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

Gosh, I Miss My Soy-milk!


Dejaunee

Recommended Posts

Dejaunee Newbie

Scott, about two plus years back I spoke with you by phone.

I tested positive for celiac disease back in 97. I was hit with it in 94. But you know well how, back then, diagnosis of the disease was rare. In my case it came only after much research and effort on my part and then only after requesting I be tested for it. Given my symptoms were in line with celiac disease.

Reason for this correspondence is: for the past several years I have been able to enjoy but one of the many Soy milks on the market.

Given that the protein is the offending culprit often in celiac disease patients, somehow this one brand had it just right. And as I said, for years I relished the drink and the nutritive value in it.

Ruefully, last year they decided to add organic cane sugar to it. Dang! For me, sugar is out. The enzymes needed to digest it lost from the damage done to the villi before proper diagnosis of celiac disease and the implementing of the subsequent "offender-free" diet.

As I am sure you know, in sever cases eliminating only gluten is not enough. Lactose, sucrose, fructose, etc., all can be problematic to the Celiac patient.

Though I know my case is a sever one, I know I am not alone there. Hence my contacting you today.

I believe there must be others out there who also were limited to this one agreeable product that is now being made with sugar, and as such, no longer agreeable.

I have contacted the company and pressed the need that they return the original recipe for folks with sever celiac, not able to have sugars or concentrated forms of the soy or rice protein.

Seems if they received sufficient calls they would perhaps be inclined to provide this formerly cherished, not to mention nutritious, beverage for those of us with sever Celiac.

The product info is: WESTSOY PLUS; SOYMILK-vanilla or regular

made by: HAIN CELESTIAL GROUP, INC. #1-800-SOY-MILK

Your help is greatly appreciated.

Debi M. Brand


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



Celiac.com Sponsor (A8-M):



tarnalberry Community Regular

Silk makes an unsweetened soy milk that is gluten free.

Lily Rookie

Eden Foods makes a Rice/Soy blend that is free of sugar. Soy dream agrees with me, but so far those are the only 2.

Lily

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      128,218
    • Most Online (within 30 mins)
      7,748

    LinnWikman
    Newest Member
    LinnWikman
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.1k
    • Total Posts
      70.7k

  • Celiac.com Sponsor (A22):




  • Who's Online (See full list)


  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • trents
      Scott, I know full well that celiac disease is an autoimmune disorder and gluten sensitivity is not. And I agree that there is inconsistency in the use of the terms. But my contention is that "gluten intolerance" should not be used of NCGS since "gluten sensitivity" is actually found in the gluten disorder known as Non Celiac Gluten Sensitivity and, therefore, "gluten intolerance" should be reserved as a common/nonmedical equivalent for celiac disease. It also seems to me that "intolerance" implies something more severe than does "sensitive". And it just seems to me that, though there is still a lot of inconsistency in the use of these terms, there is a movement toward using "gluten intolerant" to refer to celiac disease rather than NCGS. But that is just my opinion and perhaps, to be honest, a bit of a personal crusade. Actually, we would all be better off if we quit using the those informal terms "intolerance" and "sensitivity" and just speak of celiac disease and NCGS.
    • Jason Dyer
      Wow. I mean, I REALLY don't want to give up beer, but I NEVER cheat. I get caught (glutenized in my vernacular), but I never cheat. I didn't even know that was a thing...
    • trents
    • Scott Adams
      PS - Many new celiacs report that they can go gluten-free, with the exception of giving up beer. That seems to be a bridge too far from many celiacs, and may be why nearly 20% cheat on their diets:  
    • Scott Adams
      For those with celiac disease we know that there is a huge range in sensitivity, for example we've had many members here who report that even smelling wheat bread cooking in a bakery, for example a bakery in a supermarket, triggers an immediate gluten reaction that can last days or longer. Is there science to back this up--not that I've seen. Does this mean that it can't happen? Since it does seem to happen to some people, I can't say that there isn't something real happening to these folks.  Similarly there seems to be celiacs who can drink even regular beers, many of which have detectable gluten at under 20ppm, without issues, and many drink gluten reduced beers made from barley on a daily basis without issues, and without elevated antibodies or damaged villi. I also know that some celiacs report getting very sick from a single sip of gluten reduced beer. To be on the safe side it's probably best to stick with a naturally gluten-free beer, however, many of them lack the real beer taste, thus, some celiacs cheat on their diets and just drink regular beer. In this case I think having a choice is important, and drinking a gluten reduced option would be better than regular beer. 
×
×
  • Create New...