Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Soymilk Products


Shelley Gunn

Recommended Posts

Shelley Gunn Newbie

:angry: I purchased some soymilk last weekend to use in smoothies. By the 2nd day of use I had a bad stomach ache and spent half of my working day in the bathroom. There was no gluten or wheat listed on the soymilk container. Later I found out that wheat was included under the category of "natural flavoring". Now what part of natural flavoring would allow me the knowledge to know that it contained gluten. I sent the company an e-mail and have not received a response from them at all. I also e-mailed a couple other companies that I knew sold soymilk products in my area. I received the following responses:

1. Organic Valley. None of our soy milks contain any wheat. Organic Valley Soy is gluten, cholesterol, and lactose - dairy free.

2. Silk. The products listed below are gluten-free (no rye, oats, wheat, malt or barley). In addition, we do not use casein in any of our products or ingredients. Silk gluten-free Product List:

Soymilk

Silk Organic Plain

Silk Vanilla

Silk Very Vanilla

Silk Enhanced

Silk Light Plain

Silk Light Vanilla

Silk Light Chocolate

Silk Chocolate

Silk Coffee Soylatte

Silk Mocha

Silk Chai

Silk Spice Soylatte

Silk Unsweetened

Silk Nog

Silk Exclusively Formulated for Starbucks®

Silk Original Creamer

Silk French Vanilla Creamer

Silk Hazelnut Creamer

Silk Cultured Soy: All flavors are gluten-free

Silk live! Smoothies:

Mango, Peach, Raspberry, Strawberry

Tofu: Hard Tofu (Tidal Wave), Organic Soft Tofu (Water Pack), Extra Firm Tofu, Organic Firm Tofu (Water Pack), Fat Reduced Tofu

Tempeh, Tempeh Original Soy, Tempeh Soy Rice

I don't know if this posted anywhere on the website but I wanted to share it with anybody that is interested.

Thanks


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



Ursa Major Collaborator

Shelley, natural flavouring MIGHT contain gluten, but on the other hand, it might not. We shouldn't eat anything that includes it as an ingredient just in case it does contain gluten.

You may just be intolerant to soy! Soy will cause a reaction in intolerant people that is very much like being glutened.

psawyer Proficient

Hi, Shelley, and welcome to the site.

Natural flavor can hide gluten, but more often than not it is okay. You should contact the manufacturer to find out (see below, though).

There are a number of companies that will not hide gluten, but will clearly disclose it with the words wheat, rye, barley and/or oats. You don't need to call them--if you don't see one of those words, there is no hidden gluten.

The list I have is:

Aunt Nelly's, Balance, Baskin Robbins, Ben & Jerry, Betty Crocker, Blue Bunny, Breyers, Campbells, Cascadian Farms, Celestial Seasonings, Country Crock, Edy's, General Mills, Good Humor, Green Giant, Haagen Daz, Hellman's, Hershey, Hormel, Hungry Jack, Jiffy, Knorr, Kozy Shack, Kraft, Libby's, Lipton, Martha White, McCormick, Nabisco, Nestle, Old El Paso, Ortega, Pillsbury, Popsicle, Post, Progresso, Russell Stover, Seneca Foods, Smucker, Stokely's, Sunny Delight, T Marzetti, Tyson, Unilever, Wishbone, Yoplait, Zatarain's.

mmaccartney Explorer

Hold on.

If the product contained Wheat, and it was hidden in Natural Flavorings...

If you are in the USA, they are in violation of the new food labeling laws (Food Allergen Labeling and Consumer Protection Act of 2004 (FALCPA)) that took effect Jan 1, 2006. The product would have to be manufactored on or after Jan 1, however with soymilk I would suspect it was.

If I were you I would

1) Use Silk Soymilk (Its the best anyway! go with the vanilla fortified)

2) Obtain from the company the fact that Wheat is hidden in natural flavors in writing.

3) Keep the container that you have, and find out from the company when it was produced.

4) If it was produced in 2006, and you are in the USA, and Wheat was the hidden ingredient, TAKE ACTION!!

It would take some research to find out how to take action, and I don't know of any civil penalties that can be awarded to you (not that I'm a sue happy person), but if they've broken the law, make them pay!!! While most of us celiacs encounter non life threatening symptoms, someone with a severe wheat allergy could die from that type of contamination... that is why the law was passed!!!!!!!!!

Here is some info:

Is there a penalty for non-compliance with FALCPA?

Yes. A company and its management may be subject to civil sanctions, criminal penalties, or both under the Federal Food, Drug, and Cosmetic Act if one of its packaged food products does not comply with the FALCPA labeling requirements. FDA may also request seizure of food products where the label of the product does not conform to FALCPA's requirements. In addition, FDA is likely to request that a food product containing an undeclared allergen be recalled by the manufacturer or distributor.

Resource / reference: Open Original Shared Link

Again, I'm not a sue happy person, but I have celiac, my children have life threatening food allergies. I'd like to see this law put to more good use!

eeyor-fan Contributor
:angry: I purchased some soymilk last weekend to use in smoothies. By the 2nd day of use I had a bad stomach ache and spent half of my working day in the bathroom. There was no gluten or wheat listed on the soymilk container. Later I found out that wheat was included under the category of "natural flavoring". Now what part of natural flavoring would allow me the knowledge to know that it contained gluten. I sent the company an e-mail and have not received a response from them at all. I also e-mailed a couple other companies that I knew sold soymilk products in my area. I received the following responses:

1. Organic Valley. None of our soy milks contain any wheat. Organic Valley Soy is gluten, cholesterol, and lactose - dairy free.

2. Silk. The products listed below are gluten-free (no rye, oats, wheat, malt or barley). In addition, we do not use casein in any of our products or ingredients. Silk gluten-free Product List:

Soymilk

Silk Organic Plain

Silk Vanilla

Silk Very Vanilla

Silk Enhanced

Silk Light Plain

Silk Light Vanilla

Silk Light Chocolate

Silk Chocolate

Silk Coffee Soylatte

Silk Mocha

Silk Chai

Silk Spice Soylatte

Silk Unsweetened

Silk Nog

Silk Exclusively Formulated for Starbucks®

Silk Original Creamer

Silk French Vanilla Creamer

Silk Hazelnut Creamer

Silk Cultured Soy: All flavors are gluten-free

Silk live! Smoothies:

Mango, Peach, Raspberry, Strawberry

Tofu: Hard Tofu (Tidal Wave), Organic Soft Tofu (Water Pack), Extra Firm Tofu, Organic Firm Tofu (Water Pack), Fat Reduced Tofu

Tempeh, Tempeh Original Soy, Tempeh Soy Rice

I don't know if this posted anywhere on the website but I wanted to share it with anybody that is interested.

Thanks

Some celiacs have trouble digesting soy and get stomach aches or sick in other ways (read the info on celiac at the celiac.com area). As far as labels go...I usually just call the company even if I don't think there is gluten in it. Soy has protein so it is good for the body, but some celiacs on here (won't mention a name) think soy is evil because some celiacs get sick from soy-- soy is like a lot of things; some celiacs can't tollerate it and some can. If you are one of the ones who can tollerate the gluten-free soy products out there then it is a good way to get protein if you don't eat a lot of maet, fish or eggs (like I do).

I myself like the soy veggie cheese (says gluten-free on packet), and 8th continant soy milk says they are gluten-free when you call the company (I've never had a problem with 8th Continant).

Hope this helps,

Bridge

Shelley Gunn Newbie
Hold on.

If the product contained Wheat, and it was hidden in Natural Flavorings...

If you are in the USA, they are in violation of the new food labeling laws (Food Allergen Labeling and Consumer Protection Act of 2004 (FALCPA)) that took effect Jan 1, 2006. The product would have to be manufactored on or after Jan 1, however with soymilk I would suspect it was.

If I were you I would

1) Use Silk Soymilk (Its the best anyway! go with the vanilla fortified)

2) Obtain from the company the fact that Wheat is hidden in natural flavors in writing.

3) Keep the container that you have, and find out from the company when it was produced.

4) If it was produced in 2006, and you are in the USA, and Wheat was the hidden ingredient, TAKE ACTION!!

It would take some research to find out how to take action, and I don't know of any civil penalties that can be awarded to you (not that I'm a sue happy person), but if they've broken the law, make them pay!!! While most of us celiacs encounter non life threatening symptoms, someone with a severe wheat allergy could die from that type of contamination... that is why the law was passed!!!!!!!!!

Here is some info:

Is there a penalty for non-compliance with FALCPA?

Yes. A company and its management may be subject to civil sanctions, criminal penalties, or both under the Federal Food, Drug, and Cosmetic Act if one of its packaged food products does not comply with the FALCPA labeling requirements. FDA may also request seizure of food products where the label of the product does not conform to FALCPA's requirements. In addition, FDA is likely to request that a food product containing an undeclared allergen be recalled by the manufacturer or distributor.

Resource / reference: Open Original Shared Link

Again, I'm not a sue happy person, but I have celiac, my children have life threatening food allergies. I'd like to see this law put to more good use!

Thank you everyone. I am glad to have so many knowledgable people to give me advice. I have not heard back from the company yet but I am going to send them another message. I have a feeling that they don't want to talk about it and they are ignoring me. I will let you know if I find out anything and what steps I can take to pursue this further.

Thanks again.

Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      126,420
    • Most Online (within 30 mins)
      7,748

    Jen2014
    Newest Member
    Jen2014
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.9k
    • Total Posts
      69.4k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • trents
      Jula, welcome to the forum. What possible benefit would having an official diagnosis give you at this point in your life? You already have medical test evidence that you are a celiac (antibody tests and genetic testing) and the symptom improvement when you went off gluten confirms what the testing already pointed to. Why on earth would you risk damaging your health by going back on gluten to get further confirmation of what you already have proved? You are now 15 years older than when you first went gluten free and your body will not tolerate the abuse it would back then. Call your GI doc and tell him you have decided to proceed as you are without the gluten challenge. If you want to go forward with the endoscopy to check for upper GI health in general, I can understand that but I certainly would not go back on gluten just to enhance the chance that you will receive additional confirmation of what you already know to be true. Are you having any other upper GI issues that you want to get scoped for? Having said all that, it sounds like you may need to double down on your efforts to eat gluten free and now have the freedom to do that since you aren't any longer caring for your parents.
    • Jula
      I will admit that when I was told I would have to eat gluten before getting the biopsy that would definitively diagnose Celiac for me, I was kind of psyched when I thought of all the things I would eat and enjoy since going gluten free in 2009. I was diagnosed that year after the results of tissue transglutaminase testing combined with persistent anemia (blood work also measured this) and a skin rash that definitely turned out to be gluten related (dermatitis herpetiformis) although it was never biopsied. For various reasons, I was never able to go for any follow-up testing, including the biopsy, as recommended by the diagnosing physician. I did, however, immediately go gluten free as much as humanely possible. There were a number of contaminations over the years as I was caring for parents who were not gluten free and who were going through enough so I did not feel good about depriving them of many of the things the loved to eat. I am about to have my first endoscopy, primarily to assess any damage that has been done to my small intestine over the years and to establish a baseline, but I thought it would also be a good time to do the biopsy and get the definitive diagnosis. My gastro doc agreed. But then his office called to say I would have to consumbe gluten for 6 weeks prior to the surgery. I freaked. I couldn't imagine feeling that bad for that long and couldn't figure out how I would function. I thought I would have to eat a meal or two, especially being that I have become more sensitive and can feel the impact of someone stirring my gluten-free pasta water with the spoon from their lots-o-g pasta. It usually takes 2-3 week to get rid of all of the symptoms, but if the dermatitis herpetiformis comes back, that remains for months or more, depending on the weather, my stress level (I tend to give in for the need to scratch the insane itch more) and a few other things. I spoke to my Gastro and we negotiated down to 7-10 days of gluten eating, but he was not sure it would give him all of the info he needs for the biopsy/diagnosis and I am increasingly worried that, judging how eating gluten shut me down, caused my asthma to get worse, my moods to swing wildly and to become so bone tired and joint sore that I couldn't make it up the subway stairs and so sat down and immediately fell asleep for about 10 minutes before someone shook me awake ---- all of which caused me to have someone look into what was going on with me, being that my doc at the time kept diagnosing different symptoms as issues and trying to give me more pills to treat them all. None of that helped. Going gluten free did. I also found out I have at least one of the genetic markers for celiace. I was adopted, so I didn't have that info before. I know this is not a unique story for people with Celiac pre-diagnosis. My question is: Will having an unquestionable diagnosis from the biopsy be worth ending this and starting next year feeling like crap, barely being able to function, likely depressed and a bit manic, and too tired and sore to move much at a time I have been battling to have my life back after being a very long term, 24/7 caregiver for my parents and getting lost in the serious shuffle of all that? Thank you to all of you who take the time to read and especially to those that take the time to respond and help me out of my vacuum! I need some perspective on this, please, because I am becoming increasingly anxiety-ridden about this but I want to do what will be the most beneficial to me in the long term. Thoughts?
    • trents
      Welcome to the forum, @ellieb13! The third party commercial celiac test kits are reliable but suffer from the same shortcomings that the average physician ordered celiac testing does. Namely, the number and kinds of tests included is pretty limited, usually just one or two antibody tests as opposed to a complete panel. Some who do have celiac disease have immune systems that respond atypically to the usual tTG-IGA testing that most docs order and so are missed. If IGG antibody tests would have also been ordered they might have been detected.  I could be wrong but I think there is also the issue that sometimes those with dermatitis herpetiformis do not have enteric involvement and do not produce serum IGA antibodies of the kind the tests are looking for. These people can only be diagnosed by skin biopsy during a dermatitis herpetiformis outbreak. Perhaps another forum member with more knowledge in this area can check my thinking here. Don't misunderstand me, I'm not trying to discourage you from opting for the commercial third party do it yourself kit. If you can afford it, go for it! I'm just trying to help you understand the limitations of such testing, particularly in your situation.
    • ellieb13
      Hi, I've feel like I've hit a brick wall. I've had eczema as a child and have mostly grown out of it, with an occasional flare-up (once a year at most). However, this time around none of the usual tactics work. I use a soap substitute, use 100% cotton clothing, even changed my mattress. The topical steroid given by the doctor usually does the trick after a few days but everytime i stop, it returns quickly. This doesn't feel like eczema to me as it is on my back, buttocks, neck and elbow whereas all my other flare-ups have mainly been on the backs of my knees and inside of elbow. My Grandmother is being tested for celiac disease in the coming days due to her "eczema" not responding fo treatment also. There are some celiac in the family but not close (grandfather's sister). Is this a possibility? I'd love to hear your thoughts and experiences. I would like to add that it's incredibly hard to get a GP appointment at the moment too so would the online home testing kits be a reliable testing option, or just a quick buck scheme?   Many thanks 😊 
    • knitty kitty
      @Barcino, Yes, do try cutting out dairy.  About half of people with Celiac Disease react to the protein in dairy, Casein, the same as to gluten because of similar protein segments.  Others have Lactose intolerance because their damaged intestinal lining, the villi, are damaged and can't produce the enzyme lactase which breaks down the sugar in dairy, Lactose.   Also, cut out processed gluten free foods.  Many gluten free processed foods use corn.  Some people with celiac disease react to corn the same as to the protein gluten because of similar-to-gluten protein segments of maize, the protein in corn.   Processed foods containing corn may also utilize microbial transglutinaminase to bind corn proteins together to improve texture.  Microbial transglutaminase is also used in dairy products like yogurt and ice cream to bind dairy protein casein together to improve texture.  Microbial transglutinaminase is not required to be listed as an ingredient because it is an enzyme considered to be part of the manufacturing process.  The increasing usage over the past couple of decades of microbial transglutaminase to cross link gluten proteins together in wheat containing products is suspected to be a trigger of Celiac genes, hence the increased numbers of people being diagnosed with celiac disease recently. Do consider supplementing with Benfotiamine, a form of Thiamin Vitamin B One, that has been shown in scientific studies to promote intestinal healing.  It also helps acne along with Niacin Vitamin B 3.  Vitamin D helps lower inflammation, and Vitamin C helps rebuild and repair damage.    I've had great improvement following the Autoimmune Protocol diet.  The AIP diet has been scientifically shown to improve intestinal health, too.  Developed by Dr. Sarah Ballantyne, a Celiac for her Celiac children.  It really does work quickly to reduce inflammation.  Although terribly strict,  improvement happens within a few weeks.   Hope this helps.  Keep us posted on your progress!
×
×
  • Create New...