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may be bioengeneering

Home Forums Research Engineering may be bioengeneering

This topic contains 2 replies, has 1 voice, and was last updated by Profile photo of spark spark 2 years, 8 months ago.

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  • #21875
    Profile photo of spark

    A quote from the ‘Seasteading Book Beta’:


    Fungi are another lower life-form which can be used as a food supply.
    Protein derived from them is called mycoprotein, and produced by continuous fermentation.
    It has the advantage of being “chewy”, as well as absorbing added flavors and colors.
    Unfortunately, as reported by the CSPI, there have been many negative health reports about
    the commercially available mycoprotein [CSPIQuorn]. Medical investigation suggests that
    individuals with mold allergies may be allergic to mycoprotein as well [Hoff2003].
    This problem seems to occur only in a minority of the population, but we advise caution,
    since serious allergic reactions can be fatal. Still, this is another potential way to grow protein.


    End quote from Seasteading Book Beta

    Unfortunatelly next to this text there is a picture of mushrooms (Agaricus bisporus).
    The text quotes the agency CSPI.

    And CSPI is:
    A health advocacy group, the Centre for Science in the Public Interest (CSPI),

    On March 21 2002


    A health advocacy group, the Centre for Science in the Public Interest (CSPI),
    today filed complaints with the United Kingdom’s Food Standards Agency and the European Commission
    about deceptive labelling and advertising of the Quorn line of fungus-based meat substitutes.


    end quote
    They clearly state that mycoprotein is a non-mushroom fungus.
    So people might have allergies to a non-mushroom fungus, and they might have allergies
    to a mushroom fungus, but the two allergies are not the same, just as the non-mushroom fungus is
    not the same as a mushroom fungus. The Fusarium venetatum is not the same species as the Agaricus bisporus.
    Some people have allergies to strawberries but the same persons might have no problem with apples.

    Despite claims on some labels that the key ingredient in Quorn is “mushroom in origin,”
    Quorn products contain no mushrooms. Rather, the so-called “mycoprotein” in these products
    is actually grown in large fermentation vats from Fusarium venenatum, a non-mushroom fungus.
    On other Quorn packages, the source of mycoprotein is omitted altogether.
    Quorn’s web site takes the deception even further—and claims falsely that mycoprotein is a
    “vegetable protein” and a “plant occurring naturally in soil.”
    And, it’s not mushroom—and definitely not a plant or a vegetable.

    end quote

    So mushroom protein is different than the so named ‘mycoprotein’. Growing mushrooms in a seasteading
    environment might be beneficial. Mushrooms are frequently used for food. Mushrooms need no light to
    grow. Mushrooms can be grown under the deck in a cabin of the seasteding platform.
    Mushrooms grow on dead plants. Spirullina or seaweed can be grown in ocean salt water, than washed in
    freshwater and heat sterilized. After sterilization it can be inoculated with a mushroom (Agaricus bisporus)
    or other commercially grown mushroom. Commercially known methods can be used to produce food grade mushrooms.

    I am planning to do some experiments. I will post pictures.

    Profile photo of spark

    Allergy to peanuts affects 1.3% of the general population.
    Peanut allergy affects 7 percent of brothers and sisters of
    persons with the allergy.
    (British Medical Journal 1996;313:518-521.)

    Peanut Allergy Characteristics
    Peanut allergy can be characterized by more severe symptoms, such as gastrointestinal,
    skin and respiratory symptoms, than other food allergies and by a high rate of symptoms
    on minimal contact.
    (“Clinical characteristics of peanut allergy,” Clin. Exp. Allergy, 1997;
    “An evaluation of the sensitivity of subjects with peanut allergy to very low doses of
    peanut protein,” J. Allergy Clin. Immunol., 1997)

    Severe sufferers also may experience potentially life-threatening anaphylactic shock in
    response to ingestion of peanuts. Anaphylactic shock is an allergic reaction in which the
    release of histamine causes swelling, difficulty in breathing, heart failure,
    circulatory collapse, and sometimes death.

    As many as one-third of peanut-sensitive patients have severe reactions,
    such as fatal and near-fatal anaphylaxis. (“Anaphylactic deaths in asthmatic patients,”
    Allergy Proc., 1989)

    Avoidance of peanuts is very difficult because peanuts are commonly used as an adulterant
    in the preparation of foods.
    (Allergic reaction to inadvertent peanut contact in a child,” Allergy Asthma Proc., 1997)



    About one in 140,000 consumers are sensitive to mycoproteins.[2][3]
    The Center for Science in the Public Interest claims this may result in
    “vomiting, nausea, diarrhea, hives and potentially fatal anaphylactic reactions.”[4]


    1 in 140,000 is 7.1e-4 % = 0.00071 % as mycoprotein allergy.
    compared to penut allergy of 1.3% in general population.
    The comparison might be not correct by comparing general population(penut)
    to consumer(mycoprotein).

    I would conclude that food allergy to penuts is probably a higher risk than food
    allergy to mycoprotein.

    To me mycoprotein is not an attractive food source, but it is a food source.
    I am just probably not very hungry, and I have lots of other type of food to eat.

    Profile photo of spark



    CSPI also claimed that Quorn could cause allergic reactions and should be removed from stores. Calling the product “fungus food”, CSPI claimed in 2003 that it “sickens 4.5% of eaters”.[31] The manufacturer (Marlow Foods) disputes the figure, claiming that only 0.0007% (1 in 146,000) suffer adverse reactions and that the strain of fungus it uses does not produce toxins.


    It is like the tobacco companies.


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