Can Quorn be consumed by hypothyroid patient
Qorn &hypothyroid: Can Quorn be consumed by... - Thyroid UK
Qorn &hypothyroid
Written by
Ramani52
To view profiles and participate in discussions please or .
34 Replies
•
I'm unsure what vegan Quorn is made from, but as it's made by a continuous fermentation process, it should be fine, even if the substrate is soy. Normal Quorn is grown on a substrate of eggs. Be aware it's genetically modified.
Quorn products don't contain soy in the majority of cases (Quorn itself has no soy) but the ready meals may contain edamame beans or soy sauce. It is mycoprotein, a source of protein fermented from a natural, nutritious soil fungus, fusarium venenatum.
As a non-meat eater for 50 yrs I freely eat quorn products if the mood takes me (if I have a morning fasting blood draw at my local hospital, it seems only right that as I'm driving back past Tesco that I should reward myself with one of their excellent vegetarian breakfasts 🙂) and if I want to keep a couple of their ready made meals in the fridge or freezer, they are a good source of ready food. Also, the carbon footprint of Quorn is 10 times less than beef and 4 times less than chicken; its water footprint 20 times less than beef and 6 times less than chicken; and since its award in 2012, Quorn is the first meat free protein source to have third party carbon footprint accreditation from the Carbon Trust. So definitely a win:win all round. 🙂
Edited to add: I forgot to say that whilst most Quorn products have had the fungus culture dried and mixed with egg albumen as a binder, there is also a vegan formulation that uses potato protein as the binder instead.
Do you know what the vegan type of micofungus is grown on MaisieGray ? The protein can't come from just potato starch, else I'm unsure how it has the full range of amino acids that the original egg substrate Quorn is grown from.
I stopped eating it long before they created a vegan version when it bacame too meat-like & I found out it was GM ( I think from something I read in The New Scientist). . My microbiologist friend studied it as part of his food microbiology course, a good few years before GM became common, & it was like hens teeth to get hold of, but less meaty. I now avoid processed food as much as possible, & they seem rather hush hush about how it's made,
theguardian.com/lifeandstyl...
BadHare My apologies for not replying immediately, but using my iPad the site suddenly started behaving strangely and I was unable to reply to you in this thread, although other threads seemed unaffected; so have had to wait for ages while my steam powered old laptop charged up 
My knowledge about mycoprotein and Quorn is limited, but as I understand it, the use of egg albumen and potato protein is as a binder ingredient, not as a direct source of protein, and is used once the mycoprotein has been created and dried and not in the development of it. It is the mycoprotein itself, that provides the protein - it contains all nine essential amino acids making it a high-quality protein. The creation of mycoprotein is carried out in large fermenter vats like those in breweries. The vat is filled with a water and glucose solution, then a batch of fusarium venenatum, the fungi at the heart of mycoprotein, is introduced. Once the organism has started to grow, a continuous feed of nutrients, including potassium, magnesium and phosphate as well as trace elements, is added to the solution; and the pH balance, temperature, nutrient concentration and oxygen constantly adjusted to achieve the optimum growth rate. The organism grows naturally in the presence of those key nutrients, and is then gently heated and harvested as mycoprotein. The mycoprotein is then seasoned and mixed with the egg or potato protein to bind the mix, which is then steam cooked for about 30 minutes, chilled, and then shaped to create the product for which it is destined. The product is then frozen which is crucial for the ice crystals to help to push the fibers together and give mycoprotein its meat-like texture. From what I've read, it isn't apparently, GM.
But what does it taste like - because it sounds awful! lol
Well, the benefits it provides is primarily that of its protein, and secondly its meat-like texture, and in itself it doesn't have much of a taste - it depends upon what it's combined with, for that, such as in a sausage, lasagne or cottage pie, or when it's made into cold meat-type products. Hence why I don't tend to use the quorn mince tbh, I'd rather have a 100% vegetable bolognese for instance; but then you don't get the protein of course.
Hmmm… I'm reluctant to try it. But, maybe one day - who knows! lol
Ha ha, go on, you never know But in that regard, can't similar be said of pasta, it's a manufactured mass with no taste, that is used as a bulking agent with meat dishes ........
I don't like pasta, either. 
I fed it several times to meat eaters who were quite voiciferous at being fed vegetarian sh*te. Every one asked for seconds, & in some cases thirds, so there was no objection to the taste/texture or my cooking skills.
I stopped eating Quorn & anything else processed (really stupidly aside from soya milk & tofu!) for over six months before I tried thyroid hormones, which didn't help for the obvious reasons. I did find I no longer suffered from mouth ulcers which have only occured since from eating anything processed (soy or Quorn, within 30-60 minutes) when I'm being very polite.
Soggy meat initially, now more like the real thing, though it's >32 years since I last ate meat & didn't like the taste or texture in the first place.
Well, I'll think about it. And if the occasion presents itself, I won't shy away. But, you don't find it much in France.
You get more real food in France, though it's not always so veggie friendly.
I like that lentils are served as a side dish, which has got me out of a few meal time pickles. Once I was just served a dish of spaghetti.
I wish somewhere here would make a good olive fougasse. Sigh...
I've never been given lentils as a side dish. Where did you get that? And the spaghetti sounds more like Italy.
Wouldn't eat them, anyway, because the French only eat the green lentils, and I only like the red.
But, it's true, the French do not understand vegetarianism. Doctors and dieticians have told me they thought it just meant not eating beef! lol And waiters in restaurants have said - when I explained - that they didn't know ham/bacon was meat! You've got to laugh. lol
I've mostly been in The Alps so sometimes geographically Italian, where the spaghetti incident occured on a field trip. Everyone else was given bolognaise with theirs, though I did get an apple. I've had lentils (Puy & red, independently) in Paris & Bordeaux, as well as French restaurants in The UK. Tasty cooked wth a little onion, garlic & herbs with olive oil. If there's nothing obviously veggie available, I've asked for a cheeseboard with salad, or a salad nicoise with no tuna or egg, which seems to cause least offence.
A friend's wife moved back here as her daughter's school refused to allow her to eat a veggie lunch. I've sent back a vegetable pizza with what looked like speck on, just to have it removed & sent back again. Some of the conversations I've had over fish & shellfish having a mouth & anus, whereas carrots & cabbage do not, have been like a Monty Python sketch.
lol Sounds hilarious! But it's really bad that they won't just give you what you want. The strange this is, they're really getting to grips with gluten-free, now, but they still can't wrap their heads round the fact that some people can't/don't want to eat meat.
Gluten free/coeliac is a health condition rather than what they consider a bad health/lifestyle choice.
I've learned to ask positively & very politely for odd meal combinations rather than be cranky at restaurant staff for not having something I want on the menu. I can eat, but dislike eggs, & once managed to order a vegetable omelette with the eggs on the side so my friend could eat them. Win, win!
I'm not sure they make that distinction. A lot of people see gluten-free as just being difficult and fussy.
Only when they're difficult & fussy people!
Nowadays, it's easier to cater for unusual diets without much effort.
If restaurants are willing to do so. In France they often aren't.
I'm hope there are more accommodating choices for you?
I'm afraid I'm not strictly veggie anymore. It made me so much sicker when I was, so I do eat a little meat or fish from time to time. Like when I eat out. But, that doesn't happen all that often!
We have to be flexible sometimes, though not when it's something that
can directly harm us as with gluten allergy & intollerance. I'm not vegan any more, & eat bad things if that's what someone's cooked for me. It took me a long time to feel ok about NDT, & I hate to think where my prescribed toxic blue D3 comes from. One of my ethically vegan friend's loves a big mac on occasion, though I'd most certainly draw the line well above that!
Probably far too much info but it gave me and my husband the worst wind we’ve ever had. 😳
Hmmm...
That's not what I read from a microbiology source when it was newly marketed, but still processed, so I'll not be eating it again!
Doesn't food sold in the UK have to be labelled as GMO if it is so? Or is it like the huge amount of GM soy we eat from the States, because they won't separate the GM from non-GM soy (why would they?), so UK food factories buy it not-knowing - a kind of mass denial?
Supposedly.
It seems like a grey area, especially with regard to animal feed: theguardian.com/environment...
M&S have stopped guaranteeing there's no GM in their own brand due to the expense of monitoring it, which made me think it's beaing sneaked in to our foods. It's only Waitrose that I'm aware of, that guarantee no GM now, or food certified as organic.
It'll be a free-for-all once we leave the EU. At least they are increasing the amount of non-GM foodstuffs.
If we end up with low US standards, it'll be mouse faeces & hair to look forward to, never mind GM. 
Not what you're looking for?
You may also like...
Hypothyroid
Hi I’m new to this but would like to ask ,why if my thyroid levels are low ,my gp would not tell me...
Hypothyroid
Hi after seeing gp my results are unusual and more blood tests have been done my results are THS...
Hypothyroid
Hello, so I’m on Levothyroxine 110 mg and liothyronine 40 mg. Something weird just happened to me...
Hypothyroid
Hi my latest blood tests.
TSH September 5.50 range 0.50 - 5.50
TSH December 3.93 range 0.50 -...
HYPOTHYROID
HALLO .I WAS WONDERING IF ANYONE ELS IS SUFFERING LIKE HELL .WITH BLOATING AND SWOLLEN VERY...
Hypothyroid
Hypothyroid 
hypothyroid
Hypothyroid
