WHY L-GLUTAMINE IS SO IMPORTANT?
Glutamine is the most abundant amino acid in the body.
Glutamine controls the supply of nitrogen in the body. Nitrogen is necessary for balance in the body, but too much nitrogen is exceedingly toxic.
Glutamine also buffers poisonous wastes, such as ammonia and helps remove them from the body.
Construction of deoxyribonucleic acid (DNA) is dependent upon adequate amounts of glutamine.
During stress associated with illness, the body breaks down its own muscle to produce large quantities of glutamine – hence serious illness is associated with loss of muscle mass due to glutamine deprivation.
One-third of the amino acids released at times of stress are in the form of glutamine.
Without glutathione (major antioxidant), the body will die in only three days. For the body to make glutathione, it needs glutamine.
Glutamine is destroyed by cooking and acids. People who cook too much of their food may easily be glutamine deficient.
Hospital Use
Using glutamine before and/or after major surgery, burns, illnesses, severe injury, and chemotherapy eliminates muscle breakdown.
Patients receiving glutamine had a significantly decreased incidence of infection and were released from the hospital earlier than patients who received no glutamine supplements.
Hospital bills of patients who received glutamine were reduced by an average of $21,000.
Glutamine is the most important amino acid for the healing of wounds.
Glutamine has been shown to enhance the ability of medications to kill cancerous growths.
Glutamine protects the liver during toxic chemotherapy, during acetaminophen toxicity, and following a severe inflammatory injury to the liver.
Digestive Aid
In Japan and Asia, glutamine is used as an effective anti-ulcer drug for the stomach.
Intestinal mucosa is completely dependent upon glutamine.
Digestion and normal metabolic function of the intestines are dependent upon adequate amounts of glutamine.
Leaky bowel syndrome and damaged mucosa are usually associated with glutamine deficiency.
Through the action of glutamine on the kidneys, the body controls pH balance and eliminates acids.
Glutamine is important in preventing the loss of electrolytes.
Glutamine is easily destroyed by high temperatures. Cooked food has no usable glutamine in it.
Immune Function
The immune system is completely dependent upon glutamine.
Many studies have proven that glutamine supplements can greatly improve immune activity.
The IgA is an important antigen that is produced by B cells in the intestinal epithelium. This immune activity is capable of eliminating every known pathogen, but it is completely dependent upon glutamine.
Glutamine is known to enhance the replication of cancer cells, yet at the same time strengthens the immune system and metabolic functions that help fight cancer.
Animals and Glutamine
When animals are stressed, there is a threefold increase in the release of glutamine from muscles.
Cows taking glutamine have doubled their milk production.
Glutamine helped laboratory animals reduce their pain levels.
Brain & Nervous System Uses
Glutamine is the most important amino acid for the brain, for glutamine is the precursor of two important neurotransmitters.
Glutamine has helped to increase the IQ of mentally-impaired children.
Large amounts of glutamine are stored in the nervous system.
Vitality
Patients who received glutamine were statistically more “vigorous” than those who did not.
Glutamine helps stop alcohol and sugar cravings.
How to Use Glutamine
Glutamine should be kept refrigerated.
Acids also destroy glutamine. Glutamine should be taken after meals when HCL is most diluted or between meals.
Vitamin C is needed to activate glutamine, but should be taken separately.
One teaspoon of glutamine powder equals 4,000 milligrams (mg.), which is 4 grams.
People with kidney disease or severe liver failure should not take glutamine. Glutamate (Glu) and glutamic acid are not glutamine. Only glutamine is glutamine.
The above information came from “The Ultimate Nutrient Glutamine, The Essential Nonessential Amino Acid” By Judy Shabert, MD, RD and Nancy Ehrlich.