spelt and soy sauce question

[Guest guest]

It would be wonderful -- but it's not gonna happen.

Spelt is a form of wheat. Some people who have a wheat intolerance or allergy, (not celiac disease) can tolerate spelt. We, with CD, can't safely eat spelt. The same applies to farro and kamut, which are closely related to farro.

Most soy sauce contains wheat, and it affects us just as wheat in other products does. I don't know why your friend's husband doesn't have symptoms. If he does have CD, he'd be better off using one of the gluten-free tamari/soy sauces. (Keep in mind that not all tamari sauces are gluten free, and some are based on barley.)

H.

In a message dated 2/4/09 2:15:09 PM, TrVerb@... writes:

If we could eat spelt bread and not worry about soy sauce, wouldn't that be wonderful!

**************Who's never won? Biggest Grammy Award surprises of all time on AOL Music. (http://music.aol.com/grammys/pictures/never-won-a-grammy?ncid=emlcntusmusi00000001)

[Guest guest]

Spelt is not gluten free. Here's a reference:

http://www.celiaccentral.org/Resources/Research_News/Celiac_Disease_Research_New\

s/130/pg__1/vobId__177/

Also soy sauce is not GF either, unless it is wheat free tamari. Soy

Sauce often registers with a very low level of gluten, but it still

has gluten in it. Your friends husband is not GF.

[Guest guest]

Oh I was also going to add that the Spelt myth started because some

people with wheat allergies (true allergies, not Celiac or gluten

intolerance) can tolerate spelt without reacting.

[Guest guest]

One more resource which is super useful:

http://www.csaceliacs.org/gluten_grains.php

[Guest guest]

As you know, wheat is actually an ingredient in most soy sauce, and spelt is a form of wheat, as you say. Both products contain gluten (gliadin protein) which can't be consumed by celiacs. I would suspect that your friend's husband is either an asymptomatic celiac (and thus experiencing internal damage which he doesn't know about), or is not actually celiac.

From: [mailto: ] On Behalf Of TrVerb@...Sent: Wednesday, February 04, 2009 2:15 PM Subject: [ ] spelt and soy sauce question

I was speaking with a friend whose husband has had celiac disease for over 20 years. She was recommending to me a local bakery's spelt bread that she said her husband eats daily. She also said he is able to eat any kind of soy sauce (including the kind with wheat). When I questioned this, she insisted that he has no reaction to these items, though other gluten foods make him quite ill. What should I make of this? I know there are some with celiac who say distilled alcohol is ok for them and others who say it is not ok for them; but I have never heard anyone else suggest that spelt -- an ancient kind of wheat -- and wheat soy sauce is okay. Have you? I don't know how he was diagnosed but his wife said he doesn't receive any follow-up care; he simply "keeps it under control." If we could eat spelt bread and not worry about soy sauce, wouldn't that be wonderful!--Tristan**************Great Deals on Dell Laptops. Starting at $499. (http://pr.atwola.com/promoclk/100000075x1217883258x1201191827/aol?redir=http://ad.doubleclick.net/clk;211531132;33070124;e)

[Guest guest]

My husband has similar reactions to some foods but not to others.

Reaction is not indicative to gut/immune system damage. Tristan’s

friend may be experiencing other symptoms that he doesn’t associate with

CD because they are not gut-related, such as skin conditions or mental

conditions. It is pretty well established that you can have gut damage

without obvious celiac symptoms. If this person has CD and not a wheat

allergy, eating these foods will have long-term negative effects on his

health. As a gastroenterologist once put it to me, you cannot continue to

insult the gut without paying the price. His point was that continued

exposure to gluten puts a celiac at risk of developing lymphoma (cancer of the

gut) as well as developing other associated autoimmune diseases.

Pam Newbury

Santa Cruz Celiac Support Group

she

insisted that he has no reaction to these items, though other gluten foods make

him quite ill.

--Tristan