it's not veggie being made with battery chicken eggs and is unnatural regards
rex tyler ----- Original Message ----- From: "Wayne and Sharon McEachern" <[EMAIL PROTECTED]> To: "Bio-Dynamic List" <[EMAIL PROTECTED]> Sent: Thursday, March 28, 2002 3:19 PM Subject: Quorn > Hi Folks! > > Thought you might like to know what "real" food looks like. > > Best...... > > Wayne > > ******* > > Well Journal - Can a fungus out-muscle meat? > > From: http://www.welljournal.com/n3/a1.htm > > By David MacFarlane > > America is getting its first taste of Quorn, a meat alternative made > from a > fungus that uncannily mimics the physical and nutritional properties of > the > real thing - but with virtually none of the drawbacks. > > "In some ways, it's going to be the next soy," says nutritionist and > author > Susan Mitchell, M.D. "It's an attractive alternative to people who want > to > eat less meat. And, yes, it tastes good." Quorn is high in protein and > fiber, low in cholesterol and saturated fats, and high in > mono-unsaturated > and polyunsaturated fats. According to Marlow Foods, which markets > Quorn, a > typical serving has two-thirds the fat of a skinless chicken breast, the > > protein of an egg and the same amount of fiber as a baked potato. Quorn > has > been a hit in Europe since it was introduced 17 years ago. Marlow, a > division of AstraZeneca, says one in five English households eats the > products, powering sales of more than $150 million in 2001. > > Will it play in the States? > > Americans have had to wait until now to try Quorn, because it first had > to > be approved by the Food and Drug Administration. FDA approval, which was > > granted in December 2001, was required because Quorn is made from > mycoprotein, a fungus grown in large vats that is processed and flavored > to > produce a variety of products. Marlow describes mycoprotein as "an > all-natural vegetable protein from the mushroom family," but at least > one > consumer advocate has taken issue with the description. "Quorn's > mycoprotein has nothing to do with mushrooms," says Mark Jacobson, the > executive director of Center for Science in the Public Interest, a > non-profit watchdog group. "Quorn is a fungus and should be labeled as > such." Mitchell says there is merit to Jacobson's assertion, "All > mushrooms > are funguses but not all funguses are mushrooms," she says. The > nomenclature issue does not detract from the evidence to date that the > product is nutritious and safe, says Mitchell. "If it's successful it > wouldn't surprise me," she says. But most people aren't likely to try > it, > she says, until "they hear from a friend -- or a friend of a friend -- > that > this is something they should eat." Marlow hopes to build $50 million in > > sales by selling Quorn next to such familiar frozen meat-alternatives > such > as Gardenburger and Boca Burger. By comparison, Americans spent more > than > $2.7 billion on soy food in 2000, according to Soyatec. > > The first line of Quorn products includes ready-to-eat chicken-style > nuggets, patties, and cutlets, plus a variety of entrees such as lasagna > > and fettuccine Alfredo. Quorn also will be available in ingredient form > as > frozen beef-style grounds and frozen chicken-style tenders. Additional > products are planned. > > Ferment, spin and separate > > Fusarium venenatum, the fungus that produces mycoprotein (literally > "fungus > protein"), was discovered in the soil west of London in the 1960. > European > pharmaceutical giant AstraZeneca developed mycoprotein into a product, > and > began selling it through Marlow Foods in 1985 in England. Quorn debuted > in > Western Europe six years later. > > The fungus that produces mycoprotein is grown in large > temperature-controlled towers, continuously fermented and fed a steady > stream of oxygen, nitrogen, glucose, minerals and vitamins. After > harvesting, it is treated to reduce its ribonucleic acid content to > World > Health Organization recommended levels. It's then placed in a > centrifuge, > which extracts water from the mixture. The resulting mass is mixed with > binders, flavorings and other ingredients. Afterwards, it can be shaped > and > sized into burgers, sausages and cutlets. > > Like soy, Quorn is tasteless before it is flavored, which makes it an > enormously versatile ingredient in foods. Where it may surpass soy, say > those who have tried Quorn, is in its semblance to real meats. Quorn has > a > fibrousness that makes the sensory experience of chewing a Quorn chicken > > cutlet seem remarkably like the real thing. > > > > -- > *~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~* > > Sharon and Wayne McEachern > > http://www.LightExpression.com > > [EMAIL PROTECTED] > > "A Divine Program for Healing and Transformation" > > and > > Expressing the Light > > "A Ministry Dedicated to the Divine Process" > > *~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~* > > >
