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Soy Lecithin...?

Cujy

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Cujy Apprentice
Cujy
Posted

Can we have it?? What is it? We can't have soy right? Sorry for my ignorance but Im still trying to desperately learn! Just ate some MM's and I hope to God I didn't just gluten myself!!! :unsure:

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alex11602 Collaborator
alex11602
Posted

Soy lecithin is derived from soy which Celiacs can have from a gluten perspective. Of course you could be intolerant to soy, but as far as gluten goes it is not a concern.

sa1937 Community Regular
sa1937
Posted

I don't avoid soy lecithin and as far as I know, I don't have any problem with it. While I am well aware that some people have serious problems with soy, I don't buy products based on soy like tofu or soy flour as I figure I just don't need them.

Skylark Collaborator
Skylark
Posted

There are links to safe and unsafe ingredients at Open Original Shared Link Here is the safe list, and as you can see soy lecithin is on it. https://www.celiac.com/articles/181/1/Safe-Gluten-Free-Food-List-Safe-Ingredients/Page1.html

This is the UNSAFE list so you know what to look out for. To be honest I find it easier to mostly avoid processed foods. Reading long ingredient labels is confusing and if you make a mistake you gluten yourself.

https://www.celiac.com/celiac-disease/forbidden-gluten-food-list-unsafe-ingredients-r182/

IrishHeart Veteran
IrishHeart
Posted
:lol: I was just going to point her to those lists--but I see Skylark has already done it! ;) (great minds and all..... :lol: )
  • 7 months later...
PennyH Newbie
PennyH
Posted

This was written in 2011 on the Livestrong website but raises concerns to me. Does anyone have any more info on this?

Soy, or soya, lecithin is a gluten-free food because it is not made from wheat, rye or barley. While soy lecithin by itself does not contain gluten, additives to lecithin may contain gluten. Consumers must do their own research into ingredients and gluten content, which can sometimes be confusing.

Read more: Open Original Shared Link

  • 9 months later...
Rchelpka Newbie
Rchelpka
Posted

I'm  relatively newly diagnosed Celiac. My understanding of the whole Soy issue is that while Soy itself does not contain gluten, it is often suspect due to the high likelihood of cross contamination. This is due to the fact that most Soy growers also grow Wheat, Barley and Rye in rotation with their Soy crops. This means the soils are contaminated with the gluten containing grains and the equipment used to harvest and process the Soy is shared with the other gluten containing grains. So, the bottom line is, it's pretty much a crap shoot with Soy unless the product containing the Soy is specifically labeled gluten free. This would and should imply that the Soy used in the product is grown independently and isolated from other gluten containing grains.  

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notme Experienced
notme
Posted

no, dude, you are thinking of oats.  i have an independent soy sensitivity and if i have a reaction it lasts maybe 24 hrs.  i know it doesn't contain gluten because i would be knocked down for 2 weeks.  

Rchelpka Newbie
Rchelpka
Posted

Thanks Arlene! However, a very short Google search using the string "Soy Wheat Rotation" yielded hundreds of articles about crop rotations including wheat, soy, corn and the list goes on. In fact, One short info article from Ohio State University Open Original Shared Link recommends planting wheat following soy. It would appear there is nothing truly safe as far as crops go as it seems to be a largely common practice to rotate wheat with just about any other crop. Guess we Celiacs should just stop eating period! :-) Does anyone else out there know if wheat crop rotation is really a concern for those suffering from Celiac disease?

notme Experienced
notme
Posted

so, once every 3 years, wheat is planted.  i suppose, the weather and the rest of the year take care of any excess wheat - also whatever likes to eat wheat would take care of what is left - after all, that is what the point to crop rotation is anyway, right?  and corn and soybeans are self contained so the wheat (theoretically, if there even was any to begin with) would be washed off when the kernels or beans were washed.  

 

but, i am not a farmer.  i am a celiac who eats corn and soy and gets no gluten reaction from either :)  i got enough worries, i don't need to borrow any ;)

notme Experienced
notme
Posted

oh, and ps - welcome to the forum - if you haven't already, here is a helpful thread to read:

 

https://www.celiac.com/forums/topic/91878-newbie-info-101/

 

lots of practical info to help you navigate - good luck!

  • 1 month later...
YouAreWhatYouFeat Newbie
YouAreWhatYouFeat
Posted

Among many things, soy is a product that is not good for people avoiding gluten. the protein in soy is so similar to that of gluten that your body reacts the same way with it. Also, soy is not as healthy as people had once thought. It increases the risk for breast cancer and is genetically modified...among many other reasons why we shouldn't eat it. I avoid it all together, but it is very hard because it is in ALOT of foods.

kareng Grand Master
kareng
Posted

Among many things, soy is a product that is not good for people avoiding gluten. the protein in soy is so similar to that of gluten that your body reacts the same way with it. .

This is not true. There is no scientific evidence of this. Soy does bother some people, Celiacs or not.

Celtic Queen Explorer
Celtic Queen
Posted

I believe it's not the crop rotation that is an issue with wheat/oats.  It's the fact that they are usually grown next to each other at the same time.  And they are often processed in the same facility.

 

I live in a state where large amounts of soybeans are grown.  Where I live, almost no wheat is grown.  Soy may be rotated with corn or cotton here.  Not sure if it's the same in other parts of the country.

luvrdeo Apprentice
luvrdeo
Posted

soooo....is the gum I'm chewing - both kinds with soy lecithin on the label - gonna get me?  For whatever reason I decided to read what all was in my gum, looked up the soy l - and of course was brought back to my favorite celiac board :)

kareng Grand Master
kareng
Posted

soooo....is the gum I'm chewing - both kinds with soy lecithin on the label - gonna get me?  For whatever reason I decided to read what all was in my gum, looked up the soy l - and of course was brought back to my favorite celiac board :)

 

 

Maybe if you have a problem with soy.  Wouldn't be a gluten issue.

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

      By trents · Posted

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

      By trents · Posted

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

      By catnapt · Posted

      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
      Accuracy of testing concerns

      By trents · Posted

      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. 
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