GLUTAMATES – IS YOUR HIGH PROTEIN DIET AND SUPPLEMENTS KEEPING YOU AWAKE OR ANGRY?
DO YOU SUFFER FROM some or all of these SYMPTOMS? … If so, you may have GLUTAMATE INTOLERANCE
- Headaches and Migraines.
- Wheezing and Asthma.
- Bad behavior, Hyperactivity and Attention deficit or reduced concentration span.
- Insomnia and restlessness.
- Anxiety, irritability or aggression.
- Chest pain, abnormal heart rhythm, palpitations or rapid heartbeat.
- Flushing and / or skin rash.
- Numbness, tingling or burning around the mouth.
- Sense of facial pressure or swelling.
- Intense thirst.
- Ringing ears.
- Drowsiness, weakness and lethargy.
WHAT ARE GLUTAMATES?
Glutamates are flavor enhancing compounds. They stimulate a “savory” or “meaty” taste known as umami. Glutamates are naturally found as part of many proteins.
GLUTAMATES are found in nature in FREE OR BOUND form.
“Free” glutamates may be naturally present in foods or may be added as a natural or artificial flavor enhancer. Free glutamates are responsible for triggering the symptoms of GLUTAMATE INTOLERANCE AND SENSITIVITY.
10 to 40% of proteins we eat contain bound glutamates. Digesting, cooking, aging, fermenting or hydrolyzing these proteins can liberate these bound glutamates making them free.
GLUTAMATES IN FOODS
- Hydrolyzed proteins (or protein hydrolysates) and protein isolates including whey, casein, pea, and soy proteins.
- Monosodium glutamate (MSG) is possible the most well-known glutamate.
- Yeast extract, such as vegemite and promite. Soy sauce, soy paste, miso, tempeh, black beans and their sauce and paste, fermented soy products and soy extracts.
- Stock, stock cubes, chicken salt, celery salt, vegetable salt and seasoned salt. Sauces, seasonings, gravies and condensed soups.
- Tomatoes, sauce, paste and powder.
- Vintage, hard, strong and sharp cheeses like parmesan and roguefort.
- Walnuts and peanuts. Mushroom, corn, broccoli, spinach, peas and potatoes, grapes, sultanas, raisins, plums and prunes.
- Oysters, anchovies, fish paste, fish sauce, oyster sauce.
- Vegetarian meat alternatives, “Natural seasoning”, “natural flavorings” and “natural spices” may contain free glutamates.
- Flavoured chips, noodles, crackers, savoury biscuits, and rice crackers. Pies, party pies, sausage rolls and chicken nuggets. Stuffed and seasoned chickens. Take away foods and fast food.
- Marinated meats. Processed, manufactured and mechanically “reclaimed” meats such as devon, luncheon meat, chicken meat. Fermented and preserved meat such as salami, pepperoni and kabana.
TIPS FOR LIVING WITH GLUTAMATE SENSITIVITY
- Fresh and raw foods contain less free glutamates than aged, fermented, stewed foods.
- Lightly or quickly cook meats and seafood, eggs and vegetables.
- Eat fresh and raw nuts and seeds.
- Eat soft or cream cheese.
- Eat fruit, honey, maple syrup, golden syrup and coconut.
- Eat normal salt and pepper.
- Flavor meals with herbs and spices, such as garlic, ginger, chili, honey, turmeric or mustard.
- Eat sweet or plain biscuits, crackers and chips.
THIS IS INTOLERANCE, NOT AN ALLERGY. This means you may be able to tolerate a certain amount and you may not need to avoid completely. Your healthcare practitioner will guide you through the process.
Want to know more on Glutamates? Check out our podcast on the topic below: