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IPFS News Link • Food

GMO's in 90% of our cheese

• Linkedin - Amir Nadimi

Who doesn't love cheese?

Not only is it delicious, but it's also incredibly nutritious, and as humans we have been enjoying this superfood for over 7,000 years. Cheese has played a vital role throughout history, offering a reliable source of calories, protein, and fat, especially for early farming populations during challenging times like droughts or famines.

However today's cheese is different. With bioengineered FPCs (Fermentation Produced Chymosin) granted GRAS status, it's crucial to be selective with your cheese choices. These genetically modified organisms might not be labeled as 'GMO,' often listed simply as 'microbial rennet' or 'vegetable rennet,' which can be deceiving.

Vegetable and microbial rennets are common alternatives to animal rennet, but their sources vary widely. While microbial rennet is produced in lab settings, and sometimes fed soy, vegetable rennet's quality can be also be extremely inconsistent.

So, next time you're indulging in cheese and feeling a bit uneasy, remember, it might just be the type of cheese and its production methods that's causing discomfort, and not your ability to digest it.


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