L-glutamine is a practically non-replaceable amino acid included in the protein structure and is extremely important for the production of muscle growth and the maintenance of the immune system. Glutamine is widespread in the flora; it serves the human body as a practically non-replaceable amino acid. L-glutamine circulates in significant amounts in the bloodstream and accumulates in the muscles. L-glutamine is one of the most popular and important amino acids in the human body, and in muscle tissues it contains 60%, which ultimately comes down to its consumption in bodybuilding and nutrition for athletes.
GLUTAMINE IN FOOD
- Animal energy sources: meat, fish, dairy products, chicken, eggs.
- Vegetable energy sources: cabbage leaf, beet, peas and beans, spinach, parsley. The lowest voluntary glutamine levels were found in vegetable drinks and fermentation products.
- It is involved in the production of proteins by the muscles. However, its effect on the increase in muscle volume has not yet been genuinely proven.
- Serves as the primary source of energy efficiency, along with glucose.
- Shows an anti-catabolic effect (blocks the production of cortisol).
- Strengthens the defenses. Forces regeneration at the end of crossfit training, prevents the appearance of sensations of overload.
In periodicals, from time to time you can see materials where the positive properties of glutamine are completely refuted. A convincing argument is the article “Is It True: GLUTAMINE” in the Iron World edition. The writer relies on facts and experiments that deny the effectiveness of L-glutamine, but not a single reference to experiments is given, and theorists are also absent. In our review, we will attempt to eliminate this omission by providing a list of independent experiments arguing that Glutamine is ineffective in bodybuilding.
EXCERPT FROM THE RESOLUTION:
Glutamine supplementation in food does not affect the rate of muscle protein production at the end of crossfit exercise with strenuous exercise, as proven by an experiment in 2 target subgroups. Moreover, it was substantiated that the Glutamine-carbohydrate conglomerate did not promote the acceleration of the re-production of the glycogen component at the end of the training, by analogy with the consumption of free carbohydrate components, but reduced muscle breakdown.