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Monosodium Glutamate And Celiac Disease
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9 posts in this topic

I have been reading some of the old posts about msg and that it is specifically gluten free (unless it is from a wheat source). The research that I have done shows that it is a free form of glutamic acid. I was curious if this extra source of glutamic acid might aid the transglutaminase (tTG) in changing the glutamines at positions p1 and p9 in the HLA-DQ2 and HLA-DQ8 molecules to glutamic acid (due to abundence of glutamic acid or change in pH levels of of the surroundings) causing the T-cell respond to the incorrect sequence in the molecules. Can the presence of the extra glutamic acid trigger a response from the immune system due to sensitivity to the similarity in the change of gluten by tTG?

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I have been reading some of the old posts about msg and that it is specifically gluten free (unless it is from a wheat source). The research that I have done shows that it is a free form of glutamic acid. I was curious if this extra source of glutamic acid might aid the transglutaminase (tTG) in changing the glutamines at positions p1 and p9 in the HLA-DQ2 and HLA-DQ8 molecules to glutamic acid (due to abundence of glutamic acid or change in pH levels of of the surroundings) causing the T-cell respond to the incorrect sequence in the molecules. Can the presence of the extra glutamic acid trigger a response from the immune system due to sensitivity to the similarity in the change of gluten by tTG?

Are you proposing that MSG may mimic gluten intolerance, or add to it? I don't profess to understand all the chemistry, but that sounds pretty far-fetched to me, especially any PH effect. I'm guessing that doctors & researchers would have seen that connection right off. But, who knows, you could win a Nobel prize or something! A quick trip to http://en.wikipedia.org/wiki/Monosodium_glutamate reveals several interesting aspects of Glutamate & Glutamine ( I take 4.5g daily as a powdered supplement ). BTW, as far as I know, I personally have never had a problem with MSG, so have never paid much attention to it. Please refer to the link for a listing of naturally occurring glutamate levels in food. This is good info I would recommend to everyone.

"Many people believe that MSG Speeds up the digestion of healthy proteins.

As a result of consuming MSG or protein-based foods, a natural elevation of the blood glutamate level will occur. That level will return to "baseline" (or the level before eating) in about three hours, no matter what the source of glutamate.

Glutamine, and the closely-related compound glutamate, are two amino acids that are critical to human health. In humans, animals, and plants, glutamine and glutamate are transformed into each other as part of numerous physiological processes. The roles of these amino acids in human diseases were intensively researched during the past decade and continue to be the subject of scrutiny. One area of interest is their potential health effects when they are provided in addition to the normal dietary intake that is already several grams per day.

Glutamine has been recommended by nutritionists as a dietary supplement for several serious disease conditions and there is growing research support for this action. Hospital dietitians are aware of the value of administering glutamine in parenteral nutrition (IV nutrition) for critically ill patients, and especially for patients who have had intestinal surgery, but physicians rarely recommend glutamine supplementation in other situations for which it may be indicated. Therefore, it is valuable for other health care providers to be familiar with the over-the-counter availability and uses of glutamine for supplementation purposes."

and of special interest to the MSG sensitive:

"(in the United States) Under current FDA regulations, significant amounts of free glutamate can be included in food under the following ingredient labels: MSG, monosodium glutamate, glutamic acid, hydrolyzed protein, autolyzed protein, textured protein, yeast extract, autolyzed yeast extract, protein isolate, soy sauce, modified food starch, modified corn starch, calcium caseinate, and sodium caseinate. In some cases, significant amounts of free glutamate are also added as broth, maltodextrin, seasonings, or natural flavor."

Theres lots more, also click on the glutamic acid link. best regards, lm

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2/5/07

In response to MSG and glutamates, etc., I need to know if "autolyzed (sic) yeast extract: listed in chicken broth, is potent to someone with celiac disease. I suspect it is used as falvoring, i.e. MSG.

My wife was diagnosed in '98 with celiac disease (blood test only), also lactose intolernace, and has lost about 30 pounds in the last three months (shortly after suspect TIA) but may have now stablized at about 106 lbs, dressed, at 5'4". Trying very hard to maintain strict diet and haven't been able to find out if small intestine has flatened villa and/or there is musous damage to wall, which I suspect is the cause for malabsorption. Will find out in a couple of days. Have her on probiotics, two types (Florastor), enzymes, vitamins, etc. She is very depressed but continues to work as OTR with autistic children. Buy from Whole Foods and bread from Celiac Free local restaruant/bakery that has a celiac disease free menu.

Can't find a local GI speacialist or someone locally that knows what they are doing in this area. I guess I need to find a local celiac disease support group.

Tired of printing up list that are all suspect because of changing contents or discoveries that things are now suspect, or or no longer suspect.

Does any one know how the phase two tests is coming along in Palo Alto, Calif. I am sorry but I don't have the specific info as I am work, but it was the company that got a 21 mil grant to proceed with its specicifc molecule testing.

Sorry for covering to many areas.yeast

I do have a toll free number, but being new to this site, not sure that I can provide it.

Any info is appreciated,

Maximumbob

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2/5/07

In response to MSG and glutamates, etc., I need to know if "autolyzed (sic) yeast extract: listed in chicken broth, is potent to someone with celiac disease. I suspect it is used as falvoring, i.e. MSG.

My wife was diagnosed in '98 with celiac disease (blood test only), also lactose intolernace, and has lost about 30 pounds in the last three months (shortly after suspect TIA) but may have now stablized at about 106 lbs, dressed, at 5'4". Trying very hard to maintain strict diet and haven't been able to find out if small intestine has flatened villa and/or there is musous damage to wall, which I suspect is the cause for malabsorption. Will find out in a couple of days. Have her on probiotics, two types (Florastor), enzymes, vitamins, etc. She is very depressed but continues to work as OTR with autistic children. Buy from Whole Foods and bread from Celiac Free local restaruant/bakery that has a celiac disease free menu.

Can't find a local GI speacialist or someone locally that knows what they are doing in this area. I guess I need to find a local celiac disease support group.

Tired of printing up list that are all suspect because of changing contents or discoveries that things are now suspect, or or no longer suspect.

Does any one know how the phase two tests is coming along in Palo Alto, Calif. I am sorry but I don't have the specific info as I am work, but it was the company that got a 21 mil grant to proceed with its specicifc molecule testing.

Sorry for covering to many areas.yeast

I do have a toll free number, but being new to this site, not sure that I can provide it.

Any info is appreciated,

Maximumbob

I know before I was diagnosed with celiac I was told to avoid all msg for reactions, example: chinese food because I felt so terrible after I ate it, neck pain, light headed heart palps and severe fatigue and of course other minor things but now I wonder if it was the celiac? but otherwise there is a list of symptoms in reaction to forms of msg here is that site............. http://vm.cfsan.fda.gov/~lrd/msg.txt and here is a way to identify hidden types of msg in food labels .......... http://curezone.com/foods/msg.asp and here is last but not least the answer to your question, states here that it is a primary source for msg. I hope this helps http://en.wikipedia.org/wiki/Yeast_extract. and this site but you have to read through it I know its on this page says it may be intolerant for celiacs, I guess be safe than sorry? http://www.e-celiacs.org/2-Gluten-Free%20P...tion%20Diet.htm

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All I know is that I very much react to MSG. It actually gives me symptoms similar to a mild multiple sclerosis flare up. I don't know if I react because it is related to the whole gluten intolerance thing, or if it because of my MS though.

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All I know is that I very much react to MSG. It actually gives me symptoms similar to a mild multiple sclerosis flare up. I don't know if I react because it is related to the whole gluten intolerance thing, or if it because of my MS though.

To all you MSG problematic people:

Beware of Tomato juice or over-ripe tomatoes

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To all you MSG problematic people:

Beware of Tomato juice or over-ripe tomatoes

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I just wanted to add what I'd recently transcribed from a tv health show I watch. I'm very confused about gluten being in MSG - I've read it is and it isn't. Either way, it doesn't sound very healthy. I thought anyone reading about MSG might be able to use this to further their research:

Your Health with Dr. Richard and Cindy Becker (viewed on KSBI-TV Ch. 52, OKC on Tuesday, July 10, 2007)

Today

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