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7:22 pm
February 22, 2010
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QuoteTitus:
As previously mentioned, L-glutamine is a single amino acid and is fine to consume. It's the "glutamine peptides" we need to watch out for.
JS
8:44 am
I still don't understand why you're worried about Glutamine. I did a review of published literature on behind l-glutamine and found that it's actually pretty safe to take!
1:46 am
February 22, 2010
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Supplement Judge:
L-glutamine is not the same thing as "glutamine peptides". As I said in the article"
"L-glutamine is different than “glutamine peptides”: it’s a single amino acid, and should be fine to consume."
Yes, L-glutamine should be safe to consume at any non-pathological dose.
JS
12:35 pm
Hey J,
Sorry, I completly skipped that part when I was skim reading over the article.
But, in response to what you're saying, it feels like these peptides which aren't in the form of L-Glutamine are going to be quite rare to come across in the world of supplements.
SJ
2:25 am
February 22, 2010
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SJ:
With the continuing increases in the price of whey protein, it's becoming more and more common to adulterate it with everything from maltodextrin to hydrolyzed wheat protein ("glutamine peptides").
JS
12:15 pm
Thanks for the info.
In relation to the link Alex provided, the ingredients include OATS. While oats them self are believed to be gluten free, a lot of ceoliacs (including myself) have had negative experiences.
Can anyone suggest a protein powder as good as the ON Gold 100% Whey Protein that's 100% gluten/wheat free?
I was looking at these http://www.gnc.com/Sunwarrior-Warrior-Blend-Raw-Protein-Natural/product.jsp?productId=12580081&cp=12312424.12316500
4:01 am
February 22, 2010
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Eja:
I don't see oats anywhere in the ingredients of that particular whey protein -- but my favorite continues to be the NOW unflavored whey isolate, which I personally use and can vouch for. Here's a 5 pound can, and here's a 10 pound bag.
JS
8:55 pm
There are some seriously suspicous products on the market in the health scene. Low quality ingredients litter the market place. If a company does not say where their protein is from then it is suspicious. I use this whey protein isolate, they claim it's from france and I have had a great results from it. I would try it if you can get hold of it.
6:11 am
Man!!! I'm getting totally screwed by this gluten thing. I wasn't actually gluten intolerant, but I just started eating a gluten free cereal one day because I really liked it and started cutting down on breads because I was trying to make better choices, and as it turned out many of my other food choices were naturally gf. Inadvertently I've turned myself gluten intolerant because as with anything, the body adapts, though there was probably a mild intolerance there to begin with but now I eat one bread roll and I'm in agony with a belly that looks like I swallowed a python. But now Splenda too?!?! Crap. I'm also a type 1 diabetic and Splenda is the only fake sugar I like the taste of in my coffee!!
6:07 pm
February 22, 2010
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Brooke:
I, too, found that I reacted very strongly to gluten after a couple months of being strictly Paleo (including gluten-free). However, I've found that over time, I've been able to tolerate the occasional cheat much better...though if I continue cheating meal after meal I definitely begin to notice the effects!
The fact that you have a problem with Splenda strongly suggests a degree of gut dysbiosis: as I note in the article, Splenda is known to do a number on your gut flora. You'll probably have to find another zero-calorie sweetener: you might try "stevia FSE", as it enzymatically modifies the bitter part of the stevia taste.
Beyond that, I recommend a tablespoon of vinegar, taken with each meal, in order to help shift the balance away from bad bugs and towards good bugs. (Any kind is fine, though usually apple cider or red wine vinegar taste better.) Then, give things some time, and you may well find that the problem slowly resolves itself.
JS
7:15 pm
In you article you stated "still feel like reaching for those "healthy" Bragg liquid amino"? The label states it is gluten-free. The only ingredients are vegetable protein from soybeans and purified water. I use it and have had no problems with it.
Good article otherwise.
8:56 am
February 22, 2010
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Lou:
I'm mainly poking fun at it for being a fancy version of "hydrolyzed vegetable protein," e.g. just another way to deliver free glutamate:
http://www.gnolls.org/3089/what-are-hydrolyzed-soy-protein-and-hydrolyzed-wheat-protein-and-why-are-they-in-everything/
Personally, I prefer gluten-free soy sauce.
JS
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