Is MSG Gluten-free and Safe for People with Celiac Disease?

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So malt extract... Since malt is, by definition, sprouted barley that's then kilned to stop the sprouting, how is malt extract gluten-free?  Since wheat is on the FDA's list of major allergens, but barley is not, they are not required to disclose it.  Second-run barley-malt is relatively easy to procure from brewers and distillers, as it's the "biproduct of beverage production. 

Next question: Ultra-pasteurized?  My understanding is that ultra-pasteurization simply heats the substance to high heat in a vacuum (therefore a lower temp than in standard atmosphere).  Are you saying that ultra-pasteurized milk--which is practically industry standard these days, even for organic brands--could contain MSG in some form? (I'm assuming calcium casseinate?) 

On 8/9/2020 at 4:42 PM, ch88 said:

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Fabulous link!  Thank you.

I am curious about why the information stated in the article hasn't been cited. As someone who does nutrition research for her job and has some knowledge in how our bodys are using the foods we eat I am disturbed by what is being claimed here.. 

Can you share where exactly you got the information so I can research these msg 'hidden names' myself?

I share the concern about malt extract and malt flavoring, which i have seen on breakfast cereal boxes where the cereal itself was not a gluten grain, say corn.

On 8/11/2020 at 2:18 AM, sc'Que? said:

So malt extract... Since malt is, by definition, sprouted barley that's then kilned to stop the sprouting, how is malt extract gluten-free?  Since wheat is on the FDA's list of major allergens, but barley is not, they are not required to disclose it.  Second-run barley-malt is relatively easy to procure from brewers and distillers, as it's the "biproduct of beverage production. 

Next question: Ultra-pasteurized?  My understanding is that ultra-pasteurization simply heats the substance to high heat in a vacuum (therefore a lower temp than in standard atmosphere).  Are you saying that ultra-pasteurized milk--which is practically industry standard these days, even for organic brands--could contain MSG in some form? (I'm assuming calcium casseinate?) 

On 8/11/2020 at 2:18 AM, sc'Que? said:

So malt extract... Since malt is, by definition, sprouted barley that's then kilned to stop the sprouting, how is malt extract gluten-free?  Since wheat is on the FDA's list of major allergens, but barley is not, they are not required to disclose it.  Second-run barley-malt is relatively easy to procure from brewers and distillers, as it's the "biproduct of beverage production. 

Next question: Ultra-pasteurized?  My understanding is that ultra-pasteurization simply heats the substance to high heat in a vacuum (therefore a lower temp than in standard atmosphere).  Are you saying that ultra-pasteurized milk--which is practically industry standard these days, even for organic brands--could contain MSG in some form? (I'm assuming calcium casseinate?) 

Exactly,malt is derived from BARLEY--it is NOT gluten free--who said it was?

2 hours ago, Guest jmnutrition said:

Fabulous link!  Thank you.

I am curious about why the information stated in the article hasn't been cited. As someone who does nutrition research for her job and has some knowledge in how our bodys are using the foods we eat I am disturbed by what is being claimed here.. 

Can you share where exactly you got the information so I can research these msg 'hidden names' myself?

On 8/10/2020 at 11:18 PM, sc'Que? said:

So malt extract... Since malt is, by definition, sprouted barley that's then kilned to stop the sprouting, how is malt extract gluten-free?  Since wheat is on the FDA's list of major allergens, but barley is not, they are not required to disclose it.  Second-run barley-malt is relatively easy to procure from brewers and distillers, as it's the "biproduct of beverage production. 

Next question: Ultra-pasteurized?  My understanding is that ultra-pasteurization simply heats the substance to high heat in a vacuum (therefore a lower temp than in standard atmosphere).  Are you saying that ultra-pasteurized milk--which is practically industry standard these days, even for organic brands--could contain MSG in some form? (I'm assuming calcium casseinate?) 

Exactly,malt is derived from BARLEY--it is NOT gluten free--who said it was?  I am confused and a bit dubious about this article and the list---glutamate itself is a natural substance from the amino acid glutamic acid--it is a natural component of many foods--fruits, vegetables, meats and fish---I am not sure because a label lists glutamate that equates with it containing monosodium glutamate--where did this list and that information come from???? 

I found this enlightening: Open Original Shared Link

Apparently, there is the ELISA "Sandwich" test and the "competitive R5 Elisa" test, the latter being more stringent since it will pick up gluten peptides that have been fragmented by fermentation and hydrolizing.

@trents that page is SUPER-HELPFUL!  Thx! 

Regarding barley-malt, maltose, et.al.... I think several of you are missing my point that we were talking about items that are not covered under the FDA's major allergen list (a list of merely eight) and how barley does not need to be called out... and even could fall under "natural flavoring".  

So when you contact a company to ask what their "natural flavoring" is and whether it's gluten-free, they often times get defensive and claim that it's proprietary info. But those ingredients (IMO) should be required to be disclosed.  But to date, they are not required to do so. 

The FDA's major allergens list:  Milk, Eggs, Fish (e.g., bass, flounder, cod), Crustacean shellfish (e.g. crab, lobster, shrimp), Tree nuts (e.g., almonds, walnuts, pecans), Peanuts, Wheat and Soybeans.  Even corn doesn't make the top-8 list, though I've certainly know many people in my lifetime who are allergic to it. My understanding as to why it's not a top-10 list was because farm lobbyists didn't want corn to appear there as they felt it would undermine a major US industry. (I have no sources to cite, however.)

But please understand where I was coming from with my original comment. 

To further muddy they discussion:  Open Original Shared Link  

Now I am completely confused about "barleymalt" and "barleymalt extract".  And is this a case where UK (social language) nomenclature is decidedly different versus US nomenclature versus scientific nomenclature?  Or is she just an unreliable source? 

What do you mean when you ask, " And is this is a case where UK (social language) nomenclature is decidedly different versus US nomenclature versus scientific nomenclature?" When I read through the article it seemed unambiguous to me, a US citizen. Does "barley malt" or "vinegar" mean something different in the UK vs. the US?

On 8/11/2020 at 1:18 AM, sc'Que? said:

So malt extract... Since malt is, by definition, sprouted barley that's then kilned to stop the sprouting, how is malt extract gluten-free?  Since wheat is on the FDA's list of major allergens, but barley is not, they are not required to disclose it.  Second-run barley-malt is relatively easy to procure from brewers and distillers, as it's the "biproduct of beverage production. 

Next question: Ultra-pasteurized?  My understanding is that ultra-pasteurization simply heats the substance to high heat in a vacuum (therefore a lower temp than in standard atmosphere).  Are you saying that ultra-pasteurized milk--which is practically industry standard these days, even for organic brands--could contain MSG in some form? (I'm assuming calcium casseinate?) 

When protein (milk included) is broken down into individual amino acids, one of them is glutamic acid (aka glutamate).  The high heat of ultra-pasteurization frees glutamate from milk protein, and it's free glutamate that is the toxic component of MSG.  There's no calcium casseinate added.