I would like to call your attention to the term “free glutamates.” Glutamic acid is an amino acid which is non-essential, meaning the body is capable of making it so it does not need to be obtained through food. It is a protein building block manufactured in the brain which is involved in nerve impulse transmission. Most foods, including plants and animals are rich sources of glutamic acid. There are two types of glutamic acid; L-glutamic acid and D-glutamic acid. The former is protein bound and linked in chains to other amino acids. D-glutamic acid, on the other hand, is a synthetic chemical concoction that is isolated away from protein and/or other chains of amino acids. It is considered “free” glutamic acid or “free” glutamate. The common name for this is monosodium glutamate (MSG). It is a known excito-toxin. It originally was developed by the Japanese as a flavor enhancer.
When our body digests protein, it takes just the amount of glutamic acid that it needs while the rest is discarded as waste. However, when the D-glutamic acid is absorbed, it causes toxicity in the blood. It can cause such things as chronic fatigue, migraines, ADD/ADHD, Parkinson’s, acid reflux, Alzheimer’s, obesity, brain fog, autism, fibromyalgia and neurological disorders. It is found extensively in processed foods in both the conventional supermarket as well as the natural food store. It is found in almost all sauces,dressings and commercially made stocks.
Prior to purchasing a product, be sure to read and check the label carefully to make sure it does not contain any of the following names:
monosodium glutamate, monopotassium glutamate, glutamic acid, vegetable protein extract, whey protein, hydrolyzed vegetable or soy protein, sodium or calcium caseinate, textured protein, yeast extract or autolyzed yeast. It is best to prepare all food from scratch and refrain from eating out if possible.
Ilia Regini is a nutritional healing foods chef, teacher, lecturer, writer and blogger. She can be reached at: email@example.com