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Soy Sauce
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I made a recipe last night with soy sauce which didn't say 'gluten free' on the label but none of the ingredients had gluten. This morning I have a headache. Am unsure how this could be. Most soy sauce actually says Wheat under ingredients but this one didn't. Am I missing something?

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I don't think you are missing anything--wheat would be listed if it were an ingredient. There are some soy sauces that do not include wheat. Many products which are, in fact, gluten-free are not so labeled to avoid legal liability issues.

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La Choy soy sauce and Kroger brand soy sauce are the two I've used that are gluten-free. Was it one of those? I can vouch for those two.

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The last time I bought the Food Lion brand, it didn't have wheat listed either and I've been fine with it.

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My wife often eats take-out/delivery Chinese food. Lately I noticed the little packets of soy sauce that come with now contain no wheat, or gluten ingredients.

I tasted a little. Seemed very weak to me, almost flavorless. But then, I think I'm used to bold flavor in my soy sauce. Before Celiac, I would always say "may I say one word about soy sauce"? "Kikkomans"! I expect gluten-free soy sauce to come as close to that high level of quality as I can get it. Long fermenting times, very aromatic, bright & clean on the nose and palette, Full bodied, with depth & balance.

That immediately eliminates all store brands. There's a reason they cost a buck. Quality in soy sauce comes at a price. La Choy probably makes all those store brands, nuff said about that. Then there's San J. Better, but just doesn't compare to Eden Foods Organic Tamari Soy Sauce, in my opinion. Been using it for four years. Hands down the best gluten-free soy sauce I’ve tasted. I’m dying to try Kikkomans new gluten-free soy sauce, but haven’t seen it yet.

Here’s some info on this highly recommended gluten-free soy sauce. Educational also, lot's of history and info on tamari, miso, shoyu, etc.

best regards, lm

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Brand: Eden Foods

Product Name: Organic Tamari Soy Sauce

Size 10 oz

Kosher OK

Highest rated and only 'Highly Recommended' brand by Cooks Illustrated Magazine. A specially brewed, wheat free soy sauce made from organic soy beans. Traditionally aged in cedar casks for two years recreating the flavor and aroma of true tamari enjoyed for centuries in Japan. A robust seasoning and condiment. The best choice for longer cooking, commercial food production and for those with allergies to common wheat. Valued for its organic and amino acids. Amber glass bottled with a functional dispenser cap that delivers 'drops' or 'pours' as you desire and is refillable.

Ingredients: Whole Organic Soybeans, Water, Sea Salt, Organic Rice Alcohol, to preserve freshness (Water, Organic Rice, Koji (Aspergillus Oryzae)), Organic Soybean Flour, Koji

More info on Tamari:

EDEN Tamari Soy Sauce is made by master brewers, skilled in the art of koji fermentation handed down through generations. Made from whole organic, GEO free soybeans inoculated with koji (Aspergillus oryzae), water and the finest sea salt. It is carefully tended and aged in cedar casks through two seasonal cycles.

EDEN Organic Imported Tamari was named the best out of seven brands sampled by an expert panel of tasters in the San Francisco Bay area. The San Francisco Chronicle organized the tamari taste test for its "Tasters Choice" column. Panelists were Linda Anusasananan, food writer and consultant, San Mateo; John Carroll, cookbook author, San Francisco; Amanda Gold, San Francisco Chronicle Food staff; Shelley Handler, consultant, San Francisco; and Roland Passot, chef-owner, La Folie and five Left Banks. "In judging tamari, the panel looked for a smooth, rich flavor balanced by the right amount of salt," the Chronicle reported. "Common problems were harsh or sweet notes, or too much salt. The tamaris were served plain and with white rice." "The top tamari, in the panel's opinion, was Eden's imported version with the green label, which is organic and made in Japan in the traditional long-fermented way

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Did the recipe or ingredients have MSM in it ? I have heard that some Chinese MSM can have gluten in it, now. :(

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    • I_would_widen_the_search_to_your_whole_environment.....Carefully_consider_what_else_was_different_when_you_felt_better.
    • Thanks a lot for your advice and the link. I will surely check upon GCED. But, doesn't a negative HTTG (can't do IgA ttg as IgA deficiency) result mean that I am not exposed to gluten ? 
    • Thank you for going through my long post and responding. I have been both dairy and gluten-free free for 10 months now. Yes, even I was worried about other food allergies. I mentioned it to my GI doc and asked if I need food allergy test to eliminate other allergens. He said, food allergy tests give a lot of false positives and are not accurate. He said: not everything is because of food allergy and it's refractory celiac which is causing issues as the jejunum biopsy, done recently, is showing villous flattening.

      My doubt: 1. If I have so much damage in my small intestine (villous flattening) then how was I keeping fine for 6-7 months ( eating eggs, soy, rice and meat) - was constantly losing weight though - but was able to work out regularly - not much fatigue. 2. If it is other food allergens ( out of mentioned allergens, I take eggs, soy chunks, almonds only) why does it happen only few times and not always - I keep well for 7-8 days and then fall sick again - this without any change in diet.  
    • Oh, Trish at the GlutenFreeWatchDog tested Planter's honey roasted peanuts three years ago.  The can did not state gluten-free, but showed no gluten ingrediants (per Kraft policy).  Test result: less than 5 part per million which is pretty much gluten-free.  
    • What if it were something else that glutened you?  Maybe you ate too much of a good thing?  I once (three months post dx) ate too much gluten-free fried chicken, vomited, passed out and fractured my back (osteoporosis) in the process.  Paramedics, ER doc and Cardio all thought I was having a heart attack.   No.  It was sheer gluttony and bad bones.  Not good to overload with a damaged gut.    Maybe you did get some contaminated nuts.  Afterall, anything processed is suspect.  What might be well tolerated by some, might be too much for others.  We all have our various levels of gluten intolerance.   The old 20 parts per million is just a guideline, but science does not really know (lack of funding......doe anyone really care enough to find out?)  My hubby has been gluten-free for 15 years.  When I was first diagnosed, I tried to eat the gluten-free foods that I normally gave him.   Problem was he was healed and I was not.  Things like Xanthan Gum in commercial processed gluten-free breads make me feel like I have been glutened, but it is just (and still is) an intolerance.  So no bread for me unless I make it myself using a different gum.   Too lazy, so I do without.   so, ask your doctor if you really want to know or lay off the cashews and test them again in a month using a certified gluten-free nut.  I wish this was easier!    
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