Dispelling nutrition myths, ranting, and occasionally, raving

Children of the Quorn

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I found this post by CSPI (the Centre for Science in the Public Interest) calling for the ban of Quorn products in the US a little puzzling.

For those wondering, apparently Quorn is a “vat grown fungus” used in vegetarian meat product substitutes. Yes, I know, it sounds revolting to us omnivores. Personally, I think that plants (and I suppose fungi) should be proud to be themselves and not masquerade as meat. Putting that aside, apparently it’s quite popular. It’s not available in Canada because the CFIA has not tested, and therefore, not approved it for sale, as far as I can tell.

The FDA has approved the sale of Quorn products in the US but, based on reports of allergic reactions, the CSPI is calling for retailers to stop selling Quorn and for people who have experienced allergic reactions to report them to CSPI. If Quorn is toxic then, yes, it should not be sold. However, I can’t quite comprehend limiting the sale of a food simply because some people are allergic to it. Why not call for grocery stores to stop carrying peanut butter, soy, scallops, or any other common allergen?

Consumers should be aware that consuming Quorn may cause them to have an adverse reaction. They can make their own decisions from there. Unless there is more reason than this to believe that Quorn poses a significant risk, I say let the vegetarians eat their Quorn.

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Author: Diana

I'm a registered dietitian from Nova Scotia, living and working in Ontario, Canada. My goal is to help people relearn how to have a healthy relationship with food.

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