I feel like I already know the answer, but I wanted to have it confirmed anyway.
Thanks!
Posted by Marz (Member # 3446) on :
I don't have a true allergy to soy, but when I used to eat it regularly, my joints would ache. When I stopped the ache went away.
But I can eat soy sauce with no problem. Maybe just because I don't use it very often.
Posted by Razzle (Member # 30398) on :
I have a pretty nasty systemic allergic reaction to soy protein (especially fermented soy - such as miso, tofu, Bragg's liquid aminos, etc.) and am positive on skin test to soy protein, but did ok with small amounts of soy sauce only eaten on occasion...until I started reacting to other things in the ingredient list (wheat, etc.). Now I have to avoid soy as much as I can. I'm still ok with occasional soy lecithin, but it has to be occasional and not all the time...
Posted by Keebler (Member # 12673) on :
- Just to note:
Soy sauce contains gluten. Wheat is used in the processing of it.
There is a wheat-free tamari but I don't trust that to necessarily be gluten-free unless certified and marked as such.
Some miso also contains gluten (if made from barley).
Bragg's liquid aminos are supposedly okay but I have a serious reaction to that - and it's probably because it's high in glutamic acid, a neuro-excitatory substance.
Soy sauce (even if wheat-free tamari), miso and Bragg's all are high in glutamic acid and that can be too excitatory for our nerve and brain cells. For those with any degree of seizure disorder, these foods are best avoided. Same for anxiety or adrenal exhaustion.
Some miso also contains seaweed (&/or it is often served together in restaurants).
Seaweeds contain a natural form of MSG that can also be too excitatory to nerve cells for those with lyme. -