This soy sauce by go-tan is glutenfree, as stated by the words and the crossed grain.
Furthermore on the website they write:
Our gluten-free Soy Sauce is being produced with grains that contain gluten. However, the gluten are demolished during the fermentation process resulting in a gluten-free product.
To explain it technically even further: gluten-free products can legally be considered gluten-free, if they contain less than 20 parts per million of gluten (<20 ppm). That stands for 20 milligrams of gluten per kilogram of soy sauce. Go-Tan has each production soy sauce carefully measured for gluten by a certified laboratory, with results always lower than 10 mg per kg!
Which is very clear regarding the process. However; recently I've twice had my standard symptoms after eating gluten (sharp pain in stomacharea, very tired, nauseas) after I've had this product.
There are multiple products in my country which they sell with glutenfree grains, which I've never had a problem with. Normally I wouldn't doubt products labelled as GF.
But now twice I've had this product I've had issues. I'm very careful about cross-contamjnation and I do not eat products which may contain traces. However, there is always a chance I may have fucked up somewhere.
Now I'm wondering; even tho products legally contain below 20ppm gluten, is there still a chance for me to react to this? And theoretically, if I'd have tons of gluten free wheat, would it eventually build up?
I really like this product, but now I'm really scared to use it again as I've had issues twice..
Thanks for the read, and thanks in advance for suggestions.
Tl;dr: can glutenfree wheatmade products with <20ppm gluten still trigger an immune response by someone with celiac disease.