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172 Comments
- drlha, on 01/13/2009, -2/+126It tastes good and have been eating it for years with no ill effects. I couldn't give a ***** about what is in it, as long as the stuff I eat is of good quality.
- yesukai, on 01/13/2009, -0/+95Misleading title. What about bacteria makes cheese gross? You are covered in bacteria. There are more bacteria on/in you then cells in your body. You need it. And cheese isn't the only thing filled with microorganisms. Bread, beer, wine, and yogurt all use them. What exactly is supposed to be "gross" about that?
- inactive, on 01/13/2009, -2/+87Not going to keep me from a grilled cheese or ham and swiss.
- neubert, on 01/13/2009, -0/+67Um organic cheese? There are millions of bacteria all over the insides and outsides of our bodies that actually help us live. How do they get there? Some are in the air, some we get from our families and some come from food.
- Bizdorph, on 01/14/2009, -1/+59Scaremongering. Buried because cheese is nothing but om-nom-nom.
- WoollyMittens, on 01/14/2009, -1/+39Yeah, eat it for 50.000 years and then call it yucky. I think society is getting too sanitized for its own good.
- z00k, on 01/14/2009, -0/+29***** the internet, I love cheese.
- rolf, on 01/14/2009, -0/+29Probably according to this author, velveeta would be 'less gross' - since there is no bacteria in it. Put it out in the sun for a month and a half and it won't mold! Like a piece of soft plastic.
Humans eat ORGANIC things. Organic things either are or were alive once. Sterile things are unnatural. - hodrige, on 01/13/2009, -5/+31My main problem is:
"Virtually 100 percent of the cheese products produced and sold in the U.S. has detectable pesticide residues," according to the Food and Drug Administration. - alphgeek, on 01/14/2009, -0/+26Virtually 100% of all foods sold anywhere in the world would have detectable pesticide residues.
This isn't something to worry about as the amounts detected will usually not be harmful, even if you ate the food every day of your life.
It's a result of the incredible sensitivity of modern test methods which mean that we can detect contaminants down to single parts per billion in many cases.
Pesticides are not added to cheese, contrary to what the article says. Sometimes antifungal or antimicrobial agents or other preservatives might be used. These aren't usually called pesticides. They would be declared on the ingredient list as 'preservative' followed by the food additive number.
The vast majority of non-processed cheese contains no added preservatives at all. The bacterial secretions and proper storage conditions prevent the cheese from spoiling. Cheesemaking is effectively a way of preserving milk.
Most cheese is no longer made using rennet derived from animal stomachs. A purified form of the enzyme derived from genetically modified bacteria is used instead because it is cheaper, more available and more consistent.
I would be much more concerned about eating cheese made from unpasteurised milk. Pasteurisation kills pathogens like Listeria, Salmonella, Shigella, Bacillus cereus and Brucella. I wouldn't want to be infected by any of these organisms. - bigtimer2, on 01/14/2009, -1/+25Whats next? Are they gonna tell me that my sausages are coated with pig intestines? *Screams into fridge*
- redlance68, on 01/14/2009, -0/+23Look this is completely retarded. I am a Nurse. and everything you eat has bugs, fungus, yeast, and bacteria. Especially plants. HELLO!!! salmonella in hot peppers and now in peanut butter! look they are in everything. being a germaphobe is not gonna help.. in fact it will probably make yourself sicker worrying about it and trying to avoid it. You *NEED* constant exposure to these helpful guys to keep your immune system strong. anti-bacterial soaps and over use in anti biotics has resulted in creating SUPER Resistant bacteria. and American's with weaker immune systems. Stop worrying about the damn bugs. here is a happy thought. BEANS!! yes beans!! 90% of the nutrients the HUMAN BODY cannot digest.. Unless you use the Bacteria LIVING in your LARGE intestine!! and this bacteria is the Humble Escherici Colii yes the very same bacteria that killed all those people all through the ages.
- fascfoo, on 01/14/2009, -0/+23Exactly. This author is an idiot. "Grosser?" Because of bacteria? He does know that the entire world is covered in bacteria, right? Why does he even bother leaving the house?
I also don't like that snide stab at "foodies." See at how a McDonald's hamburger is made if you really want to see "grosser". - Neltom, on 01/13/2009, -1/+20I read the article twice trying to figure out what is gross. The only thing I would change about cheese is the use of chemical pesticides. I am sure bacteria levels can be kept in check through more expensive means like temperature and moisture regulation.
- dragonrebornn, on 01/14/2009, -1/+20Yum and I just ate some cheese pizza! Nothing gross about that.
- gusto, on 01/14/2009, -0/+18This is merely anti-cheese propaganda from the cheese haters.
- sanagalrc, on 01/14/2009, -2/+20cheese is the *****
- Renostyle, on 01/14/2009, -0/+18Great. Now I'm gonna go to bed mad at how retarded that was.
- dampeal, on 01/14/2009, -2/+20and what's the point here? I love cheese, and won't stop eating it because of this... one of my favs is bleu cheese, and that's just full of funky stuff, oh well, more for me if people stop eating it
- Haoie, on 01/13/2009, -1/+18Ironic that the fanciest cheeses are also the most smelly and unpleasant looking.
- Altotus, on 01/14/2009, -1/+18Grilled cheese is usually made from "American cheese" which is a processed cheese. Processed cheeses aren't made like traditional cheeses, which are basically a fermented milk product. Processed cheeses made by combining milk, whey, milk fat, milk protein concentrate, whey protein concentrate, an emulsifier, and salt then compressing and warming it to form blocks. There's no fermentation or enzymatic protein lysis (no rennet, bacteria, or fungi), so it's not cheese in the traditional sense.
As a matter of fact, in many countries, including the US, depending on the additives used and the density of the product, it is not even legal label it cheese. The US recognizes cheese, process cheese, process cheese food, process cheese product, and process cheese spread as distinct foods, each with their own legal definition and they are required to be labelled accordingly (look at a package of Velveeta sometime - it's "pasteurized process cheese product").
Anyway, the point is that the cheese on a classic grilled cheese sandwich doesn't have the microorganisms in it that traditional cheese would, and may not even meet the legal definition of cheese. - inactive, on 01/14/2009, -2/+18Who cares? Buried.
- ileftfark, on 01/13/2009, -6/+21Aw, the poor saps who think they're buying "organic cheese". Apparently there is no such thing. We'll just call it "Expensive Cheese with Pesticides".
- fugazied, on 01/14/2009, -0/+15I don't care about bacteria, hell I drink beer and eat bread, that's a lot of dead yeast organisms. However, the stomach lining thing does give me pause. Cheese most defiantly isn't the healthiest food but I am pretty addicted (nachos mmmm).
- tdclark23, on 01/14/2009, -0/+14The lady who wrote this appears to have had no idea of how cheese is made. She sounds as if she was shocked to hear about bacteria and rennet.
"Virtually 100 percent of the cheese products produced and sold in the U.S. has detectable pesticide residues," according to the Food and Drug Administration.
I would expect that is true of nearly 100% of foodstuffs in stores as well as our homes, offices and bodies. - dhoneywell, on 01/14/2009, -0/+14As an analytical chemist, I have to say that "detectable pesticide residues" doesn't mean much of anything by itself. Most standard analytical instruments today will dectect compounds in the low µg/mL range, if not ng/mL range. No matter how little pesticide they use, the residue will almost always be detectable, even in minute harmless amounts. This certainly does not mean that it's going to harm you if you eat it!
- allsmilesallday, on 01/14/2009, -2/+14om nom nom nom cheessee
- IAmTheGuy, on 01/14/2009, -2/+14Organic things are made out of carbon and hydrogen and there can be some other things. "Organic" foods should pick a name that hasn't already been taken.
- ChrisFarleyBTR, on 01/14/2009, -0/+12Deep Fried Cheese!!!!! MMMMMM MMMMM Goood,
- WiretapStudios, on 01/14/2009, -1/+13Some of us make grilled cheese with real cheese, not that processed *****.
- latinjones, on 01/14/2009, -0/+12Cheese is badass. Plain and simple. You better leave it alone.
- fjsferreira, on 01/14/2009, -0/+12Is that unhealthy? Try to know how they grow mushrooms.
- Akairenn, on 01/14/2009, -1/+12You know what's grosser than I thought? The poster of this story.
Yeah, that's right, I said it. Long live cheese! Cheese is great! Death to infidels! *explodes in a shower of cheese-covered broccoli, totally ruining the clothes of innocent victims*
(Okay, so I'm going to heaven where I'll receive 72 rashers of bacon, right?) - tavallai, on 01/14/2009, -1/+12We've been eating this stuff for millennia with no ill effects.
People freak out about (good, healthy) bacteria in cheeses & yogurts, but don't bother to examine how sick their artificially fed/raised cattle and chickens processed into their McNuggets are. They freak out about l. acidophilus in a cup of yogurt because "Oh noes! That's a bacterium!" yet are perfectly happy to eat a package of doughnuts with preservatives, trans-fats, and high-fructose corn syrup because it's factory sealed.
I want off this planet. - Ardiente, on 01/13/2009, -1/+12The Swiss can be heard groaning all over the world.
- inquebiss, on 01/14/2009, -0/+11Breads not using commercial yeast (i.e. a starter) contain bacteria including lactobacillus acidophilus, which ferments sugars into acetic and lactic acids, and makes the bread taste yummy.
- vertigo32, on 01/14/2009, -0/+10Cheese is awesome, and other than some concerns about pesticides, it doesn't bother me what it's made out of. I've been eating it my whole life with no adverse affects, and I'm not going to stop eating it because of how it's made.
Not all bacteria / micro-organisms are bad. Everyone's body is covered (inside and out) with billions of them. Almost all of the food we eat (bread, beer, dairy, etc) contains some kind of bacteria or micro-organisms. Do people think that the enzymes making meat nice and tender just appear all on their own?
Even the stomach lining thing is no big deal. When it comes down to it, would you rather eat a safe (although, somewhat gross) part of an animal that has been eaten by people safely for thousands of years, or some chemical that didn't exist until it was created in a lab a few years ago? If you really get into it, there are unsavory parts to everything we eat, and if you stop eating everything you will starve to death. - nebben, on 01/14/2009, -0/+10And alcohol is produced by pooping yeast cells, which are a type of fungus. So what? YUM!
- awesometastic1, on 01/14/2009, -0/+10it's so true. I lived in the most unsanitary environment ever before moving out on my own. I literally drank unfiltered water from a spring which i would place in a jug that would be replaced every few weeks when i'd notice large amounts of something growing at the bottom. many things like that were the norm.
I'm not going to lie to you every now and again i'd have "day flus" where i'd be throwing up all day and the next day fine. So i think that had something to do with it.
But to keep the story shorter, thanks to building my immune system by daily bombarding it for 18 years; i haven't been sick in 10 years now (since i was 18 and left there). Not one bout of the sniffles, no fevers, nothing. And my wife's a kindergarten teacher so she comes home sick about 3 or 4 times a month (note, she was raised in an ultra sanitary environment; her mom's a nurse). I change nothing from when she's sick or not; kisses and all that. Yet i never get even remotely sick.
I'm starting to think i'm invincible. ;-) But really it's just that i've developed a kick butt immune system from being un-sanitary. My wife who's been nothing but sanitary all her life gets sick every two seconds.
I've even been able to eat food that apparently has gone bad with no side effects (whist my wife is vomiting her guts out; hence how we knew it went bad). That's happened a couple times with left overs :-) - itdood, on 01/14/2009, -0/+9This is true folks. In fact, bacteria cells out number human cells in the human body by a factor of ~10-1. http://en.wikipedia.org/wiki/Human_flora
- inactive, on 01/14/2009, -0/+9Cheeeeeeeeeeeeeese Gromit!
I'M JUST CRACKERS ABOUT CHEEEEEEEEEEEEEEEEEEEEEEEESE! - covertbadger, on 01/14/2009, -1/+9That's all very well, but who the hell makes grilled cheese with fake cheese anyway? Two slices of bread, grated cheddar/red leicester mix in the middle, Moroccan mayo spread on the outside, chuck it in a hot dry pan (no oil) and pan-fry for a couple of minutes each side. Et voila.
- ShindeKudasai, on 01/14/2009, -3/+11Thank you MSNBC for explaining to me where the ingredients for cheese come from. Now, if you're done with your media scaremongering I'm going back to my brie.
- SillyRabbits, on 01/14/2009, -0/+8Sorry, just like bacon, you'll have to wrench the cheese from my cold, dead hand...
- altgeeky1, on 01/14/2009, -1/+9iletfark, you DO know that Virtually 100% of the cheese products sold in the US are also NOT labeled organic either, right? So a "virtually 100%" is not so off the mark. Organic food is not exactly mainstream (in terms of sales volume).
But yes, you've identified a problem: not everything labeled organic is really organic. The fact that the FDA and USDA for the last 8 years -weakened- many protections is not relevant?
If you really want to buy "real" organic, you unfortunately can not trust the labeling for for the truth.
Blaming the "saps" for how the FDA and USDA behaves is just unbelievable.... we didn't ask for Monsanto reps to be put in charge for food SAFETY... - ihate2regist, on 01/14/2009, -2/+10what no bacon?
- petster, on 01/14/2009, -0/+7I just love blue cheese even though you can see the blue-green mold on it's surface!
- cardyology, on 01/14/2009, -1/+8I'll trade you my shirt for a grilled cheese.....
- vilago, on 01/14/2009, -0/+7no toppings?
- ElGranMonkador, on 01/14/2009, -0/+7are you kidding me? the dairy's that make unpasturised cheese are more often than not of a much higher caliber than any other.. at least thats the way it goes with french cheese, and last time i checked, the french get right off on that *****.
montpellier roquefort just wouldnt be the same if the milk was pasturised.. and it is the best cheese i've ever eaten.. -
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