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Date: | Fri, 4 Apr 1997 19:02:02 -0800 |
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<<Disclaimer: Verify this information before applying it to your situation.>>
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/
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