How to make healthy shredded cheese yourself at home to avoid the aluminum additives and anti-caking agents in commercial brands.
Shredded cheese is a popular convenience food that it is important to avoid ever buying!
Even organic brands process this type of product with aluminum salts, likely leaving residues that could threaten neurological health.
The reason aluminum is allowed in organic cheese is because there is no regulatory provision that prohibits these aluminum-based additives from USDA Organic. This is likely because such additives have GRAS (Generally Recognized As Safe) status.
Yes, quite shocking isn’t it?
Never Buy Commercial Shredded Cheese
No surprises then that cheese is a major source of aluminum exposure in the American diet!
Making your own shredded cheese (never buy slices either!) is imperative for the health-minded home chef.
I only buy blocks of cheese and slice and shred them by hand with a good quality cheese knife (this cheese knife is the best I’ve ever used).
This brand of block cheese is what I’ve been using for shredding and cooking for the past couple of years.
Besides a good cheese knife, you will also need a food processor. A regular blender will also work, but it will be a more frustrating process as the appliance may not be strong enough to finely shred each chunk of cheese (as shown in the video below).
Another thing about commercial shredded cheese even if organic…cellulose is an additive to prevent the shreds from sticking together.
Cellulose is an indigestible, insoluble plant fiber. It can exacerbate intestinal inflammation in sensitive individuals.
Thus, making your own shredded cheese at home is one of those tasks that must be done yourself!
One more tip. If you order pizza or pasta in restaurants, it is important to realize that you are getting a dose of aluminum from the cheese.
Restaurants rely on giant bags of commercially shredded cheese to produce these convenience meals quickly and cheaply.
Homemade Shredded Cheese
How to make healthy shredded cheese yourself to avoid the aluminum additives and anti-caking agents in commercial brands.
- 8 ounces block cheese
Coarsely chop 8 ounces/ 227 grams of block cheese into small cubes.
Place the cheese cubes in a food processor.
On low-medium speed, shred the cheese to the desired size. This process works best when the cheese is very cold right out of the refrigerator.
Remove the shredded cheese from the food processor and use immediately.
Refrigerate the shredded cheese that is not used right away in a glass container with a tight-fitting lid.