Hello, this is Monica Reinagel, and you're listening to the Nutrition Diva

podcast.

This week we're talking about micoprotein.

What is it? Where can you get it and how does it compare

with other sources of protein

Becca writes I'd love to hear your thoughts on mycoprotein. I've been using it as a

chicken substitute, but I don't know much about it. Well, that makes two of us, Becca.

So the prefix, MICO refers to things that are related to fungi,

but mycoprotein is not made from mushrooms,

as you might think.

Rather, it's produced by a thread-like fungus that's found in the

soil and the official name is Fusarium veninatum.

Micoprotein is a relatively new thing. It was literally cooked up back in the 1980s or so by some British industrialists who were worried about a global food crisis.

Specifically, they were worried that we would be

unable to produce enough protein to sustain a growing population. By trial and error,

they came up with a process in which the spores of this fungus are fermented in giant vats with

glucose as a food source and various other nutrients.

The resulting biomass that grows resembles a sort of fibrous dough that's high in

protein but also high in fiber. It also has a somewhat meat-like texture and a faint mushroomy smell and flavor.

So where can you find this stuff?

Well, micro protein is featured in a line of vegetarian meat substitutes that are sold under the brand name

Corn and that's spelled QU O R N. As far as I know, corn products which include things

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