Glutamate is the most abundant amino acid in the diet, but is usually bound up in proteins. In its free form, it contributes to the umami taste, which is the savory flavor associated with meat and mushrooms. Long, slow cooking and fermenting can both bring out this flavor.⠀ Unfortunately, some people don’t tolerate glutamate well. Glutamate sensitivity is controversial, but some of the symptoms people say they experience are headaches, sweating, flushing, or sets of symptoms that mimic allergies. If you don’t tolerate slowly cooked protein foods or fermented foods, you may have glutamate sensitivity. If you do, an oxaloacetate supplement may help. If you'd like to share the public version of this episode with non-Masterpass holders, you can find it here.