Soy Sauce

[Jonine73]

I'm new to all of this so maybe someone can give me direction. I love soy sauce and heard recently that Kikkoman was tested and found free of gluten because of the fermentation process even though it is brewed using wheat? Does anyone know where the actual research for this is on the web? Is this true? I just can't stand the thought of using Great Value brand (La Choy is contaminated). Currently I am using San J wheat free but the COST!!

[happygirl]

Many on here use La Choy successfully....what is the contamination problem?

[Lisa]

(La Choy is contaminated).

I have never heard that LaChoy Soy Sauce is contaminated.

I use LaChoy for cooking and marinating and San J wheat free Tamari for tasting.

[purple]

We use Bragg's Liquid Aminos. Its gluten-free and GMO free. Great soy sauce sub.

Open Original Shared Link

Also use their salad dressing and apple cider vinegar.

[Jonine73]

Many on here use La Choy successfully....what is the contamination problem?

The caramel color possibly. I have a celiac friend who can't use it because she reacts everytime to it.

[psawyer]

The caramel color possibly. I have a celiac friend who can't use it because she reacts everytime to it.

Just because your friend has a reaction to the product does not necessarily mean that the reaction is caused by gluten. Many celiacs have other sensitivities.

Caramel color in North America is derived from corn, as it has a longer shelf life that other sources. Regardless of the source, caramel color is so highly processed that no detectable gluten remains in the color. The color is then diluted by its use in the finished product. There is no gluten from that source.

Source: Gluten-Free Diet-A Comprehensive Resource Guide-Expanded Edition, Shelley Case.

[Fiddle-Faddle]

I'd like to get back to the original poster's question--does the fermentation process in Kikkoman and other Asian soy sauces break down the gluten?

I have also heard this through the grapevine, but have seen no research on this. Perhaps someone could contact Kikkoman to find out? Or maybe it's a celiac urban legend?

However, I do have a celiac colleague who is very sensitive to gluten--except to soy sauce, which she claims gives her no reaction . And I have another colleague, from China, who is very sensitive to wheat since coming to this country--but in China, before moving here, had no problem with soy sauce-containing dishes. So maybe there is something to this theory, after all, but what I write here is only anecdotal and not hard evidence.

So don't go trying soy sauce to see if you react! That's not hard evidence, either.

[Fiddle-Faddle]

Aha! I did some detective work and found this: Open Original Shared Link

Click on the above, then on the pdf link (I don't know how to copy it, or I would have copied it to this thread).

[lizard00]

I unknowingly had something with soy sauce in it (found out later) and had my normal gluten reaction. Was sick for a week... I stick with San-J.

[MySuicidalTurtle]

San-J is what we use pretty much everyday.

YUM!

[Fiddle-Faddle]

I unknowingly had something with soy sauce in it (found out later) and had my normal gluten reaction. Was sick for a week... I stick with San-J.

Is Kikkoman fermented differently than other soy sauces? It looks (from their pdf document) like their testing indicates about 100 times LESS gluten ppm than the Codex standard for gluten-free (which we all agree is too much).

The other interesting thing is that it looks like they DO have the capability to test for practically zero gluten (they came up with .02 ppm!) --so why isn't everyone adopting THAT standard?????

[Jeremiah]

Hy-Vee Brand was on their gluten-free list. (they have a downloadable list on their website) Hy-Vee is a grocery store in the midwest.