The Glutamate Dependence Hypothesis May Explain Overeating Browned Food Only and the Worldwide Heart Disease Pandemic

Abstract

The following study tried to determine whether Maillard reaction end product-embodied food is significantly more alluring, rewarding, addictive, and cardiovascular taxing than Maillard reaction end product-free meals. As importantly, does Maillard end product-containing fare exhibit more tolerance measured by increased total calorie consumption per day, progression measured by rising amounts of overweight, and withdrawal measured by more frequent urges to snack and dine than Maillard reaction end product-free provisions? The data presented here suggests an intimate association between dietary Maillard-reaction end product-induced glutamate dependence, overeating browned food only, and cardiovascular disease. Phosphorous and glutamate-prompted redox imbalance, hyperlipidemia, immune system activation, chronic inflammatory disease, vascular calcification, hypertension, ischemic heart disease, atrial fibrillation, and stroke may be symptoms of Glutamate dependence.