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Safety Questions Loom Over Quorn Brand Meat Substitute

Story at-a-glance -

  • Quorn is a fungus-based ferment used in food production as a meat substitute. It was originally developed by one of the largest chemical companies in Great Britain
  • The fungus Fusarium venenatum is first grown in large fermentation vats. Once the water is removed, what is left is a paste-like biomass, which is then processed into various food products
  • Since its launch in 1985, several studies have raised concerns about Quorn’s safety—especially in people with food and/or mold allergies
  • Reported adverse effects from Quorn include nausea, cramps, diarrhea, forceful vomiting, and anaphylactic reactions
  • While factory-farmed meats are best avoided, organically raised, grass-fed or pastured animal products provide valuable nutrients that have no equivalence in the plant kingdom

By Dr. Mercola

If you want to stay healthy, the simple rule is to avoid processed foods and this is certainly true for meat substitutes. There are a number of meat substitutes on the market, but some appear to be more unsavory than others, in terms of safety.


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