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 a basic or simple chemical entity. This means that it does not have a simple molecular structure. Rather, it comprises smaller, secondary construction units known as amino acids. There are more than 20 aminos, and they are arranged into various formulas or combinations in the synthesis of proteins. No two have the same formulation.
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 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).
Another approach, namely to try to isolate or consume more of certain identified aminos, is not advisable either. The body does not use the consumed protein directly, but first breaks it down into its basic acids and then uses the latter to construct its own human building blocks. This requires that all of the necessary amino acids are available to the body. The absence of even one of them makes the synthesis of the human protein impossible and makes the protein source useless. That source is therefore not a complete protein, and anyone who tries to use it for that purpose is going to develop symptoms associated with an inadequate protein supply.
A protein is not a basic or simple chemical entity. This means that it does not have a simple molecular structure. Rather, it comprises smaller, secondary construction units known as amino acids. There are more than 20 aminos, and they are arranged into various formulas or combinations in the synthesis of proteins. No two have the same formulation.
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 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).
Another approach, namely to try to isolate or consume more of certain identified aminos, is not advisable either. The body does not use the consumed protein directly, but first breaks it down into its basic acids and then uses the latter to construct its own human building blocks. This requires that all of the necessary amino acids are available to the body. The absence of even one of them makes the synthesis of the human protein impossible and makes the protein source useless. That source is therefore not a complete protein, and anyone who tries to use it for that purpose is going to develop symptoms associated with an inadequate protein supply.
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