Seaweed Extracts

Seaweed Extracts: Agar-agar (Kanten), Alginates, Carrageenan are Chemically Extracted

"Seaweed ‘Jelly’ is a term I use to distinguish it from seaweed ‘Gels’ and ‘powdered extracts’ processed using chemicals". - Clayten Tylor

If you have food sensitivities, it is time to kick the processed food additives habit, and start eating seaweed jelly – the perfect unprocessed flavor-enhancing food additive!

Seaweed Extracts are in our Food

You are already on a Seaweed Diet! Seaweed extracts are in every food that you eat, in every food that you associate with being ‘yummy’ - in the form of bleached and processed food additives.

There are three types of chemically processed gelatinous substances extracted from seaweed, used to add texture and creaminess to most processed foods: agar-agar (kanten), carrageenan, and alginates. Seaweed also contain natural sugars such as sorbitol which is chemically extracted from red seaweed, and mannitol which is chemically extracted from brown seaweed. Seaweed also contains mono sodium glutamate (MSG) used extensively in the fast-food industry, but chemically extracted as well.

All of these extracts, including seaweed powders, can be made naturally without chemicals! (I have a sensitivity to all of these processed food additives, but not in their naturally occurring state, as in my unprocessed seaweed Jelly formulas).

Seaweed Extract Processing

The ingredient list should say just Seaweed.

Seaweed is the only natural plant source for gelling and emulsifying agents. The patented processes for extracting these gelling agents, date back to 1922. These patents read like alchemical doctrines, probably to disguise the simplicity of the process, which discards the whole-green fiber.

The ‘old’ patent process adds chemicals to speed the breakdown process and to increase the gel strength, as well as bleach to make it look whiter. These processed extracts require strict approval by the food and drug administration, probably because of the chemicals used in the processing, which has led to seaweed being given a bad name.

The process for removing the seaweed extracts also requires a lot of water and power; and considering the rising costs of power and water consumption, these extracts will soon not be affordable - imagine a cake mix costing ten times more, or twenty dollars for an ice-cream cone?

The point is - seaweed is inexpensive, and the perfect food additive. It replaces the taste of high fat without compromising taste and texture – in fact better!

Agar-agar or Kanten

Agar-agar (Kanten) gels are chemically extracted from seaweed (usually Red seaweed) and the fiber is discarded. It is used for thickening in icings, meringues, pie fillings, and fruit candies, because the high sugar recipes actually strengthens the gel. Agar is boiled and cooled to form a gel, and can be repeatedly frozen and melted. There are several grades of agar depending on their gelling power. Some are for use in the microbiological industry in bacterial experiments, and others in the pharmaceutical industry as a laxative.

Carrageenan

Carrageenan is chemically extracted as well, and used to thicken foods such as chocolate milk, cottage cheese, sour cream, and ready to eat desserts. It is also used in toothpaste, infant formulas, cooked flans, and cold puddings. In yogurt, it is used to suspend the fruit in fruit yogurt, and to add a creamy texture.

Alginates

Alginates are chemically extracted from seaweed, also called propylene glycerol alginates, are emulsifiers, stabilizers, and thickeners. Most commonly used in ice cream, cake mixes, milk desserts, syrups, toppings for ice cream, mayonnaise, salad dressings, and fruit drinks. In beer making alginates are used to regulate the amount of beer foam. In the pharmaceutical industry, they are used as medical dressings, hair shampoos, and in agriculture as fertilizer. They are also used in textile printing.

Sorbitol & Mannitol

These sugars are chemically extracted from seaweed, for use in chewing gum, paper manufacturing, and sugar-free diet products.

(MSG) Mono Sodium Glutamate

Seaweed is the only source for Mono Sodium Glutamate, which is chemically extracted from seaweed and used as a flavor-enhancer and meat tenderizer used in commercial soup bases, canned foods, dried noodle-mixes, etc., etc., etc.