I am 76 and very healthy and have been making Seitan since I was a child. These days it is so much easier using Vital Wheat Gluten, no kneading and washing. I think that I have eaten it probably 3 times a week for 60 yrs and have never had a problem. I do not use soy sauce and all that salty stuff in mine. I am not a vegan so I use vital wheat gluten and mix a can of salmon, or smoked fish, into it with green onion and dill, lots of black pepper, and it makes the perfect burger that won’t fall apart and gets a beautiful crust. I also make Chicken Seitan but I use the gelatin that accumulates from rotisserie chicken. I mix about a 3/4 of the gelatin slightly heated to liquid and just add that to 1 cup Vital Wheat Gluten, form into a log and pressure cook it in chicken broth…I like it better than the chicken. The rotisserie chicken that I make only has pepper and herbs, no salt, so it is healthy…I make it for my 3 dogs.
Source: Dr Axe