I was told recently about the health risks of Quorn. (It’s not recent news or anything - just that I hadn’t previously heard about it). It’s not something that bothers me much on a personal level, as I don’t really eat the stuff - I find it rather dull - but I’d quite like to know how much substance there is behind these claims.
I’ve done a bit of googling and most of the reports seem to link back to aCSPI report, along with a fair number of other sites attacking the CSPI’s claims (although they seemed a bit umm… emotional, rather than providing any strong counterarguments).
So, what’s the truth here? Are the problems real, being overblown or what?
Everything I’ve read about it suggests that if you don’t have any stomach discomfort from eating it, then there’s no reason not to. It has been called a food allergen, but the number of people adversely affected by the allergy varies from almost no one up to 5% of those who eat it.
Another complaint is that it’s mislabeled as a “mushroom” based product when it’s actually made with a different kind of mold. A lot of these complaints seem to stem from mushroom growers and manufacturers of other substitute meat analogs.
I’ve had it and it tasted just fine, but I still prefer tofu.