>
U.S. Colleges And Universities Are About To Go Completely Nuts Because Israel Is Planning...
First High-Speed Rail Line in US Breaks Ground: Brightline Vegas to LA at 200 mph...
The Truth About The White House Correspondents Dinner That Nobody's Talking About
Bacterial enzyme strips away blood types to create universal donor blood
The first reverse microwave in the U.S.: you can have it at home to save energy while cooking
BREAKTHROUGH : Lightsolver Makes Ultrafast Laser Based Computers
$300,000 robotic micro-factories pump out custom-designed homes
$300,000 robotic micro-factories pump out custom-designed homes
Skynet Has Arrived: Google Follows Apple, Activates Worldwide Bluetooth LE Mesh Network
The Car Fueled Entirely by the Sun Takes Huge Step Towards Production
A new wave of wearable devices will collect a mountain on information on us...
Star Trek's Holodeck becomes reality thanks to ChatGPT and video game technology
Blazing bits transmitted 4.5 million times faster than broadband
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.