Study Finds Plant-Based Food Additive Associated With Increased Insulin Resistance

Researchers found that overweight people who ate foods with carrageenan became more insulin resistant, showcasing a potential link between this additive and inflammation.

In overweight participants, carrageenan exposure resulted in lower whole body and hepatic insulin sensitivity, underscoring the necessity of further exploring the health impacts of food additives consumers may typically overlook.

Although the study showed no significant differences in overall insulin sensitivity, it revealed that carrageenan adversely affected overweight individuals by increasing brain inflammation and higher inflammatory markers.

The study suggests that carrageenan may contribute to increased intestinal permeability, allowing unwanted substances to enter the bloodstream, and emphasizes the need to reassess the effects of widely used food additives.

Read at Natural Health News