Glutamine

By: Intensity Magazine

In my last installment on BCAA usage for athletes I touched a bit on supplementation with l-glutamine and how it can benefit athletes and weight trainers. Truthfully, I feel a one page report on l-glutamine does this supplement a bit of a disservice as its potential benefits and applications are extremely diverse and far-reaching. If you're an athlete then you probably already know that glutamine can benefit your training and muscle building efforts.

What you probably don't know is just how great of an overall supplement it really is, not just for athletes and bodybuilders, but for ALL people. I thoroughly believe that glutamine should be on the vitamin shelf in EVERY household right next to the Vitamin C!

What's amazing is how everyone, regardless of lifestyle, can derive supplemental benefits from its use. Here is a brief list of the possible applications of supplemental glutamine.

• Improves athletic performance
• Improves brain functioning
• Stabilizes blood sugar
• Helps the heart function
• Strengthens the immune system
• Maintains the health and functioning of the gut lining
• Decreases alcohol cravings
• Decreases sugar cravings
• Helps with wound healing
• Helps maintain proper acid/alkaline balance
• Possible cancer benefits

Quite a long list isn't it? So you might be wondering how exactly glutamine exerts all these benefits? Recall that glutamine is the most abundant amino acid in circulation. In a healthy individual, the concentration of glutamine in the blood is 3-4 times greater than all other amino acids. It is actively transported and metabolized in nearly all tissues.

It is particularly found in high concentrations in the brain, muscles, gut lining, lungs, heart, kidney, and liver where it has multiple and critical functions.

Glutamic Acid

We primarily obtain glutamine from the conversion of glutamic acid from food, although some is also found in food. The average amount supplied from a healthy diet is 5-8 grams per day. Among medical practitioners who use blood tests to determine amino acid status, glutamine is one that is often found to be lacking, especially in patients with either chronic illness or mood and cognitive symptoms. For this reason glutamine has become extremely popular, not just with athletes, but among holistic medical practitioners who use it in the treatment of a wide variety of ailments.

Glutamic Acid Formula

As an athlete glutamine can help you directly in many ways. I've already touched briefly on this in my BCAA article but to recap, glutamine in muscle is a regulator of muscle protein synthesis or muscle building and supports muscle glycogen accumulation. When there is glutamine depletion, there is a breakdown in muscle. Studies indicate glutamine counteracts cortisone steroid induced muscle atrophy.

Skeletal muscle in the body accounts for approximately 30-40% of the total body mass. A 150 lb male would ideally have about 60 grams of glutamine in these muscles. Free stores of glutamine in muscles exceed those of any other amino acid. Surgical and injury trauma, infections, burns, stress, cancer, and most major illnesses dramatically deplete and alter the production and flow of glutamine causing movement of glutamine out of the muscle and decreasing glutamine blood levels.

Intense Training

Under these circumstances the net glutamine consumption exceeds the production and there is a decrease in muscle protein synthesis. This contributes to the muscle wasting seen in severe illness and trauma and can also happen with intense exercise.

Research has shown a significant correlation between survival in severely infected patients and the muscle glutamine concentration. Supplying glutamine helps the metabolic processes associated with recovery. So as an athlete glutamine can help you in the following areas:

• Stimulates muscle protein synthesis by donating nitrogen to build proteins.
• Increases growth hormone which can induce positive body composition and mood changes (Note: A study done in 1995 by LSU College of Medicine showed that a surprisingly small oral dose of 2 grams of glutamine raised GH levels more than 4X over that of a placebo. Age did not diminish the response of the volunteers who ranged in age from 32 to 64 years.)
• Decreases muscle catabolism during exercise
• Increases endurance by replenishing glycogen under conditions of glycogen depletion
• Decreases muscle recovery time
• Decreases the chances of illness/infection by boosting your immune system
• Prevents over-training from high loads and long duration activities (recall that blood glutamine levels are an excellent marker of anabolic status).

These are some of the direct roles in which glutamine can boost your performance. What is just as important, if not more so in my mind, are the indirect roles that glutamine can play in building a healthy body. These are things that may not make you into a physical powerhouse but will still aid in keeping your body healthy and free of disease and give you some other benefits now and in the future.

Improved Brain Functioning

Wow so glutamine can help me study too? YEP! Glutamine is highly concentrated in the brain (10-15 times more than in the blood) and acts as a modulator between the inhibitory effects of GABA and the stimulating effects of glutamate. It is an important fuel for the brain, and can provide adequate energy in the absence of glucose.

For this reason it is helpful with focus, concentration, memory, intellectual performance, alertness, attentiveness, improving mood and eliminating brain fog. For these reasons it is not surprising to see the popularity of glutamine among athletes/bodybuilders who follow low carb diets. Some of the low mental energy symptoms of a low carb diet can be avoided with supplemental glutamine.

Improves And Stabilizes Blood Sugar

Glutamine does this through several mechanisms. When the blood sugar is low, glutamine suppresses insulin to stop the further decline of the sugar levels. It also stimulates glycogen to be released to help increase the blood sugar to normal levels. Further, glutamine is a glycogenic amino acid which means it can convert to sugar for energy production, a process called gluconeogenesis.

Providing abundant glutamine through diet and supplementation means that less muscle tissue (if any) will be broken down to provide glucose. This is of importance to people on calorie restricted diets, whose main problem is losing muscle mass moreso than fatty tissue.

Decreases Alcohol And Sugar Cravings

The blood sugar stabilizing effects may partly explain why it decreases sugar and alcohol cravings. In studies with alcoholics, 2 to 3 grams given 3 times daily decreased the desire to drink, decreased anxiety, and improved sleep. It works best given between meals. Giving glutamine to rats decreased their voluntary alcohol consumption by 34%. When the glutamine was stopped their alcohol consumption returned to baseline levels.

Some healthcare providers have noted success rates as high as 80% when using the protocol with alcoholic patients. Many people can vouch for the almost instant effect glutamine has at killing a sugar craving. If you normally get sugar cravings try taking a 5-10 gram serving of glutamine about 30 minutes prior to the time when you normally get your cravings and see what happens.

Maintains Health And Function Of The Lining Of The Gut

Due to the frequency and volume that most athletes consume food they put a heck of a lot of stress on the digestive system and glutamine can help ensure everything is functioning properly here. Many medical professionals believe that most chronic diseases originate from the gut. The problem starts when, for a variety of reasons, the lining of the gut becomes leaky, which allows pathogens, food particles, bacteria, fungi, and parasites into general circulation where they can cause problems such as autoimmune diseases, food allergies, and a host of other chronic ailments.

"Glutamine is the chief source of energy for the cells of the gut lining."

Even without a leaky gut an impaired gut can cause digestive disturbances, bowel problems, yeast infections, ulcers, ulcerative colitis, and crohn's disease. People who use glutamine virtually ensure superior health of their gut lining. In fact, when it was first discovered, glutamine used to be called "intestinal permeability factor." Glutamine is the chief source of energy for the cells of the gut lining. Most glutamine in the diet is metabolized by the intestines where it maintains the structural integrity of the intestinal lining, supporting its quick turnover.

Those who use non-steroidal anti-inflammatories or antibiotics may have a special need for supplemental glutamine. Both can damage the gut lining and set up gastrointestinal disturbances or leaky gut syndrome. Fortunately, sufficient glutamine can undo the damage caused by antibiotics or NSAIDs, maintaining permeability at a healthy level. For those with any disturbance of the gut the soothing effects of glutamine taken as powder dissolved in water makes itself known quite soon after ingestion.

Strengthens Immune System

Glutamine is the primary source of energy for the various cells of the immune system. Strenuous exercise, viral and bacterial infections, and stress in general cause glutamine depletion that starves the immune cells. Up to 40 grams per day can be used to sustain the immune systems of AIDS or cancer patients undergoing bone marrow transplantation. Very ill patients suffer both a decrease in glutamine levels and muscle loss. The use of glutamine has been documented to aid the survival of severely ill surgical and burn patients. It also speeds up wound and burn healing and improves recovery in general.

Glutamic Acid Formula

In addition, glutamine is a substrate for glutathione, an amino acid which acts as one of our master antioxidants and helps enhance the immune function. Large doses of glutamine stimulate the immune response even under heavy stress. Dosages of 2-5 grams per day should be sufficient for healthy sedentary people to boost immune system function although athletes may want to increase their dosage on an as needed basis if they tend to succumb to infections after heavy exercise.

Helps With Wound Healing

The cells of connective tissue in the body called fibroblasts use glutamine for protein synthesis and also for 30% of their energy needs. Glutamine is required for their proliferation and is therefore critical in wound metabolism and healing. The implications for athletes here are in the healing of damaged joint tissue and also damaged muscle tissue after intense training.

Helps The Heart

It has recently been discovered that glutamine is an important source of fuel for the heart muscle. It can be converted to glutamate, which then enters the Krebs cycle to produce ATP, our energy molecule. In heart patients, glutamate infusions can be used during heart surgery to ensure a better outcome.

In addition, glutamine serves as a substrate for the synthesis of a special type of beta-endorphin, glycyl-l-glutamine.

This dipeptide appears to be important for the regulation of blood pressure and prevention of cardiorespiratory depression. Although you might not worry about your heart, the application of this to athletes is that by increasing function of the heart it can help during exercise of cardiovascular nature by increasing endurance.

Possible Cancer Benefits

Immune cells require glutamine for proper functioning and since an illness such as cancer depletes the body of glutamine, such depletion will impair immune function and interfere with the body fighting the cancer and associated infections if glutamine is not given. Cancer bearing rats were able to maintain normal immune function when given glutamine enriched nutrition without increasing tumor size.

Animal studies also showed glutamine enhanced the selectivity of anti-tumor drugs. It did so by helping to protect normal cells from the chemotherapy while making the tumor cells more sensitive to the chemo. Further, when given to patients undergoing abdominal radiation it protected the intestinal mucosa from injury and accelerated the healing of the bowel. Helps maintain acid/alkaline balance

Due to the high ratio of calories and protein in a typical athlete's diet along with increased stress from exercise the acid/alkaline balance in the body can sometimes be disrupted. Glutamine can help here by the production and metabolism of glutamine in the kidneys. The more severe the acidosis is in uncontrolled diabetes, starvation, kidney disorders, decreased oxygen in the body, fluid and electrolyte loss, the greater the rate of glutamine metabolism in the kidneys. In acidotic conditions there is low glutamine, low alanine and an increased production of ammonia. In studies 2 grams of glutamine produced a quick increase in plasma bicarbonate (which elevates alkaline reserve).

By now I hope I've convinced you of the importance of glutamine intake. What's really interesting is that more benefits of this miraculous supplement seem to surface all the time and I believe it won't be long before glutamine will be found in the vitamin cabinet of practically every household and used by every member of the family. So pretty soon you'll probably have to hide your glutamine stash away from every other family member!

Now who needs to avoid glutamine? Diabetics need to exercise caution, since they have an abnormal glutamine metabolism. A much higher percentage of their glutamine is broken down for the production of glucose by the liver and kidneys. A diabetic considering glutamine usage should discuss the matter with his/her physician.

Is Organic All It’s Cracked Up to Be?

Several months back, a major study comparing the nutritional value of organic food to conventional food made the rounds. Organic food, it found, was “no healthier” than ordinary food. There were no significant “differences in nutrient content,” and the study’s authors found “no evidence to support the selection of organic over conventionally produced foods on the basis of nutritional superiority.” Hmm, so there were “differences,” but they were “unlikely to be of any public health relevance.” Okay – even if I accept that the differences were unimportant, there was a major, glaring qualifier: “nutritional superiority.” Going organic, then, doesn’t suddenly change the essential composition of a plant. A grape remains a grape (small differences aside), whether you use artificial pesticides or “natural” pesticides. I buy that, and I don’t think many people who support organic are arguing that industrial organic farms produce purer, more “appley” apples than conventional farms. They’re simply wary of ingesting the artificial chemical cocktails applied to conventional crops.

If you’re interested in just how many pesticides you may be ingesting, the PAN Pesticides Database deserves a look. It’s limited to California data, but you can obtain full listings of what pesticides were used on which crops. Go to “Tomatoes for Processing,” (soups, sauces, etc) for example, and you’ll see that over 10 million gross pounds of chemicals were applied to tomatoes intended for processing. The data is raw and admittedly incomplete (and perhaps even under-reported), but it gives you a general idea of the scale. And that’s just a single crop, in a single state, using only “reported tomato acreage.” There are hundreds more, and each one is – apparently – drenched in chemicals. Organic, then, is about much more than small micronutrient differences. It’s about avoiding the flood of artificial chemicals, which the study did not address.

The real issue is the industrialization of farming. You see, the organic label has become a big money maker. Sales of organics increase annually, and most major producers have at least one organic division. Up until the last decade or so, organic produce inhabited a tiny niche in the market. If you wanted organic, you’d probably have to grow it yourself or visit a farmers’ market that featured small, local organic family farm produce. Now, certified organic farms exist on massive scales rivaling the biggest conventional growing operations. Places like Costco carry organic produce: enormous tubs of lettuce, ten-pound bags of carrots, and drums of onions. You can’t expect Costco to get their organic produce from small, local hobby farmers who get intimate with their crops and fine tune the soil composition, take chances and try new methods; they have to rely on the enormous industrial organic farms, operations that use proven organic methods on a huge scale. These guys aren’t necessarily concerned with growing the perfect, richest, best tasting peach. They want something that satisfies the organic certification requirements, can be produced on a major scale, and can travel long distances without damage or spoilage. They aren’t handing out samples and beaming proudly like a parent.

The larger the scale, the more impersonal the relationship between farmer and food, regardless of organic status. That’s not necessarily a bad thing – it’s unavoidable with the increasing consumer demand for organics – but it does mean the organic apple you get from Costco will differ qualitatively from the apple you get from Joe down at the farmer’s market. And yes, I’d even bet there would be nutritional differences between Joe’s produce and the organic produce at Costco. The study’s authors certainly weren’t looking at farmers’ market stuff, because most organic produce is purchased in grocery stores, not farmers’ markets. For most people, “organic” means the slightly more expensive lettuce next to the cheaper, conventional lettuce in the grocery store, so that’s what they examined. Only a small subset of the population shops locally.

Despite all that, the Primal stance is generally pro-organic, the reasoning being that a plant, fruit, or animal grown without the administration of artificial pesticides, herbicides, or insecticides, chemical fertilizers, antibiotics or growth hormones (in the case of animal products), most closely replicates wild or untampered-with growing conditions. If we’re trying to eat like our ancestors, going organic might be our best shot at approximating their dietary environment. An organic, locally grown blackberry might not be identical to the berries Grok stumbled upon, but at least its producers tried to replicate the “wild” growing environment by minimizing or even eliminating the manmade chemical load.

I think we have to consider the role of organics as existing on a continuum. This is not a binary, black-and-white situation. Ideally, we’d all have access to time-traveling, foraging food merchants making weekly trips back to the Paleolithic for berries, roots, tubers, and other vegetation (and maybe the occasional auroch, or mammoth, cargo space permitting), but in reality we have to make do with the best we’ve got.

Homegrown reigns supreme, of course. You ever eat a big, plump juicy tomato that’s been showered with love and daily attention as it’s allowed to ripen on the vine by a home gardener? There is simply no comparison. It practically becomes a different organism altogether. But few people have the time or the space to produce enough vegetables and fruit to sustain a Primal diet.

Local farmers’ market fare is next. Big cities pretty much always have them, and they’re beginning to pop up in smaller markets, too. If it’s environmental impact you’re worried about, local apples trounce those organic Fujis from Chile. If it’s better taste you want, you’re better off buying spinach from the farmer who lives with her crops and takes personal pride in their quality. She earns her living based on a small, committed cadre of customers who intensely care about taste. They could hit up Whole Foods for bagged spinach, but they go to the small, local farmers’ markets for the experience and the superior quality. The farmers, then, have an obligation and a powerful financial motivation to improve the taste of their products. Take the local Santa Monica Wednseday farmers’ market, for example – all the local chefs stock up there. You’ll see their carts piled high with fruits, veggies, and local meats. These guys’ primary (perhaps only) concern is quality, but you don’t see them prowling Trader Joe’s or Whole Foods. They know quality and where to find it, sort of like when you’re stuck in the wilderness and follow an animal trail to a watering hole. Wild animals know the wilderness, and chefs know food quality.

After homegrown and local, regular store-bought organic is best. They may not have any appreciable advantage when it comes to vitamins or phytonutrients, but they will be cleaner, and organic produce generally tastes better than conventional produce.

Organic meat, eggs, and dairy (if you eat it) should absolutely take precedence, if that even needs to be said. We already know the qualitative differences between pastured and grain-fed beef, and between pastured chickens and “cage free” chickens (let alone chickens in battery cages). We also know that dairy and animal fat can concentrate environmental chemicals, just as it can be a source of fat-soluble vitamins. When it comes to animal products, organic (and pastured, free-range in an ideal world) is absolutely essential.

All that said, people have to eat. And if we can’t eat organic, local, or pastured, going with conventional produce is our only option. If you’re in that position, you can mitigate your chemical load by avoiding certain choices and going with others. Grain-fed, antibiotic-pumped meat can be trimmed of visible fat (boring, I know, but probably worth it).

So, is organic worth it? Yeah, it’s worth the trouble, but buying locally is best – often for your wallet, for the environment, and for your taste buds. Just don’t beat yourself up over the question of organic versus conventional. Your ability to put food on the table and pay the rent takes ultimate precedence over the amount of pesticides in said food. It’s sad and unfortunate that we often have to make that choice, but that’s the world we live in. And, like Grok did before us, we’ve gotta make the best with what we’ve got.

Avoid These 7 Foods and You're Off To A Healthier New Year

Posted by: Dr. Mercola
December 29 2009 | 163,832 views

1. Canned Tomatoes

The expert: Fredrick vom Saal, PhD, an endocrinologist at the University of Missouri who studies bisphenol-A

The resin linings of tin cans contain bisphenol-A, a synthetic estrogen that has been linked to ailments ranging from reproductive problems to heart disease, diabetes, and obesity. Acidity -- a prominent characteristic of tomatoes -- causes BPA to leach into your food.

2. Corn-Fed Beef

The expert: Joel Salatin, co-owner of Polyface Farms and author of books on sustainable farming

Cattle were designed to eat grass, not grains. But farmers today feed their animals corn and soybeans, which fatten up the animals faster for slaughter. A recent comprehensive study found that compared with corn-fed beef, grass-fed beef is higher in beta-carotene, vitamin E, omega-3s, conjugated linoleic acid (CLA), calcium, magnesium, and potassium.

3. Microwave Popcorn

The expert: Olga Naidenko, PhD, a senior scientist for the Environmental Working Group

Chemicals, including perfluorooctanoic acid (PFOA), in the lining of the bag, are part of a class of compounds that may be linked to infertility in humans. In animal testing, the chemicals cause liver, testicular, and pancreatic cancer. Studies show that microwaving causes the chemicals to vaporize -- and migrate into your popcorn.

4. Nonorganic Potatoes

The expert: Jeffrey Moyer, chair of the National Organic Standards Board

Root vegetables absorb herbicides, pesticides, and fungicides that wind up in soil. In the case of potatoes they're treated with fungicides during the growing season, then sprayed with herbicides to kill off the fibrous vines before harvesting. After they're dug up, the potatoes are treated yet again to prevent them from sprouting.

5. Farmed Salmon

The expert: David Carpenter, MD, director of the Institute for Health and the Environment at the University at Albany

Nature didn't intend for salmon to be crammed into pens and fed soy, poultry litter, and hydrolyzed chicken feathers. As a result, farmed salmon is lower in vitamin D and higher in contaminants, including carcinogens, PCBs, brominated flame retardants, and pesticides such as dioxin and DDT.

6. Milk Produced with Artificial Hormones

The expert: Rick North, project director of the Campaign for Safe Food at the Oregon Physicians for Social Responsibility

Milk producers treat their dairy cattle with recombinant bovine growth hormone (rBGH or rBST, as it is also known) to boost milk production. But rBGH also increases udder infections and even pus in the milk. It also leads to higher levels of a hormone called insulin-like growth factor in milk. In people, high levels of IGF-1 may contribute to breast, prostate, and colon cancers.

7. Conventional Apples

The expert: Mark Kastel, codirector of the Cornucopia Institute

If fall fruits held a "most doused in pesticides contest," apples would win. And increasing numbers of studies are starting to link a higher body burden of pesticides with Parkinson's disease.