<<Disclaimer: Verify this information before applying it to your situation.>> 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. [log in to unmask] * Send administrative questions to mailto:[log in to unmask] * Archives are at: Http://Listserv.icors.org/SCRIPTS/WA-ICORS.EXE?LIST=CELIAC