Wheat

The manufacturer, Quorn, makes it available either in its raw state as a kind of ground meat look-alike or made up into veggie burgers, frankfurters, and soon. Mycoprotein is by far the best meat substitute when compared to soy protein or wheat gluten protein (seitan). Mycoprotein has a medium protein content, on a par with eggs (about 12 g protein per 100 g).

As biologist-historian Jared Diamond points out, only a few varieties of plants in the world lend themselves to being farmed and the farmer had little choice but to focus his efforts on those few. This practical reality greatly reduces the variety of foods eaten. So, it was for our first planters in Kurdistan. Instead of consuming plants from the hundreds of wild, foraged species, the farmers' diet was now limited mostly to just four farmed species— wheat, barley, lentils, and beans. As the centuries rolled by, farmers gradually domesticated some fruits (such as apricot and apple) and vegetables (such as onion and leeks), but they remained a tiny part of the diet.

Wild leaves typically have a high percentage of indigestible cell wall material, up to 35%. It is almost entirely the types of soluble fiber called "unlignified hemicelluloses and cellulose." Such fiber is common in dicot vegetables. The human gut is good at degrading this type of fiber, which is found in carrots and cabbage, for example. The human gut is much less efficient at degrading the fiber from monocot plants, such as wheat bran.

What causes an allergen disease? Pollen? Cat dander? Shellfish? Peanuts? These are some of the answers likely to be given by the average person, yet he or she would be wrong. All of these substances certainly have strong links to allergic reaction. Indeed, allergy counselors would add milk, soy, and wheat to the list. However these cannot be root causes. If so, everyone would suffer from allergen disease. The root problem is not the triggers (pollen, peanuts, etc.), but a failure of the body's defenses, the immune system.