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List of soy ingredients page 2
Posted: Oct 3rd, 2007 at 04:11 pm

Oct 3rd, 2007 at 11:49 am, giester2 wrote:
Sep 22nd, 2007 at 10:57 am, wrote:
vegetable oil

I always ask in restaurants "what vegetable" 9 times out of 10 its either soy
or a blend containing soy

Also in pizzerias, if you ask what kind of oil, they'll say olive
but when ask for specifics some say a blend "part olive/part soy"


Be careful with this. A very good friend owns a BBQ Restaurant and I quized him about his fry oil. Both he and his manager say that sometimes they don't know until the cube of lard shows up what type they are getting. They have a standard price they pay for the lard. The supplier then makes the decision on what blend they send according to market prices so that they gain the most profit.

SO if they don't know until the lard shows up, the fry boy just knows its grease and probably doesn't even know to inquire about what type it is this week.

This is why you see on ingredient listings "vegetable and/or soy bean oil"


Lard?

I'm going to go through some points here because it's really important for me to keep soy away from my daughter, so please don't mind.

Lard is not oil, right? When they show me the container that they use, I read it myself. It's like looking at a jug of wesson oil and reading the ingredients.

Solid grease.... not from animal fat, is shortening I think, like crisco.
But crisco is hydrogenated and isn't there a law that restaurants big and small can't use this anymore? The usual hydrogenated ingredient that I've come accross is soybean oil. Believe me, I was happy to see that go.

I would wonder if they are still using solid form of soybean oil, which would be hydrogenated (because that's how they make it into a solid form). Hydrogenated oils is not used anymore I thought.

Anyway, since that, I've noticed a lot of restaurants (the better ones) switching to canola. A lot of packaged food changed too and I was so happy. It made such a huge difference.

Posted: Oct 3rd, 2007 at 04:19 pm

Look, I found this for you, giester 2

"For example, fermentation of soy beans results in soy sauce that is much less likely to induce a reaction in a person with soy allergen than would the whole soybean."

It's for the link below:

http://www.foodallergyinitiative.com/section_home.cfm?section_id=17?_section_id=9

And check this out, it's currently an experiment to make peanuts less allergic too.

Last Edited by > Oct 3rd, 2007 at 04:21 pm

booandbrimom
Member


Posted: Oct 14th, 2007 at 12:48 pm

I have also heard that soy sauce is on the list of safe for soy-allergic individuals because the processing removes the protein.

We do not eat soy sauce...just not in our comfort zone.

If anyone has time and feels inclined, I think this thread could benefit from a separate group of names for soybean oil. Not all soy-allergic people avoid this (including us) so I don't know enough to compile a list. If someone has time/knowledge to do it, I'll add it into the top post.

Wnt2BSoyFree
Member


Posted: Oct 18th, 2007 at 08:30 pm

Oct 3rd, 2007 at 11:42 am, giester2 wrote:
Okay now this is going to seem very strange but here we go.

I was diagnosed by a dr with an allergy to Soy. When I was diagnosed it was more of a gastric problem than anything else. As I got older this turned into an Anaphylactic Reaction (I have had 2 Ana's to soy)

I can eat Kikomans Soy Sauce.

Don't understand it but I can. Absolutely no reactions.

I have been told that it is because it is a brew (like tea) and not actually soy.

I still don't understand that because I am positive I would react to a liquid that was brewed with nuts, since I can touch a nut and swell up.

Any comments or suggestions?




Different people react differently to soy. Some can tolerate some soy, others react with trace amounts. There are many people with soy allergies that can eat foods with soy oil or soy lecithin. It could be that the process of brewing changes the protein, but it could also be that you are not as highly allergic to certain soy ingredients as you are to nuts.

It's also important to keep in mind that allergies can progress and regress, depending on your body at any given time. If you do choose to keep soy in your diet, be sure to know when you are eating it, so that you can be prepared for a reaction. Not all companies process their foods the same way, so the same ingredient may have varying amounts of soy protein, which can also be a key factor in surprise reactions.

Last Edited by Wnt2BSoyFree Oct 18th, 2007 at 08:34 pm

Allergies: Who the heck knows any more Smiley

"Some people take Zoloft, Paxil, or Welbutrin to feel normal - I take Claritin, Singulair, Benadryl, & EpiPens." ~Wnt2BSoyFree

USA
McCobbre
Moderator


Posted: Nov 28th, 2007 at 03:42 pm

Surimi

I noticed this last night when trying to find info about fish sticks. When the white fish is pulverized to make surimi (used for imitation crab meat) soy is sometimes added.

According to the Wikipedia entry, dated for today's date:
Quote:

Depending on the desired texture and flavour of the surimi product, the gelatinous paste is mixed with differing proportions of additives such as starch, egg white, salt, vegetable oil, sorbitol, sugar, soy protein, and seasonings. If the surimi is to be packed and frozen, food-grade cryoprotectants also are added while the meat paste is being mixed


http://en.wikipedia.org/wiki/Surimi

"Words are our most inexhaustible source of magic. They are potent forms of enchantment, rich with the power to hurt or heal."~Albus Dumbledore



Me: shellfish, chamomile, sesame and a few odds & ends
DS: peanuts
JR
Member


Posted: Jul 23rd, 2008 at 11:37 pm

Print and Save Soy Allergy Guide
http://content.revolutionhealth.com/contentfiles/file.2007-09-18.6566325402

Jana
http://www.wafeast.org

Thank you to Conference Sponsors Spokane FASN, Allerbling, Allergy Monkey, Coconut Bliss, Dey the makers of EpiPen, Bastyr Center, Medic Alert, Navan Foods and Microsoft Employee Giving Programs!!

adult son: severe allergies to milk, egg, peanut, tree nuts, coconut, shellfish, mollusks. Eczema,
pat1120
New Member


Posted: Feb 1st, 2011 at 02:51 am

Food allergies are just plain scary. My husband used to have terrible headaches following any major consumption of soy or corn products. Luckily, he's grown out of most of these allergies as far as food is concerned (since there's sooo much soy & soy-derived additives). What our bigger problem more recently has been is with the recent emergence of soy candles. I had some burning when we were dating and made him get sore throat and headache the next day. Wasn't until later that I made the connection between his FA and the candles.

DD: corn, soy
Me: GI disturbances not classified as allergies to date
medical insurance
Ratgirl
New Member


Posted: Aug 29th, 2011 at 05:31 pm

I have seen SOY WAX on many fresh apples! You know, the bagged apples in the supermarket? Look on the bags and often you will see a statement that mentions they are coated in a "vegetable wax" or "soy wax". I have found a few that were safe, but you really need to read the small print.

It also makes me wonder how many other veggies may be coated with vegetable wax. Often cucumbers and peppers look very shiny. Has anyone ever noticed this?