Glutamine (abbreviated as Gln or Q ; encoded by the codons CAA and CAG) is an α-amino acid that is used in the biosynthesis of proteins. It contains an α-amino group (which is in the protonated −NH 3 + form under biological conditions), an α-carboxylic acid group (which is in the deprotonated −COO − form under biological conditions), and a side chain amide which replaces the side chain hydroxyl of glutamic acid with an amine functional group , classifying it as a charge neutral, polar (at physiological pH) amino acid. It is non-essential and conditionally essential in humans, meaning the body can usually synthesize sufficient amounts of it, but in some instances of stress, the body's demand for glutamine increases and glutamine must be obtained from the diet.  
One of the many reasons I recommend that people get their protein from meat, seafood, or eggs, as opposed to whey protein supplements, is that I consider these foods to have a superior nutrient profile. Protein-rich whole foods have a lower protein density than whey protein powders, but contrary to what some people think, this is probably a good thing, at least from a health standpoint (As pointed out throughout this article). Moreover, if you eat fish, grass-fed meat, and eggs, you’re getting important nutrient (., essential fatty acids) that you don’t get from whey protein supplements.