THREE SPOONS OF GLUTAMATE FACTS

Glutamate is an amino acid that exists naturally in all living things. It is found in protein as one of its building blocks and it can also be found in a “free form” not bound to other molecules. This “free form” of glutamate is the source of Umami taste and it exists naturally and in the highest quantity in delicious foods. This is the reason that foods such as meats, tomatoes, mushrooms, and cheeses taste so delicious. They all have a high content of “free” glutamate

Believe it or not, glutamate is an important part of our metabolism. The function of “free form” glutamate is to provide energy to the intestines in the process of digestion. Almost 90% of “free” glutamate content is actually utilized immediately and metabolized (converted to use for energy) in the intestines.

Recent research also reveals that Umami taste, is recognized by the brain. Once recognized, the brain responds by preparing the stomach for the digestion of food. So, Umami taste actually initiates the digestive process!

Glutamate receptors have also been identified in the stomach! This may be the reason why Glutamate and Umami rich foods have been used globally since ancient times. The appreciation of Umami can be traced back to over 2,500 years ago. From fish sauce in ancient Greece to soy sauces in Asia, the taste of glutamate (umami) was clearly important in a variety of food cultures.

Glutamate naturally occurs in the muscles, the brain, the liver and other organs and tissues. In fact, the human body produces roughly 50 grams of glutamate daily!

In fact, your first taste experience was probably Umami as well. Of the 20 “free form” amino acids in mother’s breast milk, glutamate accounts for more than 50% of the total “free” amino acid content!