With a glutamate intolerance (intolerance = intolerance), too  Chinese restaurant syndrome causes digestive problems such as abdominal pain (abdominal discomfort), flatulence & or diarrhea.

Food naturally contains glutamates, which industry relies on

however, more and more "flavor enhancers" are added to foods, which can lead to or promote the development of glutamate intolerance.

Sources of glutamate are called flavors or foods

not classified as a food additive and therefore do not receive an E number.

Glutamate is used as a food additive, especially in Asian cuisine and in almost all finished or semi-finished products in the food industry.

​

Glutamate metabolism:

Humans need glutamate as a messenger substance (neurotransmitter) for the transmission of information in the brain. Glutamate is bound to proteins in many foods and is found unbound as free glutamate.

​

Only the free glutamate has a flavor enhancing effect.

The food industry has been using the umami effect (= is the Japanese word for delicious and spicy aroma) for over 40 years. This is because the neurotransmitter can intensify the inherent taste of foods such as herbs, vegetables and meat, which is lost during heating or freezing, in the brain.

​

Glutamate is obtained from starchy plant products through fermentation.

Glutamate is considered harmless

According to the World Health Organization (WHO), glutamate has no harmful effects on the organism.

The Federal Institute for Risk Assessment (BfR) also has "no concerns about the occasional use of small amounts of glutamate in the preparation of meals". Due to the scientifically established safety, there is no upper limit for the daily dose of glutamate . However, foods to which glutamate has been added as a flavor enhancer must be labeled accordingly.

Sodium glutamate is banned in Germany as an additive in baby food.

For example, eating foods rich in glutamate can increase the risk of obesity due to intense taste (nibbles, etc.) - risk of addiction.

​

Already 10 to 20 minutes after ingestion of the substances considered to be the trigger, various symptoms such as dry mouth, tingling, numbness in the oral cavity, itching in the throat, reddened skin areas (e.g. cheeks) with sensation of heat, palpitations, (temples) headache, stiffness of the facial muscles, Neck stiffness, body aches and nausea. Abdominal complaints such as abdominal pain, diarrhea and flatulence are also possible.

​

Why is nutritional therapy important?

Nutritional therapy supports you in reducing your symptoms and thereby positively influencing your health. An elimination diet followed by a low-glutamate diet under the supervision of a certified nutritionist can lead to your success.

The aim is to supply all of the fatty acids, micronutrients (vitamins and minerals) that are important to you, energy and protein in the measure that your body is optimally supplied with. For this purpose, foods that promote inflammation are specifically avoided and plenty of anti-inflammatory foods are consumed. Weight reduction is recommended if you are overweight / obese. An anti-inflammatory diet can improve the state of health.

​

Classification of your weight - definition and classification of weight in relation to height.

Special percentile curves apply to children and adolescents; the BMI cannot simply be used here.

BMI and interpretation: BMI: body mass index. Formula: Body weight in kg : (body height in m) 2

Underweight: <18.5

Normal weight: 18.5 - 24.9

Overweight = pre-obesity: 25-29.9

Obesity grade I: 30 - 34.9

Obesity grade II: 35-39.9

Obesity grade III:> 40 = per magna

​

​

Nutritional therapy

​

• Which foods contain a lot of glutamate?

• Does the processing of the food have an influence on the glutamate content of the food?

• Which foods do I have to "do without" which ones can I eat without hesitation?

• Build up to an adapted full-fledged permanent nutrition

• Anti-inflammatory nutrition as a basis, individually tailored to you

• Holistic therapy - do you have any comorbidities that need to be taken into account during the consultation?

• Overall fat selection, how should it be designed

• How many animal foods (e.g. meat products, milk and dairy products, cheese, fish products, eggs) are recommended?

• What do I have to look out for when choosing animal foods?

• How can I counteract inflammatory processes through diet?

• Body weight: Weight reduction is recommended if you are overweight / obese.

• In the case of insulin resistance and lipid metabolism disorders, also treat them with nutritional therapy

• Avoid micronutrient deficiencies and mineral deficiencies & possibly counteract them with nutrient preparations

• Prevent protein deficiency

• Which nutrients do I need in which ratio?

• Get enough fiber (> 30 g / day) through natural foods, possibly fiber substitution

• Sufficient fluid: total fluid per day: 30 - 35 ml per kg body weight and day. Attention, this is not just a drinking liquid. The liquid from food (approx. 500 - 800 ml) must still be subtracted from this, so that an amount of approx. 1.3 - 2 l of drinking liquid is created.

• add valuable anti-carcinogenic (anti-cancer) secondary plant substances

• A selection of foods tailored to your needs with cooking and technical information (for breakfast, snacks, lunch, dinner)

• Do you like to eat your warm meal in the evening? I am happy to cater to your individual situation and we will create a plan on how you can implement your wholesome diet into your everyday life.

• which oils are good for me? What should I watch out for in relation to the anti-inflammatory diet?

• How much fat spread (butter / margarine / vegetable fat) can I use and which products are recommended?

• Get enough Omgea-3 fatty acids and essential fatty acids

• How can I boost and support my metabolism with natural foods?

• Coordinate sensible meal frequency for your individual case - meal allocation

• Define the desired weight stabilization / normalization & the estimated period for this

• what should be considered with beverages and alcoholic beverages?

• How does exercise affect your body and thus also your diet?

• Avoid blood sugar fluctuations

• Sweetening foods - sweeteners, glucose, fructose, sugar and sugar substitutes, what can I use and in what quantities? How high is the respective sweetness of the different products?

• what should be considered when baking and cooking?

• what are cheap snacks / main meals

• Eating out - what should you watch out for?

• Vacation, boat trip or hospital stay, what should be considered?

• Flatulence, bloating, diarrhea, constipation, vomiting, heartburn, loss of appetite, pain related to eating, what can I do about it?

• Daily plans as an example for practical implementation in everyday life

• Enjoyment training

• Optimizing your eating situation

• long-term maintenance of a jointly defined weight

• Strengthen the stomach and intestines with natural foods

• Additional therapy options

• Dietetic products in support of nutritional therapy

• Food supplements - under certain circumstances, a supplement can be useful

• and other topics

​

Any questions? I look forward to your call or email. To contact form

​

Assistance:

• KISS self-help groups

• Self-help network

• Working group dietetics in allergology e. V.

• German Allergy and Asthma Association

​