Glutamate

Question: How many of you are aware of monosodium glutamate that is responsible of being overweight? How many of you are aware of monosodium glutamate(MSG) that is responsible of being overweight?How many of you are overweight and know but still continue to eat those stuff that caused you overweight?

Answer: haha that's funny "monosodium glutamate! oo it kills everyone! oo" that's a good one.

Question: How long will monosodium glutamate stay in my system? I ingested monosodium glutamate and feel sick. It's been one day and I still feel the effects. When will it get out of my system? Is there anything I can do to get it out faster? Thanks so much.

Answer: 24-72 hours in your system 14-21 days in your urine stream 21-60 days in your blood 60-120 days in your hair (depending on how much you cut/color your hair)

Question: What exactly is Monosodium Glutamate and what effect does it have on the brain? my friends stopped eating certain foods because they heard that it (Monosodium glutamate), kills brain cells. Is this really true?

Answer: MSG is a sodium salt of the amino glutamic acid and is used to enhance the flavor of food. Glutamate is an amino acid. It's found naturally in our bodies and in some foods. Exactly what it is, is Sodium (2S)-2-amino-5-hydroxy-5-oxo-pentanoate. The FDA has sponsored extensive studies and has deemed and reaffirmed that MSG is safe at the normally used levels. The neurological damage you heard about happened to research animals.

Question: How does glutamate affect the membrane potential in the eye? There's a diagram in my book.. for an ON center bipolar and ganglion cell. It shows that when light strikes on the center, the bipolar cell is depolarized and ganglion cell is firing action potentials. But how does the reduction or increease in the release of glutamate affect the membrane potential of the cells?

Answer: I highly suggest that you read the book Excitoxins: The Taste That Kills, by Russell L. Blaylock. In it, he gives very provocative information that glutamate is a neurotoxin that kills and/or damages neurons, including the neuron cell membrane of the eyes. Did you know that glutamate (the bound form of glutamic acid) is the functional part of MSG? Glutamate, Processed Free Glutamic Acid and MSG are all functionally and essentially equivilent. Is that in your textbook? Perhaps not, because it's not information that would increase the profits of pharmaceutical companies. In fact, if word got out that glutamate is a potential neurotoxin, it would harm the profits of food/beverage companies as well. DON'T READ THE REST OF THIS ANSWER unless you care about your health and that of everyone you know. Glutamate "enhances" the flavor of food/beverages by exciting your brain cells and, therefore, tricking your brain into thinking that what you're eating/drinking is saltier or sweeter. The terms "MSG" and "Processed Free Glutamic Acid" can be used interchangeably because they`re essentially and functionally equivilant. Sodium has no function in MSG other than to turn it into the salt form commonly known as monosodium glutamate. This might be unrelated to your question, but, please watch this segment on 60 Minutes about MSG: http://video.google.com/videoplay?docid=599381265368100582&ei=F7n3SPyNApnWqAPo9a0E&q=msg+%2260+minutes%22# Some industry insiders/researchers are blowing the whistle on MSG's safety by claiming that it overexcites your brain cells to the point of damaging and/or killing them. It's a cumulative process with potentially short-term and long-term affects. The FDA considers MSG to be generally safe, but if it's generally safe then why is it hidden in many seemingly benign ingredients (see below)? Where is the independent, reliable research to prove MSG is safe beyond a reasonable and scientific doubt? The following ingredients always contain various amounts of unlabeled Processed Free Glutamic Acid (MSG): Autolyzed yeast Calcium caseinate Dry milk powder Dry milk protein Gelatin Glutamate Glutamic acid Hydrolyzed corn gluten Hydrolyzed soy protein Hydrolyzed wheat protein Monopotassium glutamate Monosodium glutamate Natrium glutamate Sodium caseinate Textured protein Yeast food Yeast nutrient The following ingredients often contain or result in various amounts of unlabeled Processed Free Glutamic Acid (MSG): Barley malt Bouillon Broth Carrageenan Citric acid Corn Starch Corn Syrup Enzymes Flavors/Flavoring High Fructose Corn Syrup Maltodextrin Malt extract Malted Barley Malt flavoring Natural chicken flavoring Natural beef flavoring Natural flavors/flavor Natural pork flavoring Pectin Protein fortified food Seasonings Soy protein isolate Soy protein or soy protein concentrate Soy sauce Stock Ultra-pasteurized Whey Whey protein Whey protein concentrate Whey protein isolate Please read this article and decide for yourself whether or not you truly believe the FDA's claim that MSG is generally safe: http://www.naturalnews.com/025066.html

Question: What are the two major classes of Glutamate receptor and how do they differ? Which class? What are the two major classes of Glutamate receptor and how do they differ? Which class is affected by low levels of DOM?

Answer: yes

Question: How do you significantly lower Glutamate levels? I have extremely high Glutamate levels and I need to really lower then.

Answer: I am not sure where you heard you had high glutamate levels, but I doubt that you have a problem from high levels of it. Glutamate is a very common amino acid found in almost every source of protein imaginable, and our bodies use it as a neurotransmitter, a key step in various biochemical synthesis pathways, and as a basic building block for amino acids. However, that said, you can look on nutritiondata.com for the foods lowest in glutamic acid (aka glutamate). http://www.nutritiondata.com/foods-00000… Eating foods low in glutamate is the only way you could shift the levels in your body as your body makes as much or as little glutamate as it needs. In terms of shifting the balance between glutamate and GABA in your brain, benzodiazapines are usually what is used by doctors. Ativan, xanax, valarian root, and passion flower all have similar effects generally speaking, but I wouldn't be one to recommend stopping any medications without talking to your doctor.

Question: Is it true that dogs can get killed if it eats monosodium glutamate? That's what they usually told somebody who wants to kill a dog that is pesting their yard. In fact it was suspected that our dog died by eating sandwhich with monosodium glutamate.

Answer: It would have to be an awful lot of it.. Hmmmm. I just looked it up, and found this article> Dr. George Schwartz, toxicologist and author says two tablespoons of MSG on a piece of bread will kill a medium-sized dog in minutes. http://72.14.253.104/search?q=cache:6OAf…

Question: Can children grow out of the allergy Monosodium glutamate? Can children grow out of the allergy Monosodium glutamate? i was allergic to MSG as a child and i am wondering if it is good idea to try some. Do children usually grow out of it?

Answer: no

Question: What is the average net charge of Glutamate? Net Charge of Glutamate What is the average, net charge of the amino acid glutamate at pKa2 (the pKa of its alpha-amino group)? Thanks for your help!

Answer: The net charge on the glutamate amino acid depends on the pH level. If the pH is above the pKa then the deprotonated form predominates and vice versa. At pH 7 the net charge would be negative one (-1). I had this exact question on a test today.

Question: What is a natural "neutralizer" for glutamate? Glutamate is a neurotransmitter and occurs naturally in your body. However, high levels of it are toxic. Is there any natural "neutralizer" that would bring the level of glutamate down?

Answer: Elevated glutamate levels do not cross the blood-brain barrier in humans, so it doesn't really need to be neutralized; it exists in all protein because it's one of the 20 naturally-occurring amino acids that make up all life on earth.

Question: Liquid calcium or calcium glutamate where can I buy it? I need to find calcium glutamate, it is what they treat a calcium deficiency with, given by syringe under the skin. Where can I purchase this. The vet will not give it out unless he does it. I have spent 300 dollars in the last 3 weeks getting her two shots, thats ridiculous. I just need to have this on hand for emergencies.I been raisng yorkies for 6 yrs now. I need this stuff on hand I live way out of town. Thanks for reading Plzz help

Answer: You might be able to find it at a farm/ranch store labled for large animals. If your vet will write a Rx you may be able to get it filled at a pharmacy locally or on the net (be careful about internet pharmacies) If the vet will not provide a Rx ask him why, what are his concerns? Over use? improper use or administration, self diagnosing? See if he has a valid concern. He is accoutable for what he dispenses but you should have a working relationship that has developed into his trusting your judgement to some degree as a breeder. You do have a right as a paying office visit customer to get a rx, the law does not require prescriptions be filled in office, no human drs do that and the markeup is extremely high compared to takeing the rx to walmart or target to fill. If he is one of those who sees money not in his pocket for not making the rx sale, having to write you a rx isnt going to make him profit either and is required by law. Remember one thing however, he does not have to write a rx for more than the exact dose prescribed for (I THINK 30 ) days supply, the time between his recomended visits for review of a problem. If he will not work with you WITHIN REASON look for another vet. He SHOULD have the animals best interest in mind and if not selling you the med to self administer (have him demonstrate and you show him you can do it correctly using a saline solution if that is the problem) means the animal will not be treated ask him to think about that, a good vet wants to help the animal and help you take the best care of the animal you can. He should not be expected to fill *might some day need* requests if the likelyhood of that need is very minimal. He should also consider travel if its life threatening and you are a long ways from a vet.

Question: How dose a glutamate be oxidized to supply energy? and what is the final product?

Answer: 1. Glutamate is converted into alpha ketoglutarate by transaminase, the ammonia will be converted to urea. 2. alpha ketoglutarate will be converted into malate by TAC by a few steps Alpha ketoglutarate -> succinyl CoA -> succinate -> famarate -> malate 3. malate is transported out of mitochondrion 4. malate is converted to oxiloacetate 5. oxioacetate -> PEP -> pyruvate 6. pyruvate is transported into the mitochondrion, then converted to acetyl CoA 7. Acetyl CoA is oxidized in TAC, to produce GTP, CO2, NADH and FADH 8. NADH and FADH is oxidized in respiratory chain and produce ATP and water The final products are ATP, CO2, water and urea. Hope this helps

Question: Is mono sodium glutamate still on the list of bad food additives ? It used to be thought of as a carcinogen but I haven't heard much about it lately. But, as I read ingredients now, I see it popping up more and more.

Answer: Yes, it still is bad for you. It makes things taste stronger to you, but it also is a carcinogen and a neurotoxin (kills brain cells) making it especially dangerous for young children. It doesn't have to be listed to be present either, hydrolyzed protein contains MSG and it's nasty cousins, and 'Natural Flavors' can contain MSG as well.

Question: What are the good and bad effects of Monosodium Glutamate? Is this bad to our health? If so, is it good to use Ajinomoto Vetsin?

Answer: MSG is basically a food additive which is used as a flavour enhancer in some foods. There is basically no evidence to conclusivly show that MSG causes any harm. n the past, MSG has been linked to conditions such as migraines, asthma, depression and Alzheimer's, but has never been isolated as a cause and there is no proven link. In contrast, large quantities of MSG have been fed to humans without causing ill-effects. In the UK, MSG is considered a safe additive by the government. In clinical trials, when rats were given excess glutamate it caused retinal damage, but this only seemed to occur when large amounts were fed to the rats (much more than would ever be consumed by a human.) "An ‘international team of experts' met in early 2007 to review the current knowledge of MSG safety, and concluded that MSG was ‘harmless for the whole population' (Consensus Meeting on monosodium glutamate, published in the European Journal of Clinical Nutrition). They agreed that there was no new evidence (since their last meeting in 1997) that certain individuals reacted badly to MSG. Glutamate is an important chemical in the brain, and there is the potential for neurological effects if very high levels of glutamate reached the brain. However, the ‘blood-brain' barrier effectively prevents this, and problems in rats have only occurred if massive amounts of MSG are given. The group did comment that people with some illnesses have a compromised blood-brain barrier, and the effect of this on brain glutamate levels is unknown. All the evidence suggests that consuming normal amounts of added glutamate cause no ill-effects. However, it is possible that certain people could be particularly sensitive to glutamate, and if problems are linked to MSG-containing foods they may want to cut their intake of these foods." The only real health benefit of MSG is that it may reduce the need to add extra salt to food.

Question: What are the health risks related to adding of Monosodium Glutamate in food? What is the safe amount of MSG that can be added to food (like Chinese)? Are there different qualities / varieties available in the market of MSG with different health safety levels?

Answer: MSG is only really a concern if you are prone to allergies or migraines. Asthmatics also often have a reaction to it. Otherwise it really does just make food taste better. Naturally occurring glutamates are found in hard cheeses, mushrooms, concentrated tomato paste and many other 'savoury' tasting foods. So a pizza with tomato and loads of Parmesan will have far more glutamates than your average Chinese meal!!! Interestingly, human breast milk is really high in MSG! You can buy it in Asian grocers, but I'm pretty sure it is just standard strength. Just use a pinch like salt, (too much will ruin the taste of your meal) or simply replace it with other natural glutamates like fish sauce, shrimp floss or mushrooms.

Question: I want to start eating a diet that is completely free of Monosodium Glutamate. How? I went through my cabinets and it's in like almost all the foods I have. Also, I hear that "Natural Flavors" is a tricky way of covering MSG up. Plus, (as if that weren't enough) I hear that certain foods chemically produce MSG after being cooked. How do I avoid all this?

Answer: Before you go on a strict MSG-free diet, you may want to read this article about the safety of MSG http://www.foodsafety.gov/~lrd/msg.html, and think about limiting, rather than eliminating, MSG from your diet. However, this website contains lists of foods that are supposed to be MSG-free which you might find helpful: http://www.latitudes.org/forums/index.ph… You should try to avoid chicken, sausage, parmesage cheese, and dipping sauces. Also, products by Amy's have no MSG. Hope that helped

Question: how are dopamine, glutamate and serotonin related in the human brain? They all have different effects within their receptors. However, how do each influence the effects of each other.

Answer: dopamine, http://www.answers.com/topic/dopamine glutamate http://www.answers.com/glutamate and serotonin http://www.answers.com/serotonin%20 human brain http://www.answers.com/human%20brain dopamine, glutamate and serotonin related in the human brain http://www.benbest.com/science/anatmind/… III. GENERAL COMMENTS ABOUT NEUROTRANSMITTERS The three major categories of substances that act as neurotransmitters are (1) amino acids (primarily glutamic acid, GABA, aspartic acid & glycine), (2) peptides (vasopressin, somatostatin, neurotensin, etc.) and (3) monoamines (norepinephrine, dopamine & serotonin) plus acetylcholine. The major "workhorse" neurotransmitters of the brain are glutamic acid (=glutamate) and GABA. The monoamines & acetylcholine perform specialized modulating functions, often confined to specific structures. The peptides perform specialized functions in the hypothalamus or act as co-factors elsewhere in the brain. [For a well-organized categorization of neurotransmitters, see Neurotransmitter (Wikipedia).] http://en.wikipedia.org/wiki/Neurotransm…

Question: What are the different names for Monosodium Glutamate (MSG) found in food? I want to cut as much of it out of my diet as possible but I can't because they never use MSG in their ingrediants! They use names lie 'aginomoto' and 'natural meat tenderizer'- driving me crazy

Answer: The main ones are monosodium glutamate (MSG), aspartame, and L-cysteine. Ajinomoto Ajinomoto’s signature product, monosodium glutamate (MSG) seasoning. 'natural meat tenderizer' Instead of using tenderizers that contain MSG or unnatural ingredients, try the following natural ways to tenderize. Whether you plan on broiling, baking, simmering, or grilling, give these natural ideas a try! Put Down the Salt ********************* Salt pulls the moisture out of meat and other foods during the heating process, and no matter what types of natural tenderizer you use, don't use salt until it's ready to serve. Dry meat is usually tough, and moisture is required for juicy succulent steaks and roasts. The juice is the source of the flavor, so hold the salt for more flavorful cuts every time. Give it a Good Pounding! ***************************** Before using any natural product to tenderize meat, give it a good pounding first. Even if you don't have a mallet you can easily tenderize meat. My mother and my grandmother always pounded round steak with the edge of a small plate, and this method also works great for other types of roasts and steaks. Pound it with the edge of a plate in one direction, and do the same in the opposite direction to give it a crosshatched appearance. Turn it over and do the same to the other side. Next, use one of the following natural ways to tenderize meat. You can turn the toughest portions into meat that practically melts in your mouth! Apple Juice ************** Next time you want tender juicy meat, marinade it in apple juice for a few hours before preparation. The juice will give it a slightly sweet and tangy flavor, and it will be extra tender and juicy. Try using freshly pressed apple juice for very tasty results! Hold the MSG! ***************** The acid in lemon juice is a natural tenderizer, and since it's quite sour, a little goes a long way. Rub lemon juice on the surface, and allow it to remain in the refrigerator for a few hours before preparation. The lemon juice will give it a zippy flavor unlike any other natural product available. Apple Cider Vinegar ********************** Vinegar is also highly acid, and it provides a natural way to tenderize meat. Apple cider vinegar is flavorful, and I use it as a natural meat tenderizer. Rub apple cider vinegar on potentially tough cuts of meat, and allow it to soak in for a few hours or longer before preparation. Season the meat as usual, and it will turn out flavorful, tender, and very juicy. Tomato Juice *************** Another natural acidic is tomato juice, and it's a fantastic natural way to tenderize meat. Marinate round steak and Swiss steak in low-sodium tomato juice, and let it simmer slowly until fork tender. This natural way to tenderize meat adds a lot of flavor and makes the steak exceptionally tender every time.

Question: Is acetylcholine just another excitatory neurotransmitter similar to glutamate? So if acetylcholine binds to its receptor opening the channel that allows positive ions into the neuron, that can lead to the release of any number of different neurotransmitters, like dopamine?

Answer: yes ach is present both in the pns and cns, in pns its mainly involved in muscle movements and in the pns its a neurotransmitter, specifically neuromodulator resulting in excitatory actions, similar to glutamate.

Question: Does anyone know the approximate year Mono sodium Glutamate (MSG) was introduced into foods? I'm just wondering how long I and my family have been exposed to this toxic ingredient. I thought it was only in Chinese foods and some grocery foods, now I'm aware many restaurants use it. Did it go all the way back to the 40's, 50's or prior? Ok, thanks. How do you monitor (msg ingredients)in eating out? Ok, thanks. How do you monitor (msg ingredients)in eating out?

Answer: Although glutamic acid had been isolated in 1866 by the German chemist Karl Ritthausen, it was not until 1908 that its flavor-enhancing potential was noticed by Kikunae Ikeda of Tokyo, Japan. Prior to that time, the Japanese had used seaweed as a favorite flavor enhancer, without understanding that glutamic acid was its flavor-enhancing component. It was patented in 1909 by Ajinomoto Corporation. In its pure form, it appears as a white powder; when dissolved in water, it rapidly dissociates into free sodium and glutamate ions From 1910 until 1956, the process underlying production of glutamic acid and "monosodium glutamate" in Japan was one of extraction, a slow and costly method. Elsewhere, crude gluten or other starting materials were hydrolyzed by heating with hydrochloric acid. In 1956, the Japanese succeeded in producing glutamic acid by means of fermentation; and after considerable research to identify suitable strains of microorganisms for starting the requisite cultures, large-scale production of glutamic acid and "monosodium glutamate" through fermentation began. Monosodium glutamate, was first used in the United States in any quantity in the late 1940s. According to Dr. George Schwartz, author of In Bad Taste: The MSG Syndrome, although considerable effort had been spent to introduce MSG to the USA, little had been accomplished prior to World War II. However, sometime during the war, the use of MSG in Japanese soldiers' rations was noticed. In 1948, a symposium on MSG, presided over by the Chief Quartermaster of the Armed Forces, was held in Chicago for members of the food industry. By the 1960s, Accent, the leading brand of the flavor enhancer called "monosodium glutamate," had become a household word. Simultaneously, other hydrolyzed protein products such as autolyzed yeast, sodium caseinate, and hydrolyzed vegetable protein gained in popularity. Every hydrolyzed protein product, regardless of the name given to it on a label, contains MSG. Cheers :-)