<<Disclaimer: Verify this information before applying it to your situation.>> I've been working on eating GF for about seven months. I make my own flour, I read labels, I read CSA/USA information, etc. However, I still don't feel like I'm really all of the way better yet. So I decided to go back to my information sheets and see if I'm missing anything. I can accept the fact that some people say that foods such as buckwheat and amaranth are O.K. and others do not. I just don't eat them. Even though it is confusing, I can also somehow tollerate that there are organizations and web sites that tell various messages about forbidden and safe ingredients. Where I really have a problem is the confusing information that I have from CSA/USA. I have recieved all of my information in the past few months so the issues should no be that some is outdated and some is new. *MSG - Monosodium Glutimate* In CSA/USA's "On the Celiac Condition:A handbook for Celiac Patients and Their Families" MSG - Monosodium Glutamate is included in a list of additives which are GF (page 37). CSA/USA's "Info Sheet: Ingredient Red Flag For Gluten-Free Commerical Products" reports that "Foreign sources of MSG usually contain gluten-containing grains and a large majority of U.S. food producers may be importing this product. U.S. source MSG usually utilizes a source substance of cane, beets or tapioca starch. A small percentage of producers may be using wheat gluten. Many celiacs report a sensitivity and/or asthmatic reactions to MSG." CSA/USA's "Basics for a Gluten-Free Diet" lists MSG under Items to question. I guess two votes to one maybe I should avoid it because it may contain wheat?? *Malto dextrin* CSA/USA's handout called "Those strange names on your food labels" says this about malto dextrin "a carbohydrate byproduct from corn; helps prevent crystallization and maintain texture; occurs naturally, bur maybe chemically treated. " My question is how is it chemically treated? It doesn't say anything about gluten or the offensive grains so I assume it is O..K. Wouldn't this sheet say if it contained gluten? CSA/USA's "Info Sheet: Ingredient Red Flag For Gluten-Free Commerical Products" reports this about malto-dextrins "maltose and dextrins that may be obtained by enzymic action of barley malt or acorn flour. Celiacs must avoid this product if the source is unknown." I now would assume that barley malt or acorn is what the corn is chemically treated with but that first bit of information does not say to me that the malto dextrins are likely to contain gluten. *Colorings and dyes from lakes (especially from red and yellow)* CSA/USA's sheet called "Basics for a Gluten-Free Diet" lists these under a heading of "Items to question" yet in none of their information does it say they contain gluten and from what source. Maybe I'm making too much of my frustrations, but I sometimes wonder if even though I'm being very careful, I am messing up. Some days I feel so sure of myself and sometimes I just don't know. Susan P.S. I've heard from some people that I know that mono & di-glycerides can contain wheat, but the book "On the Celiac Condition: a handbook for celiac patients and their families" lists the additive as GF (page 37). Can anyone shed some light here?