Glutamate

       Glutamate is a non-essential amino acid and the most important excitatory neurotransmitter in the brain. It is the most abundant excitatory neurotransmitter in the human nervous system. It is used for all major excitatory functions of the brain, accounting in total for more than 90% of the synaptic connections in the human brain. Excitotoxicity due to excessive glutamate release and impaired uptake is associated with stroke, autism, some forms of intellectual disability, and diseases such as amyotrophic lateral sclerosis, lathyrism, and Alzheimer's disease. In contrast, decreased glutamate release is observed under conditions of classical phenylketonuria, leading to developmental disruption of glutamate receptor expression.

Because glutamate is an important expository neurotransmitter, its extracellular levels remain tightly regulated. Excessive glutamate levels are associated with negative health effects such as neurotoxicity and oxidative stress.

Imbalances in glutamate levels have been associated with schizophrenia, with excessive glutamate levels often present in individuals with schizophrenia. Treatments for schizophrenia related to glutamate imbalances usually involve medications that reduce glutamate levels or inhibit its effects.

As research into the complexities of the human brain continues, one finding remains clear: dietary glutamates, particularly in the form of MSG, may pose potential risks to our neurological well-being. Often hidden under various aliases on food labels, these compounds may contribute to mood and behavioral disorders, including OCD. 

Foods with high levels of natural glutamates

Tomatoes and tomato products: Ripe tomatoes, tomato paste and tomato juice have natural glutamates. The process of concentration, as in the case of tomato paste, increases the glutamate content.

Parmesan and Roquefort cheese: These cheeses are naturally high in glutamates due to the aging process.

Soy sauce and soy products: Although many are familiar with the processed aspect of soy sauce, even the natural fermentation of soybeans can produce significant glutamate content.

Mushrooms: Particularly mature varieties such as shiitake.

Stock: When made from meat, poultry or fish, especially when cooked for long periods.

Fish sauce: A fermented fish product, it contains high levels of glutamates.

Cured hams: Such as prosciutto, due to the aging and curing process.

Aged meats: The aging process of meat can increase its natural glutamate content.

Bone broths: Prolonged boiling of bones can release a significant amount of glutamates.

When glutamate is in excess, you may experience:

-excitable behavior

-aggression

-anxiety

-cognitive impairment

-signs and symptoms associated with serotonin deficiency

-seizure

Nutrients that protect against excess glutamate:

-DHA

-Phosphatidylserine

-PQQ

-Ginkgo Biloba

-Rhodiola