I've been reading up on this ingredient. It seems almost as dubious as MSG or HFCS, but not as well known. A true allergy is as real as a TRUE allergy to MSG, and I'm curious if any SE people have come across this issue. I want to use a sauce with XG in it in a bottled product I'm making, but wondering if I should avoid it, especially for the natural food market. Hmmmm. Thanks.