Guest guest Posted November 21, 2003 Report Share Posted November 21, 2003 hello, I have been curious about maybe trying Quorn products. I understand their primary protein source is this mushroom fungus stuff? how does that compare with soy protein? also how dense is this stuff? cause unfortunately I have a sensitive digestive system and real dense things just take too long to move on. please let me know thanks. Dave Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 21, 2003 Report Share Posted November 21, 2003 I think all of quorn products unfortunately have egg whites in them, so vegans are out of luck. But before I went vegan I tried the nuggets and veggie crumbles and found them pretty good. I think I've read somewhere that initially there was some debate over whether quorn's fermented fungal protein could actually be absorbed by people, but I think it has since been proven that it is absorbable. I've also read that it is a good source of essential amino acids, a 'complete protein' as is soy. As for the density, I'm not sure but I would guess if anything it is less dense than soy. , " Dave " <phantombluefan> wrote: > hello, > I have been curious about maybe trying Quorn products. I understand > their primary protein source is this mushroom fungus stuff? how does > that compare with soy protein? also how dense is this stuff? cause > unfortunately I have a sensitive digestive system and real dense > things just take too long to move on. please let me know thanks. Dave Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 21, 2003 Report Share Posted November 21, 2003 As the other Dave pointed out, Quorn is a complete protein, with some of their products offering 60% protein (more than red meat). I also have a sensitive digestive system and have to really watch my fat and protein intake. I haven't had any problems with the chik'n or turk'y products, they actually aren't that dense. However, we made burritoes with the grounds and I think I ate too much of the grounds. I've also had digestive problems with the Quorn lasagna; again I think's it's just too much of the grounds. You can visit their website (www.Quorn.com) for information on how they make the products. They ferment a type of fungus and use the egg whites for texture. I also like Quorn better than Morning Star because they don't use as many chemicals. This is also a good alternative for people who cannot eat beans. My mother cannot eat any legume, so she hasn't tried any soy based product (it's not worth testing to see if she'll end up in the hospital). However, when James and I visited last Thanksgiving, she was able to eat the Quorn products with no problem. Have a lovely weekend all, Denise , " Dave " <phantombluefan> wrote: > hello, > I have been curious about maybe trying Quorn products. I understand > their primary protein source is this mushroom fungus stuff? how does > that compare with soy protein? also how dense is this stuff? cause > unfortunately I have a sensitive digestive system and real dense > things just take too long to move on. please let me know thanks. Dave Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 21, 2003 Report Share Posted November 21, 2003 thanks Denise and Dave for the heads up. I do very well with all types of beans. as far as soy goes I do fine with textured soy protein, green soy beans, and tempeh. tofu I kind of have to be careful with cause it seems the really pressed dense types kind of move slower thru my system and that bothers me a little. also it seem like boca " chicken " patties taste very good but really slow things up. again thanks for the heads up. stay cool, Dave Quote Link to comment Share on other sites More sharing options...
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