Posted From: 126.96.36.199
|Posted on Thursday, September 25, 2008 - 2:12 pm: || |
Garlic has high levels of free L-Glutamic acid. In fact, this is the first food I noticed a sensitivity to MSG. I first thought I was allergic to garlic. But I didn't really seem to have a histamine response, but rather a flushed feeling and sweating around my eyes.
See the link below. Total glutamate (bound & free) in garlic is around 30% and total free amino acid can range from 1100-3100 mg/100g, thus total free L-Glutamic acid would range from 300-1000mg/100g. This means it can be almost as high as Parmesan cheese.
Real shame too because I love garlic and it's in almost everything.
Posted From: 188.8.131.52
|Posted on Friday, September 26, 2008 - 11:52 am: || |
On the bright side, it's tough to eat 100g of garlic. One or two cloves for a batch of food is usually enough to me. It's interesting that you found that - before finding out about MSG, I thought I may have had a garlic allergy too.
|Posted on Saturday, September 27, 2008 - 10:08 am: || |
If you are one of the people who are extremely sensitive, than garlic may bother you. But compared to many other foods, especially when you consider the quantity you might consume, it is quite low in glutamate - at least according to the chart I looked at. I am glad I am not super sensitive, because garlic is soooo tasty and good for you too.