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The tissue of the human body consists of various components. Each of these has a specific function in the metabolism of the body. There are substances that provide energy, chemicals such as enzymes which enable other processes to take place, and then there are the primary building blocks of which the actual tissue consists. The latter are known as proteins, and protein formulation is important in understanding how the body functions and in maintaining good health.
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.
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.
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.
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.
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.
Turning to alternative sources, the matter becomes more tricky. The only complete plant source is soya. No other plant contains all the amino acids required by the human body. However, some plants may be able to provide them all in combination, such as wheat and beans (as an example, baked beans and toast is a complete source). But this is not satisfactory, since the concentration in plant sources is extremely low and cannot supply the human body adequately (once again, soya is an exception to this rule).
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.
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.
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.
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.
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.
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.
Turning to alternative sources, the matter becomes more tricky. The only complete plant source is soya. No other plant contains all the amino acids required by the human body. However, some plants may be able to provide them all in combination, such as wheat and beans (as an example, baked beans and toast is a complete source). But this is not satisfactory, since the concentration in plant sources is extremely low and cannot supply the human body adequately (once again, soya is an exception to this rule).
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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