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, in itself, a basic unit. It always consists of its own subsidiary particles, known as amino acids. There are about 20 of these amino acids, and they combine in different ways to form protein molecules. Each of these has its own unique combination of aminos.
Of course, this in turn means that two of them may be very similar in composition, yet very different in their nature or what effect they have in the body. A deadly poison may be mostly similar, yet crucially different, to one which is more benign or which is simply of nutritional value.
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.
There are certain aminos that the human body needs a regular supply of. It is impossible to stay healthy without them. It is therefore necessary to determine which foodstuffs provide these acids, and to what extent. Some of their names may be familiar, such as arginine, lysine, or taurine.
In trying to obtain a suitable source, people may turn to meat, or the flesh of animals and sea creatures. Such sources are what is known as complete, i. E. They contain all the essential amino acids. These are also available in eggs (in the white or albumen) and milk. Fish is one source that is particularly useful in terms of its concentration.
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.
Trying to focus on only certain amino acids is also not advisable, because the human body breaks down the protein in food into the base aminos and then reconstitutes its own proteins in its tissues. Even if most of the necessary acids are available in a plant source, the absence of one or two makes the body's internal synthesis of the required human proteins impossible. The plant is therefore useless as a substitute for meat, and someone who tries to rely on that plant for their protein will suffer from a dietary deficiency.
A protein is not, in itself, a basic unit. It always consists of its own subsidiary particles, known as amino acids. There are about 20 of these amino acids, and they combine in different ways to form protein molecules. Each of these has its own unique combination of aminos.
Of course, this in turn means that two of them may be very similar in composition, yet very different in their nature or what effect they have in the body. A deadly poison may be mostly similar, yet crucially different, to one which is more benign or which is simply of nutritional value.
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.
There are certain aminos that the human body needs a regular supply of. It is impossible to stay healthy without them. It is therefore necessary to determine which foodstuffs provide these acids, and to what extent. Some of their names may be familiar, such as arginine, lysine, or taurine.
In trying to obtain a suitable source, people may turn to meat, or the flesh of animals and sea creatures. Such sources are what is known as complete, i. E. They contain all the essential amino acids. These are also available in eggs (in the white or albumen) and milk. Fish is one source that is particularly useful in terms of its concentration.
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.
Trying to focus on only certain amino acids is also not advisable, because the human body breaks down the protein in food into the base aminos and then reconstitutes its own proteins in its tissues. Even if most of the necessary acids are available in a plant source, the absence of one or two makes the body's internal synthesis of the required human proteins impossible. The plant is therefore useless as a substitute for meat, and someone who tries to rely on that plant for their protein will suffer from a dietary deficiency.
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