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I have gotten a lot of feedback regarding Kikkoman's claim that
fermentation has reduced gluten to harmless amino acids.

I too am sceptical.

The reason for my post was to raise the issue in hopes that someone
out there knows more about this than me.

I have often eaten out at Asian restaurants and find it a challenge to
avoid their soy sauce in their prepared dishes; I was not suggesting
that anyone actually buy a soy sauce with wheat as an ingrediant!

I will pursue Kikkaman USA for a comment.

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