glutamine and glutamate

[Guest guest]

In a message dated 9/21/02 3:19:46 PM,

writes:

> Blaylock's book Excitotoxins, the Taste That Kills, and he

>

>states a concern that several nutritionists are recommending that glutamine

>

>(the precuror of glutamate) be added to the diet of seriously ill patients

>

>to improve intestinal function. He states that neurons deficient in energy

>

>(no matter what the cause) are more susceptable to damage from glutamate

>and

>

>other excitotoxins.

Glutamine is generally recognized as beneficial to gut flora and to

preserving muscle, etc. Someone earlier gave us the link :

http://www.geocities.com/HotSprings/Spa/9971/glutamine.html which is a fair

description of some of the benefits of glutamine.

I just reviewed some a biochemistry text and the only context that I can find

that glutamine is transformed or is a precursor for glutamate is as part of

the use of amino acids for energy. Thus glutamine is one of the amino acids

that can generate glutamate which is itself a precursor to

alpha-ketoglutarate -- it is a process wherein carbon skeletons of amino

acids enter the krebs cycle and are used for fuel. Glutamine in an amino acid

that we can make and its common precursor is actually glutamate. My

biochemistry text says that " glutamine is neutral, non-toxic ...It is

synthesized as a device for storing and transporting ammonium ions, as well

as for incorporation into proteins, and this function is especially important

in the brain and the striated muscles. Muscles, with their great mass, are

more significant quantitatively. "

Glutamate is an amino acid that we eat and it can also be derived from the

amino acids proline, aspartate, histidine, glutamine and I think probably

others. Glutamate is also used by some nerves for signal transmission -- and

as part of MSG in great quantity can aversely neurons in sensitive people.

Oddly enough a new taste was recently discovered called umani (Japanese

translation is *deliciousness*; some texts say its related to meat or rich

taste) and it seems to be sensitive to MSG, as well as other salts -- oddly

enough MSG is found naturally in relatively high concentrations in fresh

vegetables, but its concentration diminishes quickly with storage. Probably

why just picked veggies tastes so good. Mushrooms and carrots keep their MSG

longer -- and it is thought that it is their MSG content that makes them such

great additions to soups and stews. The Chinese use msg to enhance the flavor

of food, especially vegetables.

Namaste, Liz

<A HREF= " http://www.csun.edu/~ecm59556/Healthycarb/index.html " >

http://www.csun.edu/~ecm59556/Healthycarb/index.html</A>

[Guest guest]

Hi Liz:

> Glutamine is generally recognized as beneficial to gut flora and to

> preserving muscle, etc. Someone earlier gave us the link :

> http://www.geocities.com/HotSprings/Spa/9971/glutamine.html which is a

fair

> description of some of the benefits of glutamine.

>

#### I'm not saying that glutamine and glutamate have no beneficial uses

for the body. I was writing in answer to the question of *why take

glutamine supplements temporarily.* Maybe my post wasn't very clear, but

what I was trying to say was that it's best to get glutamine and glutamate

from natural food sources to avoid over supplementing because over

supplementing could cause imbalances which could be damaging to the brain.

> I just reviewed some a biochemistry text and the only context that I can

find

> that glutamine is transformed or is a precursor for glutamate is as part

of

> the use of amino acids for energy.

The author of Excitotoxins, Blaylock, is a neuron surgeon. It was

from his book that I got the information that glutamine is a precursor to

glutamate. Since you brought it up, I did a quick search and came up with

http://www.biofountain.org/KM_FAQHGH.htm Here is a short excerpt from that

link:

" 10. Why Amino Acid Precursors are not recommeded?

Amino acid stackers such as arginine taken orally will fail as a recent

study in the Journal of Gerontology (August 1999) showed that " Oral arginine

does not stimulate basal GH or augment exercise-induced GH secretion in

either young or old adults. It may even impair GH release during resistive

exercise. " Glutamine is another amino acid that people use to provoke HGH

release. But, glutamine becomes glutamate within the brain, and glutamate is

an " excito-toxin " that over time can cause brain damage and senility. Taking

glutamine is the most dangerous way to elevate HGH. Amino acids causes the

strain on the kidneys from its nitrogen. Amino acids (which are the building

blocks of proteins) contain, on average, 16% nitrogen by weight, and all of

that nitrogen must be excreted by the body some how. "

>

> Glutamate is an amino acid that we eat and it can also be derived from the

> amino acids proline, aspartate, histidine, glutamine and I think probably

> others. Glutamate is also used by some nerves for signal transmission --

and

> as part of MSG in great quantity can aversely neurons in sensitive people.

#### Blaylock states that gluatamate is a transmitter for about 50% of the

forebrain synapses. The brain carefully regulates gluatamate for proper

function. Too much glutamate can damage and/or kill neurons.

> Oddly enough a new taste was recently discovered called umani (Japanese

> translation is *deliciousness*; some texts say its related to meat or rich

> taste) and it seems to be sensitive to MSG, as well as other salts --

oddly

> enough MSG is found naturally in relatively high concentrations in fresh

> vegetables, but its concentration diminishes quickly with storage.

Probably

> why just picked veggies tastes so good. Mushrooms and carrots keep their

MSG

> longer -- and it is thought that it is their MSG content that makes them

such

> great additions to soups and stews.

#### I don't think that getting glutamate from natural sources is bad at

all. Again, my point was regarding *over supplementing.* How do you know

when you're getting too much? Using natural foods helps to ensure that that

doesn't happen.

The Chinese use msg to enhance the flavor

> of food, especially vegetables.

>

#### Yes, that's true, but that does't mean that it's good for their

neurons. The book Sugar Blues by Dufty explains how after the

Bureau of Chemistry was dismantled, manufacturers and food processors were

basically given carte blance to use practically anything in its products

*until* evidence turned up that it might be injurious to the public heath.

Of course by then they make so much money that it's practically impossible

to recall or ban those items. Blaylock discusses how vegetable proteins are

refined to make flavor enhancers. Flavor enchancers is kind of straying

from the topic of glutamine being a precursor to gluatamate, but that is

what Blaylock's book is mainly about. Dr. Blaylock discusses in his book

the faults and even intended deceptions of studies done on MSG. You might

like to read his book since I don't think I'm able to give it a good

representation here. After all, he did write a whole book on the topic to

present his case. Also, I believe his book has a thumbs up on Sally

Fallon's site.

Marla