Glutamine
What L-glutamine is, how it differs from glutamic acid and gluten, how much a serving holds and how to choose.
This substance has no health claim authorised in the European Union. So we describe what it is and how it is taken, but do not say what it does in the body.
What it is
L-glutamine is one of the most abundant amino acids in the body; the body makes it itself, and food supplies it through meat, fish, eggs, dairy and pulses. Glutamine is part of every protein, protein powder included.
Glutamine has nothing to do with gluten (wheat protein) and is not the same as glutamic acid. No claims about what glutamine does are authorised in the European Union, so we do not write about recovery, immunity or the gut.
How it is taken
Makers usually state 5–10 g a day, dissolved in water or a protein shake. The powder is almost tasteless and mixes well. Capsules are convenient, but 5 g takes a lot of them. People with liver or kidney conditions, and pregnant or breastfeeding women, should ask a doctor first.
How to choose
For most people unflavoured powder is the best value. Compare the price per 100 g of glutamine and remember your protein already contains some.
Frequently asked questions
Are glutamine and gluten the same thing?
No. Glutamine is an amino acid; gluten is the protein of wheat, rye and barley. Pure L-glutamine contains no gluten; check the labelling.
Is there glutamine in protein powder?
Yes, glutamine is part of every protein. How much a given powder holds is sometimes shown in its amino-acid table.
When should glutamine be taken?
There is no fixed time. Follow the directions on the pack.
Can glutamine be mixed with protein?
Yes, the powder goes easily into a protein shake.
Glutamine in the shop
