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The original question: 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?
I heard from 25 people - the majority believe she is wrong. Approximately
8 people have had problems when using wheat-based soy sauce. One person
has problems with soy sauce as well as vinegars and alcohol. One person
used Kikkoman and has no problems. One person said San-J tests on a
haphazard basis. No one had an authoritative source to refer to.
I found some interesting things on the internet and will list URLs below:
http://ift.confex.com/ift/2005/techprogram/paper_29292.htmhttp://www.madehow.com/Volume-3/Soy-Sauce.htmlhttp://www.san-j.com/pages/brewing.htmhttp://www.ecomcanada.com/soysauce.html
I also received an interesting statement from Kikkoman; unfortunately
it's a PDF file, I cannot extract the text and attachments aren't allowed
on the list for good reason. If anyone would like me to see the statement
please let me know off-list and I'll send it along.
I continue to think the woman I spoke to is wrong and will stick with
wheat-free products. We use the wheat-free low sodium San-J Tamari sauce;
it seems to work for me.
MJ
--
MJ Thomas
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In the beautiful Finger Lakes Wine Country of New York State!
* Please remember some posters may be WHEAT-FREE, but not GLUTEN-FREE *
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