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

Soy Intolerance, Questions

sharilee

Recommended Posts

sharilee Rookie
sharilee
Posted

I have an intolerance to soy in addition to celiac. I am giving up soy but see it is in so many foods.

For those who do not eat soy do to an intolerance, do you avoid all forms of soy?

Also are there any good marinades that do not contain soy? I eat a lot of chicken and frequently marinade it but all my gluten free marinades contain soy as an ingredient

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

Celiac.com Sponsor (A8-M):


squirmingitch Veteran
squirmingitch
Posted

I have an intolerance to soy & avoid it completely. The only exception was my mayo & I used it very sparingly until I found Hellman's aka Best Foods has a canola oil mayo with no soy. YAY!

Can't help you with the marinade question --- I never liked soy based marinade.

I do like to marinate chicken (cut up) in wine vinegar, olive oil, & spices of your choice & then bake.

SensitiveMe Rookie
SensitiveMe
Posted

I have had a intolerance to soy for quite a few years now...it gives me mucousy diarrhea. Even the little bit of soy lecitin in a candy bar used to cause mucous in my system so I avoid all soy. Yes, it is very hard to find things without soy. The only store bought marinade for chicken without soy in it I ever saw was Rao's Homemade Lemon Chicken Marinade...it uses imported olive oil and canola oil.

Here is one I have made for chicken. I marinate 5 or 6 skinless boneless chicken breasts in it for 2 to 3 hours. Place the chicken and marinade in a 13 by 9 inch baking dish and bake at 350 for 35 to 45 minutes until done. Then I slice however much of the chicken I want very thinly across after it rests 10 minutes or so in the pan.

1 cup olive oil

1/2 cup balsamic vinegar

3 tablespoons sugar

3 tablespoons ketchup

1 tablespoon glutenfree Worcestershire sauce

1 teaspoon of salt

1/2 pepper

1 teaspoon glutenfree dry mustard

1 large clove garlic, crushed

you can also add 2 medium scallions, diced into the marinade mixture if you want. I never usually have scallions handy so I most often leave them out.

SensitiveMe Rookie
SensitiveMe
Posted

PS...There is a soyfree substitute for soy sauce made by Coconut Secret called Coconut Aminos. It is a soy-free seasoning sauce and you use it like soy sauce for dressings, marinades, or sautes. The ingredients are organic coconut sap aged and blended with sun-dried sea salt. You could check it out at coconutsecret.com

It is also Gluten Dairy and GMO Free.

sharilee Rookie
sharilee
Posted
  • Author

Thank you all for the advise and thank you for the recipe.

Archived

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

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


  • Member Statistics

    • Total Members
      131,685
    • Most Online (within 30 mins)
      7,748
    tdouglas2901
    Newest Member
    tdouglas2901
    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

    • 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😉
    • Rejoicephd
      Draft gluten-free ciders… can they be trusted ?

      By Rejoicephd · Posted

      That and my nutritionist also said that drinking cider is one of the worst drink choices for me, given that I have candida overgrowth.  She said the combination of the alcohol and sugar would be very likely to worsen my candida problem.  She suggested that if I drink, I go for clear vodka, either neat or with a splash of cranberry.   So in summary, I am giving ciders a rest.  Whether it's a gluten risk or sugars and yeast overgrowth, its just not worth it.
    • Inkie
      Tea Bags and Gluten

      By Inkie · Posted

      Thank you for the information ill will definitely bring it into practice .
    • Scott Adams
      Tea Bags and Gluten

      By Scott Adams · Posted

      While plain, pure tea leaves (black, green, or white) are naturally gluten-free, the issue often lies not with the tea itself but with other ingredients or processing. Many flavored teas use barley malt or other gluten-containing grains as a flavoring agent, which would be clearly listed on the ingredient label. Cross-contamination is another possibility, either in the facility where the tea is processed or, surprisingly, from the tea bag material itself—some tea bags are sealed with a wheat-based glue. Furthermore, it's important to consider that your reaction could be to other substances in tea, such as high levels of tannins, which can be hard on the stomach, or to natural histamines or other compounds that can cause a non-celiac immune response. The best way to investigate is to carefully read labels for hidden ingredients, try switching to a certified gluten-free tea brand that uses whole leaf or pyramid-style bags, and see if the reaction persists.
    • Scott Adams
      Inconclusive results

      By Scott Adams · Posted

      This is a challenging and confusing situation. The combination of a positive EMA—which is a highly specific marker rarely yielding false positives—alongside strongly elevated TTG on two separate occasions, years apart, is profoundly suggestive of celiac disease, even in the absence of biopsy damage. This pattern strongly aligns with what is known as "potential celiac disease," where the immune system is clearly activated, but intestinal damage has not yet become visible under the microscope. Your concern about the long-term risk of continued gluten consumption is valid, especially given your family's experience with the consequences of delayed diagnosis. Since your daughter is now at an age where her buy-in is essential for a gluten-free lifestyle, obtaining a definitive answer is crucial for her long-term adherence and health. Given that she is asymptomatic yet serologically positive, a third biopsy now, after a proper 12-week challenge, offers the best chance to capture any microscopic damage that may have developed, providing the concrete evidence needed to justify the dietary change. This isn't about wanting her to have celiac; it's about wanting to prevent the insidious damage that can occur while waiting for symptoms to appear, and ultimately giving her the unambiguous "why" she needs to accept and commit to the necessary treatment. This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease. One test that always needs to be done is the IgA Levels/Deficiency Test (often called "Total IGA") because some people are naturally IGA deficient, and if this is the case, then certain blood tests for celiac disease might be false-negative, and other types of tests need to be done to make an accurate diagnosis. The article includes the "Mayo Clinic Protocol," which is the best overall protocol for results to be ~98% accurate.    
×
×
  • 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.