The most dangerous cheese in the world

Who can resist cheese? It’s not just tasty; it’s packed with nutrients too! Contrary to popular belief, people have been making and enjoying this amazing food for more than 7,000 years. Cheese has played a significant part in our history. Historians note that milk and dairy products, especially cheese, provided a rich source of nutrients that could be stored. This allowed early explorers to travel safely and grow their communities, leading to shifts in population and the development of diverse farming societies.(ref, ref)

However, not all cheese is made the same……

American cheese is the most dangerous cheese in the world

American Cheese isn’t just made from milk, rennet, and salt; it actually has 14 or more ingredients, like emulsifiers, stabilizers, and artificial colors. On top of that, the current industrial food system has produced a twisted version of American Cheese, which is already a less authentic type of cheese. The cheese product called Pasteurized Processed American Slice is made from vegetable oil and is a lab-made imitation that aims to replicate the texture and melting qualities of American Cheese at a lower cost.

GMO Rennet from Pfizer

It turns out that a significant amount of cheese is made using GMO rennet from Pfizer, the well-known pharmaceutical company that has quietly taken control of the rennet market. In fact, around 90% of cheesemakers in the U.S. rely on their GMO rennet for cheese production.

Currently, there are four main types of rennet used in cheese-making: microbial, vegetable, animal, and FPC (fermentation-produced chymosin), which is the genetically modified rennet created by Pfizer. Even though Pfizer’s rennet is genetically modified, cheeses made with it don’t have to be labeled as containing GMOs because of a loophole in labeling laws.

This unexpected revelation has caused a stir in the industry, leading to serious concerns about the quality, safety, and long-term impacts of using this genetically modified ingredient. GMOs have been linked to various health issues, and the fact that GMO rennet is so prevalent in U.S. cheese production raises significant alarms.

Other ingredients to avoid are Natamycin and Cellulose

Natamycin is a type of antifungal and antibiotic medication. Using antibiotics when they aren’t needed can create superbugs that don’t respond to treatments. Cellulose itself isn’t necessarily harmful, especially if it’s organic. All plants contain cellulose, but when it comes to cheese, it often comes from wood pulp. Wood pulp has a major issue because powdered cellulose is created by cooking raw plant fibers, typically from wood, with different chemicals to isolate the cellulose. After that, it gets purified. Some modified types undergo additional processing, like being treated with acid to break down the fibers even more.Unfortunately, this strange food additive is labeled as “natural” by our government, to the point where it can even be found in products that are marked as “organic.”