How Do You Remove Cellulose From Shredded Cheese?
In the dairy industry, cellulose is used mainly as an anti-caking agent that ensures shredded cheese will “flow and not clump into a ball,” when it’s coming out of a shaker. You might be interested: Question: How To Prepare Egg Plant For Parmesan?
Some shredded cheeses contain cellulose from wood pulp and added carbohydrates. One of the main sources for cellulose is wood pulp and although it may seem strange, it is not harmful to your body and it passes through your GI tract unabsorbed. Even though these fibers are harmless, they will add carbs to your cheese.
What are the cellulose side effects?
- Convulsions are a common occurrence (seizures)
- sleepiness.
- Changes in mood or mental state
- muscular twitching or spasms
- nauseousness or vomiting
- trembling.
Ingredients Monterey Jack Cheese (Pasteurized Milk, Cheese Culture, Salt, Enzymes [Microbial]), Cheddar Cheese (Pasteurized Milk, Cheese Culture, Salt, Enzymes [Microbial], Annatto [Color]), Asadero Cheese (Pasteurized Milk, Cheese Culture, Salt, Enzymes [Microbial]), Queso Quesadilla Cheese (Pasteurized Milk, Cheese Culture, Salt, Enzymes [Microbial]), Anticaking Blend (Potato Starch, Corn Starch, Calcium Sulfate, Natamycin [Mold Inhibitor]).