>My allergist says we are allergic to the soy protein only.  I sometimes beg
>to differ.  But that is what is suppose to be the trigger.

I've found that this, while the general rule, is not always the universal
rule. Each person has their own level of "sensitivity" to a particular
food. And, while they will likely have the most severe reaction to the
protein component of the food, that's not to say that some people won't
have some kind of reaction to other components of the food. Some people who
cannot eat the original protein can tolerate a processed form of the
protein; for others, the processed form is nearly as toxic as the original
form.

For me, milk is a much more problematic food than soy. I can have
absolutely no foods with any milk component without some amount of a
reaction. I used to be able to tolerate casein, a processed milk protein,
but not as well any more, and especially during "allergy season," when I'm
already near the edge of my "threshold of tolerance."

But with soy, I only have symptoms with the proteins. Processed proteins,
such as those in Tamari, I do ok with. Still, I stay away from soy oil when
I can, and minimize my soy intake, just to make sure that I don't incur any
"subclinical" symptoms or have any residual proteins push me closer to the
edge.

Each person is different - I suspect that there are a few people for whom
soy is an extreme trigger, and they should definitely avoid all sources of
soy. You just need to judge for yourself just how rigid you have to be, and
whether you need a diet that is absolutely free of all soy ingredients, or
whether you can tolerate foods which have  trace amounts of soy-derived
ingredients that are protein-free.

Mark

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Mark Feblowitz