Posted on 02/20/2016 7:31:05 PM PST by Lera
Fascinating.
IIRC their “beef” contain a percentage of cellulose, just like this grated cheese. I think it was around 10%
Check you loaf of bread, that’s another food product with “cellulose” on the label. Usually wheat rather than white bread.
“Our seasoned beef recipe consists of 88% Premium Beef and 12% Signature Recipe.”
Oats, cellulose, trehalose (a sugar)... various other seasoning like salt and pepper. 12% is a lot of “seasoning”
Well, at least wood pulp is non-toxic....
That is UNLESS is has begun fermenting!
Then you get toxic methyl alcohol :-(
Woodworkers can get a condition where cellulose wood-fiber as sawdust get on the eyes and wind up behind the eye where it can sit and ferment. This is bad since the methyl alcohol generated is toxic to the optic nerve!
Amazingly very many physicians are unaware of this danger :-( It can be tested for and treated easily by flushing behind the eyes.
I know crap like this because I’m a sad fat geek that can’t stop reading and never forgets a damned thing no matter how useless it was.
Sounds awful but tiny silicone catheters can be easily passed behind the eye and used to flush while a second one removes the wash fluid.
Not even painful, just very icky.
It’s not even hard to actually pop the eye out, very carefully, do some work, then put it back in.... but just ewwww!
...thanks to companies like Castle Cheese, which produced Parmesan cheese containing no actual Parmesan for almost 30 years...****ing vegans!
There is also a big scandal with imported olive oil being adulterated.
Coupla interesting things about this thread.
1) Some are apparently equating naturally-occurring cellulose in vegetables with cellulose that is extracted/processed from wood pulped and added to cheese, ostensibly to prevent clumping. Chemically, they may be equivalent, or even the same, but the cellulose in cheese can be considered filler, allowing less of the actual cheese to be in the containers, increasing profitability of the product. The manufacturer cited for producing grated cheese with no actual Parmesan is an extreme case, but it makes the case that it’s a mechanism to enhance the profit at the expense of the ingredient people think they’re paying for. I don’t think the same can be said for vegetables containing cellulose, unless it’s being added to CANNED vegetables, which seems unlikely.
2) For those complaining about the taste of the cheese, considering what libs and RINOs like to cram down our throats on a daily basis, I’ll take Parmesan with a healthy helping of cellulose any day..
More like trees and mice...
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