The human body is made up of different types of substances, each of which performs a specific function in the overall health of the person. Some substances are used as sources of energy, while others are facilitating chemicals, such as enzymes, which initiate other reactions. The basic structural units, on the other hand, are the proteins, which are used to construct or repair the tissue itself. Staying healthy and keeping one's metabolism optimal is related to protein formulation.
A protein is not a basic or simple chemical entity. This means that it does not have a simple molecular structure. Rather, it comprises smaller, secondary construction units known as amino acids. There are more than 20 aminos, and they are arranged into various formulas or combinations in the synthesis of proteins. No two have the same formulation.
The obvious implication is that those with formulations which are almost the same may still be very divergent in how they function in the body or their characteristics. For example, there are poisons, while others are simply used in the tissue to repair damage or add new cells, or for some metabolic process.
People may assume that the term protein simply means meat, or the main constituent of meat. It is actually a broader technical term for many different substances, which may have other, more colloquial names according to what effect they have. As already mentioned, a poison may be one. What is important from a dietary perspective is that each one contains different amino acids.
Aminos have scientific names, such as taurine, arginine, or lysine. The human body needs certain aminos on a regular basis. They are essential to sound health. The question that arises is then as to which foods contain these acids, and in what concentrations.
It is true that meat is an ample source of these aminos. What is also true is that meat, i. E. The flesh of animals, contains what is known as complete protein, that is, it contains all of the necessary aminos. Other complete sources are eggs (the albumen or white part), milk, and fish. Fish is especially rich as a source.
Other sources are not so reliable, or even viable. It is not so simple to use plants as a source because no plant, except for soya, is a complete source to the human body. It then becomes necessary to combine different plants, such as beans and wheat (baked beans on toast). Even so, the question of concentration arises - how much of a plant source would one need to consume to match the quantity in animal sources? In this respect, also, only soya is comparable to meat.
Another approach, namely to try to isolate or consume more of certain identified aminos, is not advisable either. The body does not use the consumed protein directly, but first breaks it down into its basic acids and then uses the latter to construct its own human building blocks. This requires that all of the necessary amino acids are available to the body. The absence of even one of them makes the synthesis of the human protein impossible and makes the protein source useless. That source is therefore not a complete protein, and anyone who tries to use it for that purpose is going to develop symptoms associated with an inadequate protein supply.
A protein is not a basic or simple chemical entity. This means that it does not have a simple molecular structure. Rather, it comprises smaller, secondary construction units known as amino acids. There are more than 20 aminos, and they are arranged into various formulas or combinations in the synthesis of proteins. No two have the same formulation.
The obvious implication is that those with formulations which are almost the same may still be very divergent in how they function in the body or their characteristics. For example, there are poisons, while others are simply used in the tissue to repair damage or add new cells, or for some metabolic process.
People may assume that the term protein simply means meat, or the main constituent of meat. It is actually a broader technical term for many different substances, which may have other, more colloquial names according to what effect they have. As already mentioned, a poison may be one. What is important from a dietary perspective is that each one contains different amino acids.
Aminos have scientific names, such as taurine, arginine, or lysine. The human body needs certain aminos on a regular basis. They are essential to sound health. The question that arises is then as to which foods contain these acids, and in what concentrations.
It is true that meat is an ample source of these aminos. What is also true is that meat, i. E. The flesh of animals, contains what is known as complete protein, that is, it contains all of the necessary aminos. Other complete sources are eggs (the albumen or white part), milk, and fish. Fish is especially rich as a source.
Other sources are not so reliable, or even viable. It is not so simple to use plants as a source because no plant, except for soya, is a complete source to the human body. It then becomes necessary to combine different plants, such as beans and wheat (baked beans on toast). Even so, the question of concentration arises - how much of a plant source would one need to consume to match the quantity in animal sources? In this respect, also, only soya is comparable to meat.
Another approach, namely to try to isolate or consume more of certain identified aminos, is not advisable either. The body does not use the consumed protein directly, but first breaks it down into its basic acids and then uses the latter to construct its own human building blocks. This requires that all of the necessary amino acids are available to the body. The absence of even one of them makes the synthesis of the human protein impossible and makes the protein source useless. That source is therefore not a complete protein, and anyone who tries to use it for that purpose is going to develop symptoms associated with an inadequate protein supply.
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