| The majority of commercially available glutamine sources offer only L-glutamine, a synthetic, free amino acid. L-glutamine has been shown to be unstable in the presence of heat, water, acid or base solutions, making L-glutamine impractical to utilize in all but powdered food preparations.
Covalent Bonded Glutamine, on the other hand, has been shown to withstand processing temperatures of 180 degrees Fahrenheit for one hour or 250 degrees Fahrenheit for 15 minutes and pH variances in the range of 3.5 to 9.0. In addition, Covalent Bonded Glutamine is stable in aqueous solutions for prolonged periods of time. Covalent Bonded Glutamine can be used in all liquid and semi-solid food preparations. In addition, due to the instability of L-glutamine in water and pH extremes, it is safe to assume that much of L-glutamine decomposes once it passes into the human gastrointestinal tract.
Covalent bonded glutamine has been shown to be stable over prolonged periods of time to high temperatures, pH variations, and resists breakdown in aqueous dispersions, unlike free form L-glutamine.
GlutImmune mixes best in an electric blender.
It is completely stable in combination with other liquids or foods at any temperature.
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Covalent Bonded Glutamine Bibliography
1. Shabert & Ehrlich (editors;1994), Avery Publishing Group, NY. "The Ultimate Nutrient Glutamine: The Essential Non-essential Amino Acid".
2.Grimble (1994), Annual Review of Nutrition 14, 419 - 447. "The Significance of Peptides In Clinical Nutrition".
3. Miname et al. (1992), Gastroenterology 103, 3 - 11. "Characteristics and Mechanism of Glutamine Dipeptide Absorption in Human Intestine".
4. Adibi (1987), Metabolism 36, 1001 - 1011. "Experimental Basis For Use of Peptides As Substrates For Parenteral Nutrition".
5. Adibi (1971), Journal of Clinical Investigation 50, 2266 - 2275. "Intestinal Transport of Dipeptides In Man: Relative Importance of Hydrolysis and Intact Absorption".
6. Adibi & Mercer (1973), Journal of Clinical Investigation 52, 1586 - 1594. "Protein Digestion In Human Intestine As Reflected In Human Mucosal and Plasma Amino Acid Concentrations After Meals".
7. Kee et al. (1994) Metabolism 43, 1373 - 1378. "The Effect of Dipeptide Structure On Dipeptide and Amino Acid Clearance In Rats".
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GlutImmuneis a dairy free natural source of Covalent Bonded Glutamine. The Glutamine is covalently bonded to other amino acids.This product is produced by a proprietary enzyme action on red wheat berries rich in glutamine.