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Regarding the previous post about the possible safety of Kikkoman soy sauce
for those with celiac disease:

Coincidentally, we are working on a piece for our next issue that addresses
the question of whether or not a soy sauce fermented from wheat would be safe
for celiacs. We are not totally finished working on the material, but this
statement from Kikkoman: "The tiny fragments from soybean proteins and wheat
gluten are too small to cause any harmful reactions" conflicts with what we know so
far.

Ann Whelan, Editor/Publisher, Gluten-Free Living,
The national magazine for those who have celiac disease
19A Broadway
Hawthorne NY 10532
914-741-5420; [log in to unmask]

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