive me nuts. Like inulin. It's a fiber, and it's a prebiotic. That's good. Problem is, I have IBS. I don't need or want a prebiotic fiber added to my foods. I have issues with diarrhea... I don't need hidden trigger foods. I've found inulin added to certain brands of coconut milk beverage and even a brand of stevia sweetener that I bought. Had to throw them both out. If people don't eat enough fiber in their diet, that's their problem. I don't need companies artificially adding it in for me. I have to have control over the types of fiber I ingest.

Have you considered that your anxiety may be making you hyperventilate or breathe too shallowly, which in turn causes dizziness?

That's solved fairly simply by learning to breathe slower and deeper.

It's mind boggling the amount of mis-information on the web and what people will blindly believe without doing the research to find the FACTS.
Plain and simple, carrageenan is not the root of all evil.

SO MUCH FOR THE MYTHS CONSIDER THE FACTS ON CARRAGEENAN FOR A CHANGE

Q. What is Carrageenan??
A. Carrageenan is a naturally-occurring seaweed extract. It is widely used in foods and non-foods to improve texture and stability. Common uses include meat and poultry, dairy products, canned pet food, cosmetics and toothpaste.
Q. Why the controversy?
A. Self-appointed consumer watchdogs have produced numerous web pages filled with words condemning carrageenan as an unsafe food additive for human consumption. However, in 70+ years of carrageenan being used in processed foods, not a single substantiated claim of an acute or chronic disease has been reported as arising from carrageenan consumption. On a more science-based footing, food regulatory agencies in the US, the EU, and in the UN’s Food and Agriculture Organization/World Health Organization (FAO/WHO) repeatedly review and continue to approve carrageenan as a safe food additive.
Q. What has led up to this misrepresentation of the safety of an important food stabilizer, gelling agent and thickener?
A. It clearly has to be attributed to the research of Dr. Joanne Tobacman, an Associate Prof at the University of Illinois in Chicago. She and a group of molecular biologists have accused carrageenan of being a potential inflammatory agent as a conclusion from laboratory experiments with cells of the digestive tract. It requires a lot of unproven assumptions to even suggest that consumption of carrageenan in the human diet causes inflammatory diseases of the digestive tract. The objectivity of the Chicago research is also flawed by the fact that Dr Tobacman has tried to have carrageenan declared an unsafe food additive on weak technical arguments that she broadcast widely a decade before the University of Chicago research began.
Q. What brings poligeenan into a discussion of carrageenan?
A. Poligeenan (“degraded carrageenan” in pre-1988 scientific and regulatory publications) is a possible carcinogen to humans; carrageenan is not. The only relationship between carrageenan and poligeenan is that the former is the starting material to make the latter. Poligeenan is not a component of carrageenan and cannot be produced in the digestive tract from carrageenan-containing foods.
Q. What are the differences between poligeenan and carrageenan?
A. The production process for poligeenan requires treating carrageenan with strong acid at high temp (about that of boiling water) for 6 hours or more. These severe processing conditions convert the long chains of carrageenan to much shorter ones: ten to one hundred times shorter. In scientific terms the molecular weight of poligeenan is 10,000 to 20,000; whereas that of carrageenan is 200,000 to 800,000. Concern has been raised about the amount of material in carrageenan with molecular weight less than 50,000. The actual amount (well under 1%) cannot even be detected accurately with current technology. Certainly it presents no threat to human health.
Q. What is the importance of these molecular weight differences?
A. Poligeenan contains a fraction of material low enough in molecular weight that it can penetrate the walls of the digestive tract and enter the blood stream. The molecular weight of carrageenan is high enough that this penetration is impossible. Animal feeding studies starting in the 1960s have demonstrated that once the low molecular weight fraction of poligeenan enters the blood stream in large enough amounts, pre-cancerous lesions begin to form. These lesions are not observed in animals fed with a food containing carrageenan.
Q. Does carrageenan get absorbed in the digestive track?
A. Carrageenan passes through the digestive system intact, much like food fiber. In fact, carrageenan is a combination of soluble and insoluble nutritional fiber, though its use level in foods is so low as not to be a significant source of fiber in the diet.
Summary
Carrageenan has been proven completely safe for consumption. Poligeenan is not a component of carrageenan.
Closing Remarks
The consumer watchdogs with their blogs and websites would do far more service to consumers by researching their sources and present only what can be substantiated by good science. Unfortunately we are in an era of media frenzy that rewards controversy.
Additional information available:
On June 11th, 2008, Dr. Joanne Tobacman petitioned the FDA to revoke the current regulations permitting use of carrageenan as a food additive.
On June 11th, 2012 the FDA denied her petition, categorically addressing and ultimately dismissing all of her claims; their rebuttal supported by the results of several in-depth, scientific studies.
If you would like to read the full petition and FDA response, they can be accessed at http://www.regulations.gov/#!searchResults;rpp=25;po=0;s=FDA-2008-P-0347