Seitan, originally from Asia, is a common meat substitute for
vegetarian dishes. Unlike many meat substitutes, seitan is not soy derived but made entirely of wheat gluten. Wheat gluten is a highly allergenic protein that is naturally found only in small amounts in wheat-based products. While there is no research linking seitan intake to increased prevalence of gluten allergies or intolerances, I’m wary that eating a lot of this allergenic protein may trigger development of a more severe gluten allergy or intolerance.
