There's a good chance that tomorrow your table will be groaning under the weight of soporific game birds and green-bean casserole (with cream of mushroom soup and Funyuns) and sweet potatoes with marshmallow crust. That is, of course, unless it's laden with Quorn. Quorn is the meat-free, soy-free, protein-rich fermented fungus recently featured in a New York magazine article about the growing popularity of calorie-restricted diets, in which practitioners subsist on a daily calorie intake that puts them just outside the grasp of starvation. In the story, writer Julian Dibbell sampled Quorn (which serves as a meat substitute and can be purchased as Chik'n and Turk'y) along with 24 carefully measured grams of arugula and a couple of scallops, as part of a purported "dinner party" thrown by a group of devoted CR dieters. The product's slogan is "Quorn: It just might surprise you."I happen to like Quorn, thank you very much. The same part of me that wishes that the FDA would require genetically-modified foods to be labeled because I think they're cool and would buy them preferrentially also thinks that Quorn is totally badass. It's a mycoprotein that's grown in industrial laboratories, low in fat and high in protein, and much more like chicken than anything Morningstar Farms has ever put out. And, on top of all of that, it's got a silly name. I'm not a vegetarian, but when I'm craving something heavily-processed, I'd rather eat a vegetarian corn dog than one made with meat. They taste basically the same and the vegetarian ones aren't nearly as frightening.
Actually, I strongly doubt that it would.
Wednesday, November 22, 2006
Hey, back off!
Okay, so I think that severely-low-calorie diets for a longer life sound like a pretty bad bargain too, but Rebecca Traister started off on the wrong foot with me in this article: