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[ Modified Mon Sep 20 16:51:28 EDT 2004
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[ Modified Mon Sep 20 17:00:07 EDT 2004
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[ Modified Fri Oct 29 02:10:49 EDT 2004
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[ Modified Fri Oct 29 02:15:02 EDT 2004
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[ Modified Mon Nov 15 14:48:12 EST 2004
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[ Modified Mon Nov 15 15:00:29 EST 2004
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[ Modified Sat Nov 27 15:18:30 EST 2004
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It has been suggested that spirulina provides more nutrition
per acre than any other food - and without requiring fertile soil
or fresh water. Current production costs in large facilities
range from $10-$20 / kilo. Compared to the
extravagant conventional methods of obtaining protein from
mammals, spirulina provides an incredibly efficient one-step food
chain, as can be seen in the table below.
Source: http://seastead.org/commented/paper/infra.html#It_has_been_suggested_that_spirulina_provides_more
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[Fri Nov 21 23:38:52 PST 2003-324] Chris Rasch (NOSPAMcrasch@openknowledge.org.NOSPAM):
Another alternative to animal based protein is Mycoprotein. From the Vegetarian Society web page:
"...Mycoprotein is a food made by continuous fermentation of the fungus, Fusarium gramineurum. The fungus is grown in a large fermentation tower to which oxygen, nitrogen, glucose, minerals, and vitamins are continually added. After harvesting, the fungus is heat treated to reduce its RNA content to World Health Organisation recommended levels before being filtered and drained. The resulting sheet of fungal mycelia is mixed with egg albumen which acts a binder. Flavouring and colouring may also be added. The mycoprotein is then textured to resemble meat, before being sliced, diced or shredded. Mycoprotein is a source of protein, fibre, biotin, iron and zinc, and is low in saturated fat.
Mycoprotein has been developed by Rank Hovis McDougall, and is marketed under the name of Quorn by Marlow Foods Ltd (owned by Astra Zeneca ). A wide range of Quorn ready meals are available including curries, pies, and casseroles, and it may also be purchased as chilled Quorn chunks. These may be grilled, sauteed, baked or casseroled.
Mycoprotein is potentially a very useful food item for vegetarians. Since early 2000 the Quorn deli and ingredients ranges have been approved by the Vegetarian Society since the albumin used as a binder in its manufacture has been changed in those ranges from a non free range to a free range egg source. However at present the ranges of ready meals, burgers, sausages etc still use eggs from a non free range source..."
Quorn's products have received very favorable reviews.
How quorn is made:
http://web.ukonline.co.uk/webwise/spinneret/edexcel/biotechnol/myco.htm
[Mon Nov 24 12:47:26 PST 2003-327] Patri Friedman (NOSPAMpatri@seastead.org.NOSPAM):
CSPI is a bit too paranoid, but their anti-Quorn evidence still seems like cause for concern:
http://www.cspinet.org/quorn/
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