Health and safety

Health and safety of seaweed and phycocolloid food additives.

There is a continuous debate concerning the safety of all additives in food.

To date, the phycocolloids are generally considered to be quite harmless. All are accepted as GRAS ('Generally Recognised As Safe') by the US Food and Drug Administration (1978, 1979);

Listed in the Food and Agriculture Organization (FAO)/World Health Organization (WHO) of the United Nations Codex Alimentarius and accepted by the European Community 1991.

Food-grade carrageen was accepted by the US Food and Nutrition Board (1981) as being safe, but has recently received attention because of its ubiquity in food products, its preneoplastic effect in intestinal cells and its impact on human mammary myoepithelial cells in tissue culture.

Most producers now do advice not to use it during pregnancy.

Seaweed and kelp is very sensitive to moisture. To keep it from becoming less crunchy or even damp, it MUST BE STORED IN COMPLETELY AIRTIGHT CONTAINERS. 

The higher the mineral content it more it will become hygroscopic; it will pull moisture out of seemingly dry air if left out. The plastic bag in which this kelp is shipped is no longer airtight. Many small holes were punched through the plastic bag by the sharp dry kelp pieces.

 When this kelp becomes even a trifle moist, it can be easily dried placed in an open pan in a low (110-140 degrees F) heat oven for about 30 minutes. Use or store quickly. ENJOY !!

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