As a biological organism, the human body consists of different substances or chemicals which make up its cells and tissues, and allow its internal processes to happen. Some substances are burnt for energy, while others (enzymes) make essential reactions possible. The actual structure of the tissue is composed of proteins, and these are required to grow new tissue or maintain existing cells. Protein formulation is an important issue in regulating a healthy metabolism.
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.
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.
There are therefore a group of aminos without which the body cannot function, and its metabolism will stall. Finding out which foods provide these amino acids is necessary in maintaining a correct diet. They have names which may be familiar to the reader, such as lysine, arginine 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.
There are other options, but they are not as suitable. Vegetable (plant) sources are more limited in their eligibility, simply because they do not provide complete protein (with the notable exception of soya). Some plants are able to in combination, such as beaked beans on toast (wheat and beans). However, the level available in plant sources is much lower than in meat (the exception here is, once more, soya).
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.
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.
There are therefore a group of aminos without which the body cannot function, and its metabolism will stall. Finding out which foods provide these amino acids is necessary in maintaining a correct diet. They have names which may be familiar to the reader, such as lysine, arginine 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.
There are other options, but they are not as suitable. Vegetable (plant) sources are more limited in their eligibility, simply because they do not provide complete protein (with the notable exception of soya). Some plants are able to in combination, such as beaked beans on toast (wheat and beans). However, the level available in plant sources is much lower than in meat (the exception here is, once more, soya).
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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