Meats have much higher individual component of amino acid compared to usual supplemental dosage. The most common meats we consume like beef, chicken, and pork contain very high levels of glutamate, along with lysine and other BCAA's. Even an egg has around 800 mg, 200 mg, 140 mg of glumate, glycine, and cysteine respectively. Most people are fine with consuming meat, but have difficult times dealing with supplemental amino acid. My personal experience definitely reflects this. Thus, I have some questions in regards to this conundrum. 1. Why do many people react to glutathione precursors (glutamate, glycine, cysteine) or amino acid supplements when consuming meats do not result in the same issue? 2. Wouldn't consuming enough meats or other foods that are high in protein lead to glutathione synthesis? 3. What determines glutathione synthesis pathway? 4. Do negative reactions from AA supplement happen because of absence of cofactors like iron that are present in the meat? 5. Is consuming individual amino acid different from consuming a mixture of amino acids? If so, is supplementing amino acid a bad idea? These questions have been bothering me for quite some time, but I still do not know the answers... Any insight would be greatly appreciated.