Seitan - what?

Five reasons why seitan, also known as “wheat meat” or vital wheat gluten, is an unhealthy food that negatively impacts gut health. Consumers should be cautious of this hidden ingredient in sprouted bread and other so-called “health” foods.

Astonished by how boldly manufacturers engage in bait and switch tactics with their product's food labels. Educated consumers should be aware of the latest ingredient trend: seitan.

This is especially true for those who may be unknowingly eating it in the form of sprouted bread such as the very popular brand Ezekiel.

Seitan is “Wheat Meat”

In essence, seitan is known as wheat meat. Wheat meat? Indeed, that's what people call it! You might wonder how a plant-based food can be considered "meat." Let's delve into this widely popular food ingredient with the catchy name.

So, what is this stuff? Seitan goes by many names that are all essentially the same thing:

• wheat meat

• vital wheat protein

• textured wheat protein

• wheat gluten

• organic wheat gluten

• vital gluten

• vital wheat gluten

  
  

It appears that food manufacturers are leveraging the significant success of concealing MSG in processed foods by using numerous aliases to mislead consumers.

Masterful Marketing of a Nonfood

It's clear why calling gluten "seitan" is effective. It gives off a vibe that's trendy, chic, natural, and healthful.

If you say “vital wheat protein” as you serve dinner, your guests may flee.

However, if you mention, “oh, this is merely a small dish of seitan,” you'll definitely be the highlight!

This is particularly clever marketing given that grains with gluten aren't very popular nowadays, especially due to the well-earned negative reputation of conventional wheat.

However, seitan is far from being trendy, fashionable, wholesome, or nutritious.

Regrettably, this ingredient is gaining popularity, particularly among vegans and vegetarians who must diligently seek out adequate dietary protein. This is especially relevant for those on plant-based diets who are allergic to soy.

Those who espouse traditional diets are also eating it, mostly unknowingly.

The Origins of Seitan

The Japanese term seitan is pronounced as “say-tan”.  

Mmmm. That sounds quite similar to the Western term “satan”.

Freudian slip on the part of manufacturers? You be the judge after reading this exposé.

The word was coined in 1961 by George Ohsawa, an advocate of the macrobiotic diet (a diet associated with extreme vit D deficiency).

In 1962, wheat gluten sold as “seitan” began in Japan pioneered by Marushima Shoyu K.K.

It was introduced to the West in 1969 by the American company Erewhon.

History of Wheat Gluten as a Protein Source

Where and when did this stuff start? Interestingly, a rather long time ago, as early as the 6th century in China.

What was the primary motivation? Religious communities, particularly Buddhists, who wanted to avoid meat, were looking for a protein alternative that aligned with their beliefs.

In addition to being a protein source that doesn't involve meat, seitan's primary appeal lies in its texture. Unlike most meat alternatives, seitan possesses a genuinely "meaty" texture.

Tofu, tempeh, and textured vegetable protein (soy) are, at most, tolerable or satisfactory alternatives to meat.

However, seitan distinguishes itself from these alternatives. It acts as an outstanding meat substitute, increasing its attractiveness to the unknowing public.

Seitan is presently the preferred choice for "mock meats."

Seitan mimics meat so well that when you view images of dishes made with high-quality seitan, it can be challenging to distinguish between those crafted from wheat and those made from actual meat.

5 Reasons Seitan “Wheat Meat” is Unhealthy

Now that we understand what it is, is it beneficial? To begin with, seitan is essentially pure wheat gluten.

For those who have gluten or wheat sensitivities, seitan is the worst possible food.

It is the purest and most powerful form of gluten for individuals with sensitivities.

Does the increasing popularity of this dish at certain restaurants (particularly vegan, vegetarian, and Asian) pose significant concerns or issues regarding potential cross-contamination for individuals who are sensitive or allergic to gluten?

Secondly, this material is extremely processed. Isolating the gluten portion of wheat isn't a simple task.

This processing also results in many seitan brands containing numerous other ingredients, such as high levels of added sodium, MSG, and various food additives.

Third, although it is rich in protein, it is an incomplete and unbalanced source of this essential macronutrient. Seitan is very low in lysine and ultimately considered a source of low-quality protein even by the most forgiving of critics. 

Having a deficiency in this amino acid is particularly problematic and worrisome if seitan is your main protein source and your diet includes few other protein-rich foods.

Fourth, if it is produced from conventional wheat, it has consequently been subjected to all the pesticides, herbicides, and other chemicals used in large-scale modern wheat farming.

While organic seitan might be preferable in this context, it does not address the aforementioned issues.

Finally, seitan made Shape magazine’s list of the top seven foods even nutritionists won’t eat.

If even nutritionists avoid eating this, despite many still believing that a Frankenfood like margarine is healthy, that speaks volumes!

It's no surprise that food manufacturers are eager to conceal its presence on labels by using a variety of different names!

Vital Wheat Gluten: Where it Hides in Your Food

In closing, let’s consider who is consuming this low-quality wheat by-product whether consciously or unwittingly.

Numerous bread manufacturers, including those found in health food stores, utilize seitan. A variety of contemporary breads incorporate extra "vital gluten" to enhance the bread's rise, texture, and elasticity.

It also gives the loaf integrity while shipping long distances and for stacking in warehouses.

Watch out for Sprouted Breads!

This is particularly true, and frustratingly so, for costly sprouted bread.

Food For Life's well-known Ezekiel bread is perhaps more notorious for this bait and switch than any other commercial bread.

Ezekiel promotes its bread as "healthier" by utilizing sprouted flour (which breaks down gluten for easier digestion), charges a high price for a loaf, and then reintroduces the wheat gluten.

Talk about one step forward and three steps back!

This scam is similar to the counterfeit sourdough bread (click here for authentic sourdough bread) that also appears to be widespread.

Be cautious of terms like “vital wheat gluten”, “organic wheat gluten”, or any mention of “gluten” in the ingredients list of “healthy” bread options.

For a genuine sprouted loaf without wheat gluten, I suggest this sprouted loaf from a family bakery that delivers to your doorstep.

In the end, wheat gluten as a food ingredient should not attract consumers who are knowledgeable about traditional foods and gut health, whether it is organic or not.

Carefully examining food labels is essential to avoid it, as it is increasingly being found in pseudo-traditional foods that the health food community mistakenly believes are genuine and are introducing into their homes.

excerpts from John W Moody article.