GlutImmune™ is a convenient high absorption source of glutamine. Glutamine is an amino acid that promotes improved immune system and brain function, balanced blood sugar levels, increased muscle mass, and digestive tract health. GlutImmune™ efficiently delivers 10 times more glutamine than other formulas to provide you with optimal support for the body’s functions.
Glutamine is used by immune system and intestinal cells as fuel during cell replication. Proper levels of glutamine support immune system activity and maintain the strength of the intestinal lining, rendering. In addition, glutamine is important to replenishing glycogen (stored energy) in muscle tissue, and maintaining muscle mass and strength.
Additionally, glutamine plays a role in maintaining healthy brain function as a source of energy for the nervous system, as a key factor in the production of brain neurotransmitters, and an ammonia detoxifier. When levels of ammonia become toxic, it interferes with neuron metabolism, and affects ATP production (the body’s energy source), as well as increases harmful free radicals. Glutamine functions as a key pathway for ammonia detoxification.
GlutImmune™ contains covalent bonded glutamine. This refined form of glutamine offers greater stability and delivers up to 10 times more glutamine to the blood stream than other forms, and is dairy free. This chemical construction provides exceptional absorption abilities in the intestines, including a more balanced and faster uptake of amino acids. GlutImmune™ is stable in liquid and can be added to your favorite drink or semi-solid food for nutritious refreshment.
What is covalent bonded glutamine?
The glutamine is naturally covalently bonded to other amino acids that are present in the GlutImmune. This is the optimal form as it is found in non-denatured protein foods. There are no freeform amino acids in this product; nowhere in nature would you find individual, freeform amino acids.
Is GlutImmune safe for those with a gluten or wheat allergy?
GlutImmune is enzymatically derived from red wheat berries, and the resulting hydrolysis activity reduces the gluten molecule to a point where it seems to eliminate any intolerance for wheat sensitive individuals.