Amino Acid - L-Glutamic Acid
Having spent a day in front of the P.C. writing spill for a gym equipment manufacturer, I thought I'd have a break of sorts (from the tedium) and update a few pages of my own venture - gymprofessor.com. My food snack during my break - Marmite on toast - gave me the incentive to write about L-Glutamic Acid. Why? Well, Monosodium Glutamate (MSG) - a salt of L-Glutamic Acid, which is a natural constituent of many fermented or aged foods (like yeast extract) provides the "tangy" taste - "you either love it or hate it!" Another of course (& the origin of its identification) is from seaweed extract - you'll hear many people tucking in to their Chinese meal mention how MSG might affect them, whilst also necking half-a-dozen beers (containing MSG). Also, given my supplement slant on most things, I'd best mention hydrolyzed protein (process of breaking down the protein into its component amino acids for greater absorption by acid hydrolysis) being another instance whereby MSG will be present and hence why manufacturers often worn of a "bitter" taste on the product label. Anyway, we'll tackle the facts and myths of MSG in another thread though - it's natural occurrence and use as an additive etc.
Synthesized from L-Arginine and L-Ornithine, & created in the brain from the Amino Acid L-Glutamime, L-Glutamic Acid's a major fuel that the brain uses to function and transports Potassium across the blood-brain barrier. L-Glutamic Acid's also used in the breakdown of fats and sugars.
Food Sources: Meat, Fish, Eggs, Dairy etc.
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