No thanks
Tough luck for anyone allergic to soy and/or gluten.
The research I have done into soy so far seems to point to the following problems
1) It is one of the more common food allergins and can give anaphylactic shock.
2) In its raw state it is toxic to humans (like red kidney beans)
3) It is estrogenic
4) it competes with the thyroid for dietary iodine, and usually the thyroid loses.
5) It inhibits the absorbtion of some essential minerals like zinc and magnesium due to one of the phytonutrients (like spinach does to iron)
6) The fermented product such as tofu makes many of these toxins safe, and as a by product converts some soy protein into valuable amino acids. These amino acids are missing in other processing methods
7) Soy is the prime source of MSG used in the processed food industy, and this is thought to contribute to weight gain
8) When industrially processed into TVP then this produces potentially harmful biproducts which led to the TVP scare some time back.
9) Commercial Soy sauce usually has high salt levels.
10)Soy protein is often contraindicated with diabetes due to giving extra stress on the kidneys. Holland and Barrett refused to sell me some when I wanted to put on some weight because of this.
So meatish products made from soy should use a fermented material to get amino acids otherwise those would have to be artificially added by the processing,