Cheese! (Brought to you by Pfizer)

I started making cheese because I love cheese and could no longer find quality cheeses nearby. I lived on a diet of mostly bread and cheese while a student in France and while it did take its toll on my middle (I gained a pound or ten!) it felt perfectly sustainable as far as health and deliciousness to me.

Fast forward a decade and suddenly cheese was making me sick. And bread, too! Like a great many folks, I was told I was ‘lactose intolerant’ and had a “gluten allergy”. Suddenly. Out of nowhere. How very odd.

I gave up bread and cheese for a year and the problem was solved, but I was miserable. Then I started to do some research on my own.

What I learned I’ve talked about before on this blog so I won’t go into detail. The results speak for themselves: I can eat as much bread and cheese as I want, as long as I make it myself, from raw milk and organic wheat berries and all natural ingredients. We also eat homemade ice cream regularly. And cookies and cakes.

But the problem with the commercially manufactured ingredients these days is far worse than just homogenizing and denaturing. The rennet used to make 90% of cheese in this country is GMO, so it’s no wonder at all so many are being told they are lactose intolerant or have IBS and allergies and other digestive issues every time they consume dairy. And wheat. It’s become so common it’s a joke.

In reality, these non-foods are poisoning people and it should be pretty obvious by the poor state of health of a majority of the population.

Thanks to Granny for sending this article that sums up the cheese reality pretty well. And it’s not pretty.

“Genetically modified FPC — To overcome some of the shortcomings of the vegetable and microbial rennets like the potential bitter cheese taste, scientists have leveraged genetic engineering technology to create new, genetically modified species that generate these milk-curdling enzymes.

Introducing the most common alternative to animal rennet in cheese making — FPC, which stands for Fermentation-Produced Chymosin (FPC). (Chymosin referring to the enzyme that curdles milk, and is naturally present in the stomach lining of ruminant animals).

In fact, 90% of the cheese manufactured in the U.S. uses these enzymes from genetically modified organisms.⁹

FPC was created by the one and only Pfizer (biotech company) and is made possible by using CRISPR gene editing technology¹⁰ where the genomes of living organisms are modified. The “safety” of FPC was evaluated by a 90 day trial in rats.¹¹”

Is it safe to consume? Good question!

“This bioengineered chymosin (FPC) was granted Generally Regarded as Safe (GRAS) status. Meaning, Pfizer was exempt from the pre-approval requirements that apply to other (non GRAS) new food additives.”

Food was just fine before they started screwing with it! 😖

A few of my homemade cheeses—not as difficult as you might think to learn how, and so worthwhile!