Jump to content
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Is There Any Hidden Soy In This Baby Food?


suziq0805

Recommended Posts

suziq0805 Enthusiast

So today I discovered that the mixed tocopherols in my son's babyfood was made from soy. This has led me to wonder if he has gluten issues after all...many of the foods he reacted to also contained this ingredient (and also contained wheat/gluten). He has loose stools and a rash when on soy and dairy, but when off of those he doesn't. He has had a couple of allergy tests done and is negative for wheat, gluten, dairy and soy but maybe there's an intolerance there. We're off both soy and dairy (and gluten) for the moment and in a couple weeks will introduce 1 of them again to determine which one is the issue. The only food he reacted to that didn't contain mixed tocopherols has the ingredients listed below. The company says there's not soy in there and they don't have hidden ingredients....but yet they didn't label that there was soy in the other foods! So can anyone help me out with whether the company is right that there's no way there could be hidden soy in these ingredients?

Ingredients

APPLE JUICE FROM CONCENTRATE (WATER, APPLE JUICE CONCENTRATE), BANANAS, RICE FLOUR, NONFAT MILK, WATER, EGG YOLKS, WHEY PROTEIN CONCENTRATE, WHEAT FLOUR, WHEY, CITRIC ACID, VANILLA EXTRACT, ASCORBIC ACID (VITAMIN C)


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



Marilyn R Community Regular

The ingredient list looks soy free to me,(plenty of dairy and gluten though), but do they make this food on the same lines with the soy based baby foods? That could be a concern. Good luck to you and your precious baby.

kareng Grand Master

So today I discovered that the mixed tocopherols in my son's babyfood was made from soy. This has led me to wonder if he has gluten issues after all...many of the foods he reacted to also contained this ingredient (and also contained wheat/gluten). He has loose stools and a rash when on soy and dairy, but when off of those he doesn't. He has had a couple of allergy tests done and is negative for wheat, gluten, dairy and soy but maybe there's an intolerance there. We're off both soy and dairy (and gluten) for the moment and in a couple weeks will introduce 1 of them again to determine which one is the issue. The only food he reacted to that didn't contain mixed tocopherols has the ingredients listed below. The company says there's not soy in there and they don't have hidden ingredients....but yet they didn't label that there was soy in the other foods! So can anyone help me out with whether the company is right that there's no way there could be hidden soy in these ingredients?

Ingredients

APPLE JUICE FROM CONCENTRATE (WATER, APPLE JUICE CONCENTRATE), BANANAS, RICE FLOUR, NONFAT MILK, WATER, EGG YOLKS, WHEY PROTEIN CONCENTRATE, WHEAT FLOUR, WHEY, CITRIC ACID, VANILLA EXTRACT, ASCORBIC ACID (VITAMIN C)

I thought you said he was off dairy & gluten? If he is he can't eat this. If he is onto eating multiple ingredients baby foods, maybe you should start fdeeding him "real" foods. Then you would know what was in it.

GlutenFreeManna Rising Star

So today I discovered that the mixed tocopherols in my son's babyfood was made from soy. This has led me to wonder if he has gluten issues after all...many of the foods he reacted to also contained this ingredient (and also contained wheat/gluten). He has loose stools and a rash when on soy and dairy, but when off of those he doesn't. He has had a couple of allergy tests done and is negative for wheat, gluten, dairy and soy but maybe there's an intolerance there. We're off both soy and dairy (and gluten) for the moment and in a couple weeks will introduce 1 of them again to determine which one is the issue. The only food he reacted to that didn't contain mixed tocopherols has the ingredients listed below. The company says there's not soy in there and they don't have hidden ingredients....but yet they didn't label that there was soy in the other foods! So can anyone help me out with whether the company is right that there's no way there could be hidden soy in these ingredients?

Ingredients

APPLE JUICE FROM CONCENTRATE (WATER, APPLE JUICE CONCENTRATE), BANANAS, RICE FLOUR, NONFAT MILK, WATER, EGG YOLKS, WHEY PROTEIN CONCENTRATE, WHEAT FLOUR, WHEY, CITRIC ACID, VANILLA EXTRACT, ASCORBIC ACID (VITAMIN C)

Citric Acid can be derived from soy, but it is usually from fruit which may be why the person on the phone thought there was no possible hidden soy. Here's an article that may help you with a list of other hidden sources: Open Original Shared Link

I would try the company again and ask them the source of their citric acid.

Also for the purpose of trialing new food it's best to give him something in as whole, natural form as possible. You might have an easier time figuring out if he has an intolerance to soy by giving him soybeans (Edamame). Test dairy with milk and wheat by giving somethign like cream of wheat with nothing else added. It's very hard to say what he is reacting to when all of those things are present in a processed food. It could be all of them or it could be none and he may be having a delayed reaction to the previous meal that just happens to show up when he eats his next meal. Since intolerances can be delayed by up to 3 days it can be very hard to figure out while feeding him processed foods. You might try keeping a food and symptom journal if you aren't already to see if you can see a pattern.

suziq0805 Enthusiast

I thought you said he was off dairy & gluten? If he is he can't eat this. If he is onto eating multiple ingredients baby foods, maybe you should start fdeeding him "real" foods. Then you would know what was in it.

He is off dairy, soy and gluten right now. He ate this product a few months ago and reacted to it. I guess I should have clarified that! Since finding out that soy was in a majority of the food he ate I'm going back through the ingredients that were in the food he reacted to because I'm wondering if soy was the culprit and not gluten, or maybe both.

psawyer Proficient

If soy in any form (except soybean oil) is in a food in the US, by federal law "soy" must appear either in the ingredients list or in a "contains" statement adjacent to the ingredients list.

shadowicewolf Proficient

Get yourself a blender/processer thingy (i reccomend the ninja) steam an apple, toss in, wala baby food :)

Btw Whey is dairy.


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



tarnalberry Community Regular

Better yet, skip the baby foods, do BLW (baby led weaning) and feed the kiddo the same foods that you would eat. Age appropriate, of course, but that doesn't necessarily mean purees! (We never did purees with our daughter. Jarred, pureed baby food was introduced when formula took over really strongly and they found that it didn't have everything a baby needed, and so they had to start introducing "solids" early, before babies were developmentally really ready for it. Now, it's a habit that's stuck.)

kareng Grand Master

Better yet, skip the baby foods, do BLW (baby led weaning) and feed the kiddo the same foods that you would eat. Age appropriate, of course, but that doesn't necessarily mean purees! (We never did purees with our daughter. Jarred, pureed baby food was introduced when formula took over really strongly and they found that it didn't have everything a baby needed, and so they had to start introducing "solids" early, before babies were developmentally really ready for it. Now, it's a habit that's stuck.)

I so enjoyed the video of your baby eating the apple. I had to feed my second child "real" food. He wouldn't eat mushy food. I talk to people about skipping the jars & they look at me like I'm nuts. I just cut stuff up really little.

Archived

This topic is now archived and is closed to further replies.

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - catnapt replied to catnapt's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      2

      how much gluten do I need to eat before blood tests?

    2. - trents replied to catnapt's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      2

      how much gluten do I need to eat before blood tests?

    3. - catnapt posted a topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      2

      how much gluten do I need to eat before blood tests?

    4. - trents replied to McKinleyWY's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      4

      Accuracy of testing concerns

    5. - Theresa2407 replied to chrish42's topic in Doctors
      4

      Doctors and Celiac.com

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      133,255
    • Most Online (within 30 mins)
      7,748

    Christie Fassel
    Newest Member
    Christie Fassel
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • catnapt
      thank you so much for your detailed and extremely helpful reply!! I can say with absolute certainty that the less gluten containing products I've eaten over the past several years, the better I've felt.   I wasn't avoiding gluten, I was avoiding refined grains (and most processed foods) as well as anything that made me feel bad when I ate it. It's the same reason I gave up dairy and eggs- they make me feel ill.  I do have a bit of a sugar addiction lol so a lot of times I wasn't sure if it was the refined grains that I was eating - or the sugar. So from time to time I might have a cookie or something but I've learned how to make wonderful cookies and golden brownies with BEANS!! and no refined sugar - I use date paste instead. Pizza made me so ill- but I thought it was probably the cheese. I gave up pizza and haven't missed it. the one time I tried a slice I felt so bad I knew I'd never touch it again. I stopped eating wheat pasta at least 3 yrs ago- just didn't feel well after eating it. I tried chick pea pasta and a few others and discovered I like the brown rice pasta. I still don't eat a lot of pasta but it's nice for a change when I want something easy. TBH over the years I've wondered sometimes if I might be gluten intolerant but really believed it was not possible for me to have celiac disease. NOW I need to know for sure- because I'm in the middle of a long process of trying to find out why I have a high parathyroid level (NOT the thyroid- but rather the 4 glands that control the calcium balance in your body) I have had a hard time getting my vit D level up, my serum calcium has run on the low side of normal for many years... and now I am losing calcium from my bones and excreting it in my urine (some sort of renal calcium leak) Also have a high ALP since 2014. And now rapidly worsening bone density.  I still do not have a firm diagnosis. Could be secondary HPT (but secondary to what? we need to know) It could be early primary HPT. I am spilling calcium in my urine but is that caused by the high parathyroid hormone or is it the reason my PTH is high>? there are multiple feedback loops for this condition.    so I will keep eating the bread and some wheat germ that does not seem to bother me too much (it hasn't got enough gluten to use just wheat germ)    but I'm curious- if you don't have a strong reaction to a product- like me and wheat germ- does that mean it's ok to eat or is it still causing harm even if you don't have any obvious symptoms? I guess what you are saying about silent celiac makes it likely that you can have no symptoms and still have the harm... but geez! you'd think they'd come up with a way to test for this that didn't require you to consume something that makes you sick! I worry about the complications I've been reading about- different kinds of cancers etc. also wondering- are there degrees of celiac disease?  is there any correlation between symptoms and the amnt of damage to your intestines? I also need a firm diagnosis because I have an identical twin sister ... so if I have celiac, she has it too- or at least the genetic make up for having it. I did have a VERY major stress to my body in 2014-2016 time frame .. lost 50lbs in a short period of time and had severe symptoms from acute protracted withdrawal off an SSRI drug (that I'd been given an unethically high dose of, by a dr who has since lost his license)  Going off the drug was a good thing and in many ways my health improved dramatically- just losing 50lbs was helpful but I also went  off almost a dozen different medications, totally changed my diet and have been doing pretty well except for the past 3-4 yrs when the symptoms related to the parathyroid issue cropped up. It is likely that I had low vit D for some time and that caused me a lot of symptoms. The endo now tells me that low vit D can be caused by celiac disease so I need to know for sure! thank you for all that great and useful information!!! 
    • trents
      Welcome, @catnapt! The most recent guidelines are the daily consumption of a minimum of 10g of gluten (about the amount found in 4-6 slices of wheat bread) for a minimum of two weeks. But if possible stretching that out even more would enhance the chances of getting valid test results. These guidelines are for those who have been eating gluten free for a significant amount of time. It's called the "gluten challenge".  Yes, you can develop celiac disease at any stage of life. There is a genetic component but also a stress trigger that is needed to activate the celiac genes. About 30-40% of the general population possesses the genetic potential to develop celiac disease but only about 1% of the general population actually develop celiac disease. For most with the potential, the triggering stress event doesn't happen. It can be many things but often it is a viral infection. Having said that, it is also the case that many, many people who eventually are diagnosed with celiac disease probably experienced the actual onset years before. Many celiacs are of the "silent" type, meaning that symptoms are largely missing or very minor and get overlooked until damage to the small bowel lining becomes advanced or they develop iron deficiency anemia or some other medical problem associated with celiac disease. Many, many are never diagnosed or are diagnosed later in life because they did not experience classic symptoms. And many physicians are only looking for classic symptoms. We now know that there are over 200 symptoms/medical problems associated with celiac disease but many docs are only looking for things like boating, gas, diarrhea. I certainly understand your concerns about not wanting to damage your body by taking on a gluten challenge. Your other option is to totally commit to gluten free eating and see if your symptoms improve. It can take two years or more for complete healing of the small bowel lining once going gluten free but usually people experience significant improvement well before then. If their is significant improvement in your symptoms when going seriously gluten free, then you likely have your answer. You would either have celiac disease or NCGS (Non Celiac Gluten Sensitivity).
    • catnapt
      after several years of issues with a para-gland issue, my endo has decided it's a good idea for me to be tested for celiac disease. I am 70 yrs old and stunned to learn that you can get celiac this late in life. I have just gradually stopped eating most foods that contain gluten over the past several years- they just make me feel ill- although I attributed it to other things like bread spiking blood sugar- or to the things I ate *with* the bread or crackers etc   I went to a party in Nov and ate a LOT of a vegan roast made with vital wheat gluten- as well as stuffing, rolls and pie crust... and OMG I was so sick! the pain, the bloating, the gas, the nausea... I didn't think it would ever end (but it did) and I was ready to go the ER but it finally subsided.   I mentioned this to my endo and now she wants me to be tested for celiac after 2 weeks of being on gluten foods. She has kind of flip flopped on how much gluten I should eat, telling me that if the symptoms are severe I can stop. I am eating 2-3 thin slices of bread per day (or english muffins) and wow- it does make me feel awful. But not as bad as when I ate that massive amnt of vital wheat gluten. so I will continue on if I have to... but what bothers me is - if it IS celiac, it seems stupid for lack of a better word, to intentionally cause more damage to my body... but I am also worried, on the other hand, that this is not a long enough challenge to make the blood work results valid.   can you give me any insight into this please?   thank you
    • trents
      The biopsy looks for damage to the mucosal lining of the small bowel from the inflammation caused by celiac disease when gluten is ingested. Once you remove gluten from the diet, inflammation subsides and the mucosal lining begins to heal. 
    • Theresa2407
      Our support groups in Iowa have tried for years to educate doctors and resource sites like this one.  We have held yearly conferences with continued education classes.   We have brought in Dr. Murray, Dr. Fasano, Dr. Green and Dr. elliott.  In those many years we may have had 2 doctors attend.  We sent them information, with no response.  I talked to my personal doctor and she said their training for Celiac was to show them a skinny man in boxer shorts and a huge stomach.  Saying if you see this, it is Celiac.  If it isn't in their playbook then they don't care.  Most call it an allergy with no mention of our immune system.  There is so much false information on the internet.  Then people don't understand why they can't get well and are acquiring more immune diseases. I mention this site to everyone.  Scott has working hard for the Celiac community.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.