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.
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.
It may therefore occur that two of them are markedly similar in their composition, and yet are markedly different in their nature or function in the body. Some are poisons, while others are merely construction material in the muscles, or have some other function in the metabolism.
The term is associated with meat, and is one of its main components. However, the term has a much large application to many more substances, many of which may be named in layperson's language as something else entirely (such as poisons). The main factor to take note of here is that every one contains its own unique combination 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.
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.
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).
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.
It may therefore occur that two of them are markedly similar in their composition, and yet are markedly different in their nature or function in the body. Some are poisons, while others are merely construction material in the muscles, or have some other function in the metabolism.
The term is associated with meat, and is one of its main components. However, the term has a much large application to many more substances, many of which may be named in layperson's language as something else entirely (such as poisons). The main factor to take note of here is that every one contains its own unique combination 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.
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.
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).
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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