The MSG Question...

is one aspect where I find disagreement in the Celiac community.
MSG, or mono sodium glutamate, is a sodium salt of glutamic acid and was predominantly made from the glutamic acid of wheat sources, although now some say it is mostly made from non-wheat sources.  It is found in many seasoned foods such as chips, prepackaged meals, soups, and bouillon cubes, among others.
Some websites claim that while MSG can trigger a reaction similar to gluten, that MSG does not have gluten and Celiacs can safely eat it.
Others sources explain that those with Celiac can often have multiple food allergies (or sensitivities) and MSG is best avoided.
In her book, Gluten-free Girl addresses the MSG issue and found out that MSG made in the United States doesn't have gluten while MSG made in other countries probably does; but since there is almost no way to tell from where a company sourced their MSG, that it is best avoided.
I think I have to agree with Gluten-free Girl since I think it is better to be safe than sorry since for many people, even those non-Celiacs, MSG causes a bad reaction anyway.
Your thoughts on MSG?