Is Processed Cheese Bad for You?

The Short Answer

Most conventional processed cheese is a highly engineered product that prioritizes a perfect melt over actual nutrition. We rate traditional processed American cheese as an item to AVOID.

While a single slice on a burger won't ruin your health, these products are loaded with chemical emulsifiers, cheap fillers, and excessive sodium. To get that signature gooey texture, manufacturers strip out real dairy and replace it with lab-made phosphates. If you want cheese, eat real cheese.

Why This Matters

When you buy processed American cheese, you aren't actually buying pure cheese. The FDA requires "Pasteurized Process Cheese Food" to contain just 51% real cheese. The rest of the slice is made up of added whey, milk fat, water, and texturizers.

Many popular brands don't even meet that low 51% threshold. Because companies like Kraft use cheap fillers like Milk Protein Concentrate (MPC), they are legally required to label their singles as "Pasteurized Prepared Cheese Product." They can't even legally use the word "cheese" on its own without the "product" qualifier.

The biggest health concern isn't the lack of dairy—it's the chemicals added to mimic it. Processed cheese relies heavily on sodium phosphate, an emulsifying salt linked to cardiovascular disease. Unlike naturally occurring phosphorus, the synthetic phosphate in food additives is aggressively absorbed by the body, which can cause vascular damage and kidney strain over time. Is Cheese Bad For You

Finally, there is the massive sodium load. One slice of American cheese contains up to 2.5 times more sodium than a slice of natural cheddar. If you are managing your blood pressure or avoiding bloat, processed cheese is one of the worst dairy choices you can make. Healthiest Cheese Types

What's Actually In Processed Cheese

• Sodium Phosphate — A chemical emulsifier used to keep the oil and water mixed for a perfect melt. It is linked to vascular calcification and kidney strain.
• Milk Protein Concentrate (MPC) — A cheap, highly processed powder used to boost protein levels artificially. It is often used so companies can substitute it for real milk.
• Sorbic Acid — A synthetic preservative used to dramatically extend shelf life. While generally recognized as safe, it is entirely unnecessary in fresh, high-quality cheese.
• Annatto Extract — A natural plant extract used for color. This is what gives American cheese its signature, unnatural orange hue.

What to Look For

Green Flags:

• "Cheese" on the label — If it just says "Cheese" without words like "Product" or "Food," it's 100% real dairy. Cleanest Cheese Brands
• Minimal ingredients — True cheese only needs milk, salt, cultures, and enzymes to be delicious.

Red Flags:

• "Cheese Product" or "Cheese Food" — This is a legal admission that the item is heavily diluted with non-cheese fillers.
• Phosphate additives — Look out for sodium phosphate, calcium phosphate, or disodium phosphate hidden on the ingredient panel.

The Best Options

You don't need synthetic emulsifiers to enjoy a good grilled cheese. Stick to natural block or sliced cheeses whenever possible. Block Vs Shredded Cheese

The Bottom Line

1. Read the exact product name. If the package says "Cheese Product" instead of "Cheese," leave it on the grocery store shelf.

2. Avoid phosphate additives. Sodium phosphate is an unnecessary chemical emulsifier linked to cardiovascular damage and accelerated aging.

3. Choose real cheddar. Natural cheddar melts beautifully, contains more healthy fats, and has significantly less sodium than American cheese.

FAQ

Does processed cheese contain plastic?

No, American cheese does not contain plastic. The rumor comes from the fact that processed cheese won't easily burn or melt when held to an open flame, which is simply due to the chemical emulsifiers holding the proteins and fats tightly together.

Is shredded cheese healthier than processed cheese?

Usually yes, but it comes with its own additives. While shredded cheese is made from real cheese, it is almost always coated in anti-caking agents to prevent clumping. Cellulose In Shredded Cheese

Why does American cheese melt so well?

It's all about the emulsifying salts. Additives like sodium phosphate and sodium citrate alter the protein structure of the dairy, preventing the fat from separating and turning oily when heated.

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References (5)

1. 1. healthline.com
2. 2. agriculture.institute
3. 3. healthline.com
4. 4. foodstruct.com
5. 5. fredmeyer.com