<<Disclaimer: Verify this information before applying it to your situation.>> I have a question regarding the status of glutamate and MSG as being non-gluten free. It is my understanding that these items, which are both amino acids, are derived from animal sources rather than plant. Does anyone have any hard evidence regarding the status of glutamate, or is have the comments of late been of a more anecdotal nature? With respect to distilled white vinegar: I have tried very hard to understand why anyone would consider vinegar or distilled alcohol a gluten containing product. Gluten is a protein, and proteins have no vapour pressure and cannot be distilled. Therefore, it seems virtually impossible for a protein or protein fragment such as gluten to contaminate a distilled product such as vinegar or alcohol. Does anyone have any proof of the status of distilled vinegars and alcohols, or is this information just based on heresay? I am quite curious about what actual testing has been done on various food items to determine whether or not they are contaminated with gluten, and would appreciate any information regarding these matters.