Would You Eat 'Human Cheese?'

[Overaged]

There is such thing as human cheese. How is it human? Well, er, it's made from the breast milk of women. Human women. That's not gross, right? It's breast milk, it's natural. Uh no, still gross. Would you eat it, though? Read The Rest Of Article/Source Here

[GreatLakesGramma]

No. Milk is for babies.

[Overaged]

But cheese isn't

[olger]

indubitably No,

G

[cricket]

Cheese isn't fit for human consumption, let alone human production.

[Amelia]

[Overaged]

I agree. It is nasty to think of it.

[Overaged]

Cheese isn't fit for human consumption, let alone human production.

I was wondering if anyone would say this. I would be interested to hear you explain why "cheese isn't fit for human consumption?" And is this the only reason you would not eat "human cheese?"

[Dr. Shane]

I eat goat cheese and I am not a goat. Human cheese? Well if I was tricked into trying it and it tasted good... then I would probably eat it again even after knowing what it was. Although it is probably incredibly high in fat so I would have to limit myself.

[John317]

I have to admit that cheese has always been one of my favorite foods, but I know that Ellen White advised that people not eat it. I think she said it was not fit for human consumption.

My father also loved cheese, and when I was growing up, I often saw him enjoying a large slice of it. He didn't eat it any more, though, for the last 25+ years of his life. He never told me why he quit, but I realized it was because of Ellen White's counsels on health. When I visited him, I would still eat cheese, yet he never said anything about it.

I haven't personally studied into the subject of cheese and am wondering if it is made in the same way today that it was made in Ellen White's time and if it is as unhealthy as it was in those days.

There must be some healthful cheeses. I've seen some cheeses at the Loma Linda Market that are made from soy beans. It tastes pretty good to me, but I do miss the dairy cheeses, especially on Mexican food.

[Overaged]

I haven't personally studied into the subject of cheese and am wondering if it is made in the same way today that it was made in Ellen White's time and if it is as unhealthy as it was in those days.

There must be some healthful cheeses. I've seen some cheeses at the Loma Linda Market that are made from soy beans. It tastes pretty good to me, but I do miss the dairy cheeses, especially on Mexican food.

This is kind of why I started this topic. I thought I would explore the cheese/milk thing. Guess I should have put this in a different forum? But I would like to read from both sides to "whey" the evidence...

Some of the "reasons" I have heard for NOT eating/drinking such foods may indeed not even exist today - especially would they not exist, in the case of human milk...I wonder how the "principles" would equate to dog cheese? (made from dog milk).

[Overaged]

PS; I might add that some of the fake "cheeses" taste really nasty and they are triple the price...

[LifeHiscost]

As I recall, cheeses meant for human consumption are made as a result of putrefacting bacteria, which were probably even more unfit for use when there was less emphasis on sanitation in Ellen Whites day. I also was under the impression that in her day, the manure pile in the barnyard was the place where "cheese in process" was "ripened".

Sounds like if a person would like rotting food, cheese is just the thing.

God blesses!

[Overaged]

As I recall, cheeses meant for human consumption are made as a result of putrefacting bacteria, which were probably even more unfit for use when there was less emphasis on sanitation in Ellen Whites day. I also was under the impression that in her day, the manure pile in the barnyard was the place where "cheese in process" was "ripened".

Sounds like if a person would like rotting food, cheese is just the thing.

God blesses!

Hmmm, thats weird because we have a cheese factory just a few miles from our place, There aint no "manure pile" anywhere near it. I have heard this kind of shock talk before, trying to scare people; it would be nice to just have facts WITH evidence.

[Overaged]

As I recall, cheeses meant for human consumption are made as a result of putrefacting bacteria, which were probably even more unfit for use when there was less emphasis on sanitation in Ellen Whites day.

Why can people only quote Ellen White and say such ridiculous things without proof when they want to try to dissuade you from eating cheese? So if I go with what you say here; I am"OK?"

Funny way we look at things when we are legalists or we don't know what we are talking about. I see cheese-eaters in the Bible, so why isn't it OK?

Cheese in the Bible

1 Samuel 17:17-19

Now Jesse said to his son David, "Take this ephah of roasted grain and these ten loaves of bread for your brothers and hurry to their camp. Take along these ten cheeses to the commander of their unit. See how your brothers are and bring back some assurance from them.

2 Samuel 17:26-29

The Israelites and Absalom camped in the land of Gilead. When David came to Mahanaim, Shobi son of Nahash from Rabbah of the Ammonites, and Makir son of Ammiel from Lo Debar, and Barzillai the Gileadite from Rogelim brought bedding and bowls and articles of pottery. They also brought wheat and barley, flour and roasted grain, beans and lentils, honey and curds, sheep, and cheese from cows' milk for David and his people to eat. For they said, "The people have become hungry and tired and thirsty in the desert."

Job 10:8-11

"Your hands shaped me and made me. Will you now turn and destroy me? Remember that you molded me like clay. Will you now turn me to dust again? Did you not pour me out like milk and curdle me like cheese, clothe me with skin and flesh and knit me together with bones and sinews?

[Overaged]

Here is how its made today.

As we see, there is no pus or manure or anything else that people say there is in cheese! Most cheese is likely a lot cleaner than the ecoli spinach people have been dying from the last year or two!

[Dottie]

Cheese, I think, is made with Rennet, which is the lining of infant calves. If you claim e a vegetarian who doesn't eat meat, then eat cheese...

Also, cheese and other milk products (from any mammal) contain casein, which to many people, causes severe problems.

I've read "The China Study," by T. Colin Campbell, and now only eat cheese on spaghetti and other pastas (rarely).

Another problem with cheese is that it condenses, or increases, the fat content, which has been implicated in cancer of various kinds.

And yes, putrefaction is a good word for what happens as the cheese develops.

[Overaged]

Well the rennet argument is pretty old and useless too. If I say I am a vegetarian, and I eat say, some fish at someone else's house 3-4 times a year...you are saying that I wouldn't be a vegetarian then?

Although it comes from meat , "rennet" is not meat...do I have to start listing all the things that are derived from cows that you likely use/eat now? Check your labels too while you are at it - there is cheese available without rennet too if you really need to go that route.

I didn't see any "putrefaction" in the video I enclosed. Can you tell us where it is? Did you somehow miss all the stringent lab and other precautions they take when making the cheese?

Maybe if they took similar precautions with all that filthy spinach that has killed a number of people this year (ecoli) then we'd all be a little safer, eh?

[Overaged]

PS I wonder if anyone has done any stats on how many Adventists die from vege-links or fri-chick? Absolutely useless "foods"

[fccool]

I'd say the thought of human cheese is sort of disgusting, but it would be much more suitable for human consumption than cow milk. I think it would be a common sense that cow milk nutritional content is suitable for a upbringing of a large animal.

That however does not mean that animal milk is unfit for human consumption. I.E. The land "flowing with milk and honey" ... doubt that it's the human milk we are talking about here.

[Amelia]

From Wikipedia

Quote:

Rennet (pronounced /ˈrɛnɨt/) is usually a natural complex of enzymes produced in any mammalian stomach to digest the mother's milk, and is often used in the production of cheese. Rennet contains many enzymes, including a proteolytic enzyme (protease) that coagulates the milk, causing it to separate into solids (curds) and liquid (whey). The active enzyme in rennet is called chymosin or rennin (EC 3.4.23.4) but there are also other important enzymes in it, e.g., pepsin and lipase. There are non-animal sources for rennet that are suitable for vegetarian consumption.

Production of natural calf rennetNatural calf rennet is extracted from the inner mucosa of the fourth stomach chamber (the abomasum) of young, unweaned calves. These stomachs are a by-product of veal production. If rennet is extracted from older calves (grass-fed or grain-fed) the rennet contains less or no chymosin but a high level of pepsin and can only be used for special types of milk and cheeses. As each ruminant produces a special kind of rennet to digest the milk of its own mother, there are milk-specific rennets available, such as kid goat rennet especially for goat's milk and lamb rennet for sheep's milk.

[edit] Traditional methodDried and cleaned stomachs of young calves are sliced into small pieces and then put into saltwater or whey, together with some vinegar or wine to lower the pH of the solution. After some time (overnight or several days), the solution is filtered. The crude rennet that remains in the filtered solution can then be used to coagulate milk. About 1 gram of this solution can normally coagulate 2 to 4 litres of milk.

This method is still used by some traditional cheese-makers, e.g. in Switzerland, France, Romania, Italy and Alp-Sennereien in Austria.

[edit] Modern methodDeep-frozen stomachs are milled and put into an enzyme-extracting solution. The crude rennet extract is then activated by adding acid; the enzymes in the stomach are produced in an inactive form and are activated by the stomach acid. After neutralization of the acid, the rennet extract is filtered in several stages and concentrated until reaching a typical potency of about 1:15000; meaning 1 gram of extract would have the ability to coagulate 15,000 grams (15 litres) of milk.

In 1 kg of rennet extract there are about 0.7 grams of active enzymes – the rest is water and salt and sometimes sodium benzoate, E211, 0.5% - 1% for preservation. Typically, 1 kg of cheese contains about 0.0003 grams of rennet enzymes.

[edit] Alternative sources of rennetBecause of the limited availability of proper stomachs for rennet production, cheese makers have looked for other ways to coagulate the milk since at least Roman times. There are many sources of enzymes, ranging from plants, fungi, and microbial sources, that will substitute for animal rennet. Cheeses produced from any of these varieties of rennet are suitable for lacto-vegetarians to consume. GMO-Microbial rennet (see below) is used more often in industrial cheesemaking in North America today because it is less expensive than animal rennet, whereas cheese from Europe is more likely to be made from animal rennet due to tradition.[citation needed]

As the proper coagulation is done by enzymatic activity, the task was to find enzymes for cleaving the casein that would result in a taste and texture similar to those yielded by animal-based rennet.

[edit] Vegetable rennetMany plants have coagulating properties. Homer suggests in the Iliad that the Greeks used an extract of fig juice to coagulate milk.[1] Other examples include nettles, thistles, mallow, and Ground Ivy (Creeping Charlie). Enzymes from thistle or cynara are used in some traditional cheese production in the Mediterranean. Phytic acid, derived from unfermented soybeans, or GM soy rennet may also be used.

These real vegetable rennets are also suitable for vegetarians. Vegetable rennet might be used in the production of kosher and halal cheeses but nearly all kosher cheeses are produced with either microbial rennet or genetically modified rennet. Worldwide, there is no industrial production for vegetable rennet. Commercial so-called vegetable rennets usually contain rennet from the mold Mucor miehei - see microbial rennet below.

[edit] Microbial rennetSome molds such as Rhizomucor miehei are able to produce proteolytic enzymes. These molds are produced in a fermenter and then specially concentrated and purified to avoid contamination with unpleasant byproducts of the mold growth. At the present state of scientific research, governmental food safety organizations such as the European Food Safety Authority deny QPS (Qualified Presumption of Safety) status to enzymes produced especially by these molds.

The flavor and taste of cheeses produced with microbial rennets tend towards some bitterness, especially after longer maturation periods.[2] These so-called "microbial rennets" are suitable for vegetarians, provided no animal-based alimentation was used during the production.

[edit] Genetically engineered rennetBecause of the above imperfections of microbial rennets, some producers sought further replacements of natural rennet. With the development of genetic engineering, it became possible to use cow genes to modify some bacteria, fungi or yeasts to make them produce chymosin. Chymosin produced by genetically modified organisms was the first artificially produced enzyme to be registered and allowed by the U.S. Food and Drug Administration. In 1999, about 60% of U.S. hard cheese was made with genetically engineered chymosin[3] and it has up to 80% of the global market share for rennet.[4] By 2008, approximately 80 - 90% of commercially made cheeses in the United States were made utilizing GMO-based rennet.[5] One example of a commercially available genetically engineered rennet is Chymax, created by Pfizer. Today the most widely used genetically engineered rennet is produced by the fungus Aspergillus niger.[citation needed]

Cheese production with genetically engineered rennet is similar to production with natural calf rennet. GMO-produced rennet contains only one of the known main chymosin types, either type A or type B. Other chymosin types found in natural rennet do not exist in GMO-produced rennet.[citation needed]

Often a mixture of genetically engineered chymosin and natural pepsin is used to imitate the complexity of natural rennet and to get the same results in coagulation and in development of flavour and taste.

The so-called "GM rennets" are suitable for vegetarians if there was no animal based alimentation used during the production in the fermenter. However, those with soy-based allergies should beware as GM soy rennet or phytic acid, derived from unfermented soybeans may be used.[citation needed]

[edit] Acid coagulationMilk can also be coagulated by adding an acid, such as citric acid.

Cream cheese, paneer, and rubing are traditionally made this way (see Category:Acid-set cheeses for others), and this form of coagulation is sometimes used in cheap mozzarella production without maturation of the cheese.[citation needed]

The acidification can also come from bacterial fermentation such as in cultured milk

[Guest]

Here is how its made today.

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[John317]

.... Although it is probably incredibly high in fat so I would have to limit myself.

This is the major reason I eat very little cheese any more. Fat is a big no-no for diabetics. I've had to do learn the hard way-- by experiencing the pain in my feet whenever I eat sweets, fruit juices, salty foods, diet pepsi, cheese, starchy foods, etc. All used to be favorites of mine. I still can eat cottage cheese, though. It's great with salads and fresh fruit.

I have a sure way of telling whether I can eat something or not: if I love it and it tastes great, I can't eat it. lol

Actually, salads and fresh fruit have always been delicious to me, but I do wish I could eat all those other things.

[Overaged]

Yeah, but everybody knows that your upper class mice always live in cheese factories. They were obviously kept out of sight for the making of this video. How dishonest.

LOL; and I'll bet no Adventist has ever had a mouse in their kitchen cupboard, digging into their rice and stuff? As if a mouse in the cupboard was the end of the world...It would be even more dishonest to accuse modern cheese factories of this mouse thing without a shred of evidence...and certainly IF you did come up with something; I am sure it would be the exception, rather than the rule - JUST LIKE IN YOUR OWN PANTRY!

[Overaged]

Certainly; I would agree John, these are good reasons to avoid any high-fat foods