Monosodium Glutamate And Gluten. Soy sauce, for instance, contains both msg and whey, so people having celiac disease (or gluten sensitivity) would react to the whey present, but the msg is not the problem. But of recent, msg is now produced by the fermentation of sugar beets or molasses.
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N a natural fermentation process is used to produce msg. Msg is used in cooking as a flavor enhancer with an umami taste that intensifies the meaty, savory flavor of food, as naturally occurring glutamate does in foods such as stews and meat soups. While the glutamate in msg may sound similar to gluten, it does not cause an allergic reaction on its own.
A person with celiac disease may react to the wheat that may be present in soy sauce, but not to the msg in the product.
In fact, the modern process for manufacturing msg has nothing to do with gluten at all. There may be other reasons to avoid msg but gluten is not one of them. Is monosodium glutamate a gluten? N monosodium glutamate (msg) is composed of two ingredients:
