Sunday, April 12, 2015

A Basic Discussion Of Protein Formulation

By Joanna Walsh

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.

They are complex molecules. This means that they themselves consist of smaller constituent molecules, namely amino acids. In nature, there are approximately 20 aminos, which are synthesized by plants and animals into different combinations to form the molecules that they need. Each one therefore has a unique formula of constituent amino acids.

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.

The term is closely linked to meat, or, more specifically, the meat of animals and fish. This is an accurate association, but the term actually refers, on a technical level, to a much wider range of substances, some of which may have nothing to do with meat (e. G. Poisons). It is therefore important to remember that they all contain their own characteristic formulation of 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.

A commonly known source of amino acids is the muscle tissue of animals, or meat. Meat is important because it offers a complete source, that is to say, it provides all of the necessary acids. So do eggs (in their albumen of whites), milk, and fish. Fish is a dense source and is advisable.

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.

Attempting to emphasise isolated aminos in the diets is not sensible, either. During digestion, the body deconstructs consumed protein to leave the basic amino acids, and the tissues of the body then reconstitute them into the necessary human proteins. If even one or two required aminos are not present (such as in a plant source), the body cannot manufacture the proteins that it needs. The plant is thus not able to provide for the protein requirements of the body, and the person trying to depend on it will experience a protein deficiency.

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