Is Soy Sauce Gluten-free?

Corn DOES contain gluten.

Yes, just not the kind that harms celiacs.

So could we eat at Chinese restaurants again?

I'm with you. Let's get to the point. Are Kikkoman using Asian restaurants safe as far as soy sauce in foods go? I quit eating at Asian restaurants and am learning from youtube how to cook various Asian dishes using yucky Coconut Aminos (a coconut based soy sauce substitute). It's too mild and sweeter attempt to be a soy sauce substitute, in my opinion.

Be careful. They state a few times that Shoyu should be ok for sensitivities. If you are gluten sensitive than you probably don't have to worry about it. If you have celiac like me or you are supposed to be following a gluten free diet and not a gluten-freeish diet or a 'as far as we know (<5ppm/<20ppm) gluten-free diet' than you probably want to continue to eat foods without any gluten ingredients. I know for myself and my family, we react to regular shoyu.

From the article:

"Conclusion: The tested naturally fermented soy sauces are gluten-free and will probably not cause adverse reaction in gluten sensitive persons, especially when considering the small daily quantities of soy sauce used. Highly sensitive individuals who want to be 100% sure should use soy sauce which are advertised as gluten-free and which do not contain grains as ingredients. Tamari soy sauces are typically produced without wheat, but some brands do not follow this tradition and are not wheat-free."

I get sick from Kikkoman's. At first, I thought the restaurant was filling the bottles with generic soy sauce, but now after the second time eating it and at a different restaurant, I think I am having an adverse reaction to the small amount in Kikkoman's.

I was so excited to read this!!

 

Sadly, I tried Kikkoman's soy tonight with the California rolls I eat all the time and 2 hours later (like clock-work, my standard gluten reaction time) I'm nauseous, flushed and running to the bathroom. Maybe it's only safe for people with an intolerance (not celiac like me). I have no problems with San-J gluten-free soy sauce, by the way.

California rolls usually contain crab stick, which always contains wheat. Are you sure it's the soy sauce?

As with Emaegf, Melinda S, and Heather, I get sick from Kikkoman Soy Sauce. All the studies in the world won't change the fact that it puts me in gut-wrenching pain for four days. Gluten enzyme pills cut it to two days. No, I'm not being psychosomatic. No, it's not a placebo effect.

Kikkoman has come out with a gluten-free version -- why would they feel it's necessary to do that if the regular version is virtually gluten-free?

Because some people are extremely allergic and cannot have any gluten. Also for someone with celiac any gluten no matter how small of an amount over time will shorten their lives. and I don't know about you but I want to live longer.

I'm not a particularly sensitive celiac, but regular soy sauce is one of the few things that sets me off immediately (bloated stomach, horrible trapped gas at night) and hurts for days (ankle joints hurt, shooting pains in my body). However, Tamari, is fine and causes no issues.

As a Ph.D. candidate in biochemistry I would like to refute this article in the name of safety for my fellow celiacs. Kikkoman and other soy sauces that have wheat are NOT GLUTEN FREE. Test results for any naturally fermented gluten-containing product, whether it be soy sauce or beer, are guaranteed to underestimate the gluten content because of how they work. Modern tests work based on detection with antibodies that recognize the whole gluten protein. When gluten is broken into smaller fragments by fermentation, antibodies in these tests will fail to recognize the fragments. However, these gluten protein fragments will still cause a reaction for most celiacs because the fragments still interact with the immune system in an identical way. I repeat, these fermented products are not gluten free and the reasoning in this post is not scientifically sound. 

Thanks for the input, Jarod.

About a year ago, I was trying to use the Gluten-in-Food tests made by Imutest, and had a long discussion with their (very patient) tech department. They said the same thing as Jarod: that gluten levels in fermented foods and drinks cannot be reliably measured, and are likely higher than the results that testing indicates. 

Jesus this is outdated article someone delete this misinformation before it kills someone (Exaggeration but seriously it can land some of us in the ER) This is the same kind of s$#& that is leading restaurants to think soy sauce is safe for celiacs and making people sick and the recent issues and articles from gluten free watch dog....do not want to be biased....PUT A BIG RED BANNER ACROSS THIS ARTICLE WITH A WARNING.
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On 11.10.2012 at 6:07 AM, Guest Roberta said:

Kikkoman has come out with a gluten-free version -- why would they feel it's necessary to do that if the regular version is virtually gluten-free?

Maybe because the gluten-free version costs twice as much?