Don’t be too quick to click out of here. I’m not crazy, joking, or drunk. If you have been in this world for a while, you have already had a grilled sawdust sandwich, or macaroni and sawdust and most definitely sawdust pizza.
Where I’m going with this is not going to surprise some people because they already know. However, many people don’t know
wood pulp (sawdust) is used in the making of cheese. Moreover, many folks do not realize that because it is obscured as an ingredient in cheese by the manufacturers referencing it as Cellulose.
And here we were thinking trees were only good for reducing global warming, making paper furniture and cozy fires.
Wood pulp is a standard dairy product additive that keeps pre-packaged shredded cheese from clumping, and pre-made milk shakes smooth. It also is added to non-fat and low-fat foods like low-fat ice cream, sour cream, yogurt, and non-dairy creamers, among others. Cellulose gives the products the creamy texture that is lost when the real cream is removed. It is cheap. It helps stabilize food, lowers fat content, and increases fiber. Sounds like some good side effects.
Now I do not want anyone leaving this article with the perception that dairy products manufactures are straight out tossing logs into big vats of milk and cheese so I will share the lowdown on dairy Cellulose courtesy of The Wall Street Journal.
“Cellulose comes in various forms, each with a specific use. Beyond powdered cellulose, two other modified forms are common in food. Microcrystalline cellulose is either listed as such on labels, as MCC, or in some cases as cellulose gel. Carboxymethyl cellulose or cellulose gum, another modified version, is listed as such on labels. Each gives foods a slightly different texture — from gelatinous to more liquid-like — because they trap varying amounts of air or water.“
Powdered cellulose is made by cooking raw plant fiber — usually wood — in various chemicals to separate the cellulose, and then purified. Modified versions go through extra processing, such as exposing them to acid to further break down the fiber.”
Therefore, this is not natural plant cellulose that you would find in say, broccoli. This is processed Cellulose.
So is processed Cellulose safe? Back to the Wall Street Journal again for the answer to that.
“Cellulose is cellulose,” regardless of if whether it comes from wood pulp or celery, , a group that advocates healthier, more nutritious food. He says no research points to health problems related to consuming cellulose.“ – Michael Jacobson, executive Director of the Center for Science in the Public Interest
The Food and Drug Administration keeps an eye on these dairy manufacturers to make sure they do not exceed limits on the amount of
Cellulose sawdust wood (pick one) added in certain products like cheese spreads and jams.
Natural Cellulose is found in a variety of green vegetables and folks thighs and hips. Nature doesn’t have to saw up logs to get it into those places. Dairy manufacturers on the other hand have to “process” their cellulose and where there is processing there is usually a thing or two involved that nature didn’t intend for us to consume no matter if that thing or two is harmful or not.