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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.
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.
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 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.
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.
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).
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.
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 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.
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.
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).
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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