L-glutamine, glutamic acid, glutathione, MSG, N Acetyl Cystine (NAC)
Why the war on MSG?
MSG has been a staple in Asian diets for a very long time. If MSG is a dangerous food, why do Asians live longer and in better health than people in the ‘West”?
The human body can synthesize its own glutamate for a number of essential functions. Glutamate is not only taken in with our food supply but is also synthesized by our bodies. This pre-supposes that there is food-choice freedom, which, of course, there is not.
Since the recent discovery that the covid vaxx serum is comprised of 99% graphene oxide, this explains everything. These glutamic foods can rectify the damages of graphene oxide. The same day as the announcement that the serum is graphene oxide, the supplement NAC was banned from sale in health food outlets, even Amazon, and made a prescription-only drug. This response is definitely telling, confirming their fear of the rectifying powers of glutamates. When you take such blatant and decisive actions, you reveal a ‘reason’ and a fear.
The Health Benefits of NA: Antioxidant properties. One of the most significant attributes of NAC is its ability to increase the body’s production of glutathione which is an extremely important in anti-oxidant production
- Respiratory issues. NAC supplements can help treat and ease a whole host of respiratory conditions including sinusitis, asthma and bronchitis, influenza, pneumonia and other flu symptoms.
- Detoxification to Prevent or Diminish Kidney and Liver Damage
- May Improve Psychiatric Disorders and Addictive Behavior
- Helps Relieve Symptoms of Respiratory Stress
People with chronic obstructive pulmonary disease (COPD) experience long-term oxidative damage and inflammation of lung tissue, which causes airways to constrict — leading to shortness of breath and coughing.
SUMMARY: NAC’s antioxidant and expectorant capacity can improve lung function by decreasing inflammation as well as breaking up mucus.
- Boosts Brain Health by Regulating Glutamate and Replenishing Glutathione
NAC’s ability to replenish glutathione and regulate brain glutamate levels can boost brain health.
The brain neurotransmitter glutamate is involved in a broad range of learning, behavior and memory actions, while the antioxidant glutathione helps reduce oxidative damage to brain cells associated with aging.
SUMMARYBy helping replenish the antioxidant glutathione and regulate glutamate, NAC has the potential to treat diseases like Alzheimer’s and Parkinson’s.
- Improve Fertility in Both Men and Women
- Stabilize Blood Sugar by Decreasing Inflammation in Fat Cells
Glutamate was first identified more than 100 years ago by the German chemist Heinrich Ritthausen, but it was Professor Kikunae Ikeda of Tokyo Imperial University who in 1908 realized for the first time that glutamate gave foods a unique taste and named this taste “Umami,” the fifth basic taste after sweet, salty, sour and bitter.
After isolating glutamate as the source of umami taste from the traditional Japanese kelp (seaweed) broth, Ikeda invented a method to isolate glutamate from wheat protein called gluten. He tested many different glutamate salts such as sodium, calcium, potassium, but the one that was more stable and had clear umami taste was sodium glutamate. This is how the umami seasoning monosodium glutamate (MSG) was born.
Mono meaning one, monosodium glutamate refers to the salt of glutamate that contains only one molecule of sodium. Today, MSG is made by the fermentation of starches such as sugar cane or molasses and does not contain gluten.
Glutamate is also commonly found in many umami rich foods, such as tomatoes, cheese, meats, and many fermented soy and fish sauces. Hence, although the classification of umami as a basic taste is a recent development, fermented fish products, such as nam pla in Thailand and nuoc mum in Vietnam and other Southeast Asian countries, have been used traditionally to enhance the flavor and add umami to dishes. The level of free glutamate in these fermented fish products is as high as Parmesan cheese.
People have actually been familiar with umami for centuries (without recognizing the term), as a part of the stocks or bouillon in Europe, tomato sauce and cheese in Italy and Greece, fish sauce called “Garum” in ancient Rome, and soy sauce in Southeastern Asian countries.
Today, the chemistry of taste is better understood. Science has established that certain naturally occurring substances can enhance the flavor of food. Salt is known as the classic flavor enhancer. Humans have been adding salt to their food for a long time – first as a preservative, but also because salt could make bitter vegetables and wild game and meats taste better.
As knowledge about taste (and nutrition) increased, other compounds were discovered to be flavor enhancers. One was glutamate, a naturally occurring amino acid that gives foods like seaweed, tomatoes, mushrooms, and Parmesan cheese their distinct savory flavor. When Professor Ikeda isolated pure glutamate and paired it with the salty boost of sodium he created one of the most effective, and safe, flavor enhancers of all time – monosodium glutamate (MSG), now known as umami seasoning. The extensive body of research which exists about glutamate has been reviewed by independent scientists and regulatory authorities around the world — all have found MSG to be safe.
Both sodium and glutamate are needed on a daily basis to survive. This helps explain why humans have evolved to not only taste salty and savory flavors, but to find them to be delicious.
Umami and Food Palatability
Shizuko Yamaguchi and Kumiko Ninomiya
Journal of Nutrition. 2000;130:921S-926S.
Faculty of Applied Bioscience, Department of Nutritional Science, Tokyo University of Agriculture and Technical Committee, Umami Manufacturers Association of Japan, Tokyo, Japan
Umami is the term that identifies the taste of substances such as L-glutamate salts, which were discovered by Ikeda in 1908. Umami is an important taste element in natural foods; it is the main taste in the Japanese stock “dashi,” and in bouillon and other stocks in the West. The umami taste has characteristic qualities that differentiate it from other tastes, including a taste-enhancing synergism between two umami compounds, L-glutamate and 5′-ribonulceotides, and a prolonged aftertaste. The key qualitative and quantitative features of umami are reviewed in this paper. The continued study of the umami taste will help to further our general understanding of the taste process and improve our knowledge of how the taste properties of foods contribute to appropriate food selection and good nutrition.
Why Do They have Such Fear of Allowing These Foods?
At the present time, with the UN Agenda 21 RESET 2020 in-process, fertility is a huge issue. For a very long time, behavior that is incapable of procreation has been encouraged and glamorized. In addition, plastic-based foods, which are estrogenic by nature, are heavily promoted while normal Omega-3 HDL sources are said to be “bad for your health”, so as to further induce sterility in males. Excess estrogen in males reduces male attributes like sex-drive, The change in societal role structures has taken women out of the family into the job market, which has reduced pregnancy by a significant percentage. The ‘family unit’ has been driven from the normally chosen way-of-life to a less desirable and less chosen life-style.
It is well documented that the rate of reproduction in Western Societies have dropped well below ‘replacement level’. It requires a birthrate of 2.2/couple to maintain a steady level of population. Rates have fallen well below 2.2 approaching 1.0. This decline in birthrate is accelerating. The last birth in the Western Civilizations is projected to occur in 2047, or before. This does not take into account the massive depopulation of the ‘West” due to the covid vaxx. The vaxx will terminate the lives of over 70% in the ‘West’ by 2025, according to the UN Agenda 2025. With the termination agenda, the last birth will occur by 2025 or sooner