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

Lachoy Teryaki Sauce

buffettbride

Recommended Posts

buffettbride Enthusiast
buffettbride
Posted

We use LaChoy soy sauce consistently and I was pleased to see the Teryaki appeared safe as well. It is made by ConAgra which is a "good label" company. However, after a few glutenings in the last few weeks (after 3 months of NO GLUTENINGS!!! Our longest stretch yet!) this is one new product I know we have introduced that could be a culprit.

Has anyone else here used it and had or not had a reaction?

Anyway, for now we're back to basics on whole, pure foods and nothin' overly processed while she "recovers." I had all but forgotten what the brain fog, ADD-likeness, and fatigue was like it had been so long. Darn. Darn. Darn.

Thanks in advance for your help.

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

Celiac.com Sponsor (A8-M):


tarnalberry Community Regular
tarnalberry
Posted

I don't know about that one in particular, because I greatly dislike the taste of LaChoy, but you can make your own teriyaki sauce:

Open Original Shared Link

taweavmo3 Enthusiast
taweavmo3
Posted

I've used it before, but stopped b/c it didn't seem to agree with my dd. I tried calling the company, but trying to get through to a person was nearly impossible. When I pressed the option for ingredient/allergen questions, I just got a recording that stated they will "clearly list the top 8 allergens...." yada yada yada. I finally gave up, and just haven't used it since. I'll have to try making my own, b/c we love terriyaki sauce!

Cherry Tart Apprentice
Cherry Tart
Posted

I recommend using San-J soy sauce (labeled as wheat free on the front - watch out, there are two formulations, one has wheat in it). I have made my own teryaki, which was really good. However, there are brand like Thai kitchen that have awesome Plum Sauce and Sweet Red Chili sauce too!

Lisa Mentor
Lisa
Posted
We use LaChoy soy sauce consistently and I was pleased to see the Teryaki appeared safe as well. It is made by ConAgra which is a "good label" company. However, after a few glutenings in the last few weeks (after 3 months of NO GLUTENINGS!!! Our longest stretch yet!) this is one new product I know we have introduced that could be a culprit.

Has anyone else here used it and had or not had a reaction?

Anyway, for now we're back to basics on whole, pure foods and nothin' overly processed while she "recovers." I had all but forgotten what the brain fog, ADD-likeness, and fatigue was like it had been so long. Darn. Darn. Darn.

Thanks in advance for your help.

La Choy Teriyaki is gluten free.

buffettbride Enthusiast
buffettbride
Posted
  • Author

Thanks. I think my husband has picked up a brand at Vitamin Cottage before, but I'll definitely check out that recipe. I far more enjoy the foods I cook at home than the ones I buy in the store.

buffettbride Enthusiast
buffettbride
Posted
  • Author
La Choy Teriyaki is gluten free.
I thought so. There might be other culprits so I'm going to think about those too (she smooched her brother on the mouth by accident and he is not gluten-free and had just come home from preschool so that could have done it). That in addition to a glutening over the weekend on the same day we used the teryaki sauce. There are other factors though that could have contributed, so before I toss it I'll investigate everything.

Thanks.

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

Celiac.com Sponsor (A8-M):


Lisa Mentor
Lisa
Posted
La Choy Teriyaki is gluten free.

La Choy is made by Con Agra, which is one of the companies who will list wheat, barley, rye, malt. It frequently is on my shopping list and I don't see any gluten ingredients.

Please also confirm on your own when someone tells you that a product is gluten free. :) Some may have more knowledge than others and some may have a higher tollerance of gluten than others.

taweavmo3 Enthusiast
taweavmo3
Posted

It is the same way with us...there are so many contributing factors that can cause my dd's moodiness, but if we start a new product, I always assume it's the new product. Then I have to factor in that she also has ureter reflux, and that can cause her to be irritable. I just never know anymore!!!!

I didn't know ConAgra labeled rye, barley and oats too......last I heard they only labeled wheat. Glad to know I was wrong!

Lisa Mentor
Lisa
Posted
It is the same way with us...there are so many contributing factors that can cause my dd's moodiness, but if we start a new product, I always assume it's the new product. Then I have to factor in that she also has ureter reflux, and that can cause her to be irritable. I just never know anymore!!!!

I didn't know ConAgra labeled rye, barley and oats too......last I heard they only labeled wheat. Glad to know I was wrong!

Open Original Shared Link

Yup, all gluten. :) They are some of the good guys.

celiac-mommy Collaborator
celiac-mommy
Posted

We use the Premier Japan Teriyaki sauce. Will use the LaChoy if desparate. The PJ one is on the spendy side but it's REALLY thick, so I dilute it before I add it to the stir fry (or whatever). It ends up lasting longer than the cheaper brands.

babinsky Apprentice
babinsky
Posted

I did get in touch with a real person at LaChoy...I posted on another thread a couple of weeks ago....they guarantee no gluten..YAY

DingoGirl Enthusiast
DingoGirl
Posted

If I'm not mistaken, La Choy lists MSG in the ingredients, which makes it a complete no-no for me, and many others.....since going gluten-free I can't tolerate MSG at all......could that be the problem?

buffettbride Enthusiast
buffettbride
Posted
  • Author
If I'm not mistaken, La Choy lists MSG in the ingredients, which makes it a complete no-no for me, and many others.....since going gluten-free I can't tolerate MSG at all......could that be the problem?

Ya know, I'm at a loss at this point. I don't know for sure that she's had a problem w/ MSG, but who knows when these things can rev up. She's eaten soups before with MSG w/ no problem and other things, too I'm sure.

She said she got glutened today at school and all she ate was what I packed her for lunch which was PB&J on bread from a gluten-free bakery, apple slices, salad w/ gluten-free dressing, and prepackaged gluten-free cookies. She could have picked something up from the lunch table though. Goodness knows those are a wreck.

I just hate that we were perfect for so long and now it's outta control. Whenever this happens I have the urge to feed her nothing but fruit and veggies. <_<

larry mac Enthusiast
larry mac
Posted

I haven't tried the La Choy Teriaki sauce. Doubt if I will since the La Choy Soy sauce was not to my liking. Before Celiac I considered Kikkomans to be the ultimate quality soy sauce, and La Choy to be the very lowest. The MSG wouldn't bother me (if indeed it has MSG in it), but the taste might, if it's anything like the soy sauce. I tried to check the ingredients on the La Choy website and the Con-Agra website. Niether gives any ingredients or nutritional information. Very poor company in my opinion. What are they hiding? Also, I'd be very interested to know how many different soy sauces they make for other labels. Remember the Con-Agra peanut butter fiasco?

I highly recommend Eden Organic Tamari soy sauce, or San-J soy sauce. They are both very high quality, wheat-free, and list ingredients on their websites. Eden does not offer a Teriaki sauce per se, and San-J's Teriaki sauce contains wheat.

best regards, lm

Gwen B Rookie
Gwen B
Posted
Ya know, I'm at a loss at this point. I don't know for sure that she's had a problem w/ MSG, but who knows when these things can rev up. She's eaten soups before with MSG w/ no problem and other things, too I'm sure.

She said she got glutened today at school and all she ate was what I packed her for lunch which was PB&J on bread from a gluten-free bakery, apple slices, salad w/ gluten-free dressing, and prepackaged gluten-free cookies. She could have picked something up from the lunch table though. Goodness knows those are a wreck.

I just hate that we were perfect for so long and now it's outta control. Whenever this happens I have the urge to feed her nothing but fruit and veggies. <_<

I would seroiusly avoid MSG. It's not so much that she may be intolerant it's more that the nature of MSG is a flovor enhancer that also enhances all other receptors apart from taste. This may include brain nueroceptors and enhance your susceptability to all allergens and irritants that would not be a problem without the MSG. I have not researched extensively but this was a tip from a friend who suffers allergies and developed nurological problems some years ago when MSG was added to everything even fresh meat. He recovered by removing the MSG from his diet and I also have been virtually hayfever free since going MSG free two years ago. I still test posative for the allergens but I hardly ever suffer any symptoms. It was following this path that led me to the Gluten-free Casein-free way of life.

There is MSG in many snack foods but there are many without. There is no need for MSG in foods so try life without. Hope this helps. :)

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      127,913
    • Most Online (within 30 mins)
      7,748
    Paula Dent
    Newest Member
    Paula Dent
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.5k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Jack Common
      How many grams is there in one slice of wheat bread?

      By Jack Common · Posted

      Hello! I want to share my situation. I had symptoms like some food intolerance, diarrhea, bloating, belching one year ago. I thought I could have celiac disease so I did the blood tests. The results were ambiguous for me so I saw the doctor and he said I needed to do tests to check whether I had any parasites as well. It turned out I had giardiasis. After treating it my symptoms didn't disappear immediately. And I decided to start a gluten free diet despite my doctor said I didn't have it. After some time symptoms disappeared but that time it wasn't unclear whether I'd had them because of eliminating gluten or that parasite. The symptoms for both are very similar. Giardiasis also damages the small intestine. The only way to check this was to start eating bread again as I thought. Now about my results.   These are my first test results (almost a year ago) when I had symptoms: The Tissue Transglutaminase IgA antibody - 0.5 U/ml (for the lab I did the tests 0.0 - 3.0 is normal) The Tissue Transglutaminase IgG antibody - 6.6 U/ml (for the lab I did the tests 0.0 - 3.0 is normal) Immunoglobulin A - 1.91 g/l (for the lab I did the tests 0.7 to 4 g/l is normal) IgA Endomysial antibody (EMA) - < 1:10 titer (for the lab I did the tests < 1:10 titer is normal) IgG Endomysial antibody (EMA) - < 1:10 titer (for the lab I did the tests < 1:10 titer is normal) Deamidated gliadin peptide IgA - 0.3 U/ml (for the lab I did the tests 0.0 - 6.0 is normal) Deamidated gliadin peptide IgG - 46.1 U/ml (for the lab I did the tests 0.0 - 6.0 is normal)   Then I didn't eat gluten for six months. Symptoms disappeared. And I started a gluten challenge. Before the challenge I did some tests. My results: The Tissue Transglutaminase IgG antibody - 0.5 U/ml (for the lab I did the tests < 20 U/ml is normal)) Deamidated gliadin peptide IgG - 28 U/ml (for the lab I did the tests < 20 U/ml is normal)   During the challenge I ate 6 slices of wheat bread. After the challenge my results are: The Tissue Transglutaminase IgA antibody - 2.0 U/ml (for the lab I did the tests < 20 U/ml is normal) The Tissue Transglutaminase IgG antibody - 2.0 U/ml (for the lab I did the tests < 20 U/ml is normal) Immunoglobulin A - 1.31 g/l (for the lab I did the tests 0.7 to 4 g/l is normal) Deamidated gliadin peptide IgA - 2.0 U/ml (for the lab I did the tests < 20 U/ml is normal) Deamidated gliadin peptide IgG - 2.13 U/ml (for the lab I did the tests < 20 U/ml is normal)   To be sure I continued consuming gluten. I ate a lot each day. Two months after I did the tests again. My results I got today are: The Tissue Transglutaminase IgA antibody - 0.7 U/ml (for the lab I did the tests < 20 U/ml is normal) Immunoglobulin A - 1.62 g/l (for the lab I did the tests 0.7 to 4 g/l is normal) Deamidated gliadin peptide IgG - 25.6 U/ml (for the lab I did the tests < 20 U/ml is normal)   Nowadays I didn't have any symptoms except tiredness but I think it's just work. I think it was this parasite because two years ago, for example, and before I didn't have these symptoms and I always ate gluten food. But I'm still not sure especially because the Deamidated gliadin peptide IgG results are sometimes high. What do you think? @Scott Adams
    • Jack Common
      What should I do with these test results?

      By Jack Common · Posted

      My old results (almost a year ago) are: The Tissue Transglutaminase IgA antibody - 0.5 U/ml (for the lab I did the tests 0.0 - 3.0 is normal) The Tissue Transglutaminase IgG antibody - 6.6 U/ml (for the lab I did the tests 0.0 - 3.0 is normal) Immunoglobulin A - 1.91 g/l (for the lab I did the tests 0.7 to 4 g/l is normal) IgA Endomysial antibody (EMA) - < 1:10 titer (for the lab I did the tests < 1:10 titer is normal) IgG Endomysial antibody (EMA) - < 1:10 titer (for the lab I did the tests < 1:10 titer is normal) Deamidated gliadin peptide IgA - 0.3 U/ml (for the lab I did the tests 0.0 - 6.0 is normal) Deamidated gliadin peptide IgG - 46.1 U/ml (for the lab I did the tests 0.0 - 6.0 is normal)   Then I didn't eat gluten for six months and after I started a gluten challenge. Before the challenge I did some tests. My results: The Tissue Transglutaminase IgG antibody - 0.5 U/ml (for the lab I did the tests < 20 U/ml is normal)) Deamidated gliadin peptide IgG - 28 U/ml (for the lab I did the tests < 20 U/ml is normal)   During the challenge I ate 6 slices of wheat bread. After the challenge my results are: The Tissue Transglutaminase IgA antibody - 2.0 U/ml (for the lab I did the tests < 20 U/ml is normal) The Tissue Transglutaminase IgG antibody - 2.0 U/ml (for the lab I did the tests < 20 U/ml is normal) Immunoglobulin A - 1.31 g/l (for the lab I did the tests 0.7 to 4 g/l is normal) Deamidated gliadin peptide IgA - 2.0 U/ml (for the lab I did the tests < 20 U/ml is normal) Deamidated gliadin peptide IgG - 2.13 U/ml (for the lab I did the tests < 20 U/ml is normal)   To be sure I continued consuming gluten. I ate a lot each day. Two months after I did the tests again. My results I got today are: The Tissue Transglutaminase IgA antibody - 0.7 U/ml (for the lab I did the tests < 20 U/ml is normal) Immunoglobulin A - 1.62 g/l (for the lab I did the tests 0.7 to 4 g/l is normal) Deamidated gliadin peptide IgG - 25.6 U/ml (for the lab I did the tests < 20 U/ml is normal)   I didn't have any symptoms now except tiredness but I think it's just work. I'm not IgA deficient as you can see so I don't need to do this Deamidated gliadin peptide IgG test. But I do because it's sometimes not in the normal range. What do you think this time? I think I don't have celiac disease. But this test... 
    • Wheatwacked
      Anyone else with very high HDL?

      By Wheatwacked · Posted

      @plumbago, I found a good PDF on cholesterol:  Unlocking the mysteries of VLDL: exploring its production, intracellular trafficking, and metabolism as therapeutic targets I just started it, but it may have answers for us, with whacky cholesterol.  The pharmaceuticals don't seem to be interested in anything but statins.   "The nicotine in tobacco causes a decrease in the HDL cholesterol level. " Maybe you should start smoking? 🤪 I have high LDL and low HDL.  It is genetic mutations in the LDLR, APOB, PCSK9, or LDLRAP1 genes. My whole family is on statins for Familial Hyperliperdemia except me.  December I had ultrasound and cat scan for Carotid Artery blockage and both sides are above 85% blockage.  I started on Atorvastatin and that made me weaker than ever, even with CoQ10.  I asked for and got prescription for 2000 mg/day Nicotinic Acid B3 and in the 3 weeks my numbers changed. I am feeling realy good lately.  Stronger and more flexible.  Sleeping better.  Getting roto router (TCar) as soon as I get clearance from a cardiologist.  I expect that by my next blood panels in April to be even better. I am beginning to believe that like vitamin D where the RDA only accounts for preventing Rickets, the RDA for B3 is way underestimated.   From Oct 22 to Jan 17: A1c from 13.5 to 10.2 eGFR from 55 to 79 Triglyeride from 458 to 362 Total cholesterol from 245 to 264 HDL from 27 to 44 VLDL from 84 to 68 LDL from 134 to 154
    • plumbago
      Anyone else with very high HDL?

      By plumbago · Posted

      I have taken thiamine on and off (just not at this exact moment), and I’m not sure it's made any difference. Yes, I almost always “fast” (12 hours NPO) for blood tests, as do a great many other Americans, so I tend to think that’s not it. All I can say is that the mystery continues. I could do some speculating here…well, heck, let me go ahead and speculate now: The lab ranges we all see on our reports are more or less the averages of Americans who have had those blood tests. Now, it’s up to you and me whether or not to think of the average American as healthy. I can make arguments both ways, more often than not, on the negative. My point here is that maybe the current range of HDL is somewhat skewed (ie, low), and maybe just maybe my super high (plus 100s) HDL results are not something to worry about; the range just needs updating. Why do I say this? Because pre-celiac disease diagnosis, my HDL values were in the normal range, but post celiac disease diagnosis, my HDL levels are way above average. See where I’m going? My trusty guidebook on celiac disease, Recognizing Celiac Disease by Cleo Libonati, RN, BSN, says that HDL increases after being on the gluten free diet. Or can increase, I guess. Then again, it could be something else. ¯\_(ツ)_/¯ In thinking of going to a cardiologist, I sort of fear that he/she will be dismissive of a link to celiac disease, treated celiac disease, and would not therefore be considering all possibilities. @trents I'm sorry you've been diligently working on your numbers to no effect. That must be frustrating. LDL is a world that is far better understood than HDL, so for you there's maybe less "mystery." Familial hypercholesterolemia is for sure something that can be tested. Outside of that, you're right, genetics can determine a general pattern.
    • trents
      Anyone else with very high HDL?

      By trents · Posted

      Well, I have the opposite problem. My LDL has been moderately high for years. I eat healthy and exercise regularly but can't seem to move that meter. I used to be on a statin (and my doctors want me to go back on one) and it brought both HDL and LDL down but the ratios never changed. I think a lot of that cholesterol stuff is just baked into the genes.
×
×
  • Create New...