• Ads by Google:
     




    Get email alerts Subscribe to Celiac.com's FREE weekly eNewsletter

    Ads by Google:



       Get email alertsSubscribe to Celiac.com's FREE weekly eNewsletter

  • Announcements

    • admin

      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 Celiac.com's FREE weekly eNewsletter   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 What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes

Gluten-Free Label But Wheat In Ingredients List
0

Rate this topic

9 posts in this topic

Recommended Posts

Hi guys,

I'm a little confused. I live in NZ where apparently the food laws are very strict when it comes to labelling a product gluten-free - it must have no detectable traces of gluten. So I bought Sakata rice crackers (seaweed) as it had a gluten-free sign on the front. Started eating it then noticed that under soy sauce, where was wheat in there!

So, is there some sort of processing method that removes the gluten from it and it is actually gluten-free??

Appreciate your input =)

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


Hi guys,

I'm a little confused. I live in NZ where apparently the food laws are very strict when it comes to labelling a product gluten-free - it must have no detectable traces of gluten. So I bought Sakata rice crackers (seaweed) as it had a gluten-free sign on the front. Started eating it then noticed that under soy sauce, where was wheat in there!

So, is there some sort of processing method that removes the gluten from it and it is actually gluten-free??

Appreciate your input =)

There are a few little exceptions. I'm Aus but I think the laws are similar. The wheat could be from glucose syrup and if that's the case then it is gluten free due to the processing method. In Australia gluten free on a label overides any listing of wheat as it means the processing method has removed the gluten. They still declare the wheat though as some people who are very sensitive can't tolerate it.

Share this post


Link to post
Share on other sites

Food Standards Australia New Zealand [FSANZ] is a bi-national Government agency that administer the Australia New Zealand Food Standards Code in both countries.

As to labelling: wheat is an allergen that is required by law to be included on the label of any food that it is in ... regardless ..

Food Standards defines gluten free as

Share this post


Link to post
Share on other sites

Some naturally fermented soy sauce gets broken down by the cultures to where the gluten is below detection limits. Problem is, the tests don't work right on broken-down gluten so you can't really know whether the soy sauce is safe. Since the laws don't take the subtleties of gluten testing into account they can be legally labeled gluten-free. I personally wouldn't eat them.

Share this post


Link to post
Share on other sites
Ads by Google:


I found this on their site:

http://www.sakata.uk.com/gluten-free.htm

I don't really understand what they mean by: "the wheat proteins are removed or de-natured by the soy sauce manufacturing process and therefore there is no longer any detectable gluten present."

That makes it sound like any soy sauce would be ok.

As I said above, "not detectable" assumes the test for gluten works reliably on soy sauce. It doesn't. Eat at your own risk.

Share this post


Link to post
Share on other sites

sakata are a well known gluten free brand, they process the wheat so highly that there is no gluten detected. We have very strict laws so it has to be under 3ppm. We eat sakata stuff all the time.

Share this post


Link to post
Share on other sites


Ads by Google:


If you can tolerate distilled alcohol then you should be alright with this product. Funny how when I read this I think of Kikkoman. Their soy sauce contains wheat but is distilled and considered gluten-free. They released a statement about this some time ago and I've read quite a bit about the controversy. After this happened they then released a gluten-free soy sauce, probably more out of spite then actual concern. I've heard that on the gluten-free test kits (which I've never purchased only heard about) people claim Kikkoman is completely safe, the regular one I mean. Meanwhile their gluten-free soy sauce is almost double the price.

It is different for every person and that is why I don't come on here often because all I see are posts about people eating gluten-free food and getting glutened. It is very depressing. Again, if you can tolerate distilled alcohol then you should be fine with this product. Personally, I think they should come out with a blood test to see if you got glutened, one that you can do at home. Now that would be interesting.

Share this post


Link to post
Share on other sites

> "the wheat proteins are removed or de-natured by the soy sauce manufacturing process and therefore there is no longer any detectable gluten present."

> That makes it sound like any soy sauce would be ok.

I would call bulls$#& on that - not you what they put on their site. If that were true I would not get searing pains and all that other fun stuff that comes along with having Celiac. Plus if every other brand of soy sauce in the world does not make the claim that their soy sauc eis gluten free, I think they are just doing an end run around the laws to make their product Gluten free so that more people will buy it.

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

0

  • Forum Statistics

    • Total Topics
      108,136
    • Total Posts
      939,856
  • Member Statistics

    • Total Members
      66,117
    • Most Online
      3,093

    Newest Member
    T-lil
    Joined
  • Popular Now

  • Topics

  • Posts

    • Have you had a sleep study? I have severe sleep apnea and used to sleep 12 hours a night and still was exhausted. Falling asleep at a stoplight exhausted. I do not fit the typical male and overweight stereotype either! But my cpap keeps me more well rested and alive. A sleep study is easy and it's the cost of an office copay. 
    • Have you ruled out the common Keratosis Pilaris (KP) also know as chicken skin?   https://www.aad.org/public/diseases/bumps-and-growths/keratosis-pilaris
    • Squirmingitch brought up the macaroon idea, I find Zsweet, and Swerve Sugar Free sweeteners do not throw me out of keto and I use them to make my "treats" You might sub it in these if your like that idea. I personally just use coconut and almond meal in my baked goods with high fat nuts like walnuts and pecans (Walnuts and pecans have so much oil in them you can butter then in a blender or food processes into a pour able sauce that can be used as a dressing or mixed with eggs and coconut flour into a dough)

      Also brought up batch beans....bad idea for keto, but to integrate a keto version, try cooking a roast in a crock pot, or a whole bunch of chicken breast. You can eat on it for a week just serve it over greens. Or Miracle Rice (zero carb rice) Batch cooking will become a life saver. (works with some foods) and meal preps give you time to just grab a pre fixed meal out of the fridge and go if you need to do something later in the day. First year I was gluten free I did this daily for myself before meat became a issue (I look forward to doing it again).
        CB brings up the issue of selenium and melotonin. YES this is a huge thing and completely evaded my thoughts. I consume massive amounts of seeds, like pumpkin, sancha inchi, hemp all high in these in addition to flax and chia. I tend to rotate my seeds to prevent intolerance issues and only the roasted ones. Look up GERBS allergen friendly foods for pumpkin, hemp, flax, and chia.  I suggest the ground flax under meals as the seeds I notice have issues, I personally always have to cook my chia, and flax seeds into egg dishes or I can not eat them. If you blend them in with the eggs  1-2tbsp seed meal to 1 1/2 cups eggs -1/2 cup almond milk 2tbsp coconut flour and some almond butter and stevia to taste let it set up 5-10mins then blend again you have a batter for pancakes/waffles/doughnuts/breading batter. >.> something like this I whim it as a chef.

      I was thinking of another think I like to snack on. Rythem Super foods roasted kale and the kale chips in moderation. I also crush the kale chips up and sprinkle over eggs as a condiment, Adds plenty of vitamins and the ranch flavor for this is amazing.




       
    • No, not really. I had done my homework, so I reduced all grains substancially to give my guts a chance to heal. I increased all vegetables substancially and am basically going high fat, low carb.  That is why I had a few hicups along the way, my diet was too high in FODMAPs (nuts, fruit, avocados) but I made the necessary adjustments.  I think my hairloss is finally slowing down, but my skin is getting worse, pimply on chest and neck.
    • You might want to see about getting the blood test done again and getting a full celiac panel. You have to be consuming gluten daily for 12 weeks before the test. At least half a slice of bread a day. And keep eating gluten til you get the endoscope. The endoscope with biopsy is the golden standard as some people do not show up on the blood test.

      You mentioned itchiness and redness, look up DH and tell me if it looks like. If you have DH then you HAVE celiac. They test it by taking a skin biopsy from a clear spot next to one of the lesions and testing it.

      I have seen some others with this disease distend where they look pregnant when they get glutened. I have some distention but never that bad, just a obvious bump that pressing out. 
  • Upcoming Events