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Soy Sauce


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4 replies to this topic

#1 Jenniferxgfx

 
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Posted 27 September 2011 - 10:50 AM

I saw a thread on another site about some celiac specialist who believes standard soy sauce does not contain any actual gluten because it's supposedly destroyed in the distillation process. As a chemist, this makes zero sense to me and I don't believe it. As a celiac, I react to soy sauce that's not gluten-free.

This specialist is in Finland, and supposedly does lots of research on the subject. Am I wrong here? There's no safe soy sauce unless it's gluten-free soy sauce, right?
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glutenfree since 6/2011. sick for 30 years.

borderline blood test, negative biopsy.

SEVERELY sensitive celiac with DH. sensitive to contact and ingestion.

asthma (was severe; improved exponentially after 6/11)

spina bifida & childhood SCI at L4/L5 (possibly complicated by weak bones)

countless fractures and infections.

i once listed over 100 symptoms or conditions that improved or were eliminated after 6/11.

very vegan. and, of course, i've also discovered some other food allergies.


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#2 psawyer

 
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Posted 27 September 2011 - 11:00 AM

Most, but not all, soy sauce also contains wheat. If this is the case, the sauce is not gluten-free. In the US and Canada, the word "wheat" will appear on the label in such a case.

I don't believe there is anything in the manufacturing process that would remove the gluten. Distillation does remove gluten, but soy sauce is fermented, not distilled.
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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 Jenniferxgfx

 
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Posted 27 September 2011 - 11:07 AM

I don't believe there is anything in the manufacturing process that would remove the gluten. Distillation does remove gluten, but soy sauce is fermented, not distilled.


Thank you. Fermented! That makes sense. I don't know a lot about soy sauce manufacturing but I didn't think distillation sounded right.
  • 0

glutenfree since 6/2011. sick for 30 years.

borderline blood test, negative biopsy.

SEVERELY sensitive celiac with DH. sensitive to contact and ingestion.

asthma (was severe; improved exponentially after 6/11)

spina bifida & childhood SCI at L4/L5 (possibly complicated by weak bones)

countless fractures and infections.

i once listed over 100 symptoms or conditions that improved or were eliminated after 6/11.

very vegan. and, of course, i've also discovered some other food allergies.


#4 T.H.

 
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Posted 27 September 2011 - 08:17 PM

There was a discussion about Sunset Gourmet in June, who made the same claim: that the gluten could be fermented out of soy sauce. :rolleyes:

soy sauce
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T.H.

Gluten free since August 10, 2009.
21 years with undiagnosed Celiac Disease

23 years with undiagnosed sulfite sensitivity

25 years with undiagnosed mast cell activation disorder (MCAD) 

 

Daughter: celiac and MCAD positive

Son: gluten intolerant
Father, brother: celiac positive


#5 Jenniferxgfx

 
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Posted 27 September 2011 - 08:53 PM

Thanks for this!

It makes me sad how ignorant these companies can be. :(
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glutenfree since 6/2011. sick for 30 years.

borderline blood test, negative biopsy.

SEVERELY sensitive celiac with DH. sensitive to contact and ingestion.

asthma (was severe; improved exponentially after 6/11)

spina bifida & childhood SCI at L4/L5 (possibly complicated by weak bones)

countless fractures and infections.

i once listed over 100 symptoms or conditions that improved or were eliminated after 6/11.

very vegan. and, of course, i've also discovered some other food allergies.





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