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>One of the ingredients on the Hebrew National franks is "hydrolyzed soy
>wheat gluten protein."  Is it a soy product or a wheat product or both?
>Would it create a problem for a person with wheat allergy?
 
Michael, if it looks like wheat, smells like wheat and calls itself wheat,
it's wheat.  Not to mention the magic word 'hydrolyzed', a wonderful name
for Hydrolyzed Vegetable Protein, AKA, mono sodium glutamate.
 
Gary Roberts <[log in to unmask]>
Boston, MA
My opinions are not my own.  Blame someone else.