So glad to find that quorn is a  Live superfood for me...this week was the first time I have heard of it, (though of course it has been listed on my superfoods ever since I had Swami, but I had not absorbed it). I've read the excerpts from Eat Right correspondence in 2010, and see that probably Warriors are the only ones who can benefit. i love it. The 'chicken' pieces made a wonderful stir fry for lunch, and I will try all the other versions as time goes on. I know it has the odd avoid, but the benefits must be much greater than the negatives, or it would not be on the list.It is now in many supermarkets in Canberra, though the staff are largely unfamiliar with the word, and I had to ask 3 different staff until I got a positive response.

I love it too---     

I would have to hop over the border to get Quorn thanks to the "wisdom" Canadian Federal Government.

- Quornless in Canada  

Well, the ideal would be to obtain pure quorn rather than the titivated versions...if anyone knows a source, please tell.

It looks to me like the purest form sold by Quorn in Australia is the Quorn mince product:

Mycoprotein 88%, rehydrated egg white (free range), roasted barley malt extract.

Quorn pieces is:

Mycoprotein 87%, rehydrated egg white (free range), flavouring.

But I do not know what is in flavouring.

Thanks C#,
Quorn sausages in Australia have the following: mycoprotein 32%, water, rehydrated egg white, textured wheat protein, onion, whey powder, flavour, canola oil, tapioca starch, vegetable fibre, colour 172.
Quorn pieces in Australia contain mycoprotein 87%, rehydrated egg white, flavour and wheat dextrose.
But I will look out for the mince as it can be used in such a multitude of ways.

Pity they call it quorn, as it gives the impression that it is made from corn.
Cheers,

Just for fun I tried using similar ingredients to quorn to make my own.... the flesh of cooked mushrooms (with the cooking juice reserved and added to the stockpot) mixed up in a food processor until as smooth as possible, mixed  with egg white of one egg, salt and some rice flour. Made tiny round pancakes which went well with the accompanying leek and mushroom soup.Not quite quorn, but good fun.