So, as I’ve been progressing on gluten-free, I’ve been learning more about Soy.
It turns out that much like Wheat, Soy is a common allergen. And much like Wheat, there is also evidence that in addition to causing “allergic” reactions, that Soy is also something that can cause intolerances.
Not surprisingly, the symptoms of Soy intolerance, are very similar to the symptoms of Gluten or “wheat” intolerance–painful abdominal cramping, diarrhea, heart burn, nausea, vomiting, headaches and irritability.
Apparently, much like allergies, there are tests for intolerances. How good are these tests? That’s the $64,000 question. Since my gluten concerns date back to the days when one’s choice was food challenge or intestinal biopsy (rarely authorized except in the most extreme cases where celiac was suspected), I based my exclusion of gluten on food challenge, as well as positive scratch and blister tests for Wheat allergy several years earlier. (The blood tests, of course, found nothing. Ahem.)
I’ve never much been one for tofu or snacking on soybeans, and since most American soy sauce is actually Wheat, this one seemed easy. Of course, Soy, like Wheat, is often a processed food additive, including in gluten-free products.
So, eliminate Soy? I think it is hard to judge with this one. There, apparently, is also some debate as to whether the form or use of Soy is significant in allergy and intolerance symptoms. Soy flour and Soy lecithin and Soy bean and Soy curd are not necessarily created equal.
It’s hard to miss something you don’t use much, although, I am going to miss my substitute for American Wheat-based Soy sauce. :S