When avoiding soy due to an IgG reactivity, please avoid the following foods:
- Bean curd
- Bean sprouts
- Chocolate (soy lecithin maybe used in manufacturing)
- Edamame (fresh soybeans)
- Hydrolyzed soy protein (HSP)
- Kinako
- Miso (fermented soybean paste)
- Mono- and diglycerides
- MSG (monosodium glutamate)
- Natto
- Nimame
- Okara
- Shoyu
- Soy albumin
- Soy cheese
- Soy fiber
- Soy flour
- Soy grits
- Soy ice cream
- Soy lecithin
- Soy meal
- Soy milk
- Soy nuts
- Soy pasta
- Soy protein concentrate
- Soy protein isolate
- Soy sauce
- Soy sprouts
- Soy yogurt
- Soya
- Soybean (curds, granules)
- Soybean oil
- Tamari
- Tempeh
- Teriyaki sauce
- Textured vegetable protein (TVP)
- Tofu (dofu, kori-dofu)
- Yuba
Potentially cross-contaminated foods must be labeled:
- “May contain soy”
- “Produced on shared equipment with soy”
- “Produced in a facility that also processes soy”
Products that commonly contain soy:
- Asian cuisine (Chinese, Japanese, Korean, Thai)
- Baked goods
- Baking mixes
- Bouillon cubes
- Candy
- Cereal
- Chicken broth
- Deli meats
- Energy bars/nutrition bars
- Imitation dairy foods, such as soy milks, vegan cheese, and vegan ice cream
- Infant formula
- Margarine
- Mayonnaise
- Meat products with fillers (such as burgers or sausages)
- Nutrition supplements (vitamins)
- Peanut butter and peanut butter substitutes
- Protein powders
- Sauces and gravies
- Smoothies
- Soups
- Vegetable broth
- Vegetarian meat substitutes (veggie burgers, imitation chicken patties, imitation lunch meats, imitation bacon bits)
- Waxes or horticultural oils on fruits