Wood pulp in mac and cheese

They asked the European Union to protect its manufacturers against U. If you've ever wondered why Parmesan is capitalized, it's because it's named after the area that produces it. Only cheese produced in certain provinces may be labelled " Parmigiano-Reggiano. News Politics Entertainment.

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Communities HuffPost Personal Videos. Skip to Article. We're here to tell you: We'll break it down for you: The offender here is cellulose. Not actual pieces of wood. That doesn't sound so bad, but why is it in my cheese? In the study, they found a higher percentage of cellulose in some cheeses than indicated on the products' labels -- and a higher percentage than allowed by the government: This is a potential pitfall for folks trying to combat stomach problems by reducing fermentable carbohydrates in their diet….

Excellent point. Good to know. I just started buying block cheese because I recently bought a vacuum-sealer machine. I can now buy a huge block of cheese without worrying about it going bad and shred it when I need some. Thanks for exposing all these dubious practices — when all is said and done, avoid all processed foods.

You may need to spend more time in the kitchen, but you will be healthier, wealthier and wise! K-Y jelly. What does one think is IN a 99cent burger. Love a farmer. Frederica — So true! But it is! What saddens me is that the Victorians often adulterated food; this was legislated out of the food supply in the early 20th century, and guess what, now the adulteration is legal! What is the difference from sawdust in bread and cellulose in cheese? Is the sawdust dangerous?

How cellulose is made

Or the cellulose which will scrub you out or the cotton? I started shredding my own cheese a long time ago. Once I got my food processor, shredding cheese became unbelievably easy—and you really do save a lot of money shredding it yourself! I hate shredding cheese by hand. With a passion. It takes seconds. I completely identify with your comment! Okay, this is just gross…first meat glue, and now this. Thank you for the info!! I LOVE this information… and the suggestion on how to solve this problem… so simple… buy block cheese. Thank you for always providing us with new ways to change what goes on in our kitchen.

I mean you do know that cinnamon is tree bark right? Cinnamon is traditionally a spice we add to food. Wood pulp? Not so much. These are newfangled additions to our food supply, only really possible because of the marvels of industry and science. Do you now see why some of us take issue with your arbitrary rules about what makes certain things OK as food?

Yes, I was thinking the same thing as bob and saw as I scrolled down that he addressed it directly. Thanks so much for your time and research and passion for real food and health. Unfortunately, where I live, it is cheaper to buy shredded cheese. I have to tell this to my husband now though. I looked at what my family ate a lot of, like peanut butter, milk, and cheese, and they went first.

We stopped buying shredded cheese years ago to save money, and because the texture of pre shredded cheese always seemed strange to me. Thanks for the info! Disturbingly unnatural? A cellulose additive sounds no worse than something like a multivitamin or Metamucil. We eat foods that are made with bacteria and yeast poop. We eat fungi, undeveloped bird embryos and milk of other mammals. Our dietary requirements include metals! Sheesh people, I hope you realize cellulose from wood pulp is probably the cleanest thing you have in your diet.

I seriously doubt any of the regular readers of this site, or the people who are alarmed by the fact that there is wood pulp in their cheese, are the kinds of people who eat twinkies or chicken nuggets.

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Where do we think traditionally fermented foods like sauerkraut, cheese, and sourdough bread come from, anyway? A buttermilk and mayonnaise blend you whip together in 30 seconds and toss a few fresh herbs into? Real food. Not so real. We just draw the line at different places. There is something ironic here. Since this post it has come about that unpasteurized milk certainly has extreme health benefits.

So your smug coup de grace moment is absolutely ruined: In the end, I indeed agree with your main point hah! Wait …. Almost everything you eat has some level of processing, often in ways that you can not easily replicate in your own kitchen. I can think of a host of examples — like turning cream into butter, milk into cheese, fermenting cabbage with salt and wild lacto-bacillus cultures to create sauerkraut, or boiling sap to create syrups.

Sauerkraut is an excellent example of a traditional food gone awry in the wake of industrial processing. Now instead of being a living, probiotic-rich food full of good bacteria, sauerkraut is a dead, vinegar-swamped food that tastes little like the real thing. The irony here. It is a nutritionally dead powder, fortified with synthetic lab made vitamins, ultra high GI and contributes to insulin spikes and diabetes, celiac disease, and direct correlations with the increase in flour in our diet to cancer, stroke, mental disorders etc..

My thought would be.. Oh, wait…. So let me get this straight. How about because its not absorbed by our body, so why eat it. You know what else isnt absorbed by our body? Plastic, mud, metal. All of those things can be created naturally, still want to eat them? In 13 infants died because of melamine added to infant formula. Safety first. A more clear way to state what I was trying to communicate is: Do I personally buy shredded cheese? So that means bread, flour, and cake are all unnatural.

How so? Unless Food Renegade amended this article since the original post, she explains that the process of creating cellulose powder and gums involves chemicals and solvents. It is not the same thing as merely grinding flour from wheat or grain. I can in theory, grow grain in my back yard and grind it in my home mill or pound it between rocks even and make flour. In the scheme of things, cellulose is not on my list of the most noxious food additives I have come across. On the other hand, if the point of eating is to nourish my body, then wood pulp comes up a little short.

Uh, plants are made of cellolose. Good luck finding something to eat. Wood does a body good. A buddy of mine is a chemist at a plant next to the paper mill that uses by products of paper manufacturing to make cholesterol lowering food additives and drugs. Not sure what its is but any thing to lower my cholesterol has got to be bad for you. A 3 year old can eat a whole apple… so that makes me think you are either bulimic, have food ADD, or you have the body size of an infant. It is the intense chemical processing. This makes it like soy, HFCS and friends. I hate the food industry.

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Who cares if the cellolouse in cheese is taken from the source where it is most abundant — trees? Ever notice how much soy is in everything? I mean everything. Soy is bad for you in large quantities—Europe has already begun restricting soy in their foods. Aspirin comes from willow bark, so does cinnamon. We eat a lot of roots and leaves too—carrots, spinach, turnips, etc. You really do learn something new everyday! Thanks btw! What is it about it that makes it BAD? I have never seen anything specific on this.

No symptoms it can cause, or ailments. The chemicals they used to extract it concerns me, but not so much the wood chips, actually.

31 Foods You're Eating That Contain Sawdust | Prevention

Tons of animals eat wood. Rabbits will die from red cabbage. No wood chips for me, thank you very much. This IS an alarmists view. You would probably starve to death if you completely avoided cellulose.

Walmart Sued For Wood Pulp In Parmesan Cheese

As others have said, it is in pretty much all fruits and vegetables you eat. Not only that, but the chemicals removed from the wood pulp are still present in those fruits and vegetables. I am an engineer that works in a pulp mill where we process wood chips into fiber for making paper. Let it be known that I would have NO problem ingesting wood pulp, let alone purified cellulose that is used in food.

All that is left when wood fiber is processed for food use is cellulose.

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And while you actually won't ever see "wood pulp" listed as an ingredient on a tub of grated so-called per cent Parmesan cheese, "cellulose" is the culprit you might just find on many packaged goods. Cellulose is a plant-based fibre that's a component of cell walls of plants, explains registered dietitian Abby Langer, who is based in Toronto.

It's used as a thickener, anti-clumping agent, or to make products creamier, and it's in a ton of food products, from salad dressing to cheese to burgers. But it's not just cheese. Cellulose can be found in everything from maple syrup to vanilla ice cream sandwiches to many, many meals at McDonald's , The Street reports.