Fake Cheese is Very Dangerous!

[Guest guest]

FROM THE FAKE FOOD DEPARTMENT

From Caustic Commentary at the Weston A. Price Foundation:

http://www.westonaprice.org/caustic-commentary/1833-caustic-commentary-winter-20\

09.html

" The boundless chutzpah [brazen nerve] of the food engineers never ceases to

amaze us. One pioneering group of scientists is working on a project to grow

" real " animal protein in a laboratory, which they claim would be better for the

environment and for our health. " We could precisely control the amount of fat in

meat, " said Matheny of a research group called New Harvest. " We could make

ground beef with an ideal fatty acid ratio, a hamburger that prevents heart

attacks instead of causing them " (cnn.com, August 7, 2009).

In Europe, Unilever is seeking approval for a lowfat ice cream made using

genetically modified yeast. The yeast produces ISPs, naturally occurring

proteins and peptides found in living organisms such as fish, which

manufacturers use to control the size of ice crystals in ice cream

(dairyreporter.com, April 10, 2007). "

>>>About Fake Cheese: " Finally, Cargill has launched a " unique breakthrough

innovation " that enables the cost-effective production of a 100 percent

non-dairy cheese analogue called LygommeTM ACH Optimum for pizza and other

prepared foods.

Aside from the fact that the fake product might kill you, Lygomme has reduced

calories, less fat, no saturated fats, reduced phosphate content and no lactose.

It allows Cargill to " make analogue cheese without allergen labeling " and avoid

the instability of cheese prices " at an outstanding cost advantage for the

manufacturer " (cargilltexturizing.com, September 17, 2009). Look for these

products at a school, hospital, nursing home, prison or supermarket near you. "

Knowledge is power!

Bee