Seitan: Really That Bad?

Driving down the street in the cold winter months, I am constantly confronted and begrudgingly badgered with signs for Big Macs, Whoppers, and supersized meals. In a world that often preaches going green and eating healthy, the constant barrage of advertising promotes the opposite in an effort to draw me into an establishment, serving unhealthy meals made with nothing more than grease and grimy grills.

When I think about the alternatives and what it means to eat a healthy diet, I am reminded of my oldest sister who is a self-proclaimed vegetarian or vegan or Vulcan (just kidding sis!) or whatever they call themselves nowadays. I respect her for her decisions but I get a bit annoyed every time I see her as she tries to convince me and my other family members, to no avail, to become vegan. I have tried several of the various dishes and while she makes some that I do like, I don’t like them enough to give up my regular diet!

Just as she believes there is only one way to be healthy, I am concerned with some of the food choices and the limitations of a vegan diet. With that in mind, I took it upon myself to do a little bit of research into protein substitutes that are similar to that of meat in both taste and texture. I am not referring to the butt of many Thanksgiving jokes, the proverbial Tofurkey, but something that I would consider a reasonable alternative if I were to actually try a similar vegan diet. My research lead me to a recent article found in the Chemical and Engineering News Magazine on a truly natural and healthy alternative to meat. Seitan, also known as wheat meat, fu, mock duck, and wheat gluten, is made from a doughy material, consisting of wheat flour and water. The wheat dough can be kneaded and molded to form a protein-loaded, meat-like mass that can very accurately mimic the texture and taste of several different meats, in particular chicken.

I’m not sure if my sister would even try Seitan because it can be prepared in such a manner that it actually looks and tastes like chicken. That alone would be a big barrier to overcome for someone who has been vegan as long as she has. Still, I am going to experiment with the process of making Seitan. I find the chemistry behind the process just as interesting as attempting to create the perfect mock duck or chicken as described in the various articles I read.

The aforementioned article detailed a journal found in the Journal of the Academy of Nutrition and Dietetics that outlines the benefits of a wheat-filled (more specifically gluten-filled) diet. Seitan is made up of two important proteins needed for gluten formation called gliadins and glutenins, the wheat meat is truly rich in essential nutrients. What was particularly interesting for me was discovering the benefits of this gluten-based food. The wheat meat, through oligofructose and inulin (starches found in gluten), creates a varied composition of colon bacteria which help to prevent many diseases and ailments. Studies show that these gluten-created and gluten-reinforced bacteria are able to protect against certain cancers, inflammatory conditions, and vascular problems found in the digestive tract. Gliadin positively impacts the body in other ways, as well; it can help to regulate both blood pressure and immune function.

The benefits of the wheat meat are many, providing a truly healthy and nutritious substitute for meat. Maybe by the time I am done with my Seitan experiment, I will be able to come up with something that will be both healthy and satisfying for the vegans (my sister’s husband is also vegan) and the rest of my family as well.

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Danny: I am a high school student, football player, lacrosse player, drummer, and an Eagle Scout. I’ve never blogged before, but I hope you enjoy my post!