Is Soy Sauce Gluten-free?

Thank you for this article, it certainly flew in the face of what I thought I knew! Following your sources and hearing that samples of the soy sauce have been tested in a lab, this news may make people with gluten-intolerance very happy indeed.

I am leary of this finding for many reasons. We must remember what is an average serving? Is it a teaspoon? A tablespoon? Many items are soaked in soy sauce and are likely to have more than a single serving. So let's say the PPM are 19 (just below the level considered gluten-free. And you have two or three servings in a single day..you would already have consumed 57 PPM just with the soy sauce labeled gluten free. I think it is easy for us to fall into that trap and believe that portions don't matter because it is "gluten-free". We need to be cautious of this.

Annette, this soy sauce tested below 5 ppm.

When I was diagnosed with celiac disease, my doctor recommended that I also go to a nutritionist. When she was going over the gluten-free diet and what was on it and what wasn't, she also stated that soy sauce (she did mention Kikkomans) was ok to use. This was right after I was diagnosed, which was over 5 years ago.

 

As to why Kikkomans is now getting around to labeling their product as gluten-free...I think it's the same as Chex cereals: they always WERE gluten-free, but marketing shows that they want everyone to know it now.

FYI: They are not currently labeling their sauce as gluten-free.

I am leary of this finding for many reasons. We must remember what is an average serving? Is it a teaspoon? A tablespoon? Many items are soaked in soy sauce and are likely to have more than a single serving. So let's say the PPM are 19 (just below the level considered gluten-free. And you have two or three servings in a single day..you would already have consumed 57 PPM just with the soy sauce labeled gluten free. I think it is easy for us to fall into that trap and believe that portions don't matter because it is "gluten-free". We need to be cautious of this.

Correct me if I am wrong, but I believe that the findings show 1ppm is 1mg(gluten) per Liter (soy sauce), so one Liter of soy sauce contains <5 mg of gluten.

you should be OK with even a bottle of soy sauce a day.

I am leary of this finding for many reasons. We must remember what is an average serving? Is it a teaspoon? A tablespoon? Many items are soaked in soy sauce and are likely to have more than a single serving. So let's say the PPM are 19 (just below the level considered gluten-free. And you have two or three servings in a single day..you would already have consumed 57 PPM just with the soy sauce labeled gluten free. I think it is easy for us to fall into that trap and believe that portions don't matter because it is "gluten-free". We need to be cautious of this.

I also am leary. While the ppm may be low, I'm going to lean toward cautious. It's a matter of how far you go to avoid gluten. I avoid anything that may not have wheat but is processed in a facility with wheat. While there may not be much gluten in the soy sauce, the fact that it is still derived from wheat and is therefore created in a facility WITH wheat, then in my mind there is the possibility of cross contamination, which I choose to avoid. For me, just a grain is enough to cause neurological problems. How likely is the soy sauce to be cross contaminated in the processing and bottling, since there IS wheat being used in the first place?

I thought the only soy sauce that could be used was La Choy. I am surprised to hear this about Kikkoman. If true it would solve a lot of problems at Chinese restaurants

I am leary of this finding for many reasons. We must remember what is an average serving? Is it a teaspoon? A tablespoon? Many items are soaked in soy sauce and are likely to have more than a single serving. So let's say the PPM are 19 (just below the level considered gluten-free. And you have two or three servings in a single day..you would already have consumed 57 PPM just with the soy sauce labeled gluten free. I think it is easy for us to fall into that trap and believe that portions don't matter because it is "gluten-free". We need to be cautious of this.

Not picking on you Annette - but you are assuming that the soy sauce was 19ppm (it was much less). In fact the 19ppm measure would be the same amount regardless of whether you drank a cup full or a teaspoon full. It's parts per million - that's a fractional figure. Of course continuing with that logic is that as you have it with food its even more dilute (even lower ppm) - so maybe it's very safe...

This argument is the same one offered for beer. The brewing process breaks down the gluten proteins (apparently). I have seen quite reasoned arguments either way that therefore beer is/is not safe. A lot of the 'is not safe' arguments say that the remaining proteins will still cause coeliacs damage even though they pass the classic gluten tests.

I would have thought by now some poor uni looking to make some funding money would have roped in some coeliac beer devotees and used their guts for the only reliable testing - but I have never seen that published - sadly.

Use wheat containing soy sauce (and other products) at your peril....

When I was diagnosed with celiac disease, my doctor recommended that I also go to a nutritionist. When she was going over the gluten-free diet and what was on it and what wasn't, she also stated that soy sauce (she did mention Kikkomans) was ok to use. This was right after I was diagnosed, which was over 5 years ago.

 

As to why Kikkomans is now getting around to labeling their product as gluten-free...I think it's the same as Chex cereals: they always WERE gluten-free, but marketing shows that they want everyone to know it now.

Chex cereals where NOT always gluten-free. They contained barley malt in them. Barley contains gluten, therefore off limits for us who must follow a gluten-free diet. That ingredient was removed and replaced with another one that is gluten-free.

I have tried Kikkoman and suffered the same symptoms as I do if I eat wheat filled bread. This information may mean some can consume it, but not all. We'll hear from a lot of consumers who buy it and suffer a reaction then claim in fact it is not gluten-free or cross contaminated. Also this was one batch. Will they test every batch made to make sure it falls below the maximum amount allowed? I doubt it, but you never know. This one we need to keep an eye on.

Once again surprising information. Thank you again, Jefferson! Have you looked into the GMO corn controversy? That would be right up your alley, thanks again for all your info for us.

Annette, this soy sauce tested below 5 ppm.

I understand what Annette is saying. Having too much in one day can make the most sensitive person sick. Kikkoman is probably for people who are less sensitive to it and will not consume too much of it in any given day, taking into consideration other forms of gluten a gluten sensitive person may unknowingly or inadvertently consume in one day. It all adds up.

So could we eat at Chinese restaurants again?