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Soy Allergy

8 replies [Last post]
By Boots on Sat, 12-22-07, 14:34

My three year old is allergic to alot of things, but soy is the hardest for me to deal with! Everything from spices to sauces to prepackaged food all has soy. Anyone dealing with a soy allergy? How are you managing to stay away from it?

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By joyojoy on Sun, 12-23-07, 13:53

I have a niece who developed soy allergy a couple of years ago, at the age of 19. You have my complete and utter sympathy, because soy is in EVERYTHING! And it doesn't help that soybean oil is not considered an allergen for food labeling (my niece reacts to it... violently). I hate to say it, but she has completely given up on eating out any more: between MSG, soybean oil, mono-& diglycerieds and tocopheryls, safe restaurants for a soy allergic person are far and few between.

Your best defense is education and vigilence. Here are a few things I strongly recommend, in case you aren't doing them already:[list][*] If you haven't seen an allergist yet, do it ASAP. You'll probably need an EpiPen prescription, and there could be other allergies, too. [/*:m][*] If you aren't already a member of the Food Allergy & Anaphylaxis network, I strongly recommend a membership there. They'll send you a lot of valuable, helpful information about dealing with your allergy, and their newsletter is always full of terrific allergen-free recipes. They'll also send you warnings about food manufacturer recalls related to your allergy. [/*:m][*] Make as much food as you can yourself. Get yourself a bread machine (it's SO EASY to make bread with one of these), since it's nearly impossible to find bread with no soy in it.[/*:m][*] And as you probably already know, READ EVERY LABEL. Even if it's a product that was safe before, you never know when they are going to decide to change their ingredients (my niece used to use Lawry's seasoning salt, then one day they suddenly started to put soy lecithin in it).[/*:m][/list:u]
Here are a couple of helpful sites for soy allergy support:

And... when you want to get soy-free sweets for your child, come visit my allergen-free chocolate shop: [url="http://www.wheyoutchocolate.com"]http://www.wheyoutchocolate.com[/url] (online ordering will be available next week!)

Good luck! You'll be in my prayers.

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By Boots on Sun, 12-23-07, 14:23

Thank you so much, what a very helpful reply! We do have an EPIpen and see the allergy specialist once a month. He is a 2 hour drive for us, but well worth it. I try my best to be prepared each visit with my questions wrote down, but somehow I manage to leave out a few of them.

We had to cut out the fast food restaurants all together. When we eat out I always make sure there is no soy, but you can only put so much trust in a waitstaff. We have pretty much quit dining out.

Thanks for the links! I will be sure to joing the Food Allergy Anaphlaxis network.

I thought about a bread machine. As of right now DD doesn't eat bread b/c I can't find any that is milk/soy free. I am not big on cooking. I am slowly learning how with all these allergies! Could I make bread without milk too?

I am definitely going to be a customer of your chocolate!! My poor daughter misses out on so much b/c of the soy/milk allergy. I can't wait! Good luck with your chocolates!!

Thank you so much!

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By joyojoy on Sun, 12-23-07, 23:36

I make bread all the time, and with a machine it is so easy: you just throw all the ingredients in and push a button. My daughter's allergic to milk, so I make it with soy milk for her. But you can use rice milk -- I've used that when my niece is visiting (she brings her own bread machine, since ours is soy-contaminated). I make it so often, I can give you the recipe right off the top of my head:

[b]White Bread (2 lb. loaf)[/b]
[i]Be sure to place ingredients in the machine in this order:[/i]
2 T. Margarine (or palm oil shortening*)
1-1/2 tsp. Salt
2 T. Sugar
1 cup + 6 Tbsp. milk of any kind**
4 cups bread flour
2-1/4 tsp. bread machine yeast

Run machine on white bread setting. It's really easy, and it's SOOOOOOOO good!

*If you haven't discovered it already, Spectrum Shortening (made with palm oil) works as a great margarine substitute in a lot of recipes.

**If you aren't using a delayed setting, the recipe works better if the milk is room temperature. What I usually do is throw the 1 cup's worth in the microwave for about 40 seconds while I measure the 6 Tablespoons into the pan.

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By Boots on Mon, 12-24-07, 14:25

That does sound easy!

I never knew about Spectrum shortening. I will have to find that. Would they carry it at my local grocery store?

I wish I would have asked for a breadmaker for Christmas now!!

Can I get heads up on the good brands?

My poor Kaleigh has been without bread for the last year!!

Sorry for the million questions, but you have been so helpful! Dealing with food allergies is no fun at all!!

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By joyojoy on Tue, 12-25-07, 16:53

I've been able to find Spectrum Shortening at Kroger and Ingles grocery stores here in the South. In the Northwest, I'm sure that Fred Meyer would carry it as well, or any other store that has a good health-food section.

Amazon has several really good, 2 lb. loaf bread machines for under $70

Breadman and Oster are two brands I am familiar with for good quality machines. I think the Breadman TR875 is even a horizontal loaf (we got my niece that one for Christmas last year). And the nice thing about Amazon is that if you spend over $25.00, I think shipping is free.

Merry Christmas!!

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By TRexFamily on Wed, 01-30-08, 00:57

Here's a simple bread machine recipe I make frequently for my MFA DD:


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By jbillinois on Tue, 04-07-09, 20:35

I also have an extremely severe soy allergy, and it is not a piece of cake (not that I get to have cake unless I make it from scratch). Soy is in everything! I agree with the above advice. Read EVERY label, regardless of what it is, EVERY time. Make sure to read drink labels, as soy is sometimes an ingredient in soft drinks and fruit juice drinks. We do not eat out often, but we do eat out. At home, we go to the same restaurants and I order the same dish. And I ALWAYS give a printed card to the wait staff to give to the chef that describes my allery and tells them that even a tiny bit of soy will cause a reaction, and possibly kill me. It also warns them about cross contamination (using the same utensils and pans for my food that were used for other dishes that may contain soy). There are times that you can't avoid eating out, such as on a trip, and I have ended up with lettuce and salt and pepper more than once. And it does stink, no question about it. But, at this point there's nothing I can do other than to avoid the allergen, so that's what I do. Let me know if you have any questions - I will be happy to answer.

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By HookwormIsHope on Fri, 10-15-10, 20:51

I'm am a soy/severe peanut allerg sufferery. I know it's in everything, but they say that more than 50% of soy allergic people grow out of it. I have that kind of soy allergy, meaning that every time I'm exposed, it gets less serious. Not for peanuts however, I'm not one of the 20% that outgrow peanut allergy, everytime I'm exposed to peanuts, it gets more severe. Well good luck dealing with soy, it can be very tedious. I say you just have to get used to reading labels, I have to for the rest of my life! =)

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