Re: How bad is regular soy sauce?

[Guest guest]

>

> I have always been confused if the wheat in regular soy sauce has

> gluten in it. If it's fermented, is it really a problem? I normally

> buy wheat-free tamari from home, but when I eat out, I usually go with

> the regular soy sauce.

>

> Thanks, Claire

Yes, even fermented soy sauce with wheat has gluten in it.

How " bad " is it? Well, gluten is gluten, and the one time I used

regular soy sauce on my sushi after going GF, I had cause to regret

that choice for about 4 days. I define that as " bad enough for me

never to make that mistake again! "

Maureen

[Guest guest]

>

> I have always been confused if the wheat in regular soy sauce has

> gluten in it. If it's fermented, is it really a problem? I normally

> buy wheat-free tamari from home, but when I eat out, I usually go with

> the regular soy sauce.

>

> Thanks, Claire

Yes, even fermented soy sauce with wheat has gluten in it.

How " bad " is it? Well, gluten is gluten, and the one time I used

regular soy sauce on my sushi after going GF, I had cause to regret

that choice for about 4 days. I define that as " bad enough for me

never to make that mistake again! "

Maureen

[Guest guest]

>

> I have always been confused if the wheat in regular soy sauce has

> gluten in it. If it's fermented, is it really a problem? I normally

> buy wheat-free tamari from home, but when I eat out, I usually go with

> the regular soy sauce.

>

> Thanks, Claire

Yes, even fermented soy sauce with wheat has gluten in it.

How " bad " is it? Well, gluten is gluten, and the one time I used

regular soy sauce on my sushi after going GF, I had cause to regret

that choice for about 4 days. I define that as " bad enough for me

never to make that mistake again! "

Maureen

[Guest guest]

Regular soy sauce has gluten in it- it is fermented, but is not

distilled out of the product- it contains gluten just as beer contains

gluten. If I accidentally have something with soy sauce, I get

the " big d " and it undoubtedly activates antibodies.

Kari Out has some great little gluten free soy sauces that you can

take with you like a little ketchup packet- I used to lug around a

little bottle (which inevitably leaked!) and these are fantastic, if a

little salty. I bought a big box of them from restock.com (or is it

restockit.com?, but I think we've had some links posted on here where

you can buy them individually.

>

> I have always been confused if the wheat in regular soy sauce has

> gluten in it. If it's fermented, is it really a problem? I normally

> buy wheat-free tamari from home, but when I eat out, I usually go

with

> the regular soy sauce.

>

> Thanks, Claire

>

[Guest guest]

Regular soy sauce has gluten in it- it is fermented, but is not

distilled out of the product- it contains gluten just as beer contains

gluten. If I accidentally have something with soy sauce, I get

the " big d " and it undoubtedly activates antibodies.

Kari Out has some great little gluten free soy sauces that you can

take with you like a little ketchup packet- I used to lug around a

little bottle (which inevitably leaked!) and these are fantastic, if a

little salty. I bought a big box of them from restock.com (or is it

restockit.com?, but I think we've had some links posted on here where

you can buy them individually.

>

> I have always been confused if the wheat in regular soy sauce has

> gluten in it. If it's fermented, is it really a problem? I normally

> buy wheat-free tamari from home, but when I eat out, I usually go

with

> the regular soy sauce.

>

> Thanks, Claire

>

[Guest guest]

Regular soy sauce has gluten in it- it is fermented, but is not

distilled out of the product- it contains gluten just as beer contains

gluten. If I accidentally have something with soy sauce, I get

the " big d " and it undoubtedly activates antibodies.

Kari Out has some great little gluten free soy sauces that you can

take with you like a little ketchup packet- I used to lug around a

little bottle (which inevitably leaked!) and these are fantastic, if a

little salty. I bought a big box of them from restock.com (or is it

restockit.com?, but I think we've had some links posted on here where

you can buy them individually.

>

> I have always been confused if the wheat in regular soy sauce has

> gluten in it. If it's fermented, is it really a problem? I normally

> buy wheat-free tamari from home, but when I eat out, I usually go

with

> the regular soy sauce.

>

> Thanks, Claire

>

[Guest guest]

Thank you so much. I had no idea!

I'll have to look for those packets of gluten free soy sauce. I

definitely need them for when I buy sushi at Whole Foods. Maybe I'll

ask WFs to carry them so I don't have to bring my own!

Claire

> >

> > I have always been confused if the wheat in regular soy sauce has

> > gluten in it. If it's fermented, is it really a problem? I

normally

> > buy wheat-free tamari from home, but when I eat out, I usually go

> with

> > the regular soy sauce.

> >

> > Thanks, Claire

> >

>

[Guest guest]

I'm not Philip, but I thought I'd pass along what I've learned.

Yes, you can test products for gluten, but the test won't tell you

zero gluten. Many of them seem to have a limit of around 20 parts per

million. The University of Nebraska is one the of the most reputable

labs in the U.S. and they do product testing for some major food

companies.

Because of the way soy sauce is made, you'd have to test every single

batch every single time to see how much gluten remained after

fermentation. That would be incredibly expensive for the company -

make a batch, send some for testing, wait for the results, adjust

label info according to gluten content, package by specific batch w/

specific label, etc. It is not going to happen.

And after attending a number of talks by researchers of celiac, I

believe there is also still some controversy about how small the

peptide chains would have to be broken to be safe, and testing at that

level would definitely be cost prohibitive for food producers.

Personally, I prefer to consume products that are made without wheat

entirely rather than wonder how my immune system might be handling

fragments of gluten molecules.

Maureen

>

> Hi Philip.

>

> I haven't taken chemistry since AP chem in high school, but it seems

> to me that this is an issue that one could test with appropriate tools

> after identifying which brands were potentially GF according to your

> below criteria. Is that right?

> Are you a chemist? Can you test this?

>

> Soy sauce is my worst bane!

>

> Alternatively, if someone has any connections over at Kikkoman... how

> amazingly helpful it would be if they could change their centuries-old

> recipe to completely break down the wheat protein!

>

> Janet

[Guest guest]

I'm not Philip, but I thought I'd pass along what I've learned.

Yes, you can test products for gluten, but the test won't tell you

zero gluten. Many of them seem to have a limit of around 20 parts per

million. The University of Nebraska is one the of the most reputable

labs in the U.S. and they do product testing for some major food

companies.

Because of the way soy sauce is made, you'd have to test every single

batch every single time to see how much gluten remained after

fermentation. That would be incredibly expensive for the company -

make a batch, send some for testing, wait for the results, adjust

label info according to gluten content, package by specific batch w/

specific label, etc. It is not going to happen.

And after attending a number of talks by researchers of celiac, I

believe there is also still some controversy about how small the

peptide chains would have to be broken to be safe, and testing at that

level would definitely be cost prohibitive for food producers.

Personally, I prefer to consume products that are made without wheat

entirely rather than wonder how my immune system might be handling

fragments of gluten molecules.

Maureen

>

> Hi Philip.

>

> I haven't taken chemistry since AP chem in high school, but it seems

> to me that this is an issue that one could test with appropriate tools

> after identifying which brands were potentially GF according to your

> below criteria. Is that right?

> Are you a chemist? Can you test this?

>

> Soy sauce is my worst bane!

>

> Alternatively, if someone has any connections over at Kikkoman... how

> amazingly helpful it would be if they could change their centuries-old

> recipe to completely break down the wheat protein!

>

> Janet

[Guest guest]

I'm not Philip, but I thought I'd pass along what I've learned.

Yes, you can test products for gluten, but the test won't tell you

zero gluten. Many of them seem to have a limit of around 20 parts per

million. The University of Nebraska is one the of the most reputable

labs in the U.S. and they do product testing for some major food

companies.

Because of the way soy sauce is made, you'd have to test every single

batch every single time to see how much gluten remained after

fermentation. That would be incredibly expensive for the company -

make a batch, send some for testing, wait for the results, adjust

label info according to gluten content, package by specific batch w/

specific label, etc. It is not going to happen.

And after attending a number of talks by researchers of celiac, I

believe there is also still some controversy about how small the

peptide chains would have to be broken to be safe, and testing at that

level would definitely be cost prohibitive for food producers.

Personally, I prefer to consume products that are made without wheat

entirely rather than wonder how my immune system might be handling

fragments of gluten molecules.

Maureen

>

> Hi Philip.

>

> I haven't taken chemistry since AP chem in high school, but it seems

> to me that this is an issue that one could test with appropriate tools

> after identifying which brands were potentially GF according to your

> below criteria. Is that right?

> Are you a chemist? Can you test this?

>

> Soy sauce is my worst bane!

>

> Alternatively, if someone has any connections over at Kikkoman... how

> amazingly helpful it would be if they could change their centuries-old

> recipe to completely break down the wheat protein!

>

> Janet

[Guest guest]

Thanks for the info. I hadn't realized that the variance in the

amount of gluten left after fermentation was so high as to require

testing every batch, rather than a sample.

If it were up to me, every person and restaurant would have GF soy

sauce in their cupboard, but unfortunately I go lots of places where

soy sauce ends up being the ingredient that my host puts in salad

dresssing or on baked sweet potatoes or some other unlikely place

without thinking about it or telling me! Or they do tell me, but the

tablespoon that they added to the main dish stew means that I don't

have anything to eat.

It's so wonderful that there are these fake soy sauces like La Choy

and many store brands since some fraction of people will use these and

breathe a sigh of relief when I ask, but many just have kikkoman or a

similar mainstream brand; how wonderful if another mainstream brand

or two could come into my repetoire!

Janet

> Because of the way soy sauce is made, you'd have to test every single

> batch every single time to see how much gluten remained after

> fermentation. That would be incredibly expensive for the company -

> make a batch, send some for testing, wait for the results, adjust

> label info according to gluten content, package by specific batch w/

> specific label, etc. It is not going to happen.

>

> And after attending a number of talks by researchers of celiac, I

> believe there is also still some controversy about how small the

> peptide chains would have to be broken to be safe, and testing at that

> level would definitely be cost prohibitive for food producers.

>

> Personally, I prefer to consume products that are made without wheat

> entirely rather than wonder how my immune system might be handling

> fragments of gluten molecules.

>

> Maureen

>

>

> >

> > Hi Philip.

> >

> > I haven't taken chemistry since AP chem in high school, but it seems

> > to me that this is an issue that one could test with appropriate tools

> > after identifying which brands were potentially GF according to your

> > below criteria. Is that right?

> > Are you a chemist? Can you test this?

> >

> > Soy sauce is my worst bane!

> >

> > Alternatively, if someone has any connections over at Kikkoman... how

> > amazingly helpful it would be if they could change their centuries-old

> > recipe to completely break down the wheat protein!

> >

> > Janet

>

>

>

>

>

>

>

>

>

[Guest guest]

Thanks for the info. I hadn't realized that the variance in the

amount of gluten left after fermentation was so high as to require

testing every batch, rather than a sample.

If it were up to me, every person and restaurant would have GF soy

sauce in their cupboard, but unfortunately I go lots of places where

soy sauce ends up being the ingredient that my host puts in salad

dresssing or on baked sweet potatoes or some other unlikely place

without thinking about it or telling me! Or they do tell me, but the

tablespoon that they added to the main dish stew means that I don't

have anything to eat.

It's so wonderful that there are these fake soy sauces like La Choy

and many store brands since some fraction of people will use these and

breathe a sigh of relief when I ask, but many just have kikkoman or a

similar mainstream brand; how wonderful if another mainstream brand

or two could come into my repetoire!

Janet

> Because of the way soy sauce is made, you'd have to test every single

> batch every single time to see how much gluten remained after

> fermentation. That would be incredibly expensive for the company -

> make a batch, send some for testing, wait for the results, adjust

> label info according to gluten content, package by specific batch w/

> specific label, etc. It is not going to happen.

>

> And after attending a number of talks by researchers of celiac, I

> believe there is also still some controversy about how small the

> peptide chains would have to be broken to be safe, and testing at that

> level would definitely be cost prohibitive for food producers.

>

> Personally, I prefer to consume products that are made without wheat

> entirely rather than wonder how my immune system might be handling

> fragments of gluten molecules.

>

> Maureen

>

>

> >

> > Hi Philip.

> >

> > I haven't taken chemistry since AP chem in high school, but it seems

> > to me that this is an issue that one could test with appropriate tools

> > after identifying which brands were potentially GF according to your

> > below criteria. Is that right?

> > Are you a chemist? Can you test this?

> >

> > Soy sauce is my worst bane!

> >

> > Alternatively, if someone has any connections over at Kikkoman... how

> > amazingly helpful it would be if they could change their centuries-old

> > recipe to completely break down the wheat protein!

> >

> > Janet

>

>

>

>

>

>

>

>

>

[Guest guest]

Thanks for the info. I hadn't realized that the variance in the

amount of gluten left after fermentation was so high as to require

testing every batch, rather than a sample.

If it were up to me, every person and restaurant would have GF soy

sauce in their cupboard, but unfortunately I go lots of places where

soy sauce ends up being the ingredient that my host puts in salad

dresssing or on baked sweet potatoes or some other unlikely place

without thinking about it or telling me! Or they do tell me, but the

tablespoon that they added to the main dish stew means that I don't

have anything to eat.

It's so wonderful that there are these fake soy sauces like La Choy

and many store brands since some fraction of people will use these and

breathe a sigh of relief when I ask, but many just have kikkoman or a

similar mainstream brand; how wonderful if another mainstream brand

or two could come into my repetoire!

Janet

> Because of the way soy sauce is made, you'd have to test every single

> batch every single time to see how much gluten remained after

> fermentation. That would be incredibly expensive for the company -

> make a batch, send some for testing, wait for the results, adjust

> label info according to gluten content, package by specific batch w/

> specific label, etc. It is not going to happen.

>

> And after attending a number of talks by researchers of celiac, I

> believe there is also still some controversy about how small the

> peptide chains would have to be broken to be safe, and testing at that

> level would definitely be cost prohibitive for food producers.

>

> Personally, I prefer to consume products that are made without wheat

> entirely rather than wonder how my immune system might be handling

> fragments of gluten molecules.

>

> Maureen

>

>

> >

> > Hi Philip.

> >

> > I haven't taken chemistry since AP chem in high school, but it seems

> > to me that this is an issue that one could test with appropriate tools

> > after identifying which brands were potentially GF according to your

> > below criteria. Is that right?

> > Are you a chemist? Can you test this?

> >

> > Soy sauce is my worst bane!

> >

> > Alternatively, if someone has any connections over at Kikkoman... how

> > amazingly helpful it would be if they could change their centuries-old

> > recipe to completely break down the wheat protein!

> >

> > Janet

>

>

>

>

>

>

>

>

>