Glutamate Fact: 100% All‑Natural Foods
Glutamates do occur naturally in foods like tomatoes and seaweed—but in their natural state, they do not pose the same risks as processed glutamates. The difference lies in how they exist within the food.
Why Natural Glutamates Aren’t a Problem
In whole, unprocessed foods, glutamates are bound within larger molecular structures called oligopeptides and polypeptides. These are long chains of amino acids that must be broken down slowly through normal digestion before the body can use them.
Because these large amino‑acid structures are not naturally present in the bloodstream, they are filtered through the liver, which releases only the small, safe amounts of glutamic acid the body actually needs.
This slow, controlled process prevents glutamate overload.
What Happens When Foods Are Processed
When proteins are hydrolyzed during food manufacturing—using enzymes, yeasts, or chemical processes—they are broken apart into free amino acids. These “free” glutamates are no longer natural.
Once consumed:
- They are absorbed rapidly in the digestive tract
- They enter the bloodstream as free glutamic acid
- They bypass the liver’s filtering process
- Blood levels can spike 20–40 times higher than normal in a single meal
These unnaturally high levels overwhelm the body’s natural defenses.
Impact on the Brain
The blood‑brain barrier cannot handle such extreme spikes in glutamic acid. As a result, large amounts reach the brain and overstimulate glutamate receptors.
This chronic overstimulation has been linked to:
- Dementia
- Brain tumors
- Neurodegenerative conditions
- Other cognitive and mental health issues
It’s not the natural glutamates causing harm—it’s the processed, free‑form glutamates added to modern foods.
How to Protect Yourself
While it’s nearly impossible to avoid glutamates completely, you can reduce your risk:
- Become a label‑savvy consumer
- Avoid processed foods containing hydrolyzed proteins, yeast extracts, and other glutamate sources
- Support your body by reducing acidity
- Eat antioxidant‑rich, flavonoid‑dense foods to counter excitotoxicity
Small daily choices add up to major long‑term protection.