Quorn caution

kathryn

kathryn

Cathlete
After seeing a number of references to quorn on the forum, I decided to check out sources for it on the web. While doing so, I came across and article that states that the CSPI (Center for Science in the Public Interest) is recommending that it be taken off the market, since it had caused people to become ill. Here is the link: http://www.cspinet.org/new/200208121.html
 
[font size="1" color="#FF0000"]LAST EDITED ON Oct-08-02 AT 06:48PM (Est)[/font][p][font size="1" color="#FF0000"]LAST EDITED ON Oct-08-02 AT 06:43 PM (Est)[/font]

Hi there Kathryn,

There was something reported in the UK press about Quorn dangers a couple of months ago, and people were having a food allergy reaction to the product, in the same way that some have a peanut allergy, and swell up from injesting peanut. Is this similar to what you found on the web ? I really only cook it for the family once a week, and so far we have been OK. I shall definitely check out that link though !

I have just read the article, and am wondering why they don't ban the cheese with blue mould running through it (such as Danish Blue, etc ?) ? They could ban every food, and for me they would have to ban strawberries because they make my digestive system incredibly ill !!!!!

Thanks for that, it was an interesting article, I had always assumed it came from a mushroom origin. Why do these companies lie to the consumers ? I don't understand it ? :-mad

Anna :)
 
I used to eat Quorn when I lived in the UK. I had no adverse effects initially. Then all of a sudden I developed a huge allergic reaction to it. Infact one night after eating a quorn sausage, I was sick so many times that I passed out on the bathroom floor! I have never touched the stuff since.
 
PR

Food for Thought is gone! Omigod, I am having withdrawal pains! Do you know what happened? My god, I ate there 3 x a week for a year! I did my part to keep them open!

Have you tried Madras Pavilion or Udipi? I need my fix and I hope those will substitute. FFT was the best restaurant I have ever been to. I am so upset.
 
RE: PR

Food for thought is gone??? I just ate there 3 weeks ago. This is news to me. I'll ask around to find out what happened. They were always empty every time we went so I am not too surprised. I am going to miss their rava dosas. I loved them! I have recently been addicted to Madras Pavilion although Udipi has always been my first choice. Check them out. They are however strictly South Indian unlike FFT which did a combo of everything. So you won't get your Gobi Manchurian. You could try the Bombay Chinese place (next to Udipi in Richardson) for that, as it is a common Indian chinese dish. Pasand (also on Campbell road) is quite popular with the Indian crowd but I can't stomach their food (too oily!)
 
OMG, it makes you wonder how many unreported allergic reactions of happenned, doesn't it ? Looks like I will have to make a change to TVP (and put up with the extra gas !)

Anna
 
RE: Quorn: what is it?

Pardon my ignorance, but what in the world is "quorn"?

Annette Q. Aquajock
Perpetually Out Of It
 
RE: Quorn: what is it?

Hi Annette,

It is a meat substitute, supposedly made from a mushroom origin, though it seems that this is actually untrue. It is only distantly related to the mushroom. From what I read it is a kind of a mould which iseems to be making quite a lot of people ill.
The only other meat substitute (apart from Tofu) that I know of is TVP (Textured vegetable protein), but unfortunately this causes chronic gas ! :-rollen

Anna
 
Another meat substitute

Seitan is another meat substitute that works very well in place of meat in those Green Giant veggie mixes. You can buy it already prepared and seasoned (in the frozen food section of a health food store) or make your own for cheap (but high labor).

THe Farm vegetarian cookbook has a recipe, which is basically adding water to flour (gluten flour works best) and kneeding. Then letting it sit underwater for awhile, then kneeding some more ad rinsing (you don't have to rinse as much with gluten flour as you do with regular flour, as what rinsing does is remove everything but the gluten). The kneeding develops the gluten. Keep kneeding until you get a wad of stuff (that's the technical term) that stretches. You can then simmer the gluten in a broth of your choice (traditionally soy sauce with seasonings such as ginger and garlic).

You can also get prepackaged seitan mix to which you just add water.

Of course, seitan isn't for those with gluten intolerance.
 
PR - OT

Just got back from Udipi. Loved it. Great food. And guess what, they had Gobi Manchurian.
 
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