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      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

Can You Have Soy If You Are Gluten Free?
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15 posts in this topic

I am now gluten intolerant. I am a little confused. Do you have to eliminate soy too? Lots of things are wheat free but then it has soy. Can we have soy?

Sue

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Soy is gluten-free. Some people with celiac disease are also intolerant to soy, but certainly not all of us. I have no trouble with soy.

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Soy is gluten-free. Some people with celiac disease are also intolerant to soy, but certainly not all of us. I have no trouble with soy.

Thank you. I think I am getting the gluten free part. But still have confusion over things that are ingredients in products. I guess it is the wording that gets me.

I also have a burning in my mouth and gums. Could this be from being gluten intolerant?

Sue

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I also have a burning in my mouth and gums. Could this be from being gluten intolerant?

Gum/enamel problems and sores are relatively common with people who have celiac disease, because most of us have some kind of vitamin deficiency. Smoking makes dental problems worse. Consult your dentist for advice on how to address these problems.

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everyone has different symptoms, it's hard to say if yours are specifically from gluten intolerance or from something else. Burning sensations in the mouth I think are more common with allergic reactions rather than an auto-immune reaction. When do you notice the burning? All the time, or only with certain foods?

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Many at least start off with issues to common allergens, soy, dairy, etc until things heal up. Dairy and soy get me bad. Heck, it seems like my GI accepts and rejects things at will with no rhyme or reason.

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Just a side note! Some products are wheat free but not gluten free, you will want to look for products that are labeled gluten free therefore making them wheat free...Wheat free means no wheat but could have rye or barley....

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1. Look for "gluten-free" label ("a naturally gluten-free food" doesn't always mean the product is gluten-free; three cheers for Wal-Mart brand, which likes to screw up "naturally gluten-free foods" by adding "may contain wheat" disclaimers.) If it is certified gluten-free, stick it in your buggy and move on to the next aisle.

2. Look for wheat listed (I tend to look at 2 products from same brand - one of which I am certain has wheat in it - and compare how they list their ingredients.)

3. Look for barley, rye, malt (not maltodextrose - that is safe) in the ingredients list - this will not usually be listed in the allergens, etc. area.

P.S. - Yes, soy is safe in terms of being gluten-free.

While I am not condoning this practice, my allergy testing revealed both a soy and tomato allergy (some time before any celiac-related problems arose, etc.) I don't pay attention to either, only focusing on the gluten-free side of things.

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Just a side note! Some products are wheat free but not gluten free, you will want to look for products that are labeled gluten free therefore making them wheat free...Wheat free means no wheat but could have rye or barley....

This is good to note. I found some products at Walmart that are gluten free. Watching for the barley and rye too

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everyone has different symptoms, it's hard to say if yours are specifically from gluten intolerance or from something else. Burning sensations in the mouth I think are more common with allergic reactions rather than an auto-immune reaction. When do you notice the burning? All the time, or only with certain foods?

I have the burning most of the time. I don't know of a certain food that causes it. I don't eat things that are acid.

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This is good to note. I found some products at Walmart that are gluten free. Watching for the barley and rye too

Be careful of Wal-Mart brands. Wal-Mart has done a better job at labeling their products, but they still sometimes have gluten in products that most other brands don't (canned vegetables, for example.)

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I have just found out i am gluten intolerant and these posts have been very helpful in finding answers. And in one article (not on this site) said that soy is gluten free. I was excited cuz there is a lot  of soy in most everything it seems. But i also saw an article in "about Health" that says, 

 

Pure soybeans do not have gluten in them, since the gluten protein responsible for reactions in celiac disease andgluten sensitivity only occurs in the grains wheat, barley and rye.

But unfortunately, that's not the end of the story for soy and gluten.

Soybeans commonly are grown in rotation with wheat crops. That means the farmers use the same fields to grow soy and wheat, along with the same combines to harvest them, the same storage facilities to keep them and the same trucks to transport them to market. As a result, soy can be subject to gluten cross-contamination — in some cases, lots of gluten cross-contamination.

For example, a 2010 study by celiac dietitian Tricia Thompson on gluten in so-called 'gluten-free' grains found that soy was one of the worst offenders — in fact, one sample of soy flour contained a whopping 2,925 parts per million of gluten (for comparison, less than 20 parts per million generally is considered "gluten-free," although many people react to even less gluten than that). This gluten free living is very confusing. So i guess its back to no soy again.  :(

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Soy sauce caN be an issue. Most has gluten, but gluten free versions are available, and most good sushi joints now carry them.

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Welcome to the forum, Drifter! :)  This thread is a few years old but it is always a good idea to make sure what we buy is truly gluten-free.  Soy, like anything else, can be CC'd when processed, especially when milled into a flour.  While most processed food containing soy has fairly small amounts of it and won't have much issue from field cc (like soy lecithin, etc), something like a soy flour (or any flour) definitely needs to be verified gluten-free before consumption, as it may be processed in a facility or on equipment with gluten containing grains.  This is why it is a best practice when buying gluten-free grains to get certified gluten-free or from a company that can verify its practices, since those are the most likely whole foods to be contaminated.  Now, whole soy things like edamame are an example of where CC isn't going to be as big of a deal.  But any processed food does need to be checked before we eat it.

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Welcome to the forum, Drifter!  :)  This thread is a few years old but it is always a good idea to make sure what we buy is truly gluten-free.  Soy, like anything else, can be CC'd when processed, especially when milled into a flour.  While most processed food containing soy has fairly small amounts of it and won't have much issue from field cc (like soy lecithin, etc), something like a soy flour (or any flour) definitely needs to be verified gluten-free before consumption, as it may be processed in a facility or on equipment with gluten containing grains.  This is why it is a best practice when buying gluten-free grains to get certified gluten-free or from a company that can verify its practices, since those are the most likely whole foods to be contaminated.  Now, whole soy things like edamame are an example of where CC isn't going to be as big of a deal.  But any processed food does need to be checked before we eat it.

 

Thank you Laura and this has been very helpful.  :)

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