<<Disclaimer: Verify this information before applying it to your situation.>>
 
Have recently received a letter from Kikkoman International, Inc. concerning soy
sauce with the following body
 
All - please read with caution
 
"Re: No wheat gluten in kikkoman soy sauce"  (Caution read on)
 
"Kikkoman soy sauce is produced from water, soybeans, wheat and salt using a
natural brewing process which consists of enzymatic actions of specified
micro-organisms.  The brine fermentation takes approximately six months and
results in the fermentation of various acids, alcohols and other flavor
compounds by yeasts and lactic acid bacteria.
 
During this process all soybeans and wheat proteins are completely hydrolyzed to
amino acids and low-molecular peptides by the action of proteolytic enzymes of
the Koji-mould used.
 
It is free from wheat gluten as the result of enzymatic hydrolysis during
fermentaion." end of quote.
 
So all of you with a chemistry background,  is this really possible if you begin
with wheat as one of the ingredients?  My feeling is that it is NOT gluten free.
 
Any help in clarifying this matter will be much appreciated.
 
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Thank you  Marjorie Rogers