Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Msg


Momof3boys

Recommended Posts

Momof3boys Newbie

I am a newbie and trying to still figure it all out. Are we supposed to have MSG? Or does it depend on how sensitive you are? TIA!


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



Lisa Mentor
I am a newbie and trying to still figure it all out. Are we supposed to have MSG? Or does it depend on how sensitive you are? TIA!

MSG does not contain gluten. Some may be sensitive to it, but it is not gluten related.

RiceGuy Collaborator

The thing about MSG, is that it is a known neurotoxin. I for one stay clear of it, if for no other reason than that it causes migraines (not to mention brain damage). As mentioned already, not everyone is sensitive to it enough to notice any effect. But then many of us ate gluten for years and didn't know what it was doing to us inside.

For a lot of good info about MSG, take a look Open Original Shared Link.

happygirl Collaborator

momof3:

To recap :)----MSG is safe in terms of GLUTEN. In terms of other things---that is a separate issue that some have with it (as mentioned by RiceGuy). There are many who eat it with no problem, and others who are sensitive/allergic to it---separate from gluten. (side note: I eat it and do fine with it)

But, to answer your specific question....it is gluten free.

RiceGuy Collaborator

Actually, according to the Forbidden List right here on Celiac.com, MSG can in fact contain gluten. It just depends on how it's made.

happygirl Collaborator

https://www.celiac.com/st_prod.html?p_prodi...-20107416234.6e

and other sources say that it is safe. Anyways, even if it WERE to be derived from wheat, due to the new food labeling law, it would have to be listed.

Rachel--24 Collaborator

MSG is completely gluten-free. As previously mentioned its a neurotoxin....everyone reacts to MSG at some level...whether they realize it or not. It can cross the blood brain barrier and may be linked to Alzheimers....same with Aspartame. They both are toxic to the body...similar to other toxins (alcohol, cigarettes, etc.) they can have an accumulative affect on the body that *may* eventually lead to disease.

After learning about MSG....I would never knowingly ingest it. From a gluten standpoint it's completely "safe".


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



blueeyedmanda Community Regular

MSG is gluten free but it really does some funky things to your body. I don't avoid it but limit how much I eat. I notice it in some foods more then others.

Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,272
    • Most Online (within 30 mins)
      7,748

    kellie2025
    Newest Member
    kellie2025
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • RMJ
      It is more likely code for “we think there really was a good response to the treatment, but it was small or in a small percent of subjects so it would take a large clinical trial to try to prove it.”
    • Dana0207
      Thank you so much for your replies. Luckily the rash went away when I completely swore off gluten. It took several months but I have not had a flare in months. So a biopsy is no longer possible. The itch was terrible and apart from bleaching my skin the steroid lotions and potions did nothing. The Gliadin is for accidents and shall be a part of my travel kit from now on. This past exposure has made a me a little leery about eating anything that was not cooked in my kitchen or a dedicated gluten-free restaurant. As much as I used to love baked goods, I am cured and have become quite the gluten free baker to the point that friends and family forget that my cakes/cookies/and bread are not "real". I guess I will have to wait for the new blood test to come out to get confirmation but I have a suspicion that the rash was dermatitis herpetiformis.
    • Jmartes71
      Hello, I just wanted to share with the frustration of skin issues and seeing dermatologist and medications not working for years, I did my own healing experiment. As of last week I have been taking a drop internally under the tongue of Vetiver and putting on topically on sores Yellow/Pom.I am seeing a extreme difference at a rapid time.Im also noticing my nails a little harder. Ive always been into natural properties because I feel its safer for the body.I know short time, but really seeing a difference. I also feel the the trapped gases that causes bloating helps break down as well.Curious if any body else can benefit from and has tried. Products is made by Doterra by Dr Hill
    • Scott Adams
      We have a category of articles on this topic if you really want to dive into it: https://www.celiac.com/celiac-disease/miscellaneous-information-on-celiac-disease/gluten-free-diet-celiac-disease-amp-codex-alimentarius-wheat-starch/
    • Scott Adams
      I agree with @trents, and the rash you described, especially its location and resistance to steroids, sounds highly characteristic of dermatitis herpetiformis, which is the skin manifestation of celiac disease. The severe and prolonged reaction you're describing five days after a small exposure is, while extreme, not unheard of for those with a high sensitivity; the systemic inflammatory response can absolutely last for several days or even weeks, explaining why you still don't feel right. Your plan to avoid a formal gluten challenge is completely understandable given the severity of your reactions, and many choose the same path for their well-being. While experiences with GliadinX (they are a sponsor here) are mixed, some people do report a reduction in the severity of their symptoms when taken with accidental gluten, though it is crucial to remember it is not a cure or a license to eat gluten and its effectiveness can vary from person to person. For now, the absolute best advice is to continue being hyper-vigilant about cross-contamination—buffets are notoriously high-risk, even with good intentions. Connecting with a gastroenterologist and a dermatologist who specialize in celiac disease is essential for navigating diagnosis and management moving forward. Wishing you a swift recovery from this last exposure. If you have DH you will likely also want to avoid iodine, which is common in seafoods and dairy products, as it can exacerbate symptoms in some people. This article may also be helpful as it offers various ways to relieve the itch:  
×
×
  • Create New...