Glutamine is the most prevalent amino acid in the human body, and it’s also found in high concentrations in many protein products, as well as in protein-rich foods. This crucial amino plays many important roles in the body, including aiding digestion, boosting immunity, and driving muscle protein synthesis and recovery from workouts and other stresses. In other words, it’s very important.
Unfortunately, during cooking, though, the glutamine in food and many protein products converts to glutamate. This form of glutamine takes additional protein to be changed back to the form our bodies prefer. While this is unavoidable, you can increase the effectiveness of glutamine in a few different ways: 1) Add supplemental glutamine to your protein shake or whole-food meals, getting in 5 to 10 grams per day. 2) Emphasize protein products that are cold-treated (filtered or pasteurized) because they keep glutamine intact. 3) Do both.