So, from a little bit of reading, I've found that mushrooms and tomato's are high in free glutamates. And if you cook them for awhile, bound glutamates are released.
I also found something about whey...is this just the industrial produced whey, because of the process? Or is the whey I get from straining my keffir also going to be high in free glutamate? Because I've been using whey to soak my porridge in...
What other whole foods are high in free glutamate? Or release glutamate when cooked?
I also found something about whey...is this just the industrial produced whey, because of the process? Or is the whey I get from straining my keffir also going to be high in free glutamate? Because I've been using whey to soak my porridge in...
What other whole foods are high in free glutamate? Or release glutamate when cooked?






