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
      104,092
    • Total Posts
      920,314
  • Topics

  • Posts

    • WOW.  That looks eerily familiar.  Last December the temporary provider here at my local (rural) clinic gave me doxycycline to experiment with, but it was a mere ten milligrams.  Lol, no wonder it didn't help!  I'm glad you're feeling better.
    • I got cross contaminated some time ago & the rash came back pretty badly. I've attached a photo taken on June 11th of my back. It was also in my scalp, around my neck, on my front, shoulders, inner wrists and more.   Tonight I am not itching at all! I haven't itched all day long!!!! I can't take Dapsone because I'm allergic to sulfa drugs & Dapsone is a sulfa drug. Obviously that means I also can't take any of the other sulfa drugs that are used to treat dh after Dapsone is not an option. After those comes tetracycline. I really needed some relief! I began researching the dosage & particulars on tetracycline for dh. Extensive & exhaustive research did not pan out. The best I could find was treating Bullous phemphigoid. That said something like 500mg of tetracycline 4 times per day and about an equal amount of niacinimide. I really didn't want to take that much medication and in such strong doses. So my doctor (my PC doc) & I began experimenting. We tried Doxycycline 100mg twice a day. It seemed to be helping some but it just wasn't enough. Then we upped it to 200mg Doxycycline twice per day. It has taken about 5 days of that & I sit here not itching all day for the first time in a long, long time! This may not work for everyone. I did want to post it though as it is, at present, working for me. I am not thrilled at taking it but I have toughed this rash out before for years with no meds and I just couldn't do it again.
    • I laughed out loud at the 'little notebook' comment!😂 It has been interesting to see how much progress has actually been made over the past 10 years that there is even a notebook to be offered or a restaurant to eat in that will accommodate our 'allergy'. 10 years ago I feared that I would never eat in a restaurant again.  But the notebook comment is spot on.  Hopefully within the next 10 years restaurants will evolve enough to offer us a menu that clearly lists the delicious and extensive offerings that they have lovingly prepared just for us...and not just an ingredient list with nutritional values that take longer to read than War and Peace.   I am grateful that there are places to go that at least make the effort.  Who knows?  Eventually there may be restaurants which will have to offer menus with GLUTEN options available!
    • Thanks for posting this Adrien, it's a great list and I and others will appreciate the effort and the thought behind it. I loved my time in Malaysia and I'm glad I sampled all the food I could whilst I was still on an unrestricted diet. The good thing is that, like you say, some of the nice Malay foods are still ok. As a backpacker I survived on a lot of nasi goreng and laksa, nice to think if I return there I could still do the same Terima kasih!
    • I have posted on here before. DQ2, brother with celiac, DGP iGA was the only mildly elevated test. Was gluten-free so did 6 week challenge last winter. Negative biopsy. I am gluten-free now but do go out to eat. Prior to the challenge my health was good. Since then I have: Chest pain, pain between shoulder blades, periods of shortness of breath, heart palpitations, one instance of a heart arrythmia episode, neck is tender to touch on one side (they kept saying sinuses or TMJ which my dentist vetoed) ear ache, bowels never sink. Numbness and tingling. Blood pressure variations. Could be doing chores and feel dizzy and it might be 84/52.  not super low, but not typical for me if I'm running around the house.While other days I am mildly hypertensive. Recently lost 5 lbs in 8 days without trying. Recently electrolytes were low, alkaline phosphatese was low. Ferritin started dropping so started liquid iron 2-3 times per day 4 months ago. Primary watching that, I am not anemic but we are nowhere near iron overload either.  GI doc was a dick. Did not even know DGP replaced older tests and he was very condescending When I begged him for help recently and told me to get a second opinion which is exactly what I plan on doing.  I now have pain in my upper GI area. It is tender to touch. I had my gallbladder out in 97 along with a stone and infection in my bile duct. It hurts in this area. Pancreatic enzymes look fine, liver enzymes fine. Pancreatic ultrasound fine. I will now be doing a EUS Soon to look at bile duct, pancreas and liver.   so a typical day for me is that I might feel fine for a while and then suddenly feel like I'm going to pass out. really dizzy, numbness in odd places, like my body has been hijacked. I will typically eat a bunch of food something high protein and in about an hour or so I start to feel better. However, then my upper stomach starts to hurt in place of the passing out feeling. blood sugars are also normal. After getting the " it must be panic attacks" and condescending looks a million times my primary finally ordered an ultrasound of my sore neck and there is an abnormality in my thyroid which she says looks like possibly Hashti's. Except for one time, all my serum TSH tests were normal. We have more blood work on Monday. As I have not put on any weight and there are other symptoms that are closer to Graves.  Has anyone else had any thyroid issues that followed doing a gluten challenge?  where is your stomach pain? Do you have it above or below your belly button? Mine feels like it's in the pancreas area, like 2-3 inches above the belly button and when I push on it it's tender, but not all the time. sometimes i feel it in my back. 
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

    There are no registered users currently online

  • Member Statistics

    • Total Members
      61,123
    • Most Online
      1,763

    Newest Member
    ForeverYoung&GlutenFree
    Joined