The amino acids, glutamine and glutamic acid, are closely related in a chemical sense. The human body is able to produce glutamine from glutamic acid and glutamine is the amino acid with the highest concentration in blood plasma, musculature and cerebral and spinal fluid.
Glutamine is the most abundant building block of protein in the body. It is also involved in more metabolic processes than any other amino acid and is converted into glucose by the body as it is needed. It also strengthens and improves the intestinal lining and eliminates excess ammonia from the body.
This amino acid is stored primarily in the muscles and secondarily in the lungs and the human body produces enough glutamine, on its own, for everyday maintenance. However, extensive work outs, prolonged stress, injuries and infections can deplete the supply.
Glutamine is used to treat HIV/ AIDS along with other nutrients to help sustain body mass. It also aids in T-cell formation and so is also used to strengthen the immune system and help with the recovery of severe burns.
It has been recognised for muscle preservation, intestinal health and regulating the immune system. It can also help to increase mental prowess and energy and assists in brain capacity and memory function. This molecule also serves as the primary fuel source for intestinal cells, and studies show it can rebuild the protective barrier lining the digestive tract. When this barrier breaks down (a condition called leaky gut), toxins and undigested food particles escape into the bloodstream, triggering inflammation throughout body.
Glutamine is also used to reduce the effects of chemotherapy in cancer patients as it protects the liver and the lining of the intestines from the toxicity of chemotherapy.
Gastrointestinal damage and stomach ulcers caused by the Helicobacter pylori can be addressed with the amino acid glutamine, found in many foods. The body requires both amino acids glutamine and glutamic acid to function correctly and therefore, consuming unprocessed foods rich in both these amino acids on a daily basis is necessary.
Mono-sodium glutamate dangers
Excitotoxins are formed due to too much glutamic acid which are necessary in small amounts but toxic when present in high amounts. Combine the glutamate amino acid with sodium and it becomes mono-sodium glutamate (MSG) which is often used in Chinese foods as a flavour enhancer. This can lead to headaches and other allergic reactions due to the over consumption of glutamic acid.
Foods that contain mono-sodium glutamate
The following food labels indicate that mono-sodium glutamate is part of the ingredients:
Ingredients that always contain MSG
- MSG
- Monosodium Glutamate
- Hydrolysed Vegetable Protein
- Vegetable Protein
- Hydrolysed Plant Protein
- Plant Protein Extract
- Sodium Caseinate
- Calcium Caseinate
- Yeast Extract
- Textured Protein
- Autolysed Protein
- Autolysed Yeast
- Hydrolysed Oat Flour.
Ingredients that frequently contain MSG
- Malt extract
- Malt Flavouring
- Maltodextrin
- Bouillon
- Broth
- Stock
- Flavouring
- Natural Flavouring
- Natural Beef or Chicken Flavouring
- Seasoning
- Spices
Ingredients that sometimes contain MSG
Other foods to watch for
Soybean milk is (naturally high in glutamate and often has hydrolysed vegetable protein added to it. Kombu, miso and soy sauces often contain MSG.
Glutamate receptors exist throughout the body and especially in the brain. Eating MSG foods can increase levels twenty times higher than is normal. This is over-stimulatory and damages many cells in the body.
Humans are more sensitive to MSG than any other animals and newborns are four times more sensitive than adults. Glutamate and aspartate also pass through the placenta and alters brain formation in the foetus. The effects on a baby in utero have been directly linked to hormonal problems later on in life such as low testosterone and growth hormone in boys. It can also lead to low oestrogen and growth hormone in girls which can result in early onset menses, premenstrual tension and even infertility.
However, the body does require glutamine and glutamic acid to function correctly and therefore, consuming unprocessed foods rich in these amino acids, can be beneficial.
Natural sources of glutamine and/or glutamic acid in alphabetical order
- Beef
- Beetroot
- Cheese
- Cabbage
- Chlorella
- Eggs
- Halibut
- Kombu
- Legumes
- Milk
- Oily fish
- Organ meats
- Parmesan cheese
- Parsley
- Propolis
- Poultry
- Seaweed
- Spinach
- Tomatoes
- Venison
- Walnuts
Related subjects
- A-Z of nutrients
- Burns and sunburn
- Cancer
- Human immunodeficiency virus HIV AIDS
- Immune system disorders
- Intestinal disorders
- Leaky gut syndrome
- Pregnancy and childbirth
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