Someone at another yahoo group pointed out to me an article about
carrageenan, a polysaccharide made from a type of seaweed by using
powerful alkali solvents. It is used as a thickener and stabilizer in a wide
range of food products including frozen yogurt, soy milk, some dairy products
and reduced-fat ice cream. This was the article I read on the subject
that I thought you might be interested in reading:

http://raypeat.com/articles/nutrition/carrageenan.shtml

Polysaccharides (sometimes called glycans) are relatively complex
carbohydrates. They are polymers made up of many monosaccharides
joined together by glycosidic linkages. They are therefore very large,
often branched, molecules. They tend to be amorphous, insoluble in water,
and have no sweet taste.

There is some confusion about carrageenan and poligeenan which is a
chemically degraded derivative of carageenan which is used for industrial
(non-food) purposes. Poligeenan is produced from carrageenan subjected
to high temperatures and acidity.

I never added carrageenan to the SUGARS TO AVOID list during the
30 day Rosacea Diet plan. So in a future addition planned to be released
this year, it will be added and thought you should know.

Some interesting links >

http://en.wikipedia.org/wiki/Carrageenan
http://www.notmilk.com/carageenan.html
http://www.lsbu.ac.uk/water/hycar.html
http://www.tomsofmaine.com/toms/ifs/carrageenan.asp
http://en.wikipedia.org/wiki/Polysaccharide
http://www.rpi.edu/dept/bcbp/molbiochem/MBWeb/mb1/part2/sugar.htm