Hi All

I have been having trouble with feeling sick way more often than the times I thought I had maybe taken a risk or had a chance of CC and so I've been experimenting in excluding dairy (no change) and soy (seems to be heaps better!)

So I am wondering if others on here who are also soy intolerant can give me some advice please:

Are there any soy-based ingredients which are safe to consume in the same way that some wheat based ingredients are like glucose syrup or caramel colouring? Or is it likely to be the whole soy content that I am reacting to rather than a component like gluten is to wheat?

For example I am noticing soy lecithin in most everything and finding that cuts out a huge number of options that were previously on my safe list, hard enough avoiding gluten as it is without avoiding that too...

Also, has anyone got any suggestions for a replacement for soy sauce? My diet has moved a lot to asian style cooking since mostly those kinds of dishes are easy to make gluten free but when I am excluding soy sauce it makes it a lot harder to make stuff be tasty!

Interesting side note for those who talk about being scared to travel - I actually felt a whole lot better when I was overseas recently and eating mostly the same diet that I am on at home, I ate a lot of homemade sandwiches etc, but as soon as I got home I started feeling bad again and realised that the main real change I had made when I came home was switching back to soy milk instead of dairy milk. (Yes I was drinking a certified gluten-free brand of soy milk) so that's what tipped me off that soy was probably my problem!

Thanks in advance!

YIPES!!! I don't consider those safe at all!!



Noooooooooooo kiddin - soy lecithin is in a ton of processed foods.

I've been soy-free ~ a year.

I have seen ppl say they have a problem w/ soy but are fine w/ soy lecithin. I think I'm not, but I'm not all that sure about it.

I don't worry about soy lecithin, but I also don't eat a lot of processed foods, so I don't get very much in general. Same with soy oil.

ditto

For some it seems that the soy isn't as much of a problem as the carageean in the soy milk. Someone clued me in to that and it explains why some soy milks bother me and others never seemed to. I've also heard that the fermented soy products like soy sauce and miso are less of a problem in some ways.

I never tried this but just found it...yay! allrecipes.com/Recipe/Soy-Sauce-Substitute/Detail.aspx

Thanks everyone!

I will look at making that soy sauce substitute soon, Purple.

I wondered if maybe the soy lecithin was okay because I forgot to check before I ate some chocolate from my regular gluten-free brand that had that in it and felt fine afterwards.

Missy'smom - I have just looked up the soymilk I was drinking and it does have carageenan in it! I wonder if I should try a brand that doesn't or just stick with milk now seeing as that's working for me... I'd like to be able to use soy sauce and soy derivatives if it's not the soy that's the problem but the carageenan!

Tom - The Australian coeliac society recommends wheat glucose syrup and caramel colouring as safe and I have never had a reaction to either! Apparently they are so highly processed that all the gluten is removed during the purification.