Just make sure the grater doesn't look like this.
Posted on 02/20/2016 7:31:05 PM PST by Lera
I just got out a container of Kraft Parmesan cheese.
The ingredients are: Parmesan cheese, pasteurized part skim milk, cheese culture, salt, enzymes, cellulose powder to prevent caking, potassium sorbate to preserve flavor.
Below that in large letters: contains milk.
I tastes good for wood pulp.
Just make sure the grater doesn't look like this.
Oh, one more thing.
I just took a whiff of it and it smells like Parmesan cheese which is pretty good because I can smell swiss cheese and it smells rotten. I still eat it and like it tho.
I believe the word they meant was cellulose.
“A mob is an ugly thing, and it’s about time we had one.”
ROFL ROFL
Ditto! YUCKY!!!
Great I made Spaghetti for Dinner and guess what I sprinkled on top? Yep, perhaps getting fresh cheese from “CRAFT” is much better.
Oh good to know!! I might venture over tomorrow
You think that’s bad, try plastic rice! http://www.naturalnews.com/052868_Chinese_companies_toxic_rice_plastic.html
I believe they have Romano and Parmesan.
I’ll have to check. Looking for specifically for the Parmigiano-Reggiano Vacche Rosse mentioned by another poster. I have purchased some lovely Irish and English cheeses there before.
Mmmmmmmm wood pulp on my stromboli.
Parmigiana Reggiano
Grassi.
That’s all there is!
Yes I love the Irish cheddar at Costco.
So. The really good stuff is better for a reason.
It’s the butyric acid.
Most vegetables and fruits contain cellulose.
Whole grains contain cellulose. Photo Credit tashka2000/iStock/Getty Images
Cellulose is the chemical name for fiber, which is an important component of diet, even though it doesn’t provide you with any vitamins, minerals or energy. Many foods — especially whole foods — contain cellulose. Fruits, vegetables and whole grains — those grains with the bran intact — are significant sources of fiber.
Cellulose
Cellulose is similar in chemical structure to starch, which goes by the chemical name amylose. Like amylose, cellulose is made up of long chains of glucose molecules, chemically bonded together. The only difference between the two, explain Drs. Reginald Garrett and Charles Grisham in their book “Biochemistry,” is the shape of the bonds. Because of shape differences between the molecules, however, your enzymes can digest amylose but can’t break down cellulose.
Cellulose in Foods
Cellulose in your food comes from plant material. Specifically, when you consume structural plant matter — cellulose is a little bit like a plant’s skeleton and also forms a protective layer around plant seeds — you consume cellulose. As such, fruits and vegetables are excellent sources of cellulose, though juices are not, because they don’t contain the fruit or vegetable’s structural material. Whole grains, which include the protective seed coating, are also sources of cellulose.
Why Eat Cellulose
You need cellulose in your diet because while you can’t digest it, it still performs valuable digestive roles. It helps increase the bulk in your digestive tract, for instance, which allows your intestines to function more efficiently and helps keep you regular. It also binds toxins and cholesterol, lowering cholesterol levels and might reduce your risk of developing colon cancer and Type 2 diabetes. Finally, it helps you feel full longer and can play a role in preventing blood sugar vacillations and excess caloric consumption.
There you have it! The FBI wants you to get colon cancer and type 2 diabetes by taking cellulose out of your foods.
Like Taco Bell “beef”
I’ve read that the Taco Bell refried beans come freeze dried and they just add hot water. Gak.
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