MSG and Celiac Disease


Celiac is a disease involving the intestines and it is extremely important to avoid gluten containing foods like wheat, rye, oats, and barley to prevent further damage to the absorptive cells lining the intestinal walls.  A veterinarian, recently diagnosed with celiac disease, has developed a theory about how celiac disease and the excitatory neurotransmitters glutamic acid and aspartic acid play a role in the damage caused by this disease.  We have recently found that many persons who report a sensitivity to MSG also report an inability to tolerate wheat products in general.  This seems an odd coincidence until we realize that, grain products have been bred to contain more and more gluten which is very high in the amount of glutamic acid bound into its protein chains.  This fact figures prominently in this veterinarian’s theory on why wheat can be such a problem for many people, and why, perhaps, it wasn’t meant to be in our diet in the first place.  See:

MSG is on the list of foods for celiac patients to avoid.  Wheat is such a good source of glutamic acid, as is soy, and corn, that MSG is often made from these foods.

Celiac patients also are often diagnosed with multiple food allergies.   The celiac diet is a difficult diet,  but there are other alternative grains to use, and several books and websites that provide gluten-free help.



People with celiac disease are intolerant to gluten. Cereal gluten, which is very important for quality flours, contains 20% glutamic acid.




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