Randy Chandler
Parmesan cheese is a hard cheese variety, originally produced in specific regions of Italy. It is one of the most popular cheeses in the world and is renowned for its high content of free glutamate, an amino acid found in most protein sources. Glutamate is necessary for brain functions and affects your metabolism. It is also responsible for the umami taste in food. Parmesan has a relatively high level of glutamate compared to other cheeses, and its consumption has been linked to increased blood pressure in some studies.
| Characteristics | Values |
|---|---|
| Does Parmesan cheese have glutamine? | Parmesan cheese does not directly contain glutamine. However, it does contain glutamate, which is an amino acid formed from glutamic acid and glutamine. |
| Which other foods contain glutamate? | Other glutamate-rich cheeses include Emmental and Cabrales. Other foods with high levels of glutamate include tomato-based products, steak sauce, Worcestershire sauce, and fermented soy products. |
| Is glutamate safe to consume? | Glutamate is considered safe for consumption and is necessary for brain functions. However, some studies have found that it can raise blood pressure. |
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What You'll Learn
Parmesan is a natural source of MSG
Parmesan is a type of cheese that originated in specific regions of Italy. It is a protein source and contains several essential amino acids. One of these amino acids is glutamate, which is found in most protein sources. Glutamate is necessary for brain functions and affects metabolism. It also provides a savoury or meaty flavour that food scientists describe as umami, the fifth taste.
During the cheese-making process, Parmesan's glutamate forms a chemical bond with the sodium and water in the cheese. The end product is a natural form of monosodium glutamate, or MSG. The MSG in Parmesan is a naturally occurring chemical, like the MSG that the human body produces once the building blocks required to make it are present. The body cannot distinguish between natural and commercially produced MSG.
Parmesan contains a high level of glutamate, with 1,680 milligrams of glutamate per 100 grams. By comparison, cheddar contains 180 milligrams of glutamate per 100 grams. Parmesan has a similar glutamate content to kombu, which is used in Japanese soup stock. Other glutamate-rich cheeses include Emmental cheese from Switzerland and Cabrales cheese from Spain.
MSG has been deemed safe for consumption by the U.S. Food and Drug Administration, which included it on its GRAS (Generally Recognized as Safe) list in 1980. However, some studies have found that MSG can raise blood pressure. Allergies to MSG are rare, but some populations have reported adverse reactions to commercially produced MSG.
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Glutamate is an amino acid
Parmesan cheese is a variety of cheese that originated in specific regions of Italy. It is one of the world's most popular hard cheeses and is known for its high glutamate content. Glutamate, an amino acid, is found in most protein sources and is necessary for brain functions and metabolism. It is also responsible for the umami taste, often described as the fifth taste that gives food an extra burst of flavour.
In Parmesan cheese, the amino acid glutamate is formed during the cheese-making process through a chemical bond with the sodium and water in the cheese. This results in the natural formation of monosodium glutamate (MSG), which provides the distinctive umami flavour of Parmesan. The umami taste is associated with free amino acids, which have their own unique taste, as opposed to proteins, which have no flavour.
While glutamate is necessary for brain functions, excessive consumption can have negative effects. Some studies have suggested that dietary glutamate can raise blood pressure. Additionally, as glutamate is an excitotoxin, high levels in the diet can overexcite brain cells, especially in young individuals with developing blood-brain barriers. This is particularly relevant for those consuming large amounts of glutamine or collagen for muscle or gut health, as they may be inadvertently consuming high levels of glutamate.
Parmesan cheese is not the only food with high glutamate levels. Other aged cheeses, such as Roquefort, Emmental, and Cabrales, also contain significant amounts of glutamate. Additionally, glutamate is commonly found in cured and preserved foods, fermented foods, and fermented soy products. It is also present in plants such as tomatoes and mushrooms, with a cup of tomato juice containing 0.83 g of glutamate and a quarter cup of mushrooms providing 0.09 g.
Overall, while Parmesan cheese is a significant source of glutamate, an amino acid necessary for brain function and metabolism, excessive consumption of glutamate-rich foods may have potential health consequences. It is important to be aware of the glutamate content in one's diet, especially for individuals sensitive to its effects.
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Glutamate is an excitotoxin
Parmesan cheese is a popular hard cheese known for its high content of free glutamate. Glutamate is an amino acid and the principal excitatory neurotransmitter in the central nervous system of mammals. It is also the most frequently encountered food excitotoxin, commercially added to many foods.
Excitotoxicity is a phenomenon where nerve cells suffer damage or death when the levels of otherwise necessary and safe neurotransmitters such as glutamate become pathologically high, resulting in excessive stimulation of receptors. In the brain, glutamate can freely penetrate certain regions and rapidly destroy neurons by hyperactivating the NMDA subtype of glutamate receptors. This process can also occur after brain or spinal cord injury, when damaged neural cells within the lesion site spill glutamate into the extracellular space, stimulating the release of additional glutamate.
The negative health effects of glutamate consumption are well-documented. A few studies have found that glutamate can raise blood pressure. In one study, test subjects who ingested a single high dose of MSG experienced headaches, increased pain sensitivity, and a short-term spike in blood pressure levels. Another large study involving Chinese men and women found that MSG ingestion led to higher blood pressure, especially among women. These findings suggest that people with high blood pressure should avoid excessive MSG in their diets.
Additionally, young people are particularly sensitive to the effects of glutamate due to their still-developing blood-brain barriers. For those taking large amounts of glutamine or collagen to support muscles or gut issues, there may be a risk of consuming too much glutamate. Ensuring sufficient levels of magnesium is important, as it helps to block the uptake of excess glutamates by brain cells and prevent excess calcium intake when dealing with high levels of excitotoxins. Certain foods, such as blueberries, lemon balm, chamomile, and passion fruit, can also help offset the negative effects of glutamate by restoring its balance with gamma-aminobutyric acid (GABA).
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Parmesan has a high glutamate content
Parmesan is a special variety of cheese, originally produced in specific regions of Italy. The cheese contains glutamate, an amino acid found in most protein sources. During the cheese-making process, Parmesan's glutamate forms a chemical bond with the sodium and water in the cheese. The end product is a natural form of monosodium glutamate, or MSG.
The amino acid, glutamate, provides one of the building blocks of protein. Glutamate is necessary for brain functions and affects your metabolism. In Parmesan cheese, glutamate affects the taste, providing a flavour that food scientists describe as umami, the fifth taste. To your palate, this taste is savoury or meaty. Parmesan contains 1,680 milligrams of glutamate per 100 grams, according to one source. Another source gives a range of 1.2 to 1.6 g/100 g. By comparison, cheddar contains just 180 milligrams of glutamate per 100 grams.
Glutamate is also found in high levels in foods that are cured and preserved, such as other aged cheeses, fermented or aged foods such as steak sauce and Worcestershire sauce, and fermented soy products. Glutamates can also be found naturally in vegetables such as tomatoes, peas, and corn, as well as meats such as cured ham, chicken, and beef. Glutamates are also used in products containing corn starch, corn syrup, or carrageenan.
While glutamate is necessary for brain functions, it has been suggested that the high prevalence of glutamates in our foods can overexcite our brain cells. Some studies have found that glutamate can raise blood pressure. However, it is challenging to eliminate glutamate from the diet completely as it is found in most foods. Relaxing herbs such as lemon balm, chamomile, and passion can offset the negative effects of glutamate by restoring its balance with gamma-aminobutyric acid (GABA).
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Glutamate is necessary for brain function
Parmesan cheese is known to contain high levels of glutamate, which is converted from glutamic acid and glutamine in the body. Glutamate is an amino acid that acts as a neurotransmitter, a chemical that nerve cells use to send signals to other cells. It is the most abundant excitatory neurotransmitter in the brain and is essential for brain function.
Glutamate plays a crucial role in cognitive functions such as learning and memory. It is involved in more than 90% of all excitatory functions in the human brain, including major excitatory functions like sight, hearing, and movement. Glutamate is necessary for the transmission of messages from one nerve cell to another. It also serves as an energy source for brain cells when glucose levels are low. Additionally, glutamate is involved in sleep, wakefulness, and mood regulation. Studies have found that glutamate levels are highest during REM sleep and when waking from sleep.
However, it is important to note that excessive glutamate can have negative effects. While glutamate is naturally occurring and generally considered safe, some studies have linked high glutamate levels to increased blood pressure and neurodegenerative diseases such as Parkinson's, Alzheimer's, and Huntington's. Excess glutamate can lead to excitotoxicity, causing neuronal damage and cell death. This is particularly relevant for young people, as their blood-brain barriers are still developing, leaving them more vulnerable to the effects of excitotoxins.
To maintain healthy glutamate levels, it is important to be mindful of dietary sources, as some foods like Parmesan cheese, tomato sauce, and cured meats contain high levels of glutamate. Exercise has been shown to increase glutamate levels, while alcohol consumption may negatively impact the glutamatergic system. Magnesium supplements may also help regulate glutamate levels and prevent conditions associated with high glutamate levels.
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Frequently asked questions
Parmesan cheese contains glutamate, an amino acid found in most protein sources.
Glutamate is one of the three amino acids that stimulate our nervous system. It is necessary for brain functions and affects our metabolism.
Parmesan contains 1,680 milligrams of glutamate per 100 grams. A 1-ounce serving contains 2.5 grams of glutamic acid.
Most foods contain glutamate, so it is challenging to eliminate it from our diets completely. The U.S. Food and Drug Administration included MSG on its list of substances considered safe for human consumption in 1980. However, some studies have found that it can raise blood pressure.
Other foods that contain high levels of glutamate include tomatoes, peas, corn, cured ham, chicken, beef, soy sauce, fish sauce, oyster sauce, and walnuts.
