Correction:  In the second sentence in the above post, it should say "not necessarily the case in all brands available today" rather than "no longer the case."

I found a site that has the amino acid profiles of these items listed.  First, this is for whole milk mozzarella, 112 grams, 1 cup:

 

Protein

24.8

g

50%

Tryptophan	577	mg
Threonine	1101	mg
Isoleucine	1271	mg
Leucine	2045	mg
Lysine	1081	mg
Methionine	577	mg
Cystine	129	mg
Phenylalanine	1132	mg
Tyrosine	1168	mg
Valine	1481	mg
Arginine	577	mg
Histidine	577	mg
Alanine	792	mg
Aspartic acid	1829	mg
Glutamic acid	4993	mg
Glycine	577	mg
Proline	2633	mg
Serine	823	mg
Hydroxyproline

  trace amount

 

And this is for ricotta, 264 grams, 1 cup:

 

Protein	27.7	g	55%
Tryptophan	307	mg
Threonine	1272	mg
Isoleucine	1449	mg
Leucine	3003	mg
Lysine	3291	mg
Methionine	691	mg
Cystine	244	mg
Phenylalanine	1368	mg
Tyrosine	1449	mg
Valine	1703	mg
Arginine	1555	mg
Histidine	1129	mg
Alanine	1228	mg
Aspartic acid	2448	mg
Glutamic acid	6017	mg
Glycine	726	mg
Proline	2623	mg
Serine	1414	mg
Hydroxyproline

  trace amount

 

You can see that the tyrptophan, aspartic acid, and glutamic acid contents are certainly higher for the ricotta, but not to a degree that is alarming to me.  And you can get more glycine, for example, from consuming gelatin.  Note that it could be that they tested one brand but that another brand is quite different, so it still is a good idea to contact the company and ask if they hafve the information for their product.  Also, they have some incorrect claims on the site, which is a concern, such as that "saturated fat" is pro inflammatory, when in fact a saturated fatty acid cannot be made into inflammtory molecules, though polyunsaturated fatty acids can be (and are, if cells are stressed beyond a certain threshold - see the Spiteller study I cited in one of the essays on this site).  It may indeed by true that lard, which is 39% saturated, has "pro inflammatory" qualities, but coconut oil, at 92% saturated, does not, and so this claim is simply absurd, especially considering how the molecular-level mechanisms are known now.  Why anyone would call lard a "saturated fat" is the only interesting question.

 

Source of the data above:  http://www.nutritiondata.com/

beef has more of what the cheese has?

The beef protein is a for a much larger portion, so it looks like a lot more than the cheeses.  Something very strange is that when you compare the information from the site cited above to the Gelatin Manufacturer's Institute of America, there are some problems, and not just for hydroxyproline, but take a look at tyrosine:

 

First, there is http://www.nutritiondata.com/facts-C00001-01c21QO.html 

 

Protein	6.0	g	12%
Tryptophan	0.0	mg
Threonine	103	mg
Isoleucine	81.1	mg
Leucine	172	mg
Lysine	242	mg
Methionine	42.4	mg
Cystine	0.0	mg
Phenylalanine	122	mg
Tyrosine	21.2	mg
Valine	146	mg
Arginine	463	mg
Histidine	46.3	mg
Alanine	561	mg
Aspartic acid	369	mg
Glutamic acid	613	mg
Glycine	1334	mg
Proline	861	mg
Serine	182	mg
Hydroxyproline

  trace amount

 

 

And here is the GMI of A's data:

 

Amino Acid	g amino acids per 100 g pure protein
Alanine	11.3
Arginine *	9.0
Aspartic Acid	6.7
Glutamic Acid	11.6
Glycine	27.2
Histidine *	0.7
Proline	15.5
Hydroxyproline	13.3
Hydroxylysine	0.8
Isoleucine *	1.6

 

 

 

I looked up a Ray Peat article that addresses this amino acid profile issue, and here are some quotations:

 

"The fatigue produced by 'over-training' is probably produced by a tryptophan and serotonin overload, resulting from catabolism of muscle proteins and stress-induced increases in serotonin. Muscle catabolism also releases a large amount of cysteine, and cysteine, methionine, and tryptophan suppress thyroid function (Carvalho, et al., 2000). Stress also liberates free fatty acids from storage, and these fatty acids increase the uptake of tryptophan into the brain, increasing the formation of serotonin. Since serotonin increases ACTH and cortisol secretion, the catabolic state tends to be self-perpetuating."

 

 

i couldn't find any information on line,,,

 

would the rind of brie, since its mold, feed candidas growth in the body? what is in rind anyways? how could it be a benefit?

 

for me,,, i think,, yogurt soothes my stomach incredibly,,, I don't think i could have taken all those medications without my stomach seriously going upset without massive amount of home made yogurt i am eating.

what is in the rind,,, isn't it mostly mold? if so,, doesn't it feel fungus in the body?

On the web page cited above, Ray Peat cited a study, entitled Long-term tryptophan restriction and aging in the rat.   Aktuelle Gerontol 1977 Oct;7(10):535-8.

 

I recently got some betain HCl from Puritan's Pride at a good price, but before that I was mostly buying from iherb.com, and they sell many of these products in the powdered form.  Otherwise, I just read the ingredients and look at the prices, rather than seeking particular brands.

I would experiment.  Eat the same food, but try different supplements.  I doubt that that amount of glutamic acid would cause problems, so if that seemed to work best, I'd keep taking it.  I notice that sometimes I wake up during the night now with a little bit of a "heartburn" sensation, about 7 hours after I ate my last meal.  If this keeps happening, I won't take a betaine HCl pill with my last meal, and see if that helps.  I know that www.iherb.com  has a few different supplements with betain HCl, so you might want to try them out.  There are usually some coupons you can use, if you search the internet for them.  Puritan's Pride often offers 2 for 1 or 3 for 1 deals, and they sell betaine HCl without any of the other things in it.  Let me know which one works best for you, after you sort it all out.  Don't keep taking them, though, if you get frequent "heartburn" type symptoms.  However, you can try the digestive enzymes without betaine HCl and that should not cause the burning sensations.