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Wrong Joanne Tobacman?

Joanne K. Tobacman

Associate Professor

University of Illinois

HQ Phone:  (217) 333-1000

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I agree to the Terms of Service and Privacy Policy. I understand that I will receive a subscription to ZoomInfo Community Edition at no charge in exchange for downloading and installing the ZoomInfo Contact Contributor utility which, among other features, involves sharing my business contacts as well as headers and signature blocks from emails that I receive.

University of Illinois

1101 West Peabody Drive

Urbana, Illinois,61801

United States

Company Description

The University of Illinois at Urbana–Champaign (U of I, University of Illinois, UIUC, or simply Illinois) is a public research-intensive university in the U.S. state of Illinois. A land-grant university, it is the flagship campus of the University of Illinois ... more

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Associate Professor of Clinical Medicine

University of Illinois at Chicago


Web References(129 Total References)


www.doctoralia.net

Joanne K Tobacman M.D.


www.cornucopia.org [cached]

University of Illinois researcher, Joanne Tobacman, M.D., who has published widely on the subject said, "The carrageenan industry has tried for decades to retain using carrageenan in food products because of its biological reactivity with ingredients.
This same biological reactivity is what makes carrageenan harmful. Food-grade carrageenan inevitably contains some lower molecular weight forms naturally." Dr. Tobacman continued, "Additional lower molecular weight forms are produced by processing, heat, acid, intestinal bacteria, and chewing."


nutracon.com [cached]

The carrageenan controversy is attributed to the research of Dr. Joanne Tobacman, an Associate Professor at the University of Illinois in Chicago.
She and a group of molecular biologists postulate that carrageenan is a potential inflammatory agent based upon laboratory experiments with cells of the digestive tract. Dr. Tobacman has lobbied to have carrageenan declared an unsafe food additive. Dr. Tobacman's findings are surprising because carrageenan is supposed to pass through the digestive system intact, much like food fiber.


www.vitamyr.com [cached]

A: It clearly has to be attributed to the research of Dr. Joanne Tobacman, an Associate Professor at the University of Illinois in Chicago.
She and a group of molecular biologists have accused carrageenan of being a potential inflammatory agent as a conclusion from laboratory experiments with cells of the digestive tract. It requires a lot of unproven assumptions to even suggest that consumption of carrageenan in the human diet causes inflammatory diseases of the digestive tract. The objectivity of the Chicago research is also flawed by the fact that Dr. Tobacman has tried to have carrageenan declared an unsafe food additive on weak technical arguments that she broadcast widely a decade before the University of Chicago research began. On June 11, 2008, Dr. Joanne Tobacman petitioned the FDA to revoke the current regulations permitting use of carrageenan as a food additive. On June 11, 2012 the FDA denied her petition, categorically addressing and ultimately dismissing all of her claims; their rebuttal supported by the results of several in-depth, scientific studies.


www.thecartooniststudio.com

Their worry is based upon exploration investigations of carrageenan by Dr. Joanne Tobacman, a partner teacher at the University of Illinois in Chicago, who made cases this normally happening kelp subsidiary causes gastrointestinal irritation and pre-harmful sores when nourished to little lab creatures.
What numerous don't understand is that Dr. Tobacman was really concentrating on a molecular corrupted type of carrageenan called poligeenan, which has never been utilized as a part of nourishment applications, and is utilized as a part of different applications, for example, barium contrast answer for X-beams and CT examines.


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