Just What is Seitan?

Seitan fits perfectly in a high-protein diet. Seitan contains a little more proteins per kcal than chicken white meat, considerably more than most meat, about the same amount as cod and more than other types of fish.

Seitan is low on carbohydrates and contains little fat. Furthermore, the proteins in seitan are more easily digested than meat or fish proteins. Seitan is ready in no time. Seitan can be roasted, cooked, or even deep-fried. Seitan easily absorbs flavours. It is ideal as sports or diet nutrition. Seitan is a healthy food before and after power training exercises for anyone who seeks to build muscle through healthy proteins. Seitan is a perfect fit for anyone seeking to add healthy proteins to their sports nutrition or dietary nutrition.

Vegetable proteins are first choice for man and the environment

  • Draught horses, buffaloes, gorillas and elephants get their strength from vegetable food.
  • Meat and fish proteins are second rate proteins. Animals and fish mainly obtain their proteins from plants. Vegetable proteins are first rate proteins.
  • Eating a lot of meat robs the body of vitamin B6, necessary for digesting the protein 'methionine'. A vitamin B6 deficiency results in higher levels of homocysteine in the blood, which in turn increases the risk of heart and vascular diseases.
  • Meat/fish digestion creates waste substances in the body such as ammonia, uric acid and creatinine. Metabolism of animal proteins (meat, fish, cheese, dairy) is an unclean metabolism, burdening the liver and the kidneys. For physicians, high levels of ammonia indicate deterioration of the brain and/or bad liver condition.
  • Meat and fish contain much more “purine acid” than vegetables, fruits or cereals. The body converts purine into uric acid. Increased uric acid levels in the blood can cause inflammations (gout). Patients suffering from gout are advised not to eat meat or fish that is high in uric acid (such as herring (590 mg/100g), liver (400 mg/ 100 g), duck (80 mg/100 g)).
  • Global warming is largely due to meat consumption. Decrease your meat consumption – Earth and your children will be grateful for it.
  • Forests in Europe and America and tropical rainforests in many other parts of the world (Argentina, Brazil) have been and are still being destroyed in view of meat consumption. Meat as a supplier of protein requires considerably more square metres than proteins derived from vegetable sources, such as seitan. 1 kg of meat requires 7 kg of plants.
  • Beans, vegetables, grains and nuts are rich in proteins; most of them contain all the essential proteins and they all contain a large quantity of proteins per calorie. A diversified vegetarian (vegetable) diet never lacks the required amount of proteins. Only a diet consisting of nothing but fruit will supply too little proteins.
  • Proteins from meat and fish are acidifying, whereas proteins from vegetable sources are “base forming” (deacidifying).

Fully fledged proteins and spelt or wheat seitan compared to soy

Wheat, spelt and soy contain all required eight essential proteins plus the two semi-essential proteins. But in addition, seitan has better absorption than soy from the supermarket.
From a PDCAAS (Protein Digestibility Corrected Amino Acid Score) point of view, soy is often considered to have a higher value than wheat or spelt. It is important to note, however, that the soy industry was the most important sponsor of this research and scale model. Very many scientists – from the World Health Organisation for example – don’t support the nitrogen measurement as a scale for adequate protein intake. In addition, this scale does not show the underlying distribution of the various proteins in soy or other products such as spelt or wheat. For instance: soy contains little methionine. A methionine deficiency causes slow growth in babies. It also causes decreased production of cysteine and taurine, amino acids that in turn are required for MSM and glutathione. On top, a lack of methionine produces lower lysine values. And most soy products from the supermarket contain but a small portion of the lysine originally found in the soy bean (as a result of the alkalising process). Reduced methionine and lysine lead to reduced carnitine, required for vitality and good heart quality.

Seitan proteins compared with meat or fish proteins as regards sustainability, global warming

Seitan proteins are complete proteins because both wheat and spelt contain all essential proteins. Seitan can therefore form part of a varied and nutritional diet.

  • Vegetable sources of proteins produce considerably more proteins per m2 than proteins from farmed animals or fish. To be able to feed the ever growing world population, we must reduce our meat and fish consumption and retrieve our proteins from vegetable resources.
  • Vegetable sources of proteins require considerably less water than meat proteins. In order to combat desert formation, we must reduce our meat consumption and opt for more vegetable protein sources. The diet of a meat eater requires 12 times the amount of water needed for a vegetarian diet (John Robbins, Diet For A New America, p 367).
  • Someone who lives on a meat based diet needs 6 times more land than someone who follows a strictly vegetarian diet (John Robbins, Diet For A New America, p 352). 50% of all global corn and soy fields are intended for cattle feed. 70% of all arable land is used for cattle.
  • 18% of all CO2 emissions originate from global animal production.
  • Farmed animals (hogs, cows, chicken, goats, fish, etc.) produce ten times more water pollution than the entire human population (John Robbins, Diet For A New America, p 373)