Safety Questions Loom Over Quorn Brand Meat Substitute

• 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
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• Read more: http://articles.mercola.com/sites/articles/archive/2014/09/11/quorn-brand-meat-substitute.aspx?e_cid=20140911Z1_DNL_art_1&utm_source=dnl&utm_medium=email&utm_content=art1&utm_campaign=20140911Z1&et_cid=DM55421&et_rid=655128067