Fungus offers alternative to meat

UPI ^ | 12/30/2002 10:00 AM | unknown

[Ernest_at_the_Beach]

A relatively new meat alternative derived from a fungus is popping up in grocery stores across the United States and nutritionists say it could provide a welcome and healthful change to soy-based products for vegetarians or people looking to lower their meat intake.

Quorn, as the product is called, is composed of protein from a fungus, egg whites and milk protein. Most other meat alternatives are made from soybeans. The line of Quorn products, manufactured by Marlow Foods of the United Kingdom, includes imitations of chicken nuggets, chicken breasts and ground beef. The meat substitute was launched in the U.S. market this year and Marlow has begun expanding distribution to include more grocery stores in recent months.

Although soy is noted for its positive effects on the heart, Quorn may have some health benefits of its own.

Quorn is a healthy alternative for "people who choose to eat less red meat" and want to reduce their intake of artery-clogging saturated fat and cholesterol, Sheah Rarback, a registered dietitian and spokeswoman for the American Dietetic Association, told United Press International. Quorn contains no cholesterol and much lower levels of saturated fat than most meat.

Quorn also is lower in calories so it "could be useful in weight loss programs and maintaining a healthy eating style," Rarback said, adding, "it is a complete protein so you can substitute Quorn for meat."

Elizabeth Ward, a registered dietitian in Massachusetts, agreed Quorn was a healthy meat alternative.

"One of the most notable qualities about Quorn is that it provides fiber and protein in the same package, and the fiber levels are significant. Soy cannot offer the same nutritional profile," she told UPI. "I think that Quorn provides people with another meat-free option."

Despite the health benefits, the bottom line is whether the product tastes good, Rarback said. "Our tastes are very individual and what we eat boils down to what tastes good to us," she said.

That is where Quorn may have an advantage over other meat alternatives. Marlow claims its unique fungus combination creates a taste and texture that very closely resembles that of meat. Those who have tried it seem to agree.

Elizabeth Manning, 37, of Linden, Va., who is an editor with UPI, said she had tried soy-based meat alternatives but was "really impressed" by Quorn.

"One thing that really surprised me about it is they recreated the texture of muscle fibers (in meat)," she said.

Her husband, whom Manning describes as a "mainstream meat-and-potatoes guy," was the real test. "He actually thought this was good," she said. "That's the first meat alternative he's said that about."

Last August, the consumer advocacy group Center for Science in the Public Interest urged the Food and Drug Administration to remove Quorn products from the U.S. market because it claimed some people were having an allergic reaction to the fungus that included severe vomiting and diarrhea.

Marlow Foods said the claim was spurious. The company acknowledged that a small number of people may have a reaction to Quorn but it maintained that this is far fewer than the number of people who have allergic reactions to fish, soy and milk.

Rarback also said the meat substitute appeared to be safe. She pointed out it has been sold in Europe for 17 years without any problems.

"There doesn't seem to be a major problem with Quorn," she said.

[isthisnickcool]

Must be food for the "clones" the French woman with the bad teeth is making?

[Lonesome in Massachussets]

Fungus provides alternative to meat!! At my house all the time, groping in the back of the fridge, "Honey, do we want moldy chili or green hamburger."

[Route66]

'Last August, the consumer advocacy group Center for Science in the Public Interest urged the Food and Drug Administration to remove Quorn products from the U.S. market because it claimed some people were having an allergic reaction to the fungus that included severe vomiting and diarrhea.

Marlow Foods said the claim was spurious. The company acknowledged that a small number of people may have a reaction to Quorn but it maintained that this is far fewer than the number of people who have allergic reactions to fish, soy and milk.'
>>>>>>>>>>>>>>>>>>>
Of course, most people are not allergic to real meat - which I still prefer over this new 'fungus among us'.

[RightWhale]

Ersatz beef. Shall we choose to become experts of fungal textures?

[Trickyguy]

"The Fungus Quorn." Now I have the name of the villain for my novel!

[TightSqueeze]

At my house all the time, groping in the back of the fridge, "Honey, do we want moldy chili or green hamburger."

Just because the dough-nut is green don't assume it is mint flavored.

[CanisMajor2002]

Sounds like more food that Zimbabwe can deny. :)

[socal_parrot]

Wow how simple...eat fungus for dinner and clean your teeth with X-14.

[martin_fierro]

[DWSUWF]

Mmmmmm...

Fungusy Goodness...

Measurably better tasting than monkey excrement!

[freekitty]

That's funny.

[aruanan]

I've eaten a lot of Quorn. It's pretty good. Better than tofu. I like the chicken patties the most; though the lasagna is pretty good, too. So far I've had it in these forms: chicken tenders, ground hamburger , breaded chicken cutlets, breaded chicken patties, and lasagna. As a source of protein, it is excellent. The anti-Quorn folks, headed by those idiots at the Center for Science in the Public Interest, claim that one in 146,000 consumers experience a reaction to Quorn and so the U.S. doesn't need another meat substitute when there are many already on the market, such as the soy-based Gardenburger. Of course, they don't tell you a.) that 1 in 300 consumers of soy products have allergic reactions to soy and b.) that they are joined at the hip to Gardenburger. See Michael Fumento's article called Quorn Flakes about the CSPI duplicitousness. I went out and bought Quorn just to spite Jacobson at CSPI. I also have friends from England who've used it for quite a while.

[nothingnew]

Sounds yummy

for my tummy

might turn me into mummy

better than being a meat eating bummy

(I feel really stupid tonite...don't know why...it's only Monday)

FMCDH

[Ernest_at_the_Beach]

Thanks, from your link:

A rigorous five-year FDA approval process doesn't seem particularly "cavalier." Never mind, too, that Quorn has been sold in the UK since 1985 and other European countries since 1991, nor that Marlow says it has sold more than a billion portions.

FDA must feel pretty secure that there will be little problem. They are paranoid about approving even cancer drugs for use only by patients that have been touched by cancer without exhausive trials!

[aruanan]

Of course, most people are not allergic to real meat - which I still prefer over this new 'fungus among us'.

1 in 146,000 had an allergic reaction to Quorn. 1 in 300 has an allergic reaction to soy. Quorn's texture is somewhere between chicken and fish. I'd rather eat chicken or fish, but have to limit animal tissue intake due to cholesterol concerns (the same weight of chicken, fish, pork, beef, snake, frog has about the same amount of cholesterol). Since dietary cholesterol can easily be too high given the large amount of animal protein in the diet of most Americans, Quorn can be a healthy means of reducing the amount of dietary cholesterol and at the same time still having something tasty to eat.

[MadIvan]

We've had Quorn in Europe for years. Don't get excited, it's not as great as the lefties would have you believe.

Regards, Ivan

[Judith Anne]

There is actually a mushroom (or tree shelf fungus or something) that smells exactly like good roast beef. Can't think of the name of it, but found some here on a stump...

[Drippy]

I was going to say Soylent Green was the ultimate solution-you beat me to it.I've heard Rats make a tastee meal too......

[Judith Anne]

PS, I have no idea what it tastes like.