JH90

Thanks Ive been a bit lax recently but am gonna look into it tonight.

Hi guys I'm am an English teacher and have a ten year old Korean private student who is painfull shy. I have recently noticed that his jaw clicks sometimes uncontrollably and it makes a huge sound and almost looks painful. I was wondering neurologically what is going on..? His muscles seem to convulse on their own sometimes but I'm not sure if that's just being restless as some children are when they study. I will also be asking about this in the psychology section but I'd really like to get a complete picture/understanding so I can help him. Thanks JH90

Thankyou John

Please don't bite my head off I really am an enthusiastic noob, so here goes. Is glutathione considered an antioxidant due to its protection against free radicals...?

Ok well can anyone tell me if Ive got this right? "Glutamate is one of the five basic tastes that the human tongue has receptors for, along with salty, sweet, sour, and bitter. The purpose of these taste buds is to help us distinguish real food from inedible matter. The reason food processors "free" glutamate from its bound form (glutamic acid), is that it acts as a neurotransmitter in its free form. When MSG is consumed free glutamic acid (msg) is detected by the glutamate receptor in the tongue. There are three types of glutamate receptors, called NMDA, quisqualate, and kainate receptors. The glutamate from the msg attaches itself to the receptors and fires neurotransmitters at lightning speeds to the brain. This in turn triggers all types of neurological processes which aid us in digesting and processing food. One such process is catabolism. "

Is there really anyone that can help...im desperate guys...

Is there really anyone that can help? Ijust dont get it and need some basic help on what im stuck with...

Hi guys Im a bit stuck. Im trying to understand how msg works. I'm really puzzled as to how glutamate tricks the brain into thinking all foods are a protein. Or if this isn't the case how excess glutamate improves the taste of non-protein or in fact any foods? I kind of get (i use get very loosely) what happens when the msg makes it upstairs (accelerated firing, calcium channels remaining open) but its the journey from the tongue to the brain that Im really stuck on. Can anyone make things a bit clearer for me? Thanks

Hi guys New today, learning nutrition, hopefully onto biochemistry one day Hope you are all well

Hey guys Im teaching myself about nutrition at the moment and am anchoring more towards what actually happens rather than just taking peoples words for it. Ive been looking into Msg this week and am now totally mythd about its process. From what I can gather it stimulates the glutamate receptor on the tongue (not sure the name of the receptor) which in turn sends neurotransmitters through the nervous systen to the brain which tells the brain how it tastes. The over consumption of glutamate in the transmitters effectively enhances the original flavor of the food. This is as complex as I can find yet is so vague. I really am a beginner trying to do my best. Can anyone please enlighten me as to where Im going wrong and how this process biologically actually takes place...? Cheers