Posted 30 November 2006 - 07:59 AM
Posted 30 November 2006 - 08:01 AM
Posted 30 November 2006 - 08:13 AM
Gluten-free since January 2004
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Posted 30 November 2006 - 08:16 AM
I am seeing Soybean oil in a lot of foods. It this ok to eat? I know that soy sauce is bad and soy is ok...HEL P I am so confused!
In terms of having celiac disease there is nothing wrong with eating soy. The problem with soy sauces are that many contain wheat which IS a problem on the gluten free diet. San J makes a wheat free tamari soy sauce that is great. I believe wal-mart great value brand soy sauce is also gluten free (check the label for the words "gluten free").
Many people, both celiac and non celiac, have allergies to soy. If you happen to be one of those folks, then stay away from it. Otherwise on the gluten free diet it is fine.
Gluten Free since 12-31-2002!!
Posted 04 April 2013 - 04:58 PM
Well, it is generally understood that oats and wheat are similar crops that are grown, harvested, shipped, processed and packaged in circumstances that lead to each grain being contaminated with the other.
The claims about soy being contaminated are quite new. Soybeans are legumes, not grains, and the growing conditions do not overlap with grains to the same degree that cereal grains do with each other. The processing has little overlap if any.
I am reactive to wheat. I eat products containing soy on a regular basis, and have been doing so for over twelve years. No problems here. A lot of people with celiac disease have an intolerance to soy. It is not celiac disease per se; like type 1 diabetes, it often occurs in conjunction with celiac disease.
This is an old topic about soybean oil. Oil is a highly refined product with no detectable protein, so is not a gluten concern in any event.
Diagnosis by biopsy of practically non-existent villi; gluten-free since July 2000.
Type 1 (autoimmune) diabetes diagnosed in March 1986
Markham, Ontario (borders on Toronto)
Celiac.com - Celiac Disease Board Moderator
Posted 06 April 2013 - 09:43 AM
In terms of soy bean flour I would proceed with caution as a fairly recent study showed cross contamination in various inherently gluten free grains. Especially in the milled flour products of these grains. Some flours tested above 20 ppm gluten and in one soy flour example, it tested in excess of 2000 ppm gluten.
Here is the abstract of the study here:
and an article on the same study here:
Posted 07 April 2013 - 06:15 AM
I know that I have reacted to soybean oil, though I don't react to soybeans when I buy edaname in the shell.
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