nama shoyu

[Guest guest]

I received this from a raw fooder who used to live in this area (for those of you in the Seattle area, I got this from Trudy Olson). Thought I would just pass it along.................Shari V

 

Dear raw food chefs and interested friends: Is there any possible way raw food chefs can stop or limit their use Nama Shoyu (and gluten-containing misos)? The use in recipes encourages so many new raw fooders to use it. It contains wheat which is a grain as you know and most raw fooders don't eat grains. Many people are sensitive to wheat and for those with celiac disease ( many are becoming raw foodists and the experts think that 50%of > the population has undiagnosed celiac disease or gluten sensitivities) it is poison. Many raw fooders have stopped going to potlucks, including me, because new people especially seem to use it in many of their dishes. Some raw fooders, who don' t know whether they have sensitivities, have told me it has made them sick. Gluten molecules are large and the smallest amount can wreak havoc to the villi in the small intestine. It is poison to celiacs and other gluten and wheat-sensitive people. Even wheat-free tamari contains barley which is another gluten grain. Also most raw misos contain gluten even though they are not labeled. The gluten grains are wheat, oats, barley, rye, spelt, triticale , semolina and kamut. Thank you for your consideration. I do appreciate it. Please pass this on to other raw food chefs. Helen Hecker R.N. (going on 4 years -100% raw foods)