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
suziq0805
Posted

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
Marilyn R
Posted

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
kareng
Posted

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
GlutenFreeManna
Posted

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
suziq0805
Posted
  • Author

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
psawyer
Posted

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
shadowicewolf
Posted

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
tarnalberry
Posted

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
kareng
Posted

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.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,696
    • Most Online (within 30 mins)
      7,748
    Jades Journey
    Newest Member
    Jades Journey
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • RDLiberty
      Toothpaste question.

      By RDLiberty · Posted

      So, I've been using a gluten free labeled toothpaste since being diagnosed with celiac. No big deal, the toothpaste seems to work. Question is, I just realized it contains hydrated silica.  Now, I've heard that silicon dioxide can cause issues in some people with celiac (was that ever confirmed though?), so to be safe, I cut it out of my diet entirely. But, as I understand it, hydrated silica is related to silicon dioxide. Is that something to worry about, or is the hydrated form not known to cause issues like the silicon dioxide form?  I've never seen it in food, but nearly every toothpaste I look at contains hydrated silica?  Issue or not?  Any scientific research (Not opinion pieces, not health bloggers, you get my gist), but actual science, that says it's an issue? I have a hard time believing 99% of what I read on random internet searches.    Thanks so much, Renee. 
    • Gigi2025
      How Come Gluten Didnt Bother Me In Italy

      By Gigi2025 · Posted

      Since 2015 we've spent extensive time in Italy and I've been able to eat their wheat products without incident. Initially, I was practically starving thinking foods in Sicily were not gluten-free.  An Italian friend who had lived in the US for over 20 years said she had celiac/gluten-free friends from the US who could eat Italian wheat products without problems. Hesitantly, I tried little by little without issues.  A few years later at a market, I asked a bread vendor if they had gluten-free loaves. Turns out she had lived in LA, said groups believe it's not the gluten that's causing our bodies harm, but potassium bromate; these groups have been trying to ban it.  Bromines and other halogens wreaks havoc to our endocrine system and, more specifically, our thyroids and immune systems. When bromines are ingested/absorbed into the body, it displaces iodine causing other health issues. Potassium bromate is a powerful oxidizing agent (dough 'conditioner') that chemically changes flour to enhance elasticity, bleaches the dough, and ages the flour much faster than open air.   Shortly thereafter while visiting friends in California, one family said they had gone gluten-free and the difference was incredible. The reason they choose this path was due them (a biologist/chemist/agriculturist scientist) having to write a portion of a paper about a certain product for the company he worked. Another company's scientist was directed to write the other portion. All was confidential, they weren't allowed to know the other company/employee.  After the research, they learned gluten was being removed from wheat, sent elsewhere, returned in large congealed blocks resembling tofu, and then added to wheat products. Potassium bromate has been banned for use in Europe, China, and other countries, but not in the US. Then we have the issues of shelf preservatives and stabilizers. What are we eating?  Why? We spend long periods of time in Italy and all has been good.  We just returned from an extended time in Greece;  no issues there either.  There is a man there we learned about on a travel show about Greece who walks the hills, picking herbs, pods, etc.  He is a very learned scholar, taught at the university level in Melbourne. It took a few days to locate him, but were finally successful. He too, is concerned about the additives and preservatives in American food (many of his customers are Americans, haven't been in the best of health, and have become healthier after visiting him). He suggested taking a food product from the US and the same product in Europe, and compare the different ingredients. Then ask why these things are being allowed in the US by the 'watch dog' of our foods and drugs. It would be amuzing if it weren't tragic. I'm presently looking for flour from Europe that I can make my own bread and pasta as the gluten-free bread is now $7.99 a (small) loaf.  BTW, studies are showing that many gluten-free individuals are becoming diabetic. My guess is because the gluten-free products are high in carbs. This is only my experience and opinion garnished by my personal research.  I hope it helps.  
    • knitty kitty
      Taking Probiotics but Still Getting Sick After Gluten – Advice?

      By knitty kitty · Posted

      Symptoms that get worse if you don't supplement is a sign of malabsorption, possibly due to Celiac disease. Blood tests for nutritional deficiencies are not very accurate, and should be done when you have been off of supplements for eight to twelve weeks, otherwise the vitamin supplements you've taken will be measured.  The blood circulation system is a transportation system.  It transports the vitamins you've absorbed around the body, but blood tests don't give an accurate picture of the vitamin and mineral stores inside organs and tissues where they are actually used.  You can have "normal" blood levels but still have deficiencies.  This is because the brain demands stored nutrients be put into the blood stream to supply important organs, like the brain and heart, while other organs do without.   If you are taking Thiamine Mononitrate in your supplements, you are probably low in thiamine.  Thiamine Mononitrate is used in many supplements because it won't break down sitting on a shelf.  This also means Thiamine Mononitrate is difficult for the body to utilize.  Only thirty percent of Thiamine Mononitrate on the label is absorbed and even less is able to be utilized by the body.  A different form of Thiamine called Benfotiamine has been shown to promote intestinal healing.   Talk to your doctor about doing a genetic test to look for Celiac markers.   I'm concerned that if you do a gluten challenge (10 grams of gluten per day for a minimum off two weeks) in your weakened state, the nutritional deficiencies will become worse and possibly life threatening.  
    • ElisaAllergiesgluten
      Allergy medication: cetirizine by the HealthA2Z is it gluten free?

      By ElisaAllergiesgluten · Posted

      Hello, good afternoon!   I apologize, I didn’t see a notification and I’m just reading this. Thank you so much for sharing your thoughts and the link. Yes you are absolutely right, even so trying to get a response from them has been extremely difficult. They don’t answer but I will your practice of “guilty until proven innocent.”   I like and have a sense of trust here in this website, everyone is honest and thoughts are raw. The mutual understanding is amazing!   thank you Scott!
    • Scott Adams
      Draft gluten-free ciders… can they be trusted ?

      By Scott Adams · Posted

      I'd go with a vodka tonic, but that's just me😉
×
×
  • 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.