Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

The Gluten Was "fermented" Out Of The Sauce
0

31 posts in this topic

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

0

Share this post


Link to post
Share on other sites


Ads by Google:

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

3

Share this post


Link to post
Share on other sites

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.

2

Share this post


Link to post
Share on other sites

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!

3

Share this post


Link to post
Share on other sites

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

2

Share this post


Link to post
Share on other sites




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???

3

Share this post


Link to post
Share on other sites

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 :)

0

Share this post


Link to post
Share on other sites

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...

0

Share this post


Link to post
Share on other sites

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.

1

Share this post


Link to post
Share on other sites

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"

0

Share this post


Link to post
Share on other sites

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:

0

Share this post


Link to post
Share on other sites

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. ;)

2

Share this post


Link to post
Share on other sites

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?

0

Share this post


Link to post
Share on other sites

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

0

Share this post


Link to post
Share on other sites

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

You're cynicism is showing :)

0

Share this post


Link to post
Share on other sites

You're cynicism is showing :)

umm... Yup! :)

0

Share this post


Link to post
Share on other sites

Oh, my. The reply about independent testing is priceless! "We have no clue but we trust our suppliers. Yeah, that's the story!"

At least we now know to avoid EVERYTHING they label gluten-free. And I feel sorry for Perry's family members.

1

Share this post


Link to post
Share on other sites

Oh, my. The reply about independent testing is priceless! "We have no clue but we trust our suppliers. Yeah, that's the story!"

At least we now know to avoid EVERYTHING they label gluten-free. And I feel sorry for Perry's family members.

I just feel like a fool... I always assumed :rolleyes: that if a company labels a product gluten free (or sugar free, caffeine free, soy free, dairy free, whatEVER) that they must have the testing to back it up before they market it as such? And if they had this testing in place, shouldn't it be available to people like you and I to view to reassure our Celiac selves that we are safe when we consume it? I guess I just have an awful lot to learn!

0

Share this post


Link to post
Share on other sites

I just feel like a fool... I always assumed :rolleyes: that if a company labels a product gluten free (or sugar free, caffeine free, soy free, dairy free, whatEVER) that they must have the testing to back it up before they market it as such? And if they had this testing in place, shouldn't it be available to people like you and I to view to reassure our Celiac selves that we are safe when we consume it? I guess I just have an awful lot to learn!

In the US there is no law about what gluten-free means. We have some great companies that make things and put gluten-free on them because they don't put anything gluten in them. But they don't test. If they had to test, it would be too expensive. For example - a grocery store chain labels canned fruits & vegs gluten-free. The only gluten was someone's lunch in the lunch room.

There is still the problem of companies that label wheat or barley on the ingredients but insist its gluten-free. Just shows we must read the labels.

1

Share this post


Link to post
Share on other sites

If anyone is interested in checking out their other gluten-free products just Google the company name, they have them all listed with a big old "gluten-free" for your shopping convenience and peace of mind!

Seriously, before I found out I had Celiac, I consumed their stuff and it IS tasty albeit pricey. I couldn't tell you if the gluten-free stuff made me sick because for years EVERYTHING made me sick pretty much AND I never paid attention to the gluten factor because I knew nothing about gluten and the whole Celiac problem.

What got me going on this topic with this company was the claim by the representative at the trade show that they found a way to "remove the gluten from the wheat". For about 2.3 seconds my head was spinning, I was beyond elation... I was going to contact my favorite beer brewery, bakeries and soup companies screaming "STOP PRODUCTION! YOU CAN NOW REMOVE THE GLUTEN!!!!"

Then, I came back down to Earth with my mother's words echoing in my head... "If it sounds too good to be true dear, then it IS." And now I'm just bitter.

:D

Dee

0

Share this post


Link to post
Share on other sites

It's really too bad that the Celiac Foundation or Celiac.com or the Maryland center for celiac (I think it's Maryland) or someone with some hard core presence couldn't write them a letter that would "slap them around" a bit for there obviously misleading product. :unsure:

0

Share this post


Link to post
Share on other sites

Yes that would be nice, but would they listen? After all, with Celiac family members and customers who use the products with no. problems obviously they know more than some silly foundation or center!

0

Share this post


Link to post
Share on other sites

Excuse me if my cynicism is now showing ;) , but it's possible the family members with Celiac don't exist. Dee - thanks for pressing them with your second email - hopefully it saves a few people from eating the company's products and then getting sick without realising why.

3

Share this post


Link to post
Share on other sites

Yes that would be nice, but would they listen? After all, with Celiac family members and customers who use the products with no. problems obviously they know more than some silly foundation or center!

I hear ya. But I think that if we take the "will they listen" approach with things like this, we are allowing their behavior from a stand point of "it doesn't matter they won't listen anyway". This to me seems like a cop out. We need to stand up for ourselves, because if we don't companies like this will continue to take advantage of "gluten free". I mean look what this forum has done for Damien whats his name, the chef guy that fed people that asked for gluten-free non-gluten-free food.

Whether or not they listen, we still have a voice that we can scream loud and proud with AND we make that presence that we aren't gonna take that crap from anyone.

That's just my 2 cents any ways. :D

0

Share this post


Link to post
Share on other sites

I hear ya. But I think that if we take the "will they listen" approach with things like this, we are allowing their behavior from a stand point of "it doesn't matter they won't listen anyway". This to me seems like a cop out. We need to stand up for ourselves, because if we don't companies like this will continue to take advantage of "gluten free". I mean look what this forum has done for Damien whats his name, the chef guy that fed people that asked for gluten-free non-gluten-free food.

Whether or not they listen, we still have a voice that we can scream loud and proud with AND we make that presence that we aren't gonna take that crap from anyone.

That's just my 2 cents any ways. :D

I agree! I think we should flood the company with e-mails and phone calls asking why their "gluten-free" food contains gluten ingredients. Afterall, it's not as if gluten-free soy sauces don't exist. The company could easily make a change to gluten-free soy sauce or wheat free tamrari if they really cared about catering to the gluten-free community. Other companies have made those type of changes without having a law force them to do so. I'm all for getting the laws changed but I also think we have a big voice as consumers. Kelloggs would probably not have released a gluten-free Rice Kripsies unless consumers had asked for it. They either had enough people asking about it over the last few years or they had noticed the gluten-free "trend" that their competition (General Mills) has already been profitting from. That's how companies work--they have to make money and they do that by keeping their customers happy. We may be only about 1% of the population but we have friends and family members that we influence with our opinions. If we tell everyone we know about this company that is claiming to make gluten-free products but really putting gluten in them AND also not doing any independent testing to back up their claims that the Gluten is taken out in processing, our friends and family will be less likely to buy just based on that. Sure, some people might buy anyway, but never underestimate the power of bad press. Negative feedback is 10 times more powerful than a single positive review. Companies know this and they will listen if we assert ourselves.

1

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      104,152
    • Total Posts
      919,607
  • Topics

  • Posts

    • Thanks, I'll check that out. I may have to apply for my own Medicare card in order to get any kind of coeliac-testing done beyond the screen (see above post.)  No, nobody has even mentioned it. I'm unsure if my doctor knows that I do not need to use my hands to vomit, or if she knows about the involuntary vomiting.  I have a part time job at McDonald's and make around $150 per week, which is how I afford to smoke. Mostly, I spend my money on (generally gluten-containing) binge food and cigarettes. I did attempt to start saving money, but then my shifts were cut at work - which meant I had more time to study, but no money, which was kind of pointless. It's complicated. Here in Australia, cigarettes are $25 per pack. These aren't fancy cigarettes either, just your run-of-the-mill Marlboro 20s. Thanks for caring. I am trying to stop I've had the vomiting thing all my life, way before I started smoking. And no, I'm not sure. I know he had an endoscopy and the flattened villi, but I'm not sure if he got a blood test - I assume he would have done, don;t know if it was the full panel. Supposedly he has this FODMAP thing, which I'll admit that I know next to nothing about. Interestingly, people who have to follow low-FODMAP or no-FODMAP diets can't eat gluten either, so there's that. 
    • Would a coeliac screen be the same as a test for antibodies, then? I have no idea why it was even included in my list of tests. It could be my brother, or my symptoms, or both - regardless, I can't say I know too much about the testing.  It's possible that my brother has coeliac disease, I really do worry about it sometimes. He was told to follow a strict low-FODMAP diet by his doctor, and eventually my parents stopped caring. Occasionally they will remind him not to eat things like pasta, greasy foods, etc. because of his condition, but by and large they don't care. He basically just eats whatever he wants. I'm not sure if it affects him or not. However, he isn't shorter than other family members - my dad is 183cm, and my brother is 178cm at the age of 14. Our mother is 173cm.  I do think I have bad digestion, yes. I get gassy and very bloated often, as well as constipated phases (and then following that, diarrhea phases.)  I have tried to ask my mum to call the doctor to get the tests done, but I'm hesitant to mention anything to do with gluten as I know they won't believe me, solely because a good friend of mine has celiac disease. I know they'll think I'm doing it for attention, or to be trendy, when in actual fact I'm just tired of being sick and having no explanation for it other than diet. I'm positive it's not dairy, as I was vegan for a couple of months at one stage. When I went back to eating animal products, I had no issues whatsoever. 
    • He had the IgG ELISA done as well as other blood panels, fecal and saliva tests. He is on an elimination diet right now where foods that score above 0.2 are eliminated for 2-6 months depending on the score, then added back slowly after the detox period.  I am aware that there is a lot of controversy over the IgG, and I'm not here to go into that issue, but I can say with certainty that eliminating the additional foods he reacted to has seen a huge reduction in the symptoms that persisted after cutting gluten and dairy. We will be attempting to add rice back in around October, and see how he does but until then I still need a solution for a baking mix.  I tried to wing it a bit with pumpkin bread today and my attempt was okay but not great. The loaf sank a bit and was overly chewy.  So, to my original question....recipes?
    • Ask the doctor's office!  But usually you can eat right after if you feel like it.  But ask them!  Some of them will try to give you crackers, so you may want to bring some gluten-free applesauce or Rice Chex
    • I'm wondering if he doesn't have an oat problem. He was only dx'd several months ago and really shouldn't use oats for a year after dx. Just thinking out loud. I too am wondering how the rice was picked out of all those other flours to be determined to be affecting him.
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

    There are no registered users currently online

  • Member Statistics

    • Total Members
      61,189
    • Most Online
      1,763

    Newest Member
    Raany
    Joined