The Cheese You SHOULD NOT Buy. Here's WHY
Why would anyone waste time shredding their own cheese
when you can just buy a bag of pre-shredded cheese? You know that light
powder you can see on shredded cheese? That is, cellulose.
Cellulose powder (which is made from wood pulp) is often added which prevents the cheese shreds from clumping together. Cellulose can be called by a few different names on the ingredients label: Carboxymethyl cellulose, Microcrystalline Cellulose, or MCC, and Cellulose Gum.
Cellulose powder (which is made from wood pulp) is often added which prevents the cheese shreds from clumping together. Cellulose can be called by a few different names on the ingredients label: Carboxymethyl cellulose, Microcrystalline Cellulose, or MCC, and Cellulose Gum.
You Probably Should NOT Buy Shredded Cheese. Your Cheese is Not What it Seems
So, what is “Cellulose”, anyway?
Cellulose powder is a common additive to shredded and grated cheeses when they’re packaged for distribution.Cellulose is the main component of higher plant cell walls and one of the most abundant organic compounds on earth. However, the type of cellulose used in the production of food products, is far from natural and created in a laboratory. Cellulose is used to make cellophane, smokeless gun powder, adhesive bandages, wallpaper paste, and other consumer products. Did you know that our bodies can’t digest cellulose due to the lack of necessary enzymes needed to break the ingredient down? However, cellulose has been deemed ‘safe for consumption’ by the FDA. According to the FDA: “In humans, virtually 100 percent of orally ingested cellulose can be recovered in the feces within four days, indicating that absorption does not occur.
Powdered cellulose is made by cooking raw plant fiber — usually wood — in various chemicals to separate the cellulose, and then purified. Modified versions go through extra processing, such as exposing them to acid to further break down the fiber.” ~
The Wallstreet JournalBloomberg ran experiments on store-bought grated cheese to test for wood pulp. Products such as “Essential Everyday 100% Grated Parmesan Cheese, from Jewel-Osco, contained 8.8 percent cellulose. Wal-Mart Stores Inc.’s Great Value 100% Grated Parmesan Cheese had 7.8 percent cellulose. Whole Foods 365 brand didn’t list cellulose as an ingredient, and tested at 0.3 percent. Kraft had 3.8 percent cellulose.”-Bloomberg
Another problem with shredded cheese is that it is very susceptible to mold growth. Cheese in any form will start to mold when exposed to air, but with a bag of shredded cheese, there’s just no humanly way possible to get the air out of the bag.
The Solution: Purchase organic block cheese & benefit from shredding it yourself.
Shredding your own cheese is not only healthier but much more cost effective. With a food processor it is quick and easy to do.
*Tip: Although it will take a long time, home-shredded cheese will age and spoil faster than pre-packaged shredded cheese. You may need to freeze your freshly shredded cheese in an airtight container in the freezer. Shredded cheese freezes well and thaws quickly.
Directions on how to make your own shredded cheese:
1. Cut the block of desired cheese into chunks that will easily pass through the shoot in your food processor.
2. Use the plunger to push the cheese through your shredding attachment.
3. Empty the container of shredded cheese into an airtight glass container and keep it in the fridge for everyday use, or divide into two containers and save some for another day in the freezer.
Thanks for taking the time to read this article. If you found this information helpful, please share it with your friends and family. Your support in our endeavor of sharing free information would be much appreciated.
Follow us on Facebook to stay updated with what's going Viral in the Alternative News scene. https://www.facebook.com/ViralAlternativeNews
By Anya V via Living Traditionally
image source
