Soya and Wheat Allergy

Soya allergy

It is estimated that up to 43% of babies who are allergic to cow’s milk develop an allergy to soya when given soy based infant formulas. Allergy to soya protein has many features similar to those of cow’s milk protein allergy(CMA). Like cows milk, soya is a frequent contributor to eczema. Soya allergy can cause loose stools, diarrhea, vomiting, stomach cramps, irritability, crying, Coughing, wheezing, asthma and rhinitis.

Soya allergy is frequently outgrown. In one study, all of the allergic infants became tolerant of soya by the age of 3 years, other studies have shown tolerance as early as 2 years old.

Soya beans and soya products have become a major component in manufactured foods in recent years. They occur in many processed foods, breakfast cereals and baked goods, crackers, soups, packaged meals and sauces.

Foods and ingredients to avoid

  • Chee-fan
  • Deep fried mature soy
  • Seed
  • Fermented soybean
  • Paste
  • Fermented soybeans
  • Hamanatto
  • Immature green soy seed
  • Ketjap
  • Metiauza
  • Miso
  • Natto
  • Soy flour
  • Soy grits
  • Soy protein concentrates
  • Soy protein isolates
  • Soy protein shakes
  • Soy sauce
  • Soybean curd
  • Soybean hydrolysates
  • Soybean or soy lecithin
    (this is frequently tolerated)
  • Soybean oil
  • Soybean sprouts
  • Sufu
  • Tao-cho
  • Tao-si
  • Taotjo
  • Tempeh
  • Textured soy protein
  • Textured vegetable protein (TVP)
  • Tofu
  • Whey-soy drink
  • Veggie burgers

Ingredients potentially made from Soybean products

  • Hydrolysed plant protein
  • Hydrolysed soy protein
  • Hydrolysed vegetable protein
  • Natural flavouring
  • Hot dogs
  • Worchestershire sauce
  • Vegetable broth
  • Vegetable gum
  • Vegetable starch

Soy and milk substitutes for cooking

  • Fruit juices
  • Rice milk (this is not however adequate in calcium)

Wheat allergy

Wheat is the grain most commonly reported to cause allergic reactions; it is also the most common grain in the western diet. Allergy to other grains (such as oats, rye, barley, corn or rice) are experienced less frequently. It is not uncommon for children to react adversely to wheat but to test negatively in wheat-specific allergy tests.

The most frequently reported manifestations of wheat allergy are symptoms of abdominal pain and loose stools commencing within 12 – 72 hours after eating wheat. Eating wheat and inhaling wheat flour has been demonstrated to cause asthma and is implicated in eczema.

Foods and ingredients to avoid

  • Atta
  • Bal ahar
  • Bread flour
  • Bulgar
  • Cake flour
  • Cereal extract
  • Couscous
  • Cracked wheat
  • Durum flour
  • Durum
  • Enriched flour
  • Farina
  • Gluten
  • Graham flour
  • High-gluten flour
  • High-protein flour
  • Kamut flour
  • Laubina
  • Leche alim
  • Malted cereals
  • Minchin
  • Multi-grain bread
  • Multi-grain flours
  • Pasta – see wheat pasta
  • Puffed wheat
  • Red wheat flakes
  • Rolled wheat
  • Semolina
  • Shredded wheat
  • Soft wheat flour
  • Spelt
  • Superamine
  • Triticale
  • Vital gluten
  • Vitalia macaroni
  • Wheat bran
  • Wheat bread
  • Wheat bread crumbs
  • Wheat flakes
  • Wheat germ
  • Wheat gluten
  • Wheat meal
  • Wheat pasta
  • Wheat protein beverage
  • Wheat protein powder
  • Wheat starch
  • Wheat tempeh
  • White flour
  • Whole-wheat flour
  • Winter wheat flour

Hidden wheat foods

You will need to read the labels of everything from baked beans to packet desserts. Foods marked with * show that some brands may contain wheat in one form or another.

  • Dextrins
  • Edible starch
  • Miso
  • Modified food starch
  • Mono and diglycerides
  • Soy sauce
  • Stock cubes

Ingredients potentially made from wheat products

  • Gelatinized starch
  • Hydrolyzed vegetable protein
  • Modified food starch
  • Modified starch
  • Starch
  • Vegetable gum
  • Vegetable starch

Safe alternatives to wheat

  • Amaranth
  • Arrowroot
  • Buckwheat
  • Corn and maize in all its forms – unless it, too, causes a reaction
  • Gram flour
  • Millet
  • Potato flour
  • Quinoa
  • Shoyu and tamari sauce
  • Tapioca
  • Urid flour
  • Wild rice
  • Rice in all its forms – and there are masses to choose from
  • Sago
  • Soya – unless it also causes a reaction
  • Shoyu and tamari sauce
  • Tapioca
  • Urid flour
  • Wild rice
  • Rice in all its forms – and there are masses to choose from
  • Sago
  • Soya – unless it also causes a reaction

NOTE: Many oat, barley or rye breads, biscuits (cookies) and cakes also contain wheat flour, so do read the labels.

When substituting any flour – either non gluten – or low-gluten – containing flour – use a recipe specifically for that flour. No non wheat flour will produce an acceptable end product when substituted for wheat flour in a wheat-flour-based recipe. A variety of recipes have been developed specifically for these particular grains as a replacement for wheat-containing products. More leavening is required in non gluten and low gluten-containing flours. Try adding 2 to 2½ tablespoons baking powder per cup of non gluten or low-gluten flours.

Health shops have some wonderful alternatives – rice flour breads are particularly successful.

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