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Hello everyone,

On March 28th  Karen M Davis <[log in to unmask]> wrote:

>"I'd like someone (Scott?) to find me *one* brand of fish sauce as
>used in Vietnamese cuisine which contains gluten, and I'll shut my
>mouth."

I just went to Chinatown here in San Francisco and looked at the various
fish sauces, all of which were made in Vietnam or Thailand.  Roughly 50% of
them contained hydrolyzed wheat protein, which was usually the last
ingredient listed in the ingredients.  I didn't have a pen with me, but I
remember two brand names which contained hydrolyzed wheat protein:  Viet
Hu'o'ng and Phuquo'c.  Although the other 50% listed only Anchovy Fish
Extract, Salt, Sugar and Water as ingredients, I strongly believe most of
them also contain HWP or something like it, but can't prove it.  The only
evidence I offer are my and other peoples' gut reactions to them.

I believe anyone who is serious about avoiding gluten should avoid all fish
sauces, unless they have a way of verifying that a sauce is 100% GF.
Unfortunately I don't speak Thai or Vietnamese, and don't have the money to
make multiple calls to Thailand.  Even if I could do both, I doubt a
manufacturer would tell anyone how their product is made.  I found no soy
sauces which did not contain wheat.

Take care,

Scott Adams - San Francisco, USA
Celiac Support Page:
http://www.celiac.com/