If it’s in our food, it must be safe to eat, right? We can say that about countless ingredients that have been proven to be unsafe. Carrageenan is one of them. Since 1969, dozens of studies of food-grade carrageenan have been published in peer-reviewed academic journals. Results from these scientific experiments point to harmful effects from food-grade carrageenan in the diet. How does this happen? How is it that a harmful ingredient is allowed into—and in some cases thousands—of food items, including those certified organic?