Carrageenan is being studied by researchers at the University of Illinois in Chicago and University of Chicago to determine if it has ill effects on some people’s gastrointestinal systems, the Chicago Tribune reported in a recent article (“Food Additive Stirs Calls for Scrutiny,” March 18, 2013). UIC physician and professor Joanne Tobacman has been looking at the health effects of this food additive for years and in 2008 she petitioned the Food and Drug Administration to prohibit its use in food, according to the article. In June, the FDA denied her request, the article reported, but she stands behind decades of peer-reviewed science that demonstrates carrageenan-induced inflammation in animals and cells. She was quoted as saying that Europe bans the ingredient in infant formula; America allows it. The additive can also be found in some yogurt, ice cream, soy milk, cheeses, diet soft drinks and even some toothpaste. The Cornucopia Institute in Wisconsin sent a letter to the FDA asking it to reconsider its June decision. The Institute, which questions why the additive can be found even in some organic foods, recently came out with a study entitled, “Carageenan: How a ‘Natural’ Food Additive is Making Us Sick.” The Institute, which offers information on agriculture and food issues through research and investigations, also offers a food guide in avoiding the substance when going to the store. Click here to see guide.