• socialjusticewizard@sh.itjust.works
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    2 years ago

    The article is science journalism at its worst. As a person with a background in biochemistry I can’t tell you what they mean from the article. A plant based source of casein is likely to be a homolog, not the same thing, and there’s no way they’re actually making something “molecularly identical” to cheese. What they mean, I think, is that a plant-based casein source should be able to make cheese-like foods behave more like cheese in terms of mouth feel and melting properties. Then because they’re writing sensationally they have to say bullshit like “nolecularly identical” for some reason.

    I don’t know what the crossreactivity would be for plant based caseins. If you have a serious CMP allergy you might want to get help from an allergist before trying this stuff.

    • Merthin1234@sh.itjust.works
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      2 years ago

      Thanks for the response! I figured it was mostly trying to sensationalize it like you said but I just wanted to double check! I know someone with a pretty bad casein allergy so I’ll make sure to have them get help from an allergist beforehand if they want to try this.