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Quorn products: safe for people with diabetes?

Hi Mark,
Quorn is very low in carb (1.9g carb per 100g) so not a problem. But as a Type-2 you are allowed anything - just in moderation and as long as you are aware of what it does to your blood sugars.
 
Hi Dennis,

by anything, are you refering to the various quorn products?

I use frylite when I have my omlette, it was recommended to me when at slimming world, is this ok to use?

Mark
 
Hi Mark,
By anything I meant really anything, not just quorn products.
Do I take it your interest in quorn is because you are vegetarian?
 
I haven't come across frylite but it appears to be a cooking oil available only in Ireland.
Should be ok provided it is not hydrogenated.
 
am not a veggie, I used to have quorn products when at slimming world because that was recommended as a slimmimg food, frylight I get from Tesco, its a sray bottle, again was recommended because it was very low in fat, so replaced oil/butter when cooking omlettes etc.

All the best

Mark
 
chevpol said:
am not a veggie, I used to have quorn products when at slimming world because that was recommended as a slimmimg food, frylight I get from Tesco, its a sray bottle, again was recommended because it was very low in fat, so replaced oil/butter when cooking omlettes etc.

All the best

Mark
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Hi Mark,
Rather sounds like you've been brainwashed by the Slimming World/Weightwatchers concept of low fat and low calorie being the solution to all the world's ills. Unfortunately their diets are often not good for diabetics, largely because of their reliance on low-fat products. Apart from the fact that eating fat doesn't make you fat, low-fat foods are frequently loaded with sugar. I've personally nothing against quorn except where it is recommended as a substitute for something that is actually better for you than the quorn itself, like meat.

Have a look round the various threads on the forum on the topic of diets and carbs, particularly the postings by Fergus, and I suspect that you might start to see diabetes and diet from a different perspective.
 
Being fussy about meat, I'd rather have Quorn than meat I don't like the look of
 
Since we emigrated from the UK, I miss Quorn as I used to eat alot of it. Its not known here in Canada.

However, alot of people are in fact allergic to Quorn which is not a hugely known fact and its something that people should be aware of. My husband is allergic to it and I know other people who are too. The allergy manifests itself as violent vomiting and diarrhoea a couple of hours after its been eaten. I believe there should be a warning on the pack or at least a warning given by the supermarkets that sell it.

Unfortunately, on the day we emigrated the meal on our flight unbeknown to us contained Quorn (we requested vegetarian meals). I was fine, but a couple of hours later, my husband was in the plane loo, being violently ill for around 4 hours until it was all, I guess out of his system. Me, I was standing outside with cold glasses of water and fending off the people who needed to use the toilet!

So, if you eat Quorn and then you are unwell afterwards, its quite possibly the Quorn and not food poisoning from something else you ate.
 
Dennis said:
Hi Mark,
Quorn is very low in carb (1.9g carb per 100g) so not a problem. But as a Type-2 you are allowed anything - just in moderation and as long as you are aware of what it does to your blood sugars.
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Hi Dennis and everyone else,

Seeing as this is quite an old post I thought I would have a look at the vast quantities of quorn in my freezer, This was bought prior to the discovery of my type 2 and I have now adopted the lchf diet.

Most of it is of the frozen mince variety and they all state at least 3.4g per 100g. I don't know if this is a change of their product and appreciate that the only way for me to know if it is ok for me is to do a test either side of eating it but I was wondering if when looking at the labeling on products to determine if its worth trying should I be looking at the amount of Carbs per 100g or the figure for the amount of sugar which is in the Carbs?

Many thanks and well wishes.
 
You need to look at the per 100g of carbohydrates, as this will ultimately be broken done into glucose within the body.

Quorn is a big part of my LCHF, but certain products spike me, or produce indigestion but there is such a good range it's very easy to adjust to suit ones pallet.
 
Quorn is highly processed protein and not something I'd recommend as suitable for human consumption.
 
EdMac said:
On what basis did you conclude it wasn't safe for human consumption? The food standards agency seem to have come to a different conclusion.

Personally I used to eat a lot of Quorn products. I used to try to persuade my girlfiend (now wife) that it was just like meat. But in reality there is no substitute for real meat - my bodies joyful response when I started eating meat again demonstrated this to me. And in fact if you genuinely wanted lower fat then it's a matter of exploring different meats and different cuts - there are plenty of choices for lean meat.
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A few links. Mind, nothing is really proved but allergic reactions seem to be not uncommon.
http://www.blisstree.com/2011/12/06/food/quorn-chickn-fungus-making-people-sick-235/
http://articles.mercola.com/sites/articles/archive/2014/09/11/quorn-brand-meat-substitute.aspx
http://www.cspinet.org/quorn/
 
I used to eat Quorn sausages frequently when I lived alone - cheap, easy to stash and store in the freezer, no gristly bits that can sometimes be found in meat sausages - and I used to boil them from frozen, not grill them or fry them (I liked the juiciness of Quorn sausages that I'd boiled, and hated the dryness I would get with grilled ones).

Not had any for a while - I remember a few years ago they changed the recipe and I went off them for a bit - but this thread has reminded me how much I liked them so I might just try them again. Not sure my husband would go a bundle on them, though, as pork sausages are a real favourite in our house...
 
Some people are allergic to mycoprotein, most people who eat it aren't.

Quorn often contains other common allergens such as egg and wheat. If you have an allergen, don't eat it.
 
Totto said:
A few links. Mind, nothing is really proved but allergic reactions seem to be not uncommon.
http://www.blisstree.com/2011/12/06/food/quorn-chickn-fungus-making-people-sick-235/
http://articles.mercola.com/sites/articles/archive/2014/09/11/quorn-brand-meat-substitute.aspx
http://www.cspinet.org/quorn/
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Some of the hype about quorn and how it is processed worried me a little even though I've always enjoyed it for years without any problems. I mentioned the concern I was having about the process used to produce the quorn products to a colleague, and she reminded me of the process used to produce chicken and meat products. I will carry on happily eating quorn products on that note. Im not a Vegetarian, but barely eat meat by the way. :cat:
 
jal16 said:
Some of the hype about quorn and how it is processed worried me a little even though I've always enjoyed it for years without any problems. I mentioned the concern I was having about the process used to produce the quorn products to a colleague, and she reminded me of the process used to produce chicken and meat products. I will carry on happily eating quorn products on that note. Im not a Vegetarian, but barely eat meat by the way. :cat:
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But quorn is after all made from mould. I would never, ever eat it but then I keep chickens so have a sufficient supply of meat from them.
 
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