People with a soy allergy should not consume soy milk, soy yogurt or ice cream, edamame, miso, tempeh and tofu. Most individuals allergic to soy can safely consume highly refined soybean oil. Soybeans also are unrelated to tree nuts such as almonds, walnuts and cashews.
In this regard, what foods to avoid with a soy allergy?
Avoid foods that contain soy or any of these ingredients:
- Cold-pressed, expelled or extruded soy oil*
- Soy (soy albumin, soy cheese, soy fiber, soy flour, soy grits, soy ice cream, soy milk, soy nuts, soy sprouts, soy yogurt)
- Soybean (curd, granules)
Soy allergy symptoms can include:
- Tingling in the mouth.
- Hives; itching; or itchy, scaly skin (eczema)
- Swelling of the lips, face, tongue and throat, or other body parts.
- Wheezing, a runny nose or breathing difficulty.
- Abdominal pain, diarrhea, nausea or vomiting.
- Skin redness (flushing)
Soy is difficult to digest, which can cause gas, bloating and general discomfort. Fermented forms of soy, such as miso, tempeh or soy sauce are more easily digested than non-fermented soy foods. Soy can interfere with thyroid function, which may affect your metabolism.
Food and products that contain or often contain soy:
- Bean sprouts.
- Bread crumbs, cereals and crackers.
- Breaded foods.
- Hydrolyzed plant protein (HPP), hydrolyzed soy protein (HSP) and hydrolyzed vegetable protein (HVP)
- Imitation dairy food.
- Infant formula, follow-up formula, nutrition supplements for toddlers and children.
Whole soy foods contain high levels of healthy protein and fiber. Fiber helps to reduce bad cholesterol. Plus, soy is a much better source of protein for your heart than saturated-fat-rich animal-derived foods. One average serving is a half-cup of tofu or 1 cup of soy milk.
Many people believe peanuts are a nut—after all, they have the word "nut" in their name. . The legumes family includes peas and beans (but not tree nuts such as walnuts and pecans). Soybeans, which are common in our food supply, also are a member of the legume family.
Studies show that eating foods with phytoestrogens can reduce the amount of estrogens in the body, and this could easily cause or aggravate acne in some women. Soy allergies are fairly common, and food allergies can cause skin problems. Soy allergy/sensitivity is probably the reason it causes acne for some people.
Soy Lecithin. However, apparently, soy lecithin does not contain sufficient soy protein residues to provoke allergic reactions in the majority of soy-allergic consumers. Many allergists do not even advise their soybean-allergic patients to avoid soybean lecithin when it is included as an ingredient on food products.
Buchholz recommends avoiding all soy. "When you process the protein in soy, you liberalize MSG," Buchholz says, "so you're basically manufacturing MSG when you make a product like tofu or miso or protein bars." These foods normally don't cause headaches immediately. The effects can be delayed up to 72 hours.
Sulphites work by releasing sulphur dioxide, a gas, which can cause the airway to become irritated and constricted. Less than 2% of the general population are believed to be allergic to sulphites, but in asthmatics it is much higher at between 5 and 13%.
Soy sauce (also called soya sauce in British English) is a liquid condiment of Chinese origin, made from a fermented paste of soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds.
*Soy Oil and Soy Lecithin. Highly refined soy or soybean oil will not be labeled as a major allergen on an ingredient statement. This is because highly refined oils contain extremely small levels of allergenic protein. However, people with soy allergy need to avoid any expeller pressed, extruded or cold pressed soy oil
Two words: soy lecithin. What a lot of people don't know is that soy lecithin can be made from dairy. This ingredient is often not listed as an allergen on products, yet it may still bother those of you who are lactose-intolerant, allergic to dairy, or vegan.
It is one of the small number of foods, the biggest being peanut, that appear to provoke the most severe allergic reactions; for people with celery allergy, exposure can cause potentially fatal anaphylactic shock. Cooking celery does not destroy the proteins which cause the allergic reaction.
If your child has symptoms after eating certain foods, he or she may have a food allergy. A food allergy occurs when the body's immune system sees a certain food as harmful and reacts by causing symptoms. This is an allergic reaction. Foods that cause allergic reactions are allergens.
Tofu, also known as bean curd, is a food cultivated by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is a component in East Asian and Southeast Asian cuisines.
Cow's milk sensitivity or allergy can cause colic-like symptoms, eczema, wheezing, vomiting, diarrhea (including bloody diarrhea), constipation, hives, and/or a stuffy, itchy nose. A significant percentage of babies with cow's milk protein allergy will also react to soy.
Tofu is a protein food that may be difficult for an immature tummy to digest. Along with Meat and Egg Yolks and other more complex proteins, most pediatricians recommend offering tofu to the baby who is 8 months of age or older. As Tofu is a soy product, you should not offer it to an infant who has any allergy to soy.
Unfermented soy products include tofu, edamame and soy milk, while miso, natto, tempeh and tamari are fermented soy products. All soybeans (even organic, non-GMO ones) naturally contain antinutrients, toxins and plant hormones. However, fermentation is what makes soy products health-promoting.
But while an alarming percentage of soybeans are genetically modified, the claim that “all soy is GMO” is one of the great soy myths. Of the soy directly consumed by humans, non-GMO soy foods such as tofu, tempeh and soy milk are widely available in stores which offer soy products, and they are clearly labeled non-GMO.
The top three fermented soy foods are:
- Natto – Fermented soybeans that become sticky and gooey with a strong, distinctive taste.
- Tempeh – A fermented soybean cake with a firm texture and nutty, mushroom-like flavor.
- Miso – A fermented soybean paste with a salty, buttery texture that's commonly used in making miso soup.