GlutImmune is 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.

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.