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A woman who is a noted "chef, writer and educator" informed me yesterday
that most soy sauces are gluten free.  She said they are wheat-based but
the wheat is fermented and there are no glutens left behind.  She is a
natural foods consultant and chef for a grocery chain in the Northeast.  

I think she's wrong but does anyone have an authoritative source I could
refer her to?

Thanks for help.

MJ

 
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 MJ Thomas
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 In the beautiful Finger Lakes Wine Country of New York State!

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