CheddarBarbara H. Peterson

Farm Wars

Yes, it’s true. Your cheese has more than likely been made with genetically engineered rennet. In fact, according to About.com, up to 70% of store-bought cheese products are.

Rennet

Milk contains proteins, specifically caseins, that maintain its liquid form. Proteases are enzymes that are added to milk during cheese production, to hydrolyze caseins, specifically kappa casein, which stabilizes micelle formation preventing coagulation. Rennet and rennin are general terms for any enzyme used to coagulate milk. Technically rennet is also the term for the lining of a calf’s fourth stomach. The most common enzyme isolated from rennet is chymosin. Chymosin can also be obtained from several other animal, microbial or vegetable sources, but indigenous microbial chymosin (from fungi or bacteria) is ineffective for making cheddar and other hard cheeses. Limited supplies of calf rennet have prompted genetic engineering of microbial chymosin by cloning calf prochymosin genes into bacteria. Bioengineered chymosin may be involved in production of up to 70% of cheese products.

http://biotech.about.com/od/casestudies/a/dairyenzymes.htm

This is simply another way that genetic engineering has invaded our food supply by stealth. Think about it. What else are we eating that is genetically engineered? What aren’t we being told about the most important thing we can do for our bodies – and that is to eat good, clean food?

There is even talk about growing “organic” genetically engineered produce. Since, according to the USDA, organic farming is a process oriented endeavor, only a few words need changing to allow genetically engineered seeds to be included in the regulations.

We are quickly reaching a point of no return in which the line between artificially engineered products and food produced without genetic hanky panky is blurred beyond recognition unless one has a laboratory with genetic testing ability at hand.

Think that we are safe eating USDA Certified Organic and that the overall plan by the USDA is to keep genetic engineering out of our organic food supply? Think again. According to the USDA, GMOs (genetically engineered/modified organisms) and natural ones are substantially equivalent. No difference. In a pig’s eye my friends, in a pig’s eye.

©2014 Barbara H. Peterson

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3 Responses to “70% of Cheese Products Made with Genetically Engineered Rennet”

  1. Bill Jones says:

    I’m sick and tired of all the whining. Either we do something about it or just forget it and move on. I mean really all the wars and lies and now they are attacking us in our own country and more lies about why we have to go back to Iraq. What is strange is why the rest of the world doesn’t give a crap? I mean Russia and China don’t see to be sending troops there. We are being lied to daily by thus crooked goverbment. Either we wake up and destroy tgi

  2. Paul Tarsuss says:

    Once upon a time, a team of scientists decided that they had learned so much about genetics, that they challenged God to a man making contest. They drew straws to see who would be the one to pitch their challenge to our Creator. The man said, “see here God, we’ve cloned animals, tweaked the genetics of plants, grown organs in the lab, and we aren’t afraid of you! So why don’t you go and get lost, we don’t need you. Unless you’re up to our challenge!

    God appeared to think seriously on the matter before returning His reply. He said, “I accept. But to level the playing field, we’re going to begin the way I did in the beginning.” The arrogant wee one said, “No problem” and reached down, grabbing a handful of dirt.

    God replied….”Oh no, first go and find your own dirt!”

    Man is often never braver than during his misjudging of his own motives. Not to mention his judgment of the motives of others. On a serious note, please consider the following AMAZING information:

    http://beforeitsnews.com/scien.....85290.html

    Good Journies

  3. Abe says:

    Here’s a list of Cornucopia’s ratings of dairies. I use to get milk from Cedar Summit. They don’t do cheese, but you can always learn to make your own. On this list the more well known they are the lower the score. Why is that?? Maybe because the USDA Organic label means big money??
    I’ve been through this list numerous times in the past before, BUT this is the first time I didn’t see KRAFT. I wonder if there score is now below zero? Maybe because there not organic? They’ve changed it some where down the line. I’m sure I’ve seen them on this list before, and other well known names too in the past.
    All in all the best is to know where, AND who you get your food from.
    For a city slicker (not really), I’ve been around livestock all my life. How many of you have had a 1/2 ton cow nudge your knee for attention just like my 50 lbs springer would?? In a Walt Disney world that would be common, but we know better! I’ve been kicking around the Idea of making my own cheese for long enough. It’s looks easy on screwtube.

    They say a picture is worth 1000 words. Watching a dairy farmer interact with his livestock, you could write a book. When you can whistle and call a name to have a cow come to the milking room, and already know what and how they eat,,,,, aim small!!

    All I know is when Gretchen dies a healthy death, I want 100 lbs. of her burger. To those who don’t get it, that means when food intake supercedes milk production. After all it is a business.

    Organic Dairy Report/Ratings Arranged by Cow Star Ratings.

    http://www.cornucopia.org/dairysurvey/index.html