A guest post by glmcclure
Editor’s note: glmcclure writes the very informative Substack called Ageddon, you can subscribe to it here.
As a reminder:
1. The Glutamine-Glutamate Cycle is involved in most chronic diseases.
2. Our foods are LOADED with Manufactured free Glutamates (MfG’s) that overload our bodies with free Glutamates, which in turn affects our Glutamine-Glutamate Cycle.
Here’s today’s Correlation:
Here are selected comments from Google AI for a search of “Glutamine-glutamate cycle cancer” (Some comments bolded by me):
“AI Overview
The glutamine-glutamate cycle is a metabolic process that involves the conversion of glutamine to glutamate in cancer cells:”
Cancer cells have an increased dependency on glutamine, which is thought to be a result of the Warburg effect. (See more about the Warburg effect below)
Targeting the glutamine-glutamate cycle is a potential cancer therapy:
Targeting glutamate secretion
In some cancers, glutamate secretion stimulates tumor growth. The FDA-approved drug riluzole suppresses glutamate secretion and reduces the proliferation of melanoma cells.
Supplemental glutamine can stimulate the immune system, which can decrease tumor growth.” (SOURCE)
So what is this “Warburg Effect” they speak of? Here’s the Google AI search for “glutamine-glutamate cycle Warburg effect” (Highlights by me):
“The “glutamine-glutamate cycle” plays a significant role in the Warburg effect by providing cancer cells with a crucial source of carbon and nitrogen through the conversion of glutamine to glutamate, …” (SOURCE)
Now, if you think about it, excess free Glutamate (as occurs in massive amounts in UPF’s (Ultra-Processed Foods) actually puts the Warburg Effect on steroids.
Our natural glutamine-glutamate cycle converts glutamine to glutamate and back again to glutamine at a rate that our body naturally needs for normal cell metabolism.
However, when we eat free Glutamates, it creates a much higher level of Glutamates in our system than we can use for natural cell metabolism.
Cancer cells, though, LOVE this stuff! It is literally what allows them to continue to live and grow.
Think about that.
And avoid the food additives below like the Plague they are!
They are, or create, excessive free glutamate, which in turn alters the glutamine-glutamate cycle in the body.
Which in turn, creates multiple chronic diseases, only one of which is cancer.
More to come in the future.
“Names of ingredients that always contain free glutamate:
Glutamic acid (E 620)
Glutamate (E 620)
Monosodium glutamate (E 621)
Monopotassium glutamate (E 622)
Calcium glutamate (E 623)
Monoammonium glutamate (E 624)
Magnesium glutamate (E 625)
Natrium glutamate
anything “Hydrolyzed”
any “Hydrolyzed protein”
Calcium caseinate, Sodium caseinate
Yeast extract, Torula yeast
Yeast food, Yeast nutrient, Nutritional yeast
Autolyzed yeast, Brewer’s yeast
Gelatin
Textured protein
Whey protein
Whey protein concentrate
Whey protein isolate
Soy protein
Soy protein concentrate
Soy protein isolate
anything “Protein”
anything “Protein fortified”
anything “Protein concentrate”
anything “Protein isolate”
Zinc proteinate
anything “Proteinate”
Soy sauce
Soy sauce extract
Protease
anything “Enzyme modified”
anything containing “Enzymes”
anything “Fermented”
Vetsin
Ajinomoto
Names of ingredients that often contain or produce free glutamate during processing:
Carrageenan (E 407)
Bouillon and broth
Stock
any “Flavors” or “flavoring”
Natural flavor
Maltodextrin
Oligodextrin
Citric acid, Citrate (E 330)
anything “Ultra-pasteurized”
Barley malt
Malted barley
Pectin (E 440)
Malt extract
Seasonings
Soy milk
The following are ingredients suspected of containing or creating sufficient free glutamate to serve as reaction triggers in HIGHLY SENSITIVE people:
Corn starch
Corn syrup
Modified food starch
Lipolyzed butter fat
Dextrose
Rice syrup
Brown rice syrup
Milk powder
Reduced fat milk (skim; 1%; 2%)
most things “Low fat” or “No fat”
anything “Enriched”
anything “Vitamin enriched”
anything “Pasteurized”
Annatto
Vinegar
Balsamic vinegar
certain Amino Acid Chelates (Citrate, Aspartate, and Glutamate are used as chelating agents with mineral supplements.)
The following work synergistically with free glutamate to enhance flavor. If they are present for flavoring, so is free glutamate:
Disodium 5’-guanylate (E 627) / Disodium 5’-inosinate (E-631) / Disodium 5′-ribonucleotides (E 635)” Truthinlabeliing.org