SOY
Soy beans are a type of legume. Eaten whole or as a flour, oil, milk, tofu, or fermented as tempeh, soy sauce or miso. In addition, soy is used as an additive in a wide variety of foods as a filler, emulsifier and texturiser. Soy is more common than perhaps you would have first thought – knowing what to look for and reading labels is key.
Adverse reactions to soy are common and may include, digestive problems – pain, nausea, diarrhoea, respiratory – rhinitis and wheezy, skin problems – itchy, hives, rashes or welts, or tingling in the mouth, swelling lips face of tongue and dizziness and headaches.
Following list is a rough guide:
| Soy Foods |
Foods that may contain Soy check labels |
Food labels – what to look for |
|
Edamame Miso Natto Okura Shoyu Soy beans Soy carob Soy Cheese Soy crisps Soy flour Soy icecream Soy oil Soy milk Soy nuts Soy sauce Soy sprouts Soy yoghurt Tamari Tempeh Tofu Yuba |
Baby formula Baking mixes Breads & baked goods Breadcrumbs & breaded foods Breakfast cereals Canned meat & fish in sauces Coffee substitutes Commercially made cakes/pies Confectionary & gum Crackers Frozen desserts & ice creams Gravies & marinades Instant potatoes Margarine Mayonnaise Non dairy toppings Pasta & noodles Pre-pared meals Processed meats – hotdogs, hamburgers, sausages Protein bars, drinks & shakes Salad dressings Sauces (Asian, teriyaki, Worcestershire) Snack foods Soups & broths Bought spreads & dips Stock cubes & powder Vegetable oils Vegetarian meals |
Bulking agents Emulsifier Lecithin Hydrolysed plant protein Hydrolysed vegetable protein Mono-diglyceride Monosodium glutamate (MSG) Natural flavouring Protein extender Soy or soybean Soy albumin Soy protein Soy protein isolate / concentrate Stabiliser Thickener TSF (textured soy flour) TSP (textured soy protein) TVP (textured vegetable protein) Vegetable broth, gum & starch |