I’d like to add some thing also as a bit of info for anyone with digestive issues: I was gluten-free for about five years, and I seem to heal whatever digestive issue I had regarding wheat especially gluten. Something I wanted to point out though, a family member of mine has struggled with wheat for a long time, but at least from my own observation of her food reactions, as she has still sometimes dabbled in eating Wheat products, she has barely complained at all whatsoever of digestive discomfort when she has had Satan products. Meanwhile, if she has bread products, which still has the wheat starch in it, instead of it being extracted from it like Satan does, she has always had some amount of a reaction , Either largely worrying one or a very mild one and everything in between. I suppose what I’m trying to say here is, as someone who has a history of digestive issues and with family members with a history of digestive issues, I wanted to share this information for anyone who was curious, as sometimes it’s not the gluten but rather the starches. This is especially true if you have constipation it appears, I am no medical professional, this is just from personal observation, studying and experiences. From what research I have done, if you have any sort of digestive issues, straight starch is your enemy. Plus, it can serve as a nutrition source for bad bacteria in your gut, so it’s not that starts itself is bad but rather maybe consider avoiding Large amounts of starch, again it depends on your own body chemistry and pay close attention to your reactions to different foods independently. Everyone may have a different experience and that’s why I share this bit of information, because we thought it was gluten this whole time but it may have been starch. I know that both me and his family member don’t really react at all whatsoever I never did from pure gluten sources. Again check in with your own body and notice when you react and what you react to
@@heressomestuffifound I wonder why 🤔 maybe because all that sets off the symptoms has been washed away. Some people while making seitan, keep the washed out water and make crispy crunches with it. If my theory is right you may have reactions when eating these in particular... Interesting. Thank you!
If you blend nutritional yeast and chickpea flour or some kind of bean into it, not only does it enhance the nutritional value but also makes the texture better.
There’s a braiding technique you can do with the dough to create more realistic fibres, instead of the ‘loaf’ wrapped tightly in foil before cooking. Just as an fyi for those interested and concerned about the texture.
I'll eat double meat for a month just because of your self righteous attitude. Now you're in the hole and you're responsible. Such cruelty from a vegan.
@@DrDonnyTheBookofYou When you consider the amount of animals an average omnivore/carnivore consumes throughout their lifetime, a single person being vegetarian or vegan really does make a difference.
@@DrDonnyTheBookofYou Afraid you're incorrect there; even if you weren't, what's important is that Paula and many others aren't directly harming animals.
Great information, I am going to be completing 50 in six months and have been vegetarian since i was 11 yrs.old. I do enjoy gluten, and I make it myself, I learned from my faternal grandmother. I do enjoy preparing it (in various styles) for my household 😊.
The “field roast” brand carries this in different flavors. I love their Veggie buffalo wings. I eat a healthy plant base diet. My gut is healthy and I consume wheat protein once or twice a week with no issues. I lift weights and prefer a plant based protein.
To contribute about it being ultra processed, you can also do the washed flower method, which is still processed but it’s the ancient method used for centuries
The whole gluten free craze is interesting. 60 year vegetarian here, not vegan. Been eating Seitan every 2-4 weeks or more for all those years. I am good and healthy. I guess you have to be tested or go by your own experience to see if it works for you. However, the craze is real. I picked up a bottle of water awhile ago. Yes, water. The label said gluten free on it. Yup it can get that nuts.
I love seitan! I make a big batch of washed flour seitan every other week. I like it braided then shredded or in patties that I sear before boiling. I'm very sensitive to textures but I have no problem with seitan and even my very picky partner will have some
I don’t get this “serving” thing as a measurement of food portions. Why not use grams? How in the world I would know what’s the size of a serving without knowing the weight? American measurement system is a joke for me.
Gluten is an amazing substance. This whole gluten-sensitivity mania deprived people of a great source of nutrition that is cheap and good for the body. 99% of people who think they have sensitivity, don't have any sensitivity. A lot of scientific work went into defining light levels of gluten sensitivity, but nothing came out of experiments. Of course I am not talking about a few diseases directly linked to gluten (celiac). Otherwise, for the most of the population, gluten is the best part of the wheat and you can consume it. It is better for the environment compared to meat.
At something like chick peas to the recipe you make. This is from Mary's Test Kitchen, and it's great! ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-rO4OK8AwSeY.html
Technically all whole foods except for gelatin contains every essential amino acid. You don't add lentils or other pulses to seitan to construct a "complete" protein. But if you insist on it for textural purposes, per every 2g of vital wheat gluten you add 1g of homogenized DRY (I.e. powdered/floured) pulses blending in well cooked pulses will obviously follow with less added water needed to hydrate the gluten
As long as you eat enough calories, you won't have any sort of protein deficiency. People in the US eat about twice as much protein as they need, yet look for more; as protein products are a highly lucrative business.
This information is less informative than it should be. There are so many items to add to homemade Seitan that keep the meat alternative healthy and enjoyable; none of that is mentioned here. I learned most of what I needed to know about the vegan lifestyle here on RU-vid. Anyone can and should conduct their own research.
@@vanguardas9927 I have never seen any seitan in stores or homemade that is that dried out. Even if it was that dried out your comment is still irrelevant since when you cook it you would rehydrate it and therefore you wouldn't use as much and eat as much which would still result in it being a fairly low calorie food. It tends to be eaten in a form close to that of meat and in that form it will contain a lot of water and end up with a calorie content that is quite low. By your reasoning an ordinary apple is a high calorie food since dried out it contains quite a lot of calories per 100g. When determining calorie density you have to keep in mind that it is both the calories you put in and the volume you end up with that counts.
@@vanguardas9927 You are the one resorting to personal insults instead of actually arguing for your statements. All you have done is managed to provide what is essentially the calorie content for wheat gluten in powder form. Of course that is going to be calorie dense but since that isn't the form in which you will eat it you have to take that into account as well. There is a difference between counting calories and determining calorie density. What you are talking about is how you measure the calories in a consistant way since different cooking methods while alter the weight of the final product in significant ways. The final product and its weight and volume will determine how calorie dense the food is. Like my previous example with an apple. Apples are considered to be a low calorie food but if you were to take an apple and dry it into apple chips you would still have just as many calories but now it would be considered a high calorie food since its weight and volume has decreased.
No you shouldn't eat any processed food everyday. Go for more vegetable and fruits rich diet with more of wholesome grains Eat these fancy things occasionally
No, it wouldn't; but most people don't have a gluten allergy or sensitivity. There are recipies for loaves/ roasts without gluten which are similar; but not quite the same. I'll find a link for you if you'd like.
@@sharit7970 I've been meatless for a year now and mostly dairy free (I had butter in the freezer that I use sparingly). I'm avoiding the gluten products as much as possible. Hope you have a wonderful New Year.
lol, you don't eat this; but there's a number of recipes for loaves/ roasts without gluten. Similar to seitan, but not exactly the same. I'll send you a link if you like : )
Incorrect. As long as you eat enough calories, you'll get more than enough protein. Every plant, vegatable, root, tuber, legume, etc has ALL the essential amino acids in varying amounts. You'd really have to try to have a protein deficience; but you do need to eat enough calories. People in the US eat about twice the protein they need.
A bit of an error on 4:45 while it does not contain lysine it also does not contain: Alanine Arginine Asparagine Aspartic Acid Cysteine Glutamic Acid Glutamine Glycine Proline Serine Tyrosine These are synthesized synthesized from glucose (sugar) via the Krebs cycle, except of tyrosine which does it from phenylalanine. You DO NOT produce enough of these amino acids when you have a low consumption of carbohydrates. This is similar to how cholesterol works but with fat. This is also very prevalent in vegan dishes when seitan is included. How to counter act this? Have a seitan burger. Can't do anything about the cholesterol though, You're going to have a decreased fertility because of your lifestyle, can't do anything about it unless you change your lifestyle.
