By the method used to run an amino acid assay, the amide group on glutamine is sheared off during the breaking of peptide bonds, changing the glutamine into glutamic acid. They are not the same thing…but by an amino acid assay, glutamine always shows up as glutamic acid. Unfortunately, it doesn’t help that the body cannot convert glutamic acid back to glutamine. Our best estimate of the glutamine level in our product is 5.7-6.7g glutamine per 100g of MPI-85 (assuming 82/18 casein to whey ratio).