As early as the 1960s, there was speculation that glutamate-containing sauces could trigger immunological reactions in some people. This phenomenon became known as the Chinese Restaurant Syndrome. However, to this day, several studies have found no evidence that glutamate causes specific physical reactions. Rather, it is now known that the flavor enhancer monosodium glutamate is a vital building block of nature and that natural glutamate is found in protein-rich foods such as cheese or tomatoes. It plays an important role in taste and seasoning, as it promotes saliva production. Additionally, glutamate serves specific functions in the human body: all rapidly dividing cells, including those of the immune system or intestinal mucosa, require glutamine. Breast milk is particularly rich in glutamate, which infants consume in their early days.