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Quorn in the diabetic diet

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This thread is now closed. Please contact Anna DUK, Ieva DUK or everydayupsanddowns if you would like it re-opened.
MrsPeel

MrsPeel

Member
Relationship to Diabetes
Type 2
Hi guys,
I have to say I still haven't had my diabetes clinic appointment so I'm a bit lost, but as they seem to be taking their time, I thought I ask around.

My daughter became a vegetarian 2 years ago, she eats fish and dairy but I have not cooked red or white meat at home since, though I do eat when we are out.
Even before she became a vegetarian, we used a lot of quorn as I thought it to be a better option to read meat.
Now I'm wondering:
Does anyone know if Quorn is something I should eat in moderation?
We make fajitas, tacos, cottage pie, bolognese and any other recipe that calls for mince read meat with mince Quorn, and use the filets as a chicken substitute, they also do a diced, stir fry kind which we don't like as much but occasionally use... this makes the Quorn into our menus almost 5 times a week in one way or another, so I would be grateful if anyone could let me know if I need to lower the amount (I hope wont be needing to take it away all together!)
Thanks in advance 🙂
 
As far as I know Quorn is made from soy protein, so is perfectly fine to include in your diet 🙂
 
It became one of my regular meals (quorn chilli along with new potatoes, and assorted veg) after diagnosis as part of my new diet.

I never had any problems with it and, as Northerner says, it is protein (I don't think it's soy though ... but am willing to be proved wrong) so is fine for blood sugars.

Andy 🙂
 
The Quorn bacon from Tesco (on offer at the moment) is out of this world. Dare I say it its much tastier than the ordinary pig type bacon!
 
thanks again 🙂

(I was trying to quote but I'm not sure why the quote button doesn't bring the quote up?)
anyway....

yes to quorn chilli!!!!! we do that too, only with very mild chilli,
AndyHB: yes, it isn't soya, as far a I know, it comes from a mushroom, but then the other day someone said to me it has egg? not totally sure but I know it isn't soya.

Austin Mini: thanks for the tip! I'll go look for it...bacon was something I did enjoy once in a while and was actually missing the other day...
I saw a lot of recipes around here in the forum so I'll have a lot to read 🙂

Thanks again!
 
MrsPeel said:
...(I was trying to quote but I'm not sure why the quote button doesn't bring the quote up?)
anyway....

yes to quorn chilli!!!!! we do that too, only with very mild chilli,
AndyHB: yes, it isn't soya, as far a I know, it comes from a mushroom, but then the other day someone said to me it has egg? not totally sure but I know it isn't soya...
Click to expand...
Not sure why quote wouldn't work for you either - it usually works for me.

Quorn is mycoprotein, or so says the wiki page for it: http://en.wikipedia.org/wiki/Quorn

We have tried a few Quorn things but generally found that anything not spiced/flavoured tasted very bland and anything that was spiced usually upset my wifes IBS.

The only thing you may need to consider with Quorn is that it does contain some carbs, although not that many in most cases.
 
According to the Collins Gem Calorie Counter, Quorn has 1.9g CHO per 100g weight.
 
If you like Quorn you may like the sausages - they work quite well on the BBQ - though personally I prefer Linda MacCartney ones ( not a Quorn fan)

Lentils make a good bolognase style sauce if you fancy trying something different 🙂
 
I've recently discovered the quorn sausages - needed an alternative to chicken and turkey while waiting for operation.

Not tried any of the other quorn products. I use extra lean turkey breast mince for chillis, spag bol, lasagna, Thai mince etc. My tummy cannot cope with beef or pork mince even supposed extra lean.
 
MrsPeel said:
Hi guys,
I have to say I still haven't had my diabetes clinic appointment so I'm a bit lost, but as they seem to be taking their time, I thought I ask around.

My daughter became a vegetarian 2 years ago, she eats fish and dairy but I have not cooked red or white meat at home since, though I do eat when we are out.
Even before she became a vegetarian, we used a lot of quorn as I thought it to be a better option to read meat.
Now I'm wondering:
Does anyone know if Quorn is something I should eat in moderation?
We make fajitas, tacos, cottage pie, bolognese and any other recipe that calls for mince read meat with mince Quorn, and use the filets as a chicken substitute, they also do a diced, stir fry kind which we don't like as much but occasionally use... this makes the Quorn into our menus almost 5 times a week in one way or another, so I would be grateful if anyone could let me know if I need to lower the amount (I hope wont be needing to take it away all together!)
Thanks in advance 🙂
Click to expand...
MrsPeel said:
Hi guys,
I have to say I still haven't had my diabetes clinic appointment so I'm a bit lost, but as they seem to be taking their time, I thought I ask around.

My daughter became a vegetarian 2 years ago, she eats fish and dairy but I have not cooked red or white meat at home since, though I do eat when we are out.
Even before she became a vegetarian, we used a lot of quorn as I thought it to be a better option to read meat.
Now I'm wondering:
Does anyone know if Quorn is something I should eat in moderation?
We make fajitas, tacos, cottage pie, bolognese and any other recipe that calls for mince read meat with mince Quorn, and use the filets as a chicken substitute, they also do a diced, stir fry kind which we don't like as much but occasionally use... this makes the Quorn into our menus almost 5 times a week in one way or another, so I would be grateful if anyone could let me know if I need to lower the amount (I hope wont be needing to take it away all together!)
Thanks in advance 🙂
Click to expand...

Hope these help
Tracy Type 2 Newbie xcrop_895302376.png crop_756410003.png crop_887770108.png
 
Quorn now include a number of vegan products in their range. Indicated by a green vegan label on the packets.
 
I'm another one who likes Quorn - I was veggie for a while (long, long before D) and I began to prefer the taste of Quorn mince to real mince, and I still do. I do eat high quality meat now (Heck sausages etc.), but I still eat a fair bit of Quorn in stir fries, or with a small portion of pasta or zero carb noodles.
 
Watch out for the added carbs though - although Quorn is low carb there are products which are over 10 percent, which is the limit I set for my general consumption.
Even Quorn is subject to the 'add carbs and make more profit' mantra of the food production industry.
 
Whichever way you look at it, Quorn’s efforts at reproducing bacon, mince and chicken is a triumph of the chemistry lab, particularly with regard to flavours and humectants. It’s actually healthier eating the real thing, but I suppose if you like the flavour and want to avoid eating dead animals, that’s the price you have to pay. I prefer not to eat laboratory produced chemicals.
 
Status
This thread is now closed. Please contact Anna DUK, Ieva DUK or everydayupsanddowns if you would like it re-opened.
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