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Is There Any Chocolate Without Soy


Debbie B in MD

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Debbie B in MD Explorer

I think that soy makes my nose and cheeks tingle. About a week or so ago, I started eating dark chocolate and my nose and cheeks started to tingle. It went away after a couple of days. I tried chocolate yesterday and guess what.....tingle! Drats. So now it is gluten, soy or chocolate in general, eggs, and milk. Cheese and sour cream seem okay. What do you think? I wonder if my other neuropathy issues are soy too?


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ravenwoodglass Mentor

Enjoy Life makes chocolate chips without soy, gluten or dairy. I find them in the organic section of my regular store, Wegmans, and also at my local health food store.

healinginprogress Enthusiast

When I was on the elimination diet I had a chocolate craving and asked at my local health food store if there was any such thing as a gluten, soy, and dairy-free chocolate bar. They called me back and told me the name of it, which I of course forget right now, but when I'm back in there (I go fairly often) I'll check for you!

tarnalberry Community Regular

There are a number of dairy and soy free chocolates, but most of them are the more expensive chocolates.

The ones that come to mind at the moment are:

Theo

Cluizel

Castelain

(I don't remember the others at the moment)

I understand Pacari is as well, but haven't tried it yet myself. If I'm ordering a bunch of chocolate, I generally get it through chocoworld.com, as some of these are harder to find, but i've been surprised by what I find at specialty grocery stores and cost plus world market.

cyberprof Enthusiast

Enjoy Life makes chocolate chips without soy, gluten or dairy. I find them in the organic section of my regular store, Wegmans, and also at my local health food store.

ENjoy Life also makes chocolate bars, too, including one like the gluten-filled Nestle Crunch. I found them at the local health food co-op.

Macbre Explorer

I buy the Enjoy Life products. They don't contain any soy. They taste really good too! B)

GlutenFreeManna Rising Star

If you are craving brownies Trader Joes makes a yummy gluten-free, dairy free, soy free and nut free brownie mix. That or an Enjoy life bar usually satisfies my craving these days.


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  • 4 months later...
kennedymoore Rookie

I think that soy makes my nose and cheeks tingle. About a week or so ago, I started eating dark chocolate and my nose and cheeks started to tingle. It went away after a couple of days. I tried chocolate yesterday and guess what.....tingle! Drats. So now it is gluten, soy or chocolate in general, eggs, and milk. Cheese and sour cream seem okay. What do you think? I wonder if my other neuropathy issues are soy too?

There is a great list at Open Original Shared Link . The list contains allergen information for the top 8 allergens - wheat and soy included. Hope this helps. I personally don't eat soy. If you live in the USA you are most likely consuming non-fermented, GMO - (genetically modified organism) soy. Remember when you hear people talking about the health benefits of soy they are referring to fermented soy - tempeh, miso, natto, soy sauce. The offenders are what we are normally exposed to - soy milk, soy in candy, soy lecithin, soy oils we see in canned and frozen foods. Japan reports great health results with soy, however, in Japan soy is consumed sparingly and only fermented, non-GMO soy. Here are some links with good information about the perils of unfermented, GMO-soy.

Open Original Shared Link

Open Original Shared Link

shadowicewolf Proficient

^They've also been consuming it for generations as well, so that lowers the risk :/

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    • Matthias
    • Scott Adams
      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese spreads, beer-washed rinds, smoke-flavored cheeses, and anything with added seasonings or “natural flavors,” where cross-contact can happen. As for yeast, you’re also correct — yeast itself is gluten-free. The issue is the source: brewer’s yeast and yeast extracts can be derived from barley unless labeled gluten-free, while baker’s yeast is generally safe. When in doubt, sticking with whole, unprocessed cheeses and products specifically labeled gluten-free is the safest approach, especially if you’re highly sensitive.
    • Scott Adams
    • Matthias
      Thanks a lot for your response! Can you maybe specify which kind of cheeses I should be cautious about? Camembert/Brie and blue cheeses (the molds of which are nowadays mostly grown on gluten-free media, though, so I've read, right?) or other ones as well? Also, I was under the impression that yeast is generally gluten-free if not declared otherwise. Is that false?
    • Scott Adams
      I agree with @trents, but thank you for bringing this up here!
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