The Quorn Guide. We’ve all seen Mo-Farah grabbing a plate of this low-fat tasty vegetarian food (Quorn) but… Just a tiny little bit of this poisonous substance and I’m hunched over the toilet bowl and heaving all night. How? And.. why is it still on the market?
Only 10% of the population are actually allergic to the stuff (Mycoprotein) and only 30% of us are vegetarian/vegan and out of those most don’t choose to use ready made products and out of those some will stick to certain brands. So the chances of being allergic and coming into contact with this are very rare.
So, What is What is mycoprotein?
Mycoprotein is the ingredient common to all Quorn™ products, and a few others on the market so if you have an allergy you’ll have to check a few meat-free packages to learn what’s got it in! It’s a completely meat-free form of protein It’s a great source of dietary fibre, Low in fat and saturates. Contains no cholesterol and no trans fats.
How good is it for Protein & fat?
Mycoprotein contains 3g of fat per100g compared to; Lean rump steak contains 5.9g fat per 100g and Rump steak with fat on contains 12.7g per 100g. Mycoprotein contains 0.4g of saturated fat per100g.
It provides both of the essential polyunsaturated fatty acids, There are very small amounts of cholesterol and trans fats in some Quorn products, the cholesterol being present in tiny amounts in the egg white used in production and the trans fats as a trace component of other ingredients used.
Small test groups have been done on Cholesterol reduction and in those test groups there was a 14.2% reduction in total cholesterol levels.
Fibre, as I’ve explained previously. Is a huge part of a healthy diet and specifically good for those looking to lose weight. Mycoprotein contains 6g of dietary fibre per 100g; 12% soluble, 88% insoluble. Which means it has huge benefits to those wanting to feel fuller for longer and thus reducing their fat and sugar intakes.
Mycoprotein contains more fibre per 100g than potatoes, baked beans, brown bread and brown rice. The fibre in mycoprotein is primarily polymeric n-acetyl glucosamine (chitin) and beta1,3 and 1,6 glucan; 35% chitin, 65% B-glucan.
There are tonnes of reasons to eat Quorn – Mycoprotein products.
I mean, it really sounds like heaven to some. Low fat, full of fibre and full of fibre. The only issue is, some people are horrifically allergic to it! Myself included.
Spending the past six years on and off diets, I’ve also spent a lot of that time reviewing products for those diets too.Quorn Guide has proven that quorn is Low fat, High Protein, Low Carb, High carb and Raw Vegan! Quorn soon became a staple in my house, substituting beef & chicken in a tonne of my recipes. I absolutely adore their spicy chicken burgers.
That was, until I had eaten them twice a week around September. I was transitioning to vegan, I’d never been vegetarian so for the first week I spent the majority of my meals eating Quorn products. Until I started to feel a bit sick after my food. The next day I’d feel a bit nauseous and bloated. A week later I tried the burgers again and I spent the entire night throwing up with hot and cold sweats and an aching in my whole body. I needed to write this Quorn Guide to find out why..
I was definitely having an allergic reaction.
I did my research for this Quorn Guide and it turns out I’m not the only one. Whilst 10% may not seem like a lot compared to the majority, if you think of the 8 million people that consume Quorn regularly that could be 800,000 people affected by it. As with me, I had been eating Quorn for years and gradually built up a reaction to it. It’s something to do with our bodies reacting to poison our defence it to throw it up. As it it made similarly to penicillin, it’s best advised to stay away from it if you react to fungus or mushrooms.
How it’s made : A batch of fusarium venenatum, the fungi at the heart of mycoprotein, is introduced. Once the organism has started to grow a continuous feed of nutrients, including potassium, magnesium and phosphate as well as trace elements, is added to the solution. The organism and nutrients combine to form mycoprotein solids and these are removed from the fermenter. Once removed, the mycoprotein is heated to 65°C in order to breakdown the nucleic acid. Water is then removed in huge centrifuges, leaving the mycoprotein looking rather like pastry dough. The mycoprotein is then mixed with a little free range egg and seasoning to help bind the mix. It is then steam cooked for about 30 minutes and then chilled and chopped into pieces or mince. The product is then frozen. This is a crucial step in the process because the ice crystals help to push the fibres tog
I am only one of the 10% so don’t feel concerned to buy this. I’d much rather you buy a man-made ‘meat’ then kill an animal to eat meat. Just be wary of any side-effects and if you do start to get some speak to your GP about possible allergies. I’ve recently started buying these heavely burgers from Linda Mccartney, they’re sadly not vegan but I’m happy to have then once a week as they taste so god damn nice! Just a suggestion, not paid by them or anything!