Beware of soy sauce with gluten intolerance

Beware of soy sauce with gluten intolerance

05/05/2013

Anyone who suffers from gluten intolerance is advised to take a close look at the ingredients of sauces or soups. The German Celiac Society points out that otherwise it is often not clear which products contain this gluten. However, some foods almost always contain gluten, for example soy sauce.

Soups, sauces, spice mixes
In celiac disease (gluten intolerance) sufferers even the tiniest traces of the common symptoms may cause abdominal pain, diarrhea, fat, nausea and vomiting. The only treatment option is the lifelong gluten-free diet. Many foods are not immediately to see if it contains the Gluten Gluten. Therefore, it is particularly important for these individuals to thoroughly read the respective ingredient lists of, among other things, bound soups or sauces, according to the German Celiac Society (DZG) in Stuttgart. They often contain soy sauce, an Asian spicy sauce made from soybeans, water, salt and grain. Often it is produced with gluten-containing wheat. But also in spice mixtures gluten-containing release agents or carriers are often used. Furthermore, caution is advised with sausage, pudding or ketchup. Although lentils are actually naturally free of gluten, but since they are usually grown with crops in mixed culture, they can be contaminated thereby. The DZG therefore recommends to read lenses before preparation and to remove possible cereal grains. They should also be rinsed thoroughly before cooking.

Cleanliness is important
Gluten is not only in wheat, but also in other cereals such as rye, spelled, oats or barley. Gluten free include rice, corn, millet, buckwheat and amaranth. Gluten-free foods should be stored above gluten-containing foods so that they are not contaminated by falling traces of other products. The DZG also emphasizes that thorough kitchen hygiene is crucial to preparing truly gluten-free foods. The best precaution is to thoroughly clean all utensils before use. Especially in food processors, mixers or bakeware crumbs of gluten could hide in nooks and crannies. Caution is also appropriate in cooking spoons or cutting boards made of wood. (Sb)

Also read:
Gluten intolerance: Sick by grain
Health: Hotline on food allergies

Image: Benjamin Thorn