Soy????

[wilsonand3]

Sorry this is so long....
So my 16 yr old son has celiac disease and has been gluten free for almost 4 years. No gut reaction to gluten usually, so it does make it hard to know if he's been glutened...his main symptom was he had just stopped growing. We have avoided gluten this whole time and I guess really just gotten into a routine. However, someone had posted an article about wheat on my Facebook page last night and got me to thinking. Although I have heard of people having an allergy to soy and see it on plenty of "ingredient contains" labels we have never eliminated it from his diet, were never told to. I decided to look it up and was reading an article that says it, like oats, can be grown and harvested in fields and with equipment that wheat is and that one study or test had shown that a particular batch contained over 1,000 ppm of gluten. This seemed like a reputable site, so now I am confused, should we be avoiding soy, soy letchin, soybean oil?!? Everything has soy letchin in it!!!!! I would really appreciate any and all feedback on this.

Thank you,
Amy

Sent from my iPhone

[wilsonand3]

Below is a link to the article I read and it was actually almost 3,000 ppm...

http://celiacdisease.about.com/od/Gluten-Free-Grains/f/Is-Soy-Gluten-Free.htm

Sent from my iPhone

> --
> You received this message because you are subscribed to the Google Groups "Celi-Act" group.
> To unsubscribe from this group and stop receiving emails from it, send an email to celi-act+u...@googlegroups.com.
> To post to this group, send email to celi...@googlegroups.com.
> Visit this group at https://groups.google.com/group/celi-act.
> For more options, visit https://groups.google.com/d/optout.

[Treadway, Ashley N.]

Hello Amy,
That is a a great question. If your child only has celiac disease then it is only necessary to avoid gluten or gluten contaminated products. If a product is manufactured in a plant that has been processed with wheat, rye and barley then it would not be considered gluten free. The FDA has a great handout regarding food labeling and gluten containing products, which I have attached.

There is no reason to avoid soy, unless your child has an intolerance or an allergy to soy. If soy being contaminated is a concern for you then I would recommend purchasing only certified gluten free products, which still means it could contain up to 20ppm of gluten.

If your child has any further issues with his growth, I would recommend discussing it with his physician.

I hope this helps, have a great weekend.

Ashley Treadway, MS, RDN, LDN

Registered Dietitian

GI for Kids, PLLC

2100 Clinch Avenue Suite 510

Knoxville, TN 37916

P (865) 546-3998 F (865) 546-1123

________________________________________
From: celi...@googlegroups.com [celi...@googlegroups.com]
Sent: Friday, February 12, 2016 12:28 PM
To: celi...@googlegroups.com
Subject: Re: [Celi-Act] Soy????

http://celiacdisease.about.com/od/Gluten-Free-Grains/f/Is-Soy-Gluten-Free.htm

Sent from my iPhone

-------------------------
CONFIDENTIALITY NOTICE: This e-mail message is intended only for the
person or entity to which it is addressed and may contain confidential
material and/or information otherwise protected by law from disclosure.
Any unauthorized review, use, disclosure or distribution is prohibited.
If you are not the intended recipient, please contact the sender by
reply e-mail and destroy all copies of the original message, including
all attachments.

[wilsonand3]

Hello Ashley,

Thank you so much for your response. I believe we saw you at Children's when my son was first diagnosed. Great info and pretty sure it cleared up my question, so as long as it is labeled gluten free, even if the contains label has soy listed, it's good to go? Because it's been tested and has less than 20 ppm.

So when you say certified gluten free do you mean it has to be the "certified GF with the circle around it? There are so many that don't have that label and just say gluten free. Like Hershey's comes to mind..."gluten free as always" or the canned tuna I use just has gluten free written out and contains soy. I know I read in the attachment the 4 different ways gluten free can be stated, just making sure I don't need to look specifically for the circled GF on products that contain soy. Sorry for all the questions I would like to just be very clear.

Thank you!

Sent from my iPhone

> <FoodFacts-Gluten.pdf>

[Nicki Gioiosa]

Because of the new FDA ruling from 2014 anything below 20 ppm is gluten free, everything labeled gluten free must test below that. The specific certified gluten free label you are talking about is a separate organization that certifies the product further and I believe has stricter labeling standards (manufacturing processes, lower threshold maybe). The certification is just a third party that is further guaranteeing the safety of the product. Anything labeled gluten free, certified or not, is now actually gluten free below 20 ppm so anything that has soy in it has tested below that threshold. There is a product called Nima that is fairly expensive but could provide some peace of mind if you are still worried. Here is a link to there website: https://nimasensor.com/

Otherwise, Ashley hit the nail on the head by suggesting if it doesn't say gluten free then avoid it. 

[Nicki Gioiosa]

I also would like to add the link to our new forum, please join that one so we can share these posts on there since we are transitioning and are trying to phase this one out.

https://groups.google.com/forum/#!forum/celi-act-support-group

[wilsonand3]

Thank you so much Nicki for confirming that. I was pretty sure I was understanding what Ashley meant, but just wanted to be for sure!! I switched over to the new group. I was wondering why I hadn't been getting as many emails, guess I missed that somehow. Thanks again. 

The Nima gadget looks like a great tool. So I guess it really works...technology is crazy sometimes, but great!!

Thanks again for everything ladies!!

Amy :)

Sent from my iPhone