Did you know: ~90% of US/UK medium/h... 
RedCairo
12 y
4,091
My body gave me a dream and actually told me that cheese was letting poisons into me.
I love cheese, and I was very upset, because I'd just bought a toaster oven and had all these great plans for cheese-based foods!
After awhile, I had an argument with myself one day and insisted, how could cheese matter if other dairy is fine, and why should cheese be any problem anyway? And I ate some.
That night, my body gave me another dream and actually gave me the raw sound "Rennet." When I woke up and figured out the sound as a word, I wasn't even sure what it meant but I had some fuzzy idea it related to cheese (obviously it was not a topic I knew much about).
I went to wikipedia and guess what?
1. Rennet is something that separate cheese from other dairy, obviously.
2. It is usually only used in medium to hard cheeses, as soft cheeses such as cream use acids.
3. Soft-medium cheeses like blue and feta can use either.
4. Animal-sourced rennet used to be the way it was made. Then they came up with a chemical version, which is fine.
5. Then they came up with a genetically modified organism based on the mold on soybeans.
And this latter version has been pushed ever-more into the public until now it is estimated that 80-90% of the cheese in the United States and Great Britain is made with this Genetically-Modified-Organisms soy rennet.
I guess that explains it.
I have been searching for cheeses that they sell at super walmart (alas this is almost my only shopping option, I live in the middle of nowhere) that would specifically SAY that it is non-soy or at least non-gmo. Unfortunately most cheeses just brag about a vegetable source but that doesn't mean jack, it could still be Genetically-Modified-Organisms soy and be a vegetable source.
Tillamook company said their medium and sharp white cheddar cheese is made with animal rennet, so that's one option, not sure my store has it but I'll look.
It's been very difficult to find info on labels or aside from that.
RC
I recently discovered that the vast majority of
- Interesting post uchihaMadara
12 y
4,257
This is a reply to # 1,944,120I check around for rennet and found this site:
http://www.gmo-compass.org/eng/database/enzymes/83.chymosin.html
Here are some snippets:
Chymosin (also known as rennin) is the primary active ingredient in rennet. Rennet or
chymosin is essential to the manufacture of firm cheeses. Chymosin splits the casein protein of milk at specific point and thereby effects clotting: casein clumps together to form curd and separates from the watery whey. Subsequently, the ripening process of cheese may begin.
...
The production of chymosin with the aid of genetically modified organisms is widespread. A large part of global cheese production is conducted using Genetically-Modified chymosin.
Procedure: The chymosin gene isolated from calf stomachs is transferred to appropriate producer organisms such as bacteria, moulds or yeasts. These are allowed to multiply and are cultivated in a closed system (fermenter), in which they release chymosin into the culture liquid. This chymosin is separated and is cleaned of possible impurities and of leftovers of the Genetically-Modified microorganisms.
...
Products: A variety of chymosin products are on the market and include Chy-Max (made with Aspergillus niger) or Maxiren (Kluyveromyces lactis; yeasts). A production site for Chy-Max is in Nienburg on the Weser. Chymosin produced with Genetically-Modified microorganisms consists of 80 to 90 per cent active ingredient and is thereby significantly purer as natural rennet, which contains only between four and eight per cent active chymosin.
...
Application: According to estimates, between 80 and 90 per cent of cheese in the USA and Great Britain is manufactured using chymosin produced using gene technology. Exact statistics on German usage are unavailable. It is to be assumed that such chymosin is in use.
...
Labelling: Neither rennet nor chymosin is regarded in Germany as a food ingredient and is therefore not declared in the list of ingredients. Labelling of cheese in regard to gene technology and the use of chymosin is not required.
New EU regulations take effect in 2013. Since chymosin remains in the cheese it has to be declared as an ingredient on the list of ingredients. The use of genetically modified organisms in the production process is not explicitly labelled on the product.
How much GM byproducts are people consuming from cheeses then?
Surprisingly, and I hope this is not lie, I found some RAW Amish cheese at Whole Foods that has a light color. I wonder if it's the real deal. Expensive enough. It is a small block and the ONLY one that doesn't look pasteurized.
- Re: Did you know: ~90% of US/UK medi... imnos482
12 y
3,772
MoreThis is a reply to # 1,944,120Thanks for posting this. I had NO IDEA!!!!
Can I add your text to my article on GMO's?
http://peoplecleaner.com/what-are-gmos
Or you could just go and leave a comment at the bottom explaining this. I get 7k hits a month on my site and really want people to know about GMO's, Aspartame etc... So crazy how this stuff is hidden in EVERYTHING. How can a person eat anymore, lol.
Again, thanks so much for this insight.
Here is a good article on this:
http://www.fifthtown.ca/artisan_cheese/editorial/the_importance_of_knowing_yo...
FPC rennet is a Genetically-Modified-Organisms product. And, according to the culture companies, 90% of all cheeses produced in North America is made with FPC rennet. However, ingredient labels do not distinquish between this type of microbial rennet or the original non-GMO based type. And the fact that use of FPC type microbial rennet is not labeled a Genetically-Modified-Organisms product leaves those who oppose the use of GMOs in the dark when it comes to choosing their cheeses.
I would say I was shocked, but, that is just how things are these days. WOW
- Interesting post uchihaMadara
12 y
4,257
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