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I have a feeling there is no clear cut rule, everyone has different
reactions, but I thought I'd ask.  A restaurant I would like to frequent
serves a marinade with a little bit of soy sauce.  After speaking with the
manager (he consulted w/ chef + recipes) the marinade has 2oz of soy sauce
in a 5 gallon (640oz)mixture.  This would make the entire mixture only .003%
soy sauce.  Then taking into account the amount of gluten in the soy sauce,
I'm wondering if it is a safe statistical risk?!  Let me know what you think
and your recommendations.

ken in BOSTON