“Almost 90% of cheese made in America is now made using a genetically engineered enzyme.”
Approximately 90% of cheese made in America utilizes fermentation-produced chymosin (FPC), a genetically engineered enzyme.
Multiple sources indicate that around 90% of cheese produced in the US uses fermentation-produced chymosin (FPC), a genetically engineered enzyme, aligning with the claim.
Judged as of Jun 20, 2026— the video's publish date
The Gulf Cooperation Council (GCC) countries import approximately 85% of their food needs.
While Isaan farmers face significant economic hardship, with reports indicating that over 40% of Thai farmer borrowers lack sufficient income to service their debts and a large majority of households struggle to make ends meet, there is no authoritative evidence supporting the specific "85%" figure
There is no evidence that the U.S. food supply has been systematically altered with human tissue or other nefarious substances as claimed in these videos.
While some gums used as thickeners and emulsifiers have been linked to gut inflammation and increased intestinal permeability in certain studies, particularly in high doses or specific forms, the claim that Subway, Burger King, and Starbucks widely use industrial eggs thickened with such gums in a m
While PepsiCo has historically researched and tested various alternative protein sources, including insect-based options, in its R&D programs, it has never launched mainstream products containing cricket protein, nor is it currently "looking to use" them in products like Cheetos or Quaker oats.