Great Article, thanks for the concise information. Although I have two questions for you.

1. I had a severe reaction to Great Lakes Gelatin. Are you saying that it's not the glutamate causing the reaction but the hydrolyzed protein itself or in conjunction with the free glutamate? And obviously with any MSG product.

2. Is it possible to make homemade stock with beef morrow bones cooked for 1-5 days at a simmer(without using sulfuric acid of course) and create hydrolyzed protein that may cause a reaction?

Stock is supposed to be the most healing for this condition and I am having a reaction to something that I cant put my finger on. Could it be the stock and fat?

Hey, great site but there is a problem whereby sometimes I get redirected to the root page when I look at different topics within your web page.

Simple solution. Buy certified organic. Nothing can be hydrogenated, hydrolyzed, chemically processed/altered, blasted with pesticides and synthetic fertilizers or GMO. Just pure goodness.

In a google search for hydrolyzed wheat protein, this article popped up first, then a few down the page I found theherbarie.com.

This is one of their product descriptions:
Hydrolyzed Wheat Protein is a naturally derived, hydrolyzed wheat protein that contains wheat oligosaccharides (carbohydrates) and constitutes a unique hydrating complex offering a combination of moisture-balancing and film-forming properties that work synergistically to give hair better body control, and skin, a smoother softer feel. Wonderfully moisturizing in lotions/creams, anti-aging products. Exceptional in shampoos, conditioners, body wash.
INCI Name: Hydrolyzed Wheat Protein (and) Hyrolyzed Wheat Starch.

It seems they are playing on the words hydrolyzed and hydrating. I'm not sure what part of boiling something in sulfuric acid overnight and applying to the skin is hydrating. Unless I am interpreting your article wrong?

This reminds me of an incident I had years ago with a fish sauce, which, like many, had HVP in it. It gave me a severe headache, tapering off after about 3 days; I am not prone to these, and have not had one since, so it may not have been the HVP itself, given how many other things I eat it in. However, these fish sauces and soy sauces with HVP are what I call "fake" sauces - instead of being made using the time consuming fermentation methods, they take short cuts to do it in about 1/10 the time, and add HVP, and probably other chemicals attached to it. So I try to avoid it whenever possible, though it really is next to impossible.

Hi,

I really appreciated your article. My young daughter cannot tolerate Hydrolyzed Soy Protein, or Soy Lecithin. bHT is a no-no as well.

You are right that Soy Lecithin is a cheap emulsifier. It also has a longer shelf life than egg lecithin. And given the extent of a reaction my kiddo has to it and the fact that we've done the RAST testing for allergies, I would suggest that as a protein, it is so severely modified via these chemical processes that it no longer even register as "soy-protein."

I pretty much must cook/bake/make everything we eat. Breads, crackers, sauces, everything. I thank my lucky stars that we don't have any of the most common food allergies on top of this because, it would be a nightmare.

I feel a little like my kid is the canary in the coalmine in this scenario. There is a fundamental problem with our food and our culture and politics about food. We all should eat better. My family has to and it is significantly difficult to do so.

Thanks. I didn't mean to get on a soap box or whine, "Poor-me!" But, it has been a powerful education about food. And I will tell you that as a family, we all eat the same foods in solidarity. We keep the house allergy free.

The result is that we all eat as much as we want and we are all healthy. My hubby and I are active people but we don't watch our weight because we simply don't need to. I think that the Paleo diet is pretty accurate. I just happen to like to use butter more than they suggest.

One of the other things I've learned is that Soy Lecithin is 50% of what is in food release sprays and shortening. So many times, for us, we can't even purchase something that doesn't contain one of our problem-foods because it has been sprayed with the problem food.

All in all, I am happy with how we eat. But it has opened my eyes to the larger reality that the culture we live in is eating horrible stuff all the time and it is amazing to me how hard it is to avoid. If we didn't have a medical reason, the cost alone would make us eat more poorly.