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

Datu Puti Soy Sauce? Kraft Honey Dijon Vinaigrette? What Went Wrong?

desperateforhealth

Recommended Posts

desperateforhealth Apprentice
desperateforhealth
Posted

Everything with my stomach was going so well. Hadn't had a problem in several weeks and I felt great. Then, last Thursday, a week ago now, my mom used to soy sauce that didn't LIST wheat as an ingredient, but it also didn't say it was gluten-free or have any information on the internet. But I got reckless and ate it anyway, and then a few hours later I was having major stomach problems, which persisted until Sunday and then went away for a few days, only to reappear this afternoon.

Is anyone familiar with this Datu Puti Soy Sauce? I doubt anyone will be, it's obscure and shipped directly from Vietnam. I can't believe how stupid I was, I let my mom talk me into it because it was cheaper than my normal stuff and she does the grocery shopping.

Now the only other possibility is the Kraft Honey Dijon Vinaigrette on some salad right before the dish involving soy sauce. I just don't think it could be anything else, I am very careful. I've never actually been knowingly glutened before so I am not sure exactly what it is like.

I've been gluten-free for six months and not super sensitive or anything.

Do you think today's symptoms were from last week's potential glutening or something else? The only even potentially strange thing I ate today was some breakfast sausage.

Thanks so much for your time!

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

Celiac.com Sponsor (A8-M):


christianmom247 Explorer
christianmom247
Posted

Everything with my stomach was going so well. Hadn't had a problem in several weeks and I felt great. Then, last Thursday, a week ago now, my mom used to soy sauce that didn't LIST wheat as an ingredient, but it also didn't say it was gluten-free or have any information on the internet. But I got reckless and ate it anyway, and then a few hours later I was having major stomach problems, which persisted until Sunday and then went away for a few days, only to reappear this afternoon.

Is anyone familiar with this Datu Puti Soy Sauce? I doubt anyone will be, it's obscure and shipped directly from Vietnam. I can't believe how stupid I was, I let my mom talk me into it because it was cheaper than my normal stuff and she does the grocery shopping.

Now the only other possibility is the Kraft Honey Dijon Vinaigrette on some salad right before the dish involving soy sauce. I just don't think it could be anything else, I am very careful. I've never actually been knowingly glutened before so I am not sure exactly what it is like.

I've been gluten-free for six months and not super sensitive or anything.

Do you think today's symptoms were from last week's potential glutening or something else? The only even potentially strange thing I ate today was some breakfast sausage.

Thanks so much for your time!

Don't think it's the Kraft dressing--that's coming up as gluten free: Open Original Shared Link And Kraft is supposed to be one of the best for clearly labeling any gluten in the ingredients. The ingredient list for the soy sauce looks ok, too--Soybean extract, water, iodized salt, caramel and 0.1% sodium benzoate (if it's the same variety that (Company Name Removed - They Spammed This Forum and are Banned) shows). I'd check the breakfast sausage.

lovegrov Collaborator
lovegrov
Posted

If the soy sauce doesn't have wheat in the ingredients, it should be gluten-free.

richard

desperateforhealth Apprentice
desperateforhealth
Posted
  • Author

Well, I checked the breakfast sausage and it didn't list any ingredients with gluten in them. Plus, that wouldn't explain my symptoms last week, since I ate that for the first time yesterday.

It's just really weird because I was being very careful. I ate a gluten free burger at Red Robin on Tuesday but my stomach continued to be great until Thursday, so I don't think that could have anything to do with it.

(sorry for the delayed response, I have limited internet)

psawyer Proficient
psawyer
Posted

If it is a Kraft product, any gluten source will be clearly disclosed by naming the source grain in the ingredient list.

ravenwoodglass Mentor
ravenwoodglass
Posted

Well, I checked the breakfast sausage and it didn't list any ingredients with gluten in them. Plus, that wouldn't explain my symptoms last week, since I ate that for the first time yesterday.

It's just really weird because I was being very careful. I ate a gluten free burger at Red Robin on Tuesday but my stomach continued to be great until Thursday, so I don't think that could have anything to do with it.

(sorry for the delayed response, I have limited internet)

I am betting on the RR burger. Gluten reactions can be delayed for up to a week. The products that you are questioning look to be gluten free.

I would wonder about the soy sauce IF it was not ordered through a US company or carried in stores here. If it is marketed in the US it would have to list the wheat if it is there. You also could be having issues with soy. Maybe don't use the sauce until you are feeling better for a bit and then try it again.

desperateforhealth Apprentice
desperateforhealth
Posted
  • Author

Thanks, guys! I was worried it could be the burger. :( And yes, I was thinking the same on the soy sauce; since it's not from the US they don't have to follow the same rules.

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

Celiac.com Sponsor (A8-M):


Archived

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

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


  • Member Statistics

    • Total Members
      131,781
    • Most Online (within 30 mins)
      7,748
    BH1951
    Newest Member
    BH1951
    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

    • nanny marley
      Manitol and mri

      By nanny marley · Posted

      Hi I've been told I need a MRI on my bowels , I was booked for a colonoscopy, but because of my sever back issues and trapped nerve it can't be done , the nurse told me I will have to have a manitol drink a hour before the scan , I'm just a bit worried has I have issues with sweeteners like even a little,  I get a weird throat and ears and I've read it is a similar substance , not sure if anyone has had one of these scans or could give me some advise on the drink prep thanks in advance 😄
    • Colleen H
      Ibuprofen

      By Colleen H · Posted

      Ok thank you.  Me either 
    • Colleen H
      Celiac attack confusion and anxiety

      By Colleen H · Posted

      Hi all ! Can a celiac attack be so intense that it causes your entire body to work in reverse? Meaning really bad pain,  neuropathy and muscle,  jaw pain,  the stomach issues , Horrible anxiety and confusion??  I had a Tums and you would think I ate poison. My jaw and stomach did not like it . Not the norm for me. Things that are simple are just out of control. Anyone ever have this happen??  I'm trying to figure out what I ate or did to bring on a celiac like attack. I had an idea before but yesterday I didn't have any gluten unless it was in a medication ?! Any positive suggestions ??  Thank you 
    • Scott Adams
      Gluten free stuff

      By Scott Adams · Posted

      The following two lists are very helpful for anyone who is gluten sensitive and needs to avoid gluten when shopping. It's very important to learn to read labels and understand sources of hidden gluten, and to know some general information about product labelling--for example in the USA if wheat is a possible allergen it must be declared on a product's ingredient label like this: Allergens: Wheat.      
    • trents
      Gluten free stuff

      By trents · Posted

      Tammy, in the food industry, "gluten free" doesn't mean the same thing as "no gluten". As Scott explained, the FDA (Food and Drug Administration) allows food companies to use the "gluten-free" label as long as the product does not contain more than 20 ppm (parts per million) of gluten. This number is based on studies the FDA did years ago to determine the reaction threshold for those with celiac disease. And the 20 ppm figure works for the majority of celiacs. There are those who are more sensitive, however, who still react to that amount. There is another, stricter standard known as "Certified Gluten Free" which was developed by a third party organization known as GFCO which requires not more than 10 ppm of gluten. So, when you see "GFCO" or "Certified Gluten Free" labels on food items you know they are manufactured with a stricter standard concerning gluten content. Having said all that, even though you may read the disclaimer on a food item that says the spices may contain wheat, barley or rye (the gluten grains), you should be able to trust that the amount of gluten the spices may contain is so small it allows the total product to meet the requirements of gluten free or certified gluten free labeling. I hope this helps.
×
×
  • 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.