“We do not believe any group of men adequate enough or wise enough to operate without scrutiny or without criticism. We know that the only way to avoid error is to detect it, that the only way to detect it is to be free to inquire. We know that in secrecy error undetected will flourish and subvert.” –J. Robert Oppenheimer
Well here is a bit of VERY BAD NEWS that showed up on the daily thread.
YOU ADDED WHAT TO MY CHEESE???
First I want to give a MAJOR H/T to Dr. Mercola, Ashley Armstrongof Robert Kennedy Jr’s Children’s Health Defense Organization and to The Burning Platform for bringing this to our attention. Dr Mercola has drawn attacks from the Cabal early on especially during the beginnings of Covid as has the Children’s Health Defense Organization.
Guest Post by Ashley Armstrong Rennet is used as a clotting agent to curdle the milk into cheese, separating the liquid parts of milk from the solids. Pfizer makes a genetically modified rennet, but because of a labeling loophole, cheese containing Pfizer’s rennet does not have to be labeled as containing a genetically modified organism.
Story at a glance:
Traditionally, cheese was made with just four ingredients: milk, salt, starter culture and animal rennet.
Rennet is used as a clotting agent to curdle the milk into cheese, separating the liquid parts of milk from the solids. It’s an essential part of the cheese-making process.
Today, there are four types of rennet used in the cheese-making industry: animal rennet, vegetable rennet, microbial rennet and a genetically modified version called FPC (fermentation-produced chymosin), made by Pfizer.
Bioengineered FPC was granted Generally Regarded as Safe (GRAS) status, which exempted Pfizer from the pre-approved requirements that apply to other new food additives. This is even though studies have detailed concerns about safety.
An estimated 90% of North American cheese is made with FPC rennet, and ingredient labels do not distinguish between bioengineered rennet and the original animal-based type so consumers have no way of knowing what they’re eating.
…Safety concerns of GM enzymes
Well, again, this technology is new. So there are no long-term studies evaluating the safety of eating a small amount of this genetically modified food additive every single day. But there are two main concerns: 1) toxicity and 2) digestive issues since these rennet alternatives can serve as an allergen.
Toxicity concerns
Toxicity means that the enzyme solution contains biotoxins from the genetically modified host (mold or fungus) that is being cultured and fermented in the lab. The producers of these enzymes claim the final FPC enzyme solution is highly purified, but some people react as though they still contain some of the allergens from the host microorganisms themselves.
In fact, traces of the genetically engineered bacteria have been found in enzymes. A few quotes from the literature regarding these toxicity concerns. I don’t know about you, but I have no desire to consume biotoxins from genetically modified organisms! “Genetically modified food enzymes are currently produced from GMOs. Safety concerns have been raised regarding potential contamination of food with bacterial toxins or mycotoxins, allergens, or uncharacterized extraneous substances as impurities. “Because these enzymes are purified from microbial sources, toxic substances might be present in enzyme preparations/isolates. The toxic substances are basically bacterial toxins and mycotoxins, which might cause problems/risks related to the health of consumers.
“Safety legislation is also very much attentive regarding the allergenic properties of manufactured enzymes, as it is well known that enzymes are potent inhalative sensitizers. “Apart from that, numerous uncharacterized extraneous substances/ impurities of microbial/biological origin may also be present in the enzyme preparation, which is also a matter of prime concern while evaluating the safety of commercial enzyme products.
“While food enzyme preparations are considered unlikely to cause any acute toxicity, genotoxicity, or repeat-dose oral toxicity, it is the fermentation product(s) of microorganisms from the manufacturing process that is/are of interest due to the potential presence of secondary metabolites that may induce toxicity when ingested (eg. aflatoxins, fumonisins and/or ochratoxins).”
So, some are concerned about continuous ingestion of these biotoxins over time, and the negative health consequences those would have over the course of years. And unfortunately, there isn’t much regulation here. “Currently, the companies themselves are responsible for the quality control of their products.” Gee, that’s not helpful!
Allergens and digestive issues
So as a result of a small amount of these toxins potentially showing up in the final cheese product (and slight structural changes in the final proteins), the cheese can now serve as an allergen and can cause an allergic reaction, or digestive and respiratory issues.
Stomach upset or discomfort.
Runny nose, increase in mucus production.
Consumers then may think they can’t digest cheese — but hey, maybe it is just the cheese that was made! It may not be the dairy itself, but the microorganism residues that elicit an allergic response, or irritate the gut lining.
I do not digest cheese that is made with this FPC (which again can be “vegetable rennet” or “microbial rennet” on labels). I get stomach upset and a disruption of my normal bowel movements. So something isn’t going right there! I can only digest cheese made with animal rennet, so I am very picky with what cheese I consume day to day! GMO cheese may compromise your gut health One of the biggest issues here is the potential disruption of the gut microbiome. “Lastly, the case study highlights the issues related to the dissemination of [antimicrobial resistance] genes due to their potential acquisition by the human commensal flora, via direct food consumption and by environmental bacteria through contact with soil and water surfaces or food waste. This is especially the case as a living GMM [genetically modified micro-organism] was found in a FE [enzyme] preparation.” In addition, allergic responses from ingesting the biotoxin residues or modified protein structures.
👉“A known safety risk linked to industrial enzyme use is respiratory allergy and for most proteases, there is also some potential for skin and eye irritation … Enzymes present a risk of a respiratory allergy (e.g. Aspergillus-derived enzymesin bakers’ asthma) and it is well described in the scientific literature …
“Genetic modification of enzymes may also change their allergenic properties, posing new potential health risks. For instance, type I sensitization was found in a study of 813 exposed industrial workers using genetically modified enzymes.”
So, it is documented in the literature, I experience it personally, and have heard from multiple other people — some people have digestive issues digesting the microbial and vegetable rennets.
But do just fine with cheese made traditionally with animal rennet. There are consequences when we try to outsmart nature! Originally published by Mercola.com
This website is for Amos Miller, the Amish farmer that the gubt is trying to destroy. His life, liberty and pursuit of happiness. Along with his his business, just like they are trying to do with President Trump. So never believe them when they tel you it’s just President Trump. They are LIARS! Remember what they did to small businesses during their fake pandemics and forced lockdowns. This website was set up by Viva & Barnes to help him and his case. There is merch here, as well as donation options for anyone so inclined. It also tells his story. Please share so more will know. https://www.freeamericalawcenter.com
Thanks Gail for gathering this alarming info in an easy to find place.
It’s so infuriating that we cannot just live our lives in peace but have to be eternally vigilant due to so many machinations of the deep state trying to corrupt or destroy virtually everything they touch.
Hand milking is not easy especially on a goat. If you ‘strip’, that is start at the top of the teat, squeeze and then run the tightened fingers down the teat, you can destroy the teat.
The correct method is to use the whole hand. squeeze the top fingers, then the next set and on down.
Thank you for doing this, Gail. It explains a lot of what we see and a lot of what I feel. I love cheese, always have. But through the years for a very long time I have needed to limit it due to the stomach discomfort and “processing” issues. 😂 Having allergies to a handful of pollens I attributed my runny nose and watery eyes even in the winter to those issues. It appears that was wrong.
My wife learned in her 30s she was allergic to cheeses because of the mold spores in them, you never really get away from that happening. She has been tested highly allergic to mold. If she even touches cheese, like in making sausage balls or adding to a sandwich for somebody else she breaks out on her hands and arms. So we notify the server of the issue in every restaurant we visit and limit the types. For example, it is pointless for us to go to an Italian style food restaurant.
I noticed that I can eat cream cheese and cottage cheese with no issues. Now I know why.
I have used Sargento and Tillamook among the “store bought” brands in the past. Tillamook used bovine rennet for many years. Unfortunately, Tillamook switched to FPC on everything – so that’s out now.
This farm seemed to be the only one on the long list of cheeses that specified animal rennet in their cheese making process. Many of the others are happy to use others to make the vegetarian category.
All things Pfizer, once again. The average human has no idea what they have been consuming has given Satanists more funding while slowly injuring and killing themselves from simply eating.
Well, looks like we have another project at my house; making homemade cheese.
There is a good book on the subject:
Apparently, you can use a natural culture, similar to the way you use a sourdough starter, to make cheese. And you can order natural rennet.
Here in Montana, I can buy raw milk locally from a dairy. I don’t know about everywhere else.
For aging, traditionally cheeses are placed in a cave. Literally. Mostly now they are aged in climate- and humidity-controlled coolers. But for home use, they do make a “grotto” that goes in your refrigerator:
Mom used to make bread with the wet blocks of yeast but I have trouble finding it at the store nowadays. I do like that best. I did not know about rennet used in making cheese and think of the animal type as cow spit. hehe… My luck, I might be allergic to the vegetable type but one never knows.
This morning, I searched for rennet and came across this nice site with pictures. I always like seeing pictures with an article. LOL
They don’t mention Pfizer and the site does talk about types rennet that work best when making various types of cheeses.
It says you only need 1/16 teaspoon with 1-2 gallons of milk (or 1/8 teaspoon for 2-5 gallons of milk) for the organic dry veal calf rennet powder. The liquid uses a little bit more, but still isn’t a lot. So it is for people making enough cheese to share or sell. The site also sells mini measuring spoons.
There is a six-page info sheet for something called CHY-MAX(r) Extra. The company is CHR Hansen. All this is complicated business:
We’re blessed to have you Gail. Very informative and interesting. I’m learning through your links how needlessly intrusive the govt has become…and in reality how destructive. What they haven’t legislated into extinction their minions burn things down.
Echoing what Val said …we just want to be left alone
On Thursday, utility company Xcel Energy acknowledged that its equipment likely played a role in igniting the Smokehouse Creek fire.
BlackRock submitted a 13G/A form to the SEC, disclosing ownership of 49.88 million shares of Xcel Energy Inc (XEL) in 2023, representing a 9.1% stake in the company. Following BlackRock, Vanguard and JP Morgan Chase are the next largest shareholders.
Xcel stated it is cooperating with local law enforcement investigations.
An Austin-based law firm specializing in wildfire damage filed a lawsuit in Hemphill County last week, alleging that an Xcel Energy line initiated the Smokehouse Creek fire north of Stinnett.
Xcel Energy attributes the incident to a faulty pole, although it’s noted that high winds can also occasionally cause power lines to spark, leading to wildfires….
Thanks Gail for gathering this alarming info in an easy to find place.
It’s so infuriating that we cannot just live our lives in peace but have to be eternally vigilant due to so many machinations of the deep state trying to corrupt or destroy virtually everything they touch.
God help us!
this is very disturbing & upsetting (belch).
I tried, in vain, yesterday, to try to find an online list of “good” cheeses that do not contain the bad GMO/microbial fungus rennet.
no luck there.
best we can hope for is to look for the Non GMO and/or the non vegetable rennet on the label on the packaging ?
altho the Ingredients usually just say something vague like “enzymes”.
I try to buy only Amish cheeses here but sometimes I will also buy local cheese from the local grocery stores with the nonGMO label.
can’t help but worry about whether or not that Non GMO includes the rennet, however.
before this info, I have never even thought to look for what kind of rennet is being used in the cheese I buy !
we have to be our own experts now.
there are many ppl who still don’t know what ESG means…or DEI…how will they cope with rennet??
(eyeroll !) 🙄
thanks for posting this info.
This looks like a Place to start, although I am afraid the cheese is going to be very pricey.
The Best Cheese in America: These Are the Top 50 U.S. Cheesemakers
way too pricey and far away…I prefer local farmers & dairies.
one of the benefits of living in these parts.
They’d probably even let you do the milking, if you commit the time.
I very much doubt it.
Hand milking is not easy especially on a goat. If you ‘strip’, that is start at the top of the teat, squeeze and then run the tightened fingers down the teat, you can destroy the teat.
The correct method is to use the whole hand. squeeze the top fingers, then the next set and on down.
This has a good description:
https://hellohomestead.com/how-to-milk-a-goat/
Also goats KNOW their ‘people’ just as a dog does. They are not going to be comfortable with strangers.
Finally strangers can bring in disease. Many farmers WILL NOT LET STRANGERS ON THE PROPERTY! If they sell, they have a special place for sales.
I bought a dairy calf once and the farmer made me wait at the end of the drive just off the road and brought the animal down to me.
Funny how aware of quarantine American farmers are and yet the US gov’t goes after THEM while letting who knows what diseases to cross our borders.
oops
like this 👇
👊🐂
There is one local one on the list here. Also, the one big farmers’ market there’s a Menonite woman, I think, who has a pretty good operation.
Cheese here is much more reasonable, but not the shop 😆
(Cleese gets cheesed-off)…
Thank you for doing this, Gail. It explains a lot of what we see and a lot of what I feel. I love cheese, always have. But through the years for a very long time I have needed to limit it due to the stomach discomfort and “processing” issues. 😂 Having allergies to a handful of pollens I attributed my runny nose and watery eyes even in the winter to those issues. It appears that was wrong.
My wife learned in her 30s she was allergic to cheeses because of the mold spores in them, you never really get away from that happening. She has been tested highly allergic to mold. If she even touches cheese, like in making sausage balls or adding to a sandwich for somebody else she breaks out on her hands and arms. So we notify the server of the issue in every restaurant we visit and limit the types. For example, it is pointless for us to go to an Italian style food restaurant.
I noticed that I can eat cream cheese and cottage cheese with no issues. Now I know why.
I have used Sargento and Tillamook among the “store bought” brands in the past. Tillamook used bovine rennet for many years. Unfortunately, Tillamook switched to FPC on everything – so that’s out now.
Frustrating.
This farm seemed to be the only one on the long list of cheeses that specified animal rennet in their cheese making process. Many of the others are happy to use others to make the vegetarian category.
https://shelburnefarms.org/about/news-and-stories/demystifying-rennet-key-ingredient-cheesemaking
See what you started? 🤣
Seriously, thanks for bringing this.
All things Pfizer, once again. The average human has no idea what they have been consuming has given Satanists more funding while slowly injuring and killing themselves from simply eating.
Well, looks like we have another project at my house; making homemade cheese.
There is a good book on the subject:
Apparently, you can use a natural culture, similar to the way you use a sourdough starter, to make cheese. And you can order natural rennet.
Here in Montana, I can buy raw milk locally from a dairy. I don’t know about everywhere else.
For aging, traditionally cheeses are placed in a cave. Literally. Mostly now they are aged in climate- and humidity-controlled coolers. But for home use, they do make a “grotto” that goes in your refrigerator:
https://cheesegrotto.com/pages/cheese-grotto
I am so tired of fighting these bastards and their poisons.
You and me BOTH!
wished we all lived in the same prepper (not “preppy”) community, like neighbors next door or down the road…
you make the cheeses.
2 cats in the yard…🎶
Agreed!
Wouldn’t that be 🎶 Loverly, Loverly🎵 ?
Thanks for bringing this, Gail!!
Mom used to make bread with the wet blocks of yeast but I have trouble finding it at the store nowadays. I do like that best. I did not know about rennet used in making cheese and think of the animal type as cow spit. hehe… My luck, I might be allergic to the vegetable type but one never knows.
This morning, I searched for rennet and came across this nice site with pictures. I always like seeing pictures with an article. LOL
https://www.thecheesemaker.com/blog/rennet-for-cheese-making-everything-you-need-to-know/
They don’t mention Pfizer and the site does talk about types rennet that work best when making various types of cheeses.
It says you only need 1/16 teaspoon with 1-2 gallons of milk (or 1/8 teaspoon for 2-5 gallons of milk) for the organic dry veal calf rennet powder. The liquid uses a little bit more, but still isn’t a lot. So it is for people making enough cheese to share or sell. The site also sells mini measuring spoons.
There is a six-page info sheet for something called CHY-MAX(r) Extra. The company is CHR Hansen. All this is complicated business:
https://www.thecheesemaker.com/content/PI_GLOB_CHY-MAX_Extra_73812_EN.pdf
Posted a link to this on Chiefio’s latest Wood.
ThankQ!
Good news.
Found a brand that is sold in east TN at Fresh Market and Publix – Organic Valley. Non-GMO and organic. Going to check it out in the next week or so.
We’re blessed to have you Gail. Very informative and interesting. I’m learning through your links how needlessly intrusive the govt has become…and in reality how destructive. What they haven’t legislated into extinction their minions burn things down.
Echoing what Val said …we just want to be left alone
AND all those cows killed/fodder burned in Texas???
𝗕𝗹𝗮𝗰𝗸𝗥𝗼𝗰𝗸/𝗩𝗮𝗻𝗴𝘂𝗮𝗿𝗱-𝗢𝘄𝗻𝗲𝗱 𝗫𝗰𝗲𝗹 𝗘𝗻𝗲𝗿𝗴𝘆’𝘀 𝗜𝗻𝘃𝗼𝗹𝘃𝗲𝗺𝗲𝗻𝘁 𝗶𝗻 𝗧𝗲𝘅𝗮𝘀 𝗪𝗶𝗹𝗱𝗳𝗶𝗿𝗲𝘀
FROM: