Too much scaremongering going on in that article. Carrageen moss is a small frond like seaweed that has been used to thicken foodstuffs for many years before gelatine or agar agar become popular. I am not sure why boiled up animal bones (to obtain gelatine) is preferable to a product that grows - a form of seaweed. Very well known in Ireland for years as a setting agent for use in puddings/desserts e.g. panne cotta, and savoury dishes. It is foraged from the seaside, and does need rinsing to remove the taste of the sea. As with other things in life, this knowledge often disappears in a generation.