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Quorn

S

Sean-W

Well-Known Member
Messages
152
Location
Stoke-on-Trent
Type of diabetes
Type 2
Treatment type
Tablets (oral)
Dislikes
Diabetes!!!
Good Morning. I'm looking at a different approach to tackling my weight + Lowering my B.S - pre-meal currently is aroand 6.5 - 7.5 as a T2 I've read that a Low G.I/Low Carb Would be a great idea and I've read that Quorn is ideal for the carb lowering. However some "specialists" say it's not really good to switch to something like Quorn... I'm recently diagnosed and would appreciate some guidance on what things are good to help Carb and weight loss. Thank you!
 
Are you vegetarian or considering it? As far as I can see that would be the main reason to eat Quorn. A lot of us follow a Low Carb High Fat diet to control our blood sugars. Quorn is very low in fat so probably wouldn't help the feeling of satiety that eating fat does. If you want to follow a low carb diet have a read around the forum threads here and maybe check out
https://www.dietdoctor.com/low-carb
there is a lot info about what we eat here so read around and ask any questions you have,
 
As with all things- you need to read the labels, take your pick and then measure with your meter how much it raises your bg.
 
what I read of Quorn it seems a good choise,

when you know that it is actually the carbs that is turned into fats in our bodies
Then maybe you will not be afraid of fats from foods... , if you are a vegetarian then you could also eat a lot of coconuts ... which fat is similar but better than animal fats and also have some very special kinds of short chained fats... and walnuts that has the omega 3´s like in fat fish.... fats are actually important to help one stand the long time diet... to feel satiated... but at the start maybe a goood idea to Count the calories as there is in some kinds of nuts about the dubbel calories compared to carbs and proteins.. remember at the highest 1 gram of protein pro kg bodyweight if you are not a serious bodybuilder so what is left then if not carbs : FATS
 
If you are not vegetarian, why not just eat meat?
 
Quorn it is not just for vegetarians and it can make very tasty meals. I am not a vegetarian but I like the Quorn mince and I always use it to make Cottage Pie or Chilli Con Carne because I don't like the taste of beef mince.
 
Most consumers of Quorn are actually meat-eaters and not vegetarians. Mo Farah from the adverts isn't veggie either.

@Sean-W If you avoid the Quorn which has been breaded, battered or wrapped in pastry, you will find the low carb ones.

They are a good source of protein, low-cruelty, made in UK so a low carbon footprint (New Zealand lamb?), tasty and can be adapted into many recipes. They also have a new egg-free range.

Someone will be along soon to tell you it is made of poison by Satan himself
 
I'm just as pinkorchid has described I'm not a vegetarian but do love meat substitutes. Although quorn is one I've not had before I'm told it has excellent benefits. Reading some of the replies some would think I'm afraid to eat fats... I'm not afraid I'm just trying to find a balance
 
Quorn is fine. It's another option. Buy it and try it.
 
I use Quorn products in my LCHF diet, since it is easy and quick to cook and lives in the freezer. However, it does not have some of the essential nutrients that your body needs. Meat provides iron, Vit B6 and B12, and these are difficult but not impossible to source from other sources. Vegan diets suffer this loss and often need supplementation.

In the UK some common wheat based products such as breakfast cereals, bread, flour have to be fortified as a legal requirement to ensure a healthy diet for Joe Public. Thus a low carb diet can also suffer this loss due to restricting.these products
 
Pinkorchid said:
Quorn it is not just for vegetarians and it can make very tasty meals. I am not a vegetarian but I like the Quorn mince and I always use it to make Cottage Pie or Chilli Con Carne because I don't like the taste of beef mince.
Click to expand...

We substituted pork mince for beef mince at home, quite some time ago. It gives a lovely lightness to a lasagne. Nowadays though my white sauce is with cornflour, and the pasta sheets are grilled aubergine. But hey, it's still tastes great!
 
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