Vivian writes:
When something is fermented, the culture in the fermentation process usually breaks down the carbohydrates, thereby making it more likely to be digested and absorbed. Therefore, fermented soy bean products such as 'miso' and 'tamari' that do not have wheat or other grains added, may be tried in small amounts after symptoms have subsided (about 3 months symptom-free?). Although soy sauce is a fermented soy product, it has added wheat, therefore not SCD-legal.

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