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The Gluten Was "fermented" Out Of The Sauce


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30 replies to this topic

#1 Dee777

 
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Posted 10 June 2011 - 02:01 PM

So today I went to a trade show and was lured to a booth boasting gluten-free products. Spices and sauces etc. The first item I picked up was a sauce with soy sauce in it. Second ingredient in the soy sauce was wheat. I emailed the company and they snottily replied that the gluten was "fermented" out of the sauce. Can this be?

Dee
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#2 psawyer

 
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Posted 10 June 2011 - 02:23 PM

They clearly do not understand. Hey, if fermentation was all that was needed, we could all drink beer. :angry: :angry:
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Peter
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)

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#3 GlutenFreeManna

 
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Posted 10 June 2011 - 02:36 PM

This is why we need better labeling laws. It is possible that the sauce tests at below a certain ppm and therefore the company decided to call it gluten-free. Unfortunately until better laws are in existance "gluten-free" is up for interpretation. IMO the best way to combat this until we have new laws is to "out" the companies that refuse to change their practices of false labeling. We need to spread the word on message boards and other places in the gluten-free community that their products are NOT safe. Please do share the brand name and product so we can be sure to avoid that company.
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#4 Dee777

 
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Posted 10 June 2011 - 02:45 PM

The name of the company is Sunset Gourmet. They claim they have been selling this sauce for over 4 years with "no problems". I will copy and paste his reply in a bit! Thanks for your response!
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#5 Dee777

 
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Posted 10 June 2011 - 02:46 PM

Psawyer, that is exactly what I just said to my husband lol
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#6 Skylark

 
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Posted 10 June 2011 - 04:36 PM

I would snottily ask to see their independent gluten test results. :P

Personally, if a label says wheat I am not interested no matter what the test results say. What if one batch didn't ferment well???
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#7 Dee777

 
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Posted 14 June 2011 - 09:32 AM

I am sorry it has taken me so long to get back here and post the reply I received from Sunset Gourmet. I have copied and pasted it from my email account:

"Hi Dee and thank you for your email. Yes, the Ginger Wasabi Teriyaki is
a gluten free product. We have carried this product in our line for 4+
years and have never had a problem with it. The Wheat Protien is removed
during the fermentation of the Soy Sauce.

Regards,
Perry Bohn
Sunset Gourmet"

This is me again, I am listing the ingredients exactly as they appear on the label affixed to the bottle:

Ingredients: Sugar, soy sauce (water, wheat, soybeans, salt), pear puree, vinegar, soybean oil, water, ginger puree, corn syrup, candied ginger, garlic, honey, apricot, mustard flour, egg yolks, modified food starch, horseradish, salt, ground ginger, wasabi, artificial flavor, potassium sorbate (as a preservative), xanthan gum and calcium disodium edta added to protect flavor.

Their website is sunsetgourmet.ca
Their catalog states that this product is gluten free. I wouldn't want to try it based on the wheat in the soy sauce but I am new to this and maybe paranoid? Am I making too much of this? It just really upsets me that if they have wheat as an ingredient and say it's gluten free then people who are new to the gluten free way of life will believe that there is no risk of them becoming ill by consuming it.

Oh, this is all so confusing for me, but it doesn't help that I'm having a lot of brain fog lately :)
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#8 RL2011

 
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Posted 14 June 2011 - 10:17 AM

I am sorry it has taken me so long to get back here and post the reply I received from Sunset Gourmet. I have copied and pasted it from my email account:

"Hi Dee and thank you for your email. Yes, the Ginger Wasabi Teriyaki is
a gluten free product. We have carried this product in our line for 4+
years and have never had a problem with it. The Wheat Protien is removed
during the fermentation of the Soy Sauce.

Regards,
Perry Bohn
Sunset Gourmet"

This is me again, I am listing the ingredients exactly as they appear on the label affixed to the bottle:

Ingredients: Sugar, soy sauce (water, wheat, soybeans, salt), pear puree, vinegar, soybean oil, water, ginger puree, corn syrup, candied ginger, garlic, honey, apricot, mustard flour, egg yolks, modified food starch, horseradish, salt, ground ginger, wasabi, artificial flavor, potassium sorbate (as a preservative), xanthan gum and calcium disodium edta added to protect flavor.

Their website is sunsetgourmet.ca
Their catalog states that this product is gluten free. I wouldn't want to try it based on the wheat in the soy sauce but I am new to this and maybe paranoid? Am I making too much of this? It just really upsets me that if they have wheat as an ingredient and say it's gluten free then people who are new to the gluten free way of life will believe that there is no risk of them becoming ill by consuming it.

Oh, this is all so confusing for me, but it doesn't help that I'm having a lot of brain fog lately :)




I would not trust their statement, "We have carried this product in our line for 4+ years and have never had a problem with it.". If you sell food and it starts out with gluten from the wheat then it has the gluten in it when its sold. The only way a food seller should (legally) make a statement like they did is if they do periodic testing at an independent accredited national laboratory. They are being ignorant making that kind of statement to you without actually having the product tested. If gluten is found in their product they would be liable.

I suggest staying away from vendors that are not doing the right thing...



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Richard

#9 MTG

 
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Posted 14 June 2011 - 11:40 AM

Kikkoman used to say for the longest time that their soy sauce didn't have any gluten in it and that it was safe for celiacs, they even sent a certificate to restaurant that served Kikoman soy sauce stating that in independent test they could find any gliadin. Turns out a lot of people still got very ill and recently they released their own gluten free soy sauce.

Fermenting gluten makes it harder to detect using the test kits available since the proteins are hydrolyzed, it is still toxic for celiacs though.
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#10 Dee777

 
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Posted 14 June 2011 - 01:37 PM

Hello again.

I have been thinking about Skylark's post about the tests, and sent an email off to Sunset Gourmet this morning. They were prompt with their reply! My email read in part: (I can be rather long winded :))

"As you can imagine, I have to be very careful now about what I eat. For my own peace of mind, would it be possible for you to provide me with the results of any independent gluten test results your company has had performed on your products? Thank you!"

Their reply, in full:

"I am sorry, but we don't manufacture our own products and do not provide our
suppliers information to our customers. Dee, if you are not comfortable
with our claims I would recommend you decline to use the products you are
worried about. We only use large reputable suppliers who go through
rigorous testing to comply with US and Canadian standards. All of our
ingredients are clearly labeled on our products. The item you are
questioning, the Ginger Wasabi, is gluten free but again, if you are not
comfortable, please do not use it. I have family members with celiac
disease that use this product without problems and have done so for many
years.....as do many of our customers. As I'm sure you have noticed, we
have a good number of other items that are gluten free with all the
ingredient listings listed on the jar or box. Once we have our revamped
webiste up in the next few months we will have the ingredient listings for
each of the products on the site as well.

Regards,
Perry Bohn
Sunset Gourmet"
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#11 Dee777

 
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Posted 14 June 2011 - 01:39 PM

I would like to thank each of you for your replies and opinions, it helps to know there are others out there like myself who have to battle the hidden ingredient war every time we eat, and it also helps that the majority of you have been at it longer than me and are SO much brighter than I am at the moment LOL :lol:
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#12 kareng

 
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Posted 14 June 2011 - 01:56 PM

I have family members with celiac
disease that use this product without problems and have done so for many
years.....as do many of our customers. "



I want to get in touch with these celiacs. I have swamp land. the Brooklyn Bridge and a cure for Celiac I want to sell them. ;)
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#13 Dee777

 
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Posted 14 June 2011 - 01:59 PM

I want to get in touch with these celiacs. I have swamp land. the Brooklyn Bridge and a cure for Celiac I want to sell them. ;)



No kidding, you could make a fortune! In all seriousness though, isn't it frightening what companies can get away with? I would like to know what the big secret is that they will not share any info from their suppliers, or is this common practice amongst food companies? Does anyone have any ideas?
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#14 RL2011

 
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Posted 14 June 2011 - 02:02 PM

Trust has to be earned... or at least backed by large amounts of money or insurance.
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Richard

#15 Korwyn

 
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Posted 14 June 2011 - 02:35 PM

Trust has to be earned... or at least backed by large amounts of money or insurance.


You're cynicism is showing :)
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Undiagnosed for 20 years since first symptoms.
March 2009 - Negative Blood work
April 24, 2009 - Gluten-free
April 29, 2009 - Notably positive response to gluten-free Diet.
May 2, 2009 Dairy Free
May 6, 2009, Soy Free
May 27, 2009 Enterolab Results: Positive Anti-gliadin IgA, tTG IgA, Casein, HLA DQ2.2, HLA DQ8
June 4, 2009 Refined sugar free (except Raw Honey, pure Maple syrup)
June 29, 2009, Dad diagnosed Celiac by GI specialist via blood work and dietary response.
July 2009, Dad's gene test: double DQ8! Thanks Dad - I'll try to get you something nice for Christmas! :)
August 8, 2009 Really Soy free this time - Thanks Blue Diamond for the soy lecithin in the almond milk! :(




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