Up To 90% Of The Cheese Sold In America Is No Longer Made Naturally
“90% of the cheese sold in the U.S. does not use animal rennet and instead uses a genetically modified organism (GMO) version made by Pfizer”
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“90% of the cheese sold in the U.S. does not use animal rennet and instead uses a genetically modified organism (GMO) version made by Pfizer”
They use a loophole to get around having to label all our cheese as GMO, Here’s how:
“90% of US cheese has now been infiltrated by one of the world’s largest biopharmaceutical companies, Pfizer, and it has GMO’s.”
Traditionally, cheese is made with just 4 ingredients, milk, salt, starter culture, and animal rennet, which is a clotting agent that’s used to curdle milk into cheese.
Today, there are 4 different kinds of rennet used in the cheese industry, and reports are stating that the most commonly used kind is a genetically modified version called FPC, or a fermentation produced chymosin made by Pfizer.
These alternative rennets are both cheaper to use and speed up the aging process, which like always means greater profits. The crazy part is no one knows that they’re eating this or how it’s really affecting us.
Because this FBC rennet is labeled as GRAS or generally recognized as safe, it creates a loophole that exempt Pfizer or other companies from having to label these products as GMO.
And due to Pfizer’s massive amount of wealth and power, it’s now made its way into about 90% of our cheese.
But how is this affecting us? Because this is newer technology, we don’t yet know for sure, but there has been a number of researchers addressing concern. After all, the only unbiased safety study used to approve these FPCs was evaluated by the short term 90 day trial in rats.
However, researchers are concerned about its toxicity or the biotoxins from GMOs as well as digestive issues for humans as these renin alternatives can serve as an allergen.
While I’d love to present you with a list of cheeses to avoid as well as the ones that are safe, there’s just way too many cheeses out there. So if you can, look for the kind of rennet or enzyme used in the cheese. I would seek out animal or traditional rennets first, then potentially some vegetable rennets, and I’d avoid cheeses containing any microbial or genetically modified rennets altogether.”
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More info:
thewatchtowers.org/up-to-90-of-the-cheese-sold-in-america-is-no-longer-made-naturally/