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Soy as a Food Allergen 12/14/2009 - Soy is a food allergen and there are several main issues. Firstly, soy proteins, especially the trypsin inhibitor enzymes, along with the proteins in dairy products, wheat, peanuts, eggs, sesame seeds, shellfish and crustaceans, have a tendency to produce allergic reactions in susceptible individuals. However, all my reading and experience of soy, over 50 years, suggests that soy protein is somewhat milder in its action than the proteins in peanuts, eggs and sesame seeds. From a toxicological point of view and as reported by FSANZ, the presence of soy at less than 88 p.p.m. (parts per million) does not register for the vast majority of the population, whereas in susceptible individuals and by comparison, gluten, eggs and peanuts can all register adversely at or at less than 1 - 3 p.p.m. There is no history of severe anaphylaxis and sudden death associated with soy that I am aware of. However, there are a very few people who may experience flu and chronic fatigue and fuzzy headedness like symptoms from exposure to soy and these people are probably best to totally exclude soy from their diets. There are also some people who have a negative attitude towards soy who decline to eat soy, often without ever having tasted it or in response to a single bad experience. For many people brought up on cow’s milk soy is a difficult to acquire taste. Most people eat soy without any awareness of having done so.

It is my belief that for most people a modest level of soy intake, including its protein provides a valuable addition to the diet without undue side effects. There are many people who tolerate soy, who experience difficulties with gluten, dairy, peanut and egg proteins, especially if the soy is introduced into their diets gradually. In commercial food production, soy protein is often used at fairly low levels as a dairy powder, cheese, egg and nut extender/substitute, for price, functionality, natural preservative/anti-oxidant/emulsification properties, natural colour and for nutrition reasons.

Secondly, soy and other legumes contain natural oligosaccharides or complex sugars – principally stachyose, raffinose and vacchyose which consist of various combinations of galactose and glucose molecules – which human beings lack the enzymes to digest. These sugars ferment in the gut, rather than digest, producing gas, flatulence, stomach pains, bloating, diarrhoea and sometimes acute discomfort especially if the fermentation process occurs in the more restricted upper digestive tract. This is often crudely referred to as the “fart factor” and it is often far worse when there has been a rapid change of diet or an overly large amount consumed. There is also some evidence that fructose mal-absorption, for example, can lead to depression and interfere in menstrual cycles in young women. I believe this sugar factor in Soy may be of greater concern than the soy protein issue and one best considered within the FODMAPS (Fermentable Oligosaccharides (fructans, stachyose, raffinose), Disaccharides (lactose), Mono-saccharides (fructose), and Polyols (sorbitol, mannitol and xylitol)) Concept explored in Sue Shepherd’s recent PhD Thesis. Sue, who is both a celiac and a dietician, has taken a strong interest in this field because, along with diabetes, the fermentable sugars issue often overlaps and is associated with gluten sensitivity and celiac disease. These fermentation issues can appear in conjunction with or independently of any gluten issues. The gluten induced gut damage and nutrient mal-absorption exacerbating and feeding off the fermentation issue and vice versa. As with the reaction to gluten there is a wide range of sensitivity and responses to and between these different sugars with some people reacting adversely to all these sugars while others react to some and not others. The degree of and cumulative effects of exposure are also an issue. The response can also depend upon where in the gut the fermentation process occurs: there appears to be more pain if the fermentation occurs in the stomach or the small bowel rather than the colon. The fermentation may occur in one part of the gut, in all three parts or various combinations thereof. There is also some conjecture about the gut-brain axis over sending and misinterpreting the gut nerve signals. While Soy also contains a small percentage of fructose there is not sufficient present for this to become an issue. The fructose content of such staples as onions and garlic, for example, is of far more concern.

Interestingly, neither the protein nor fermentable oligosaccharides appear to be an issue in tofu consumption, where only some of the protein and sugars are extracted from the soy. The fermentation processes used in the manufacture of miso and tempeh, two other traditional soy foods, also seem to overcome the soy protein and fermentable oligosaccharide issues. It appears that the protein and sugar hydrolysis processes that take place in the fermentation that occurs during the manufacture of these products breaks the proteins and sugars down to simpler, more digestible and assimilable forms making these foods easier to digest than, for example, a more minimally processed soy flour. It is also possible and may be desirable to look at fermentable sugar extraction or modification or enzyme or acid hydrolysis during the processing of many ingredients and products.

The third issue with soy is the concentration of the naturally occurring soy phyto-estrogens or isoflavones (plant derived mimic female hormones) which may occur, particularly in the processing of soy isolates where the oil is extracted prior to precipitation of the protein and the skimming off of the carbohydrate/dietary fibre fraction. This produces a product with protein at 86%, moisture at 6% with low ash, fat, dietary fibre and carbohydrate levels where sometimes the isoflavones or phyto-estrogens are also extracted and sometimes not. Where soy isolates are being considered as the base for an infant formula it is extremely important to limit the intake of the phyto-estrogen or plant derived hormone to the absolute minimum. It is also important to note that dairy derived infant formulas also need to be highly modified to make them suitable for human babies.

On another occasion, I was contacted by a young man who was using soy isolate (a concentrated protein) as a body building aid and his protein intake was equivalent to four times the recommended daily protein intake. He was depositing unwanted fat on his thighs and buttocks, his beard growth was patchy and thin – he was demonstrating female characteristics due to the high levels of female type plant hormones he was ingesting - and he was also experiencing genital and irritable bowel type symptoms and from what he said, I also suspect kidney problems. It is my belief that he was consuming excessive levels of protein and using a form of soy isolate which had concentrated rather than removed the phyto-estrogens. There is much to recommend moderation, diversity and balance in all areas of life: an informed dietary restraint enabling the body to take what it wants from the diet and to reject or handle the rest. Over consumption of any particular food has always been problematic no matter how innocuous that food may seem. We and our health reflect our eating and lifestyle habits.

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A fourth issue, is that the introduction of genetically modified organism (GMO) foods has brought further complications into this equation. Internationally, various crops including soy, cotton, canola and maize have been genetically engineered to resist the application of glysophate, a weed killer commonly known as “Roundup”, and to kill predatory insects through a built in pesticide in every plant. The writer believes there are serious moral, ethical, logic and safety issues involved in the use of such engineered foods, the benefits of which convey no positive health or nutritional value to the end consumer and which may yet prove detrimental to the consumers’ health and the environment.

For example, Bt pesticide, which is produced from the natural soil bacteria Bacillus thuringiensis, is a potent poison which ruptures the stomachs of and kills any insects which may attack any crop engineered or treated with it. As an integral part of the plant what do these toxins do to the human intestinal tract? In the USA, there are concerns about possible genetically modified gut bacteria as a result of eating such genetically modified foods: about new and difficult to identify and trace immune system health issues. Fortunately, Australia has been slower in its adoption of these genetically modified crops and no genetically modified soybeans have either been allowed into or grown in Australia. Our company only processes Australian grown soy beans, and other non-GMO gluten-free grains and legumes.

However, there are vast differences between the use of Bt spray and the far more concentrated systemic, engineered versions of this pesticide. The latter is an integral part of the plant and, unlike the spray, it cannot be washed off. In whatever form, Bt is a toxin and irritant with allergenic properties. Personally, I have serious reservations about these types of genetically engineered foods: the concept is obscene and I believe that such foods are inherently dangerous.

Genetically modified soy and corn each contain two new proteins with allergenic properties. genetically modified soy has been found to contain higher levels of trypsin inhibitor enzymes (which are a known soy allergen) than conventional soybeans. Skin prick tests, in the UK and USA, have also revealed a more than 50 % increase in allergic reactions to genetically modified soy compared to the traditional product.

There is an enormous, untested and long term potential for such genetically modified crops to create a host of poisoning, allergen, immune system, genetic aberration, genital deformity, fertility, genetically modified gut bacteria, digestive, eczema, inflammation and nutrition problems not to mention the possibility of new types of diseases. These genetically modified foods have been introduced by the same companies which developed DDT and Thalidomide. The fundamental question lingers: “have they got it right this time?” Unfortunately, it may take several generations for these associated problems to manifest themselves and to be identified, just as it did with DDT. Tracing the causes of and the treatment of these insidious problems may be difficult and expensive. In introducing these products we have ventured into the unknown, not only health-wise but nutritionally and legally.

Despite all the above negatives, I still believe that whole bean soy foods eaten sparingly have an important place in a well balanced diet. Many other staple foods including eggs, wheat, gluten, peanuts, dairy products are equally, if not more, problematic just as some fruits and vegetables can be. At the end of day it is usually a question of the balance, of the degree of tolerance for and degree of exposure to each of these foods that is critical and this may vary from individual to individual. It is also my belief that a modest level of exposure is better than total exclusion. For example, I have a mucus issue with milk fat if I over indulge in dairy products but consumed sparingly I can enjoy a thin sliver of cheese without problem. welcomes your comments below (registration is NOT required).

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13 Responses:

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said this on
20 Dec 2009 10:40:52 PM PST
This man's opinion should be regarded as just that: one man's opinion, based on minimal knowledge of science. Soy is one of the 8 major dietary allergens, and some studies suggest that up to 40% of celiacs also have major digestive or allergic reactions to soy protein. So is he suggesting "a modest level of exposure is better than total exclusion" for them? I speak as the parent of a celiac child who becomes quite ill after ingesting even the smallest amount of soy protein, and has tested high positive for allergy to soy.

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said this on
02 Jan 2010 9:06:27 AM PST
I concur with Marie, one man's opinion indeed. Soy is one of the big 8 allergens and unfortunately found in 60% of all manufactured food. It's harder to avoid than gluten. Soy has been forced into our diets unnecessarily as it's been added to so many foods where it's not common or necessary. I was shocked to find out I had a soy allergy in addition to gluten and dairy and since going soy free my health has increased dramatically, even more so than when I went gluten and dairy free.

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said this on
02 Jan 2010 12:58:43 PM PST
I agree with Marie. My daughter, my husband and I have a terrible reaction to even the tiniest amount of soy, including soybean oil and soy lecithin. The rash and itching is almost unbearable. There is absolutely no way any of us could withstand a diet that included any form of soy. (We are also intolerant of gluten and dairy.)

Paul Smith
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said this on
26 Jan 2010 9:03:03 PM PST
Hi Marie, Kris & Kate,
I do not deny that some people experience problems with soy. I also see many people who refuse to eat soy due to lack of familiarity with it and how to use it or because they haven’t acquired a taste for it and NOT because of any particular health problems. There are undoubtedly some problems associated with soy protein allergy/intolerance (which are closely related to gluten intolerance), fermentable sugars (complex sugars we do not have the enzymes to digest and which ferment to varying degrees in different individuals), phyto-estrogens (excessive intake) and by exposure to the new/ increased allergenic soy proteins created in the genetic modification processes. By the same token, I have also spoken to many people who have experienced positive reductions in their cholesterol levels, improvement in their prostrate symptoms and relief from hot flashes at menopause from modest consumption of soy. While there are some people who have combined soy, peanut, gluten, dairy and egg intolerance problems there are considerable numbers of people who tolerate soy when they cannot tolerate gluten, dairy, eggs and/or peanuts. Soy is often used as an egg, nut, dairy, fat replacement for cost and functionality reasons. We have been selling considerable quantities of soy based gluten free flours for more than 20 years with very few complaints. There are more complaints about our flours being a little “heavy”, partly due to their soy content but more because they contain adequate levels of dietary fibre: the lack of which constitutes a significant weakness in many gluten free flours and foods. The dietary fibre reduces the formation of belly fat and the risks of contracting diabetes. However, there are also some people who experience bloating and fermentation associated with the consumption of dietary fibre. Whatever we do it is not possible to please everyone.

There is also no doubt that there are often poorly understood nutritional, neurological and toxicological implications to nearly all the foods we eat. The diversity of reactions to these various foods from no response to the consumption of significant quantities to an extreme response to a mere sniff of the offending food is quite astonishing. Also of great concern is the fact that these allergic responses seem to be on the increase. Why? As a community we are now eating increased amounts of highly processed convenience foods often with high levels of chemical additives in the form of artificial colours, flavours, flavour enhancers and preservatives and very little in the way of accompanying salads and vegetables. Since WW2 there has been a very significant increase in the use of anti-biotics and artificial fertilisers. Often anti-biotics are used to treat a symptom without any recognition of the damage done to the good and other digestive bacteria in the process. In general, no remedial pro-biotics are administered to restore the gut bacteria balance damaged/destroyed/diminished as a result of the anti-biotic use. The shortage or imbalance in our digestive bacteria often inhibits our ability to digest our food often causing fermentation and bloating issues. In recent years there has been increasing use of microwave ovens for time saving and convenience reasons. In some industrial applications microwaves are employed to sterilise “products”. The use of microwave ovens fails to recognise that we often digest foods by our gut bacteria engaging with the natural bacteria in the food. By sterilising or killing these bacteria we alter the digestive process. For example, it is not desirable to microwave/warm formula, milk and other foods intended for consumption by babies as this retards the development of the baby’s natural stomach bacteria and appears to set the baby up for a series of immune system issues that may become ongoing, if not lifelong. Farming practices have also altered quite significantly since WW2 with the widespread introduction of industrial, chemical fertilisers etc. There is little knowledge or understanding of the long term cumulative toxic consequences of ingesting minute quantities of fertiliser, pesticide, herbicide, fungicide and dessicant residues etc from our foods over a lifetime. Pasteurising foods is also often a mixed blessing. For example, in the case of milk, we alter/eliminate the problems with tuberculosis but we alter the characteristics of the milk destroying the protease enzymes which assist in the digestion of milk fat and we transpose the product from being alkaline in the body to acidic; we alter/increase the sodium level by using caustic soda to neutralise the acidity, and we introduce residues of cortisone, used to abort calves, and anti-biotics. It is interesting to note that calves will tolerate some pasteurised milk in their diets but that calves fed exclusively on pasteurised milk do not thrive and grow naturally. All of these factors have the potential to cumulatively and adversely alter the balance and behaviour of our digestive bacteria and digestive tract. Our diets have been changed progressively from alkaline to acidic which also alters the way we digest our food and I believe predisposes us to illness and obesity. Changes in acidity levels also inhibit our ability to digest/assimilate various minerals and vitamins. While I can’t prove it, I suspect that various combinations of these and other factors may underlie the increasing trend to food allergy reactions of various kinds. I am astounded to hear that Kate, her husband and daughter all experience severe reactions even to small quantities of soy oil and soy lecithin. Kate and her husband will be of different genetic stock. The common problem here points to a common dietary and medical control regime as to why both parties experience the same reaction to soy. There would be only minor, if any detectable quantities, of soy protein, fermentable oligosaccharides (complex sugars) or phyto-estrogens in these soy oil ingredients. So what is causing these allergic responses? I would very much like to know.

If soy genuinely doesn’t suit you, you have no option but to avoid the consumption of soy just as you avoid gluten, dairy, sesame, eggs and whatever, if they don’t suit.

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said this on
06 Mar 2010 1:44:36 PM PST
Thank you for the informative article! I've been trialling a modified low FODMAP(Fermentable Oligo-, Di-, and Mono-saccharides, And Polyols) diet with some success, knock on wood, for the last couple of months. No gluten, dairy, onions, garlic or soy, although I am still eating a lot of fruit. You've said above that processed soy like tofu can be easier to tolerate than soy flour, etc; I was wondering about soy sauce?

Amy Backs
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said this on
15 Nov 2010 8:18:56 AM PST
@Laura Soy sauce will be easier to tolerate than tofu, as it is fermented. I am allergic to soy as well as coeliac and must say I am certainly glad I seem to be able to tolerate other foods at this stage.

Amy Backs
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said this on
15 Nov 2010 8:34:37 AM PST
I come from Australia (the same country as Paul Smith (the author of this article)) and personally feel the range of foods we consume here in Australia is very limited. Soy seems to occupy so many gluten free foods here. In places like the UK its use is not nearly as widespread in gluten-free bread-based products.

I may also mention that the 'normal bread' consumed by most of today's society is definitely NOT normal 'wheat' bread! Here where I live, it is virtually impossible to find a standard bread loaf in the supermarket that is free of soy. The soy flour used in most breads IN CONJUNCTION WITH WHEAT is what makes them so 'nice and soft' (the characteristics most coeliacs miss in bread) and even in shape with a consistent texture. Normal wheat bread that consists of simply wheat, water, yeast and salt is often quite tough and tends to often be somewhat uneven in texture and one really has to know how to properly bake in order to produce a successful long-lasting loaf.

Soy-Free chocolate is SO hard to find! I hear ammonium phosphatides work as a good alternative and have bought some of the British cadbury chocolates at my local British candy shop as they're the only decent-tasting chocolate bars around me that I can find without added soya lecithin in some of them. Sweet William chocolates (nut free, dairy free, egg free, gluten free; but NOT soy free - they're all loaded with soy flour and soy lecithin).

Are soy allergies rare? Is it just me? I know others around me that have to avoid soybeans and legumes but they all seem to tolerate soy lecithin and oil except for me (on certain occasions). I have also reacted badly to wheat glucose syrup on some occasions too (which is probably due to a refining inconsistency or the fact that many products containing this ingredient are probably made on production equipment that processes wheat flour).

It seems like overall we tend to be a bit behind here 'down under' with regard to gluten free bread-bases that are soy free (example: Domino's Pizza - gluten free pizza bases used at Domino's outlets in Australia (made by Julian's in Hornsby, New South Wales) contain soy as a primary ingredient - it's the first in the list! And 90-95% of the Australian Pizza Outlets offering gluten free pizza bases use this brand as their pizza bases (as they're dairy free, egg free, nut free, gum free, GMO free, etc.). I thought this was an issue worldwide with gluten free foods until I made way to the UK only one year ago to discover quite a large selection of tasty gluten free foods I could actually eat.

Thanks for publishing this article, Paul! As more gluten free products are released, I'm pretty certain more soy free products along these lines will also be made available so that's hopefully good news for us Aussies! Can't wait to try the Palmira's Bread Mix from you guys at F.G. Roberts!

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said this on
17 Nov 2010 5:59:57 PM PST
This writer's opinion is exactly the reason why manufacturers think it's okay to use small amounts of soy in *everything* and make it impossible for me to eat any pre-made foods.

Soy does cause severe allergic reactions and is one of the top 8 allergens for a reason!

There are many people who suffer with anaphylactic shock after eating soy.

I personally have been hospitalized for 2 days before because I could not stop throwing up, my potassium levels bottomed out, my blood pressure plummeted and I was almost delirious thanks to soy. I react to minute amounts of soy and have suffered allergic reactions due to cross contamination and trace amounts of soy in products. I also react to soy lecithin and soy oil and I'm not the only one.

If you spend even 5 minutes on any of the major soy allergy website forums you will see MANY examples of soy allergic people having SEVERE reactions to minute/trace amounts of soy.

This is a serious allergy and people need to stop thinking otherwise. My personal reaction to soy equates to SEVERE food poisoning symptoms and as I said previously has caused me hospitalization more than once!

I don't have a problem if writers want to promote soy or talk about soy pros and cons but please STOP disseminating inaccurate allergy information regarding soy. The more inaccurate information out there, the more difficult it is for soy allergy sufferers.

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said this on
29 Nov 2010 5:34:33 PM PST
Being an Australian-based soy-allergic sufferer for more than a dozen years, I am glad to see this article by Paul Smith of F.G. Roberts lower itself to the level I believed it would (with great humour)! I am also glad to see that others are taking this writer to task on his comments regarding 'soy as a food allergen'.

In the above article, Smith made the following statement:
<blockquote cite="#commentbody-4">
<strong><a href="#comment-4">Paul Smith</a> :</strong>
<p>the presence of soy at less than 88 p.p.m. (parts per million) does not register for the vast majority of the population, whereas in susceptible individuals and by comparison, gluten, eggs and peanuts can all register adversely at or at less than 1 - 3 p.p.m.</p>
My goodness, what an opinionated statement! Soy is a common anaphylactic allergenic culprit, one of the 7 most common in Australia. Young children have nearly DIED from 'trace exposure' to soy (i.e. barbecuing with generic 'cooking oil' (which most certainly contains <b>soy oil</b>) or using the typical 'canola cooking spray') because kindergartens and child centres believed the information and advice in documents provided by the Royal Children's Hospital and the Children's Hospital of Westmead stating that soy lecithin and soy oil were safe to include in one's soy free diet as it is so highly refined that the *protein is removed*!
I might add (for your information) that the same can be said for peanut oil! Now one would not include this in a Peanut Free diet now would they? (Think about it, logically!)

Society is SO tuned out when it comes to soy allergies. It makes me SICK thinking about it. I am to to the point that I am ready to literally SCREAM at the next server who works at a so-called *allergy-aware* establishment that dismisses my allergy by saying 'it's only cooked in vegetable oil', or 'we only use cooking spray on the back of the baking paper', or my fave 'just ask for no soy sauce'. This has occurred in many establishments that are gluten free and allergy-aware including many well-reviewed gluten free cafes around the country!

And NO I don't feel that very much understanding about food allergies on the whole has actually come a very long way in the last 10 years (particularly eating out - often due to simple but ridiculous reasons like generic VEGETABLE OIL or NON-STICK COOKING SPRAY used at HEAPS of food establishments and restaurants)! These are reasons why so many places I used to love to eat at are a no-go zone. They CANNOT accommodate my soy free diet AT ALL because they precook and pre-bake ALL THEIR FOODS in vegetable oil! How bizarre is that? In all honesty, this is ludicrous! It is so easy to change the cooking oils, but many object to using pure canola oil because it is A LITTLE BIT more expensive than generic vegetable oil and they simply cannot justify the cost!

Yet a lot of them (including Pizza establishments) now go to SUCH AN EFFORT to provide (often not guaranteed - due to cross-contamination) gluten free foods for customers (sometimes LADEN with soy)! IT STINKS! Soy is virtually EVERYWHERE and (unlike gluten, dairy, egg and nuts) is becoming harder and harder to avoid! It is even present in some fruits and vegetables due to the soy oil used in the wax coating to preserve them.

Furthermore, did you realise that an enormous number of cases of soy allergy have gone undiagnosed?! I know/knew someone who's soy intolerance remained undiagnosed due to a misdiagnosed case of IBS (irritable bowel syndrome). It took an EXTREMELY thorough colonoscopy to reveal that there was an unusual sign of gut damage typical of soy intolerance. All forms of soy have to be avoided on this diet INCLUDING soy lecithin AND soy oil!

Many have to avoid soy just like peanuts, tree nuts, egg, milk and coeliacs avoid gluten. A typical chocolate bar could easily contain up to 50ppm soy in the overall product where the lecithin itself contains 1% soy protein and 0.5% lecithin is used in the overall product. The processing of the soy lecithin and soy oil is EXTREMELY inconsistent and a number of individuals cannot even safely eat products containing even 1ppm soy! My soy allergy is only moderate, yet I cannot tolerate any soy derivatives and must always be VERY wary of cross-contamination. It is REALLY frustrating.

And to Paul Smith of F.G. Roberts, I think your research was completely and utterly flawed and for you to be trying to deny, or 'liking to think', that soy allergies are benine let me say this - THEY'RE NOT!! And to anyone else that is a so-called 'expert', please don't distribute misleading information AND MAKING OUR LIVES SO HARD!!!!!!!!!!!!!

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said this on
15 Jan 2011 11:48:55 PM PST
This author's opinion should be entirely kept to himself. He is only doing himself and others a disservice by wasting his and others' time creating articles that falsely exploit individuals with soy allergies.

Everyone is entitled to his or her own opinion(s) and I can live with that, however I would appreciate it if you would NOT force your opinions through the net (e.g. like I saw on a the other day stating that "Although the soy flour plays a valuable role in our bread mix it is by no means a major ingredient: it is less than 5% by weight of the dry mix and half this in the finished bread. Our experience is that the vast majority of the population can tolerate this level of soy with minimal, if any, side effects.").

Thank You For Your Time. Reuben.

Kelly Nolan
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said this on
20 Mar 2011 12:34:26 PM PST
Oh, wow! I've few words to say about how much this disgusts me, however I'd have to disagree with many of this author's comments. Had I not come across this, I would have assumed he was aware of this common allergen and would have been more conscious of what some have to go through. Now that I have seen this, I question the accuracy of some of his other literature as well. I will no longer be using any of this man's products, either. So many just do not seem to realise the seriousness of food allergies; and soy is a serious one of these. Though not allergic to it myself, I know a number of individuals who are. None that I know are able to consume soy lecithin or oil. At least one I know even reacts to products with "may contain traces of soy lecithin" warnings. And with Easter just around the corner, I am on an 'endless' hunt trying to find *something* ONLINE let alone in the grocery store.

I am also taking a variety of Australian companies to task on false gluten and allergen free advertising and will say that with soy it is more prevalent than one would typically think. I have caught about at least 10 companies (that are not to be named) in the last two years that do not properly declare soy in the ingredient statements. This allergen needs some serious attention; and not this sort of it!

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said this on
27 Mar 2011 1:20:15 PM PST
If everyone in the United States had to eat soy-free for a day (and actually read the packages and asked around at restaurants), they would be surprised, but people still believe all "soy" is healthy soy. If they learned that 90% of soy was Genetically Modified, then things might change. But I haven't seen any major news articles in this country about the prevalence of soy and its origins.

As someone with a soy allergy, I just want one restaurant I can go to and eat, eat, eat! 20 years ago that would have been easy to find, I believe.

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said this on
08 Sep 2016 5:32:08 AM PST
Soybean allergy is one of the more common food allergies, especially among babies and children. Approximately 0.4 percent of children are allergic to soy. Studies indicate that an allergy to soy generally occurs early in childhood and often is outgrown by age three. Research indicates that the majority of children with soy allergy will outgrow the allergy by the age of 10.

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