Do you really want to live forever?
April brings the main course: a medley of asparagus tips, shiitake mushrooms, and the featured ingredient, an unlikely hybrid of life-giving wholesomeness and bio-industrial hubris known as Quorn.
Quorn, at last! For as long as I’ve been following the blogs and mailing lists of the greater Calorie Restriction community, I’ve been reading about this patented wonder morsel, perhaps the ultimate in CR-friendly foods. Grown in fermentation tanks from a cultured strain of the soil mold Fusarium venenatum, Quorn in its virgin state is almost pure protein and very low in calories. Processing adds various essential nutrients, including a generous helping of zinc, which is concentrated in almost no other food but oysters and which the calorie-restricted can never get enough of. The end product tastes and chews remarkably like an unbreaded Chicken McNugget and can substitute for meat with all the versatility of soy (Quorn dogs, Quorn cutlets, and Quorn roasts are just a few of the faux-flesh varieties on offer) yet with fewer saturated fats and none of the alleged dementia-and/or-male-aggression-causing properties.
I'm sorry, but that's not food.
I'm interested in the longevity issues here - as far as I can tell, it's a better way to stay young than plastic surgery - but it also seems like another way to feed those OCD tendencies we all have hovering just below (or above) the surface.
The Fast Supper - NY Magazine
The Calorie Restriction Society