Thoughts about carrageenan?
Food additives abound but one that I find in the most unlikely food ingredients is carrageenan. For example, I would love to try your buttermilk biscuits, but there again -- in the buttermilk -- is added carrageenan. I have yet to find one brand of buttermilk (and most other dairy products other than 'plain' milk) without that additive.
I realize this is a controversial topic. I'm interested in knowing how you approach this additive.