| Avoiding Soy Tish Richardson PhD has kindly provided an extract from her book The
Tolerant Cook - The Allergy and Food Intolerance Cookbook. Tish's
book provides additional information on how to avoid soy.
(See end of article for link to book).
Soy appears on food labels under a wide range of names.
This said, manufacturers are required under the Food Standards Code
to declare the soy origin when applying a generic label, such as
'lecithin' or 'natural flavour'. Again, in the absence of such
a declaration, I always check with the manufacturer in case of any
oversight.
All soy and soy-derived foods including products with any of the
following labelled ingredients (*if soy-derived, the Food Standards
Code requires declaration of the soy-based origin):
- carob;
- emulsifier; thickener, stabliliser, bulking agent*;
- hydrolysed plant or vegetable protein*;
- hydrolysed soy protein;
- lecithin*;
- miso;
- mono- and di-glycerides*;
- monosodium glutamate*;
- natto;
- natural and artificial flavouring*;
- okara*;
- protein or protein extender;
- soy beans, bran, curds, fibre, flour, fruits, granules,
grits, isolate, milk, nuts, panthenol, protein, spreads, spouts,
yoghurt;
- soy sauce, shoyu, tamari, teriyaki;
- tempeh;
- textured soy protein or flour;
- textured vegetable protein (TVP)*;
- tofu;
- vegetable broth, oil, protein;
- Vitamin E*;
- yuba*.
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