Glutamine is the most abundant non-essential amino acid in the body, comprising approximately half of the free amino acids in the muscles and blood. A major part of glutamine amino acid is manufactured and stored in skeletal muscle.
While the body synthesizes most of the glutamine that is needed, there are times when it cannot be manufactured by the body.
When the body is subjected to metabolic stress situations such as trauma, including surgeries, cancer, sepsis and burns, glutamine needs to be a part of the dietary sources and under these conditions becomes an essential amino acid. Practically all proteins consumed contain varying amounts of glutamine, usually in the order of 4 percent to 8 percent of their total amino acid composition.
Good natural dietary sources of glutamine include animal sources like fish, eggs, milk, pork, beef, poultry, yogurt, ricotta cheese, cottage cheese. Glutamine deficiency is rare even in vegetarians because glkutamine can be found in sources like beans, beets, spinach, parsley, cabbage, hemp seeds and chia seeds. Small amounts of free glutamine are also found in nuts, vegetable juices and fermented foods.
L-glutamine supplement is also available individually or within a protein supplement, normally as capsule, liquid, powder, or tablet. One such product is Hammer Whey Pro
The average diet provides anywhere from 5 to 8 grams of glutamine a day. Doses up to 21 grams (in divided doses) daily appear to be well tolerated.
However, individuals with kidney disease, liver disease, or Reye's disease should restrict the intake of glutamine amino acids.
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