Melted Cheese.

Melted Cheese.
Andre Willers
1 Jul 2011

This argument is for my benefit , not yours .
How much cheese can I safely eat ?
As much as I like , as long as it is heated above 129 Celsius .

If the non-angiosperm (especially fungi) markers exceed 1/3 , then the intestinal flora will start switching genes to favour fungi . (Your gut does not watch CNN)
You get fungal infections .Regardless of immune system responses . The immune system actually starts protecting fungi . Serious trouble .

http://en.wikipedia.org/wiki/Rennet
Bovine chymosin is now produced recombinantly in E. coli,Aspergillus niger var awamori, and K. lactis as alternative resource. The gene is found in humans (on chromosome 1), but it is notexpressed.

Notice there are two links between the halves of the molecule . The energy levels between them are not equal . One is about Pasteur level (40-50 centigrade) .The other at about 120 centigrade (if little sugar is present) .

Ghee .
Clarified butter (ie boiled for a long time) The best ghee is pressure boiled(about 120 centigrade ) . This keeps a long time . Not because it is so pure . Because the chymosin molecule that renders it usable has been broken .
Bacteria can't eat it .But humans can . A significant asymmetry .
Foamed ghee and garlic (allicin as per previous posts) will have significant effects .

Bah .
A thick slice of cheese over a thin slice of melba toast , (ratio 2/3 to1/3) done in a microwave until the cheese bubbles will destroy any markers .

Mushrooms heated completely through at over 120 Centigrade should be safe .

Thick , melted cheese doe's the trick .

Andre .