Jump to content

  • 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

Monosodium Glutamate

gabrielle

Recommended Posts

gabrielle Contributor
gabrielle
Posted

Since going on a gluten-free diet, I wasn't sure at first if I could have Monosodium glutamate- but I read somewhere that it wasn't derived from wheat so it was okay. BUT-I've eaten things that seem to be gluten-free but have Monosodium glutamate in them and I get sick. I had a few potato chips with this ingredient and I was hunched over grabbing my stomach. I am guessing there is a connection- I just was wondering if anyone else gets sick :( off of this as well.

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

Celiac.com Sponsor (A8-M):


KaitiUSA Enthusiast
KaitiUSA
Posted

30% of people in general have a reaction to MSG. MSG is very bad for you..it is not a gluten reaction. MSG is ok from a celiac standpoint. Alot of people do have problems with MSG though.

gabrielle Contributor
gabrielle
Posted
  • Author

I knew it wasn't the absolute best for you, but i guess i dont really remember a reaction to it before :huh: . Hmm. :) thank you for responding!

KaitiUSA Enthusiast
KaitiUSA
Posted

O yes it is horrible for you...it can cause many symptoms. They also tell people that are pregnant to avoid MSG....

read this article:

why msg is harmful?

Monosodium glutamate is a drug and a neurotransmitter. Glutamate is a highly regulated chemical of the nervous system, and a proper balance is necessary for healthy brain and organ function.

In fact, every major human organ is now known to contain glutamate receptors. Overstimulation of these receptors

KaitiUSA Enthusiast
KaitiUSA
Posted

Here are some common reactions in an article I found:

common reactions

People's reactions to MSG will vary depending on their sensitivity to the substance. At low doses, some people will experience no obvious physical symptoms, despite the acute neurochemical activity that occurs whenever anyone ingests the substance.

Following is a list of well-documented reactions to monosodium glutamate. Individuals with extreme sensitivities may experience seemingly incurable fibromyalgia-type pain, while others may have immediate, acute reactions, including heart attack.

Remember: a high enough dose is toxic to anyone

gabrielle Contributor
gabrielle
Posted
  • Author

:o OH MY!!!!!!! How is this ingredient at all passed by the FDA???????|

That is awful, thank you so much for sharing this information.

KaitiUSA Enthusiast
KaitiUSA
Posted

I know! :o I could not believe all the problems associated with that. I try to stay as far away from it as possible. I occasionally have foods with it in it but I try to keep my intake of it very low...if pregnant women shouldn't have it then why should we?

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

Celiac.com Sponsor (A8-M):


ianm Apprentice
ianm
Posted

Just one more reason to not eat processed foods. :wacko:

lovegrov Collaborator
lovegrov
Posted

Kaiti,

Please give us the source for this information on MSG. MSG is one of those things theres a lot of hysteria and misinformation about and having a source can help people judge the veracity of the information.

richard

KaitiUSA Enthusiast
KaitiUSA
Posted

Many sites had the same info but I got these particular articles from:

Open Original Shared Link

Even though from a celiac standpoint MSG is ok it is bad for you and thats a known fact.

Health food stores up here will not sell anything with MSG in them.

rmmadden Contributor
rmmadden
Posted

I found out after going gluten-free that I am MSG sensitive. I get the shakes and a general off-feeling that takes about 1-hour to pass. I avoid MSG as best I can.

Cleveland Bob B)

  • 6 years later...
Jklinge Newbie
Jklinge
Posted

Since going on a gluten-free diet, I wasn't sure at first if I could have Monosodium glutamate- but I read somewhere that it wasn't derived from wheat so it was okay. BUT-I've eaten things that seem to be gluten-free but have Monosodium glutamate in them and I get sick. I had a few potato chips with this ingredient and I was hunched over grabbing my stomach. I am guessing there is a connection- I just was wondering if anyone else gets sick :( off of this as well.

I use to get sick off msg like you did so I called my doc and he told me that msg is a FORM OF GLUTEN

sa1937 Community Regular
sa1937
Posted

I use to get sick off msg like you did so I called my doc and he told me that msg is a FORM OF GLUTEN

Not true. But some people do not tolerate MSG but it's not because it is a form of gluten. http://www.celiac.co...ents/Page1.html

You might also want to check out this link: Open Original Shared Link

psawyer Proficient
psawyer
Posted

This brought-back-from-the-dead topic is six years old.

MSG is the sodium salt of glutamic acid. Glutamic acid is a non-essential amino acid found in the molecular structure of most proteins. The often asserted claim that MSG contains gluten is just wrong. However, gluten (a protein) when broken down into its constituent parts will yield some glutamic acid. When sodium is present, glutamic acid will form monosodium glutamate by binding with a single sodium atom.

Refined MSG causes a reaction in some people, including some people with celiac disease. There is no special concern about MSG for those of us with celiac disease.

etta694 Explorer
etta694
Posted

30% of people in general have a reaction to MSG.

If we could hear everything our bodies are saying to us... we would eat very differently.

lovegrov Collaborator
lovegrov
Posted

I use to get sick off msg like you did so I called my doc and he told me that msg is a FORM OF GLUTEN

You need a new doctor.

richard

Rmarie15 Newbie
Rmarie15
Posted

I didn't notice a reaction to MSG until I became aware of my celiacs. I have the same reaction to it as I do with gluten. It could be from the damage already caused to your stomach and intestines. Try cutting it out.

An example is I eat McCormick Taco seasoning for my chicken Taco salad, and never have a problem. One time my husband accidentally bought the low sodium kind (also gluten-free) and i was in the bathroom within an hour with horrible stomach pains. The only difference between the two is the MSG replaces the sodium. I've tested this a few times and now I have to avoid that too. Geeze, sometimes I feel like there's nothing to eat.

TB4me2000 Newbie
TB4me2000
Posted

Since going on a gluten-free diet, MSG does make me (briefly) ill. It also makes me eat half a bag of potato chips in about 5 minutes, so its probably a good thing I've cut it out...

  • 5 months later...
Jill Skipper Newbie
Jill Skipper
Posted

I have a newly diagnosed son and I've been using FoodFacts.com to help me figure out if some foods have gluten. Do any of you use that? It seemed reliable, but today I looked up Dorito's .. which we thought were ok .. and it came up as "AVOID" due to monosodium glutamate (wheat) and artificial colors (gluten). Thoughts? He doesn't have belly symptoms, he is diabetic and was diagnosed as a celiac through a blood test and biopsy.

psawyer Proficient
psawyer
Posted

Doritos refers to a brand which covers a number of products. Some of them contain wheat, but it is not from the MSG.

MSG is gluten-free. Artificial colors are not the best thing for you, but they are also gluten-free.

kareng Grand Master
kareng
Posted

Here's Frito Lays list for the US. They have some they test and some they don't test for gluten but do not add gluten to.

Open Original Shared Link

Don't rely on those programs for the final word on product ingredients. They are good for suggestons. You still need to read the ingredients as they can change.

Darn210 Enthusiast
Darn210
Posted

Last time I checked, the Nacho Cheese Doritos were a no-no . . . not because of MSG but because there was wheat flour in them. The Cool Ranch Doritos are OK.

larry mac Enthusiast
larry mac
Posted

Never had a problem with MSG, nor do I avoid it. I only care about wheat, barley, rye, and of course oats. Although, if I had inadvertently eaten something containing a very small amount of oats, I wouldn't freak out about it.

best regards, lm

lovegrov Collaborator
lovegrov
Posted

Sounds like foodfacts isn't too reliable. As noted, SOME Doritos have gluten, but not from MSG or artificial color (never found gluten in artificial colors).

richard

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,694
    • Most Online (within 30 mins)
      7,748
    VJM
    Newest Member
    VJM
    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

    • Gigi2025
      How Come Gluten Didnt Bother Me In Italy

      By Gigi2025 · Posted

      Since 2015 we've spent extensive time in Italy and I've been able to eat their wheat products without incident. Initially, I was practically starving thinking foods in Sicily were not gluten-free.  An Italian friend who had lived in the US for over 20 years said she had celiac/gluten-free friends from the US who could eat Italian wheat products without problems. Hesitantly, I tried little by little without issues.  A few years later at a market, I asked a bread vendor if they had gluten-free loaves. Turns out she had lived in LA, said groups believe it's not the gluten that's causing our bodies harm, but potassium bromate; these groups have been trying to ban it.  Bromines and other halogens wreaks havoc to our endocrine system and, more specifically, our thyroids and immune systems. When bromines are ingested/absorbed into the body, it displaces iodine causing other health issues. Potassium bromate is a powerful oxidizing agent (dough 'conditioner') that chemically changes flour to enhance elasticity, bleaches the dough, and ages the flour much faster than open air.   Shortly thereafter while visiting friends in California, one family said they had gone gluten-free and the difference was incredible. The reason they choose this path was due them (a biologist/chemist/agriculturist scientist) having to write a portion of a paper about a certain product for the company he worked. Another company's scientist was directed to write the other portion. All was confidential, they weren't allowed to know the other company/employee.  After the research, they learned gluten was being removed from wheat, sent elsewhere, returned in large congealed blocks resembling tofu, and then added to wheat products. Potassium bromate has been banned for use in Europe, China, and other countries, but not in the US. Then we have the issues of shelf preservatives and stabilizers. What are we eating?  Why? We spend long periods of time in Italy and all has been good.  We just returned from an extended time in Greece;  no issues there either.  There is a man there we learned about on a travel show about Greece who walks the hills, picking herbs, pods, etc.  He is a very learned scholar, taught at the university level in Melbourne. It took a few days to locate him, but were finally successful. He too, is concerned about the additives and preservatives in American food (many of his customers are Americans, haven't been in the best of health, and have become healthier after visiting him). He suggested taking a food product from the US and the same product in Europe, and compare the different ingredients. Then ask why these things are being allowed in the US by the 'watch dog' of our foods and drugs. It would be amuzing if it weren't tragic. I'm presently looking for flour from Europe that I can make my own bread and pasta as the gluten-free bread is now $7.99 a (small) loaf.  BTW, studies are showing that many gluten-free individuals are becoming diabetic. My guess is because the gluten-free products are high in carbs. This is only my experience and opinion garnished by my personal research.  I hope it helps.  
    • knitty kitty
      Taking Probiotics but Still Getting Sick After Gluten – Advice?

      By knitty kitty · Posted

      Symptoms that get worse if you don't supplement is a sign of malabsorption, possibly due to Celiac disease. Blood tests for nutritional deficiencies are not very accurate, and should be done when you have been off of supplements for eight to twelve weeks, otherwise the vitamin supplements you've taken will be measured.  The blood circulation system is a transportation system.  It transports the vitamins you've absorbed around the body, but blood tests don't give an accurate picture of the vitamin and mineral stores inside organs and tissues where they are actually used.  You can have "normal" blood levels but still have deficiencies.  This is because the brain demands stored nutrients be put into the blood stream to supply important organs, like the brain and heart, while other organs do without.   If you are taking Thiamine Mononitrate in your supplements, you are probably low in thiamine.  Thiamine Mononitrate is used in many supplements because it won't break down sitting on a shelf.  This also means Thiamine Mononitrate is difficult for the body to utilize.  Only thirty percent of Thiamine Mononitrate on the label is absorbed and even less is able to be utilized by the body.  A different form of Thiamine called Benfotiamine has been shown to promote intestinal healing.   Talk to your doctor about doing a genetic test to look for Celiac markers.   I'm concerned that if you do a gluten challenge (10 grams of gluten per day for a minimum off two weeks) in your weakened state, the nutritional deficiencies will become worse and possibly life threatening.  
    • ElisaAllergiesgluten
      Allergy medication: cetirizine by the HealthA2Z is it gluten free?

      By ElisaAllergiesgluten · Posted

      Hello, good afternoon!   I apologize, I didn’t see a notification and I’m just reading this. Thank you so much for sharing your thoughts and the link. Yes you are absolutely right, even so trying to get a response from them has been extremely difficult. They don’t answer but I will your practice of “guilty until proven innocent.”   I like and have a sense of trust here in this website, everyone is honest and thoughts are raw. The mutual understanding is amazing!   thank you Scott!
    • Scott Adams
      Draft gluten-free ciders… can they be trusted ?

      By Scott Adams · Posted

      I'd go with a vodka tonic, but that's just me😉
    • Rejoicephd
      Draft gluten-free ciders… can they be trusted ?

      By Rejoicephd · Posted

      That and my nutritionist also said that drinking cider is one of the worst drink choices for me, given that I have candida overgrowth.  She said the combination of the alcohol and sugar would be very likely to worsen my candida problem.  She suggested that if I drink, I go for clear vodka, either neat or with a splash of cranberry.   So in summary, I am giving ciders a rest.  Whether it's a gluten risk or sugars and yeast overgrowth, its just not worth it.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.