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Should I worry about the wheat in soy sauce?

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  • Should I worry about the wheat in soy sauce?

    I don't drink the stuff or anything, but I do use it occasionally. I have cut out wheat from my diet entirely, with the exception of soy sauce. Until fairly recently, I did not realize that soy sauce contained wheat. I'm switching to gluten-free soy sauce at home, but how much do I have to worry about regular soy sauce when eating out? (I already refuse to eat sauces thickened with corn starch or flour and refusing to eat soy-based sauces as well will make it very difficult to eat anything at Chinese retaurants--not that I eat at Chinese restaurants that frequently; I prefer Thai but still.)

    My journal

  • #2
    It's not optimal, no, but it won't kill you. If you have gluten issues you might want to avoid just to be on the safe side though.

    There ARE wheat-free versions of soy sauce out there if you seek them out however. And then, soy sauce is still soy. It's great as an occasional flavoring element to a meal, just don't make it a staple of your diet.
    "The cling and a clang is the metal in my head when I walk. I hear a sort of, this tinging noise - cling clang. The cling clang. So many things happen while walking. The metal in my head clangs and clings as I walk - freaks my balance out. So the natural thought is just clogged up. Totally clogged up. So we need to unplug these dams, and make the the natural flow... It sort of freaks me out. We need to unplug the dams. You cannot stop the natural flow of thought with a cling and a clang..."

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    • #3
      Fermented soy isn't supposed to be bad for you the way regular soy is. But it would have to be organic/non-GMO. I'd bet that anything that has that Roundup-resistant gene is bad for you.

      My journal

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      • #4
        Fermented soy is still soy. Mark likes to point out that he occasionally eats natto for the K2 content and occasionally soy sauce as a flavoring agent, but those are the ONLY two forms I've EVER seen him recommend, and he takes both of those in extremely small doses because they still have a bunch of issues regardless.

        Fermenting makes it safer, yes, but it doesn't magically eliminate ALL of the problems of soy.
        "The cling and a clang is the metal in my head when I walk. I hear a sort of, this tinging noise - cling clang. The cling clang. So many things happen while walking. The metal in my head clangs and clings as I walk - freaks my balance out. So the natural thought is just clogged up. Totally clogged up. So we need to unplug these dams, and make the the natural flow... It sort of freaks me out. We need to unplug the dams. You cannot stop the natural flow of thought with a cling and a clang..."

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        • #5
          Coconut aminos are a great replacement.

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          • #6
            there are a lot of options (coconut aminos, braggs if you're ok with soy, tamari) almost none of whcih will ever be served to you in a resto!
            so depends on you really. how sensitive are you to wheat/gluten? if very (celiac) i would avoid but if it's just something you're trying to avoid, i would be ok with it. remember, the dose makes the poison...so if you're eating it every day, maybe not a good thing. the occasional chinese food? no biggie.

            i had leftover pre-paleo soy sauce at home (and braggs) and i use both.

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            • #7
              I think coconut aminos taste even better than soy sauce. If I'm going out for sushi, I bring coconut aminos with me.

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              • #8
                I worry about it. You can buy wheat-free tamari if you want real soy sauce, liquid aminos (which are also from soy but contain no wheat), or coconut aminos depending on how much you want to avoid the soy and how spendy you wanna get. I won't touch the wheat-laden junk.
                The Champagne of Beards

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                • #9
                  I can't say I've ever heard of coconut aminos. I've seen seaweed aminos as a substitute, though.

                  If there's anything to fret about Soy sauce, the MEGAHOLYCRAP dose of sodium should probably be your #1.

                  M.

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                  • #10
                    Originally posted by MEversbergII View Post
                    If there's anything to fret about Soy sauce, the MEGAHOLYCRAP dose of sodium should probably be your #1.
                    Couldn't agree less! The sodium's not a big deal for 99% of people. The wheat and the soy are far bigger no-no's for most of us.
                    The Champagne of Beards

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                    • #11
                      If you're eating asian food a couple of times a month, it's not enough to lose sleep over.
                      Sandra
                      *My obligatory intro

                      There are no cheat days. There are days when you eat primal and days you don't. As soon as you label a day a cheat day, you're on a diet. Don't be on a diet. ~~ Fernaldo

                      DAINTY CAN KISS MY PRIMAL BACKSIDE. ~~ Crabcakes

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                      • #12
                        The other problem with fermented soy these days is that it's not fermented. I go out of my way to avoid soy sauce just as much as I do all the other forms of soy. I really never thought soy sauce tasted all that good to begin with though so, I'm really not inconvenienced much.
                        http://www.facebook.com/daemonized

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                        • #13
                          I didn't used to think so, but recently had sushi and used regular soy sauce--I had a stomach ache, digestive issues, and headache the rest of the day. I don't think it was anything else in the sushi though because my daughter also ate it without issues, and I intentionally avoided any with crab stick (imitation crab, made with wheat). The time before that I had sushi at a restaurant that had packets of wheat-free tamari, it didn't bother me at all. I am gluten intolerant (not Celiac that I know of, but wheat definitely makes me ill) and lately the little things that used to not bother me seem to be a bigger deal now. At home we used gluten-free tamari for a while, but switched to coconut aminos when that ran out. I like it--it's different but in a good way.

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