Many of us wonder if monosodium glutamate (MSG) is suitable for people suffering from Celiac disease who need to maintain a gluten free diet. So... is monosodium glutamate gluten free? Yes, but MSG is often found in glutten products.

In this article, we’ll gently explain what MSG and gluten are, and why MSG is gluten-free, even though most products that contain it are typically not. 🤔

🥥Curious about more food insights like this? Visit the GoCoCo blog for science-backed articles on nutrition, food safety, and eating habits.

What is MSG ? 

MSG, or monosodium glutamate, is made from  a salt compound that’s naturally found in proteins of foods such as cured meats, salmon, ripe tomatoes, and mushrooms... MSG is known to increase salivation and gives a very pleasant sensation to food, enhancing other flavors, and making them last longer in the mouth. This effect has been considered the fifth taste, better known as Umami.

And… Much of the food industry has taken advantage of the Umami effect, adding MSG to enhance the flavors of foods that aren’t really that  tasty. This use is similar to what we’re used to seeing with refined sugars or salt, which are also added to products to increase the sweet and salty flavor profile of foods.🍭

The Food and Drug Administration (F.D.A. has classified MSG as a food ingredient generally recognized as safe (GRAS).  But…

Let’s consider the psychological effects for a second: Any food containing added MSG is going to be preferable to one that doesn’t (natural food). And guess which foods often contain it? Ultra-processed products such as potato chips, crackers, microwave dinners, frozen foods, canned soups, salad dressings, and sauces… None of which contain any positive health benefits for consumers. 😖

While MSG alone might not pose a major risk, the bigger concern is the rising intake of ultra-processed foods. Learn more in our article: Ultra-Processed Food Consumption Is a Health Risk Factor.

What is gluten and celiac disease?

Gluten is a glycoprotein with a low nutritional quality. This is because it lacks amino acids (elements fundamental to the growth of proteins), but it has a lot of technological utility in products. For example, it is responsible for giving flour dough its elasticity and provides the consistency and sponginess of bread and baked goods. 🍞

Some people have a negative reaction when consuming gluten. This is commonly referred to as Celiac disease.  Celiac disease affects 1 in 133 Americans and can have severe health consequences if a gluten-free diet is not followed. People with celiac disease must be vigilant about avoiding any foods or utensils that have come into contact with gluten-containing foods.

And where do we find gluten?

It is present in many cereal grains such as wheat, barley, rye, spelt, oats or triticale (wheat and rye mixture). 🌾

Confused by conflicting messages on food labels? Our article on how the food industry influences food regulations breaks down why these gray areas persist.