STOP THE CABAL SHOP!

BLACK DIAMOND CHEESE

Today I am taking a hard look at “Black Diamond Cheese” and exposing the ingredients we have been ignoring.

First ingredient is milk…Okay I can live with that one. Second ingredient is Modified milk ingredients…Hmm…lets take a closer look at that one for a minute. So to be fair to the nay sayers I went onto the dreaded Wikipedia to see what they had to say about “Modified milk ingredients”.

MODIFIED MILK INGREDIENTS

Modified milk ingredients also called natural milk constituents are umbrella terms for a group of milk products which have an altered chemical state from that which is naturally found in milk. This includes casein, caseinates, whey products (including whey butter and whey cream), cultured milk products (including yogurt, sour cream and cultured buttermilk), ultrafiltered milk, milk protein concentrate, milk serum proteins and fats.^[1][2][3] Since the products vary considerably in composition, there is also a large variation in their nutritional value, and this has been a source of public concern as they are sometimes used to entirely replace milk or other more recognizable dairy products.

Did you catch the highlighted part stating “have an altered chemical state”? There’s a red flag!

Next on the list is cream, salt, bacterial culture, I can live with these.

COLOUR

The third last ingredient is “colour”! Wtf!? So that bright orange attractive colour that catches our eye in the refrigerator aisle of the grocery store that we see in a brick of cheese is not natural? It makes one wonder what chemicals are in the “colour” additive.

The second last ingredient really caught my attention, CALCIUM CHLORIDE!

Went back onto Wikipedia again to see what they had to say about this scary ingredient we are eating, and this is what they had to say.

CALCIIUM CHLORIDE

Calcium chloride is an inorganic compound, a salt with the chemical formula CaCl₂. It is a white coloured crystalline solid at room temperature, and it is highly soluble in water. It can be created by neutralising hydrochloric acid with calcium hydroxide.

Calcium chloride is commonly encountered as a hydrated solid with generic formula CaCl₂(H₂O)_x, where x = 0, 1, 2, 4, and 6. These compounds are mainly used for de-icing and dust control. Because the anhydrous salt is hygroscopic, it is used as a desiccant.^[10]

I’m sorry did you say “hydrochloric acid”?

HYDROCHLORIC ACID

The last ingredient in this cheese that I will never buy again in my life is “Microbial Enzyme”.

Microbial Enzyme

Microbial enzymes involved in the catabolism of amino acids include deaminases, decarboxylases, and transaminases that catalyze, respectively, deamination, decarboxylation, and transamination of amino acids to produce, respectively, α-keto acids, amines, and other amino acids that then are converted into aldehydes, alcohol, and acid.

The first part immediately caught my attention – “Microbial enzymes involved in the catabolism of amino acids…”

I immediately researched “catabolism” to discover that its main function is to break down our metabolism. Well that explains why we are always in a battle with our weight doesn’t it?

“Say Cheese!” is the slogan the cabal corporations created for a reason!

I just crossed this item off of my shopping list, what say you?