Vegetarianism – take three
Non - man - made protein
The beginning is in the article Eight and a half reasons NOT to be a vegetarian. Part 1
Numerous debates on vegetarianism have sadly shown that not all of the apologists, having sincerely believed in a vegetarian diet, actually understand what violations in the physiological processes of the body they commit.
Basically, we are talking about proteins of animal and vegetable origin. Some vegetarians are mistaken immediately in some points related to dietary proteins.
Firstly, we are convinced that proteins of animal and vegetable origin do not differ from each other. Secondly, some are naively convinced that the body will produce all the amino acids itself, "if it needs it." Therefore, today I propose to talk about proteins.
The first and most important statement of scientists says that IN NATURE THERE ARE NO PROTEINS AT ALL THAT WOULD BE IDEALLY ABSORBED BY THE HUMAN BODY. Everyone will have to agree with this: both vegetarians and meat-eaters. And the whole problem lies in amino acids, which make up various proteins. There are more than 150 amino acids in nature. Their various variations, both in quantitative and qualitative composition, form such an extensive variety of proteins, their specificity and uniqueness. However, as we have said more than once, 20 amino acids are enough for a person. 12 of them he can recreate himself, and 8 must come with food. So which foods contain the most complete and necessary set of amino acids for a person? This is the main question. Then it will be clear what you need to cook for lunch.
For ease of understanding, scientists have conditionally divided proteins into 4 classes.
First class. This class includes proteins that are not the most valuable from a biological point of view. They lack some essential amino acids. But these proteins have so-called alimentary specificity. The body is able to supplement the missing amino acids with interchangeable amino acids. At the moment, this opportunity to correct the protein aminogram of some products is considered by scientists to be the most valuable. These include the proteins of milk and eggs. That is why, having rebuilt the "formula" for itself, the body assimilates egg white (uses it as a building material) almost completely – by 92-100%. The proteins of fermented milk (up to 90% is used) and fresh milk (up to 83%) are slightly inferior to it.
Second grade. It includes, first of all, beef proteins, then fish proteins, soy, rapeseed and cotton seeds. I repeat once again: in these proteins, the ratio of essential amino acids (aminogram) is the best for a person. But also not perfect. And, besides, they do not have the so-called compensation phenomenon: the body does not correct the aminogram in these proteins, bringing it to the ideal. If they had a compensatory opportunity, then these proteins would certainly be in the first place. But even without that, they are still considered the most valuable.
Third grade. This includes all vegetable grain proteins. They are much worse in biological value than the first two classes, and the ratio of essential amino acids is "weaker", and their body does not correct the aminogram.
Fourth grade. Scientists have included gelatin and hemoglobin proteins in it. These proteins are called defective, and also – defective. There are no essential amino acids in them at all, and their biological value is zero.
Since there are no proteins ideal for humans, experts believe that proper nutrition is a combination of products that could complement each other with essential amino acids. But, as in any other business, there is also a basis in building the principle of rational nutrition. The largest amount of essential amino acids and their best ratio is found in animal proteins! In addition, it has been reliably established that animal proteins contribute to a more complete assimilation of plant proteins. Moreover, many vitamins and minerals are poorly absorbed without sufficient protein. Therefore, the basis of proper nutrition is animal protein. And you can already add all the others to it.
And now–excuse me, gentlemen, it's going to be a little boring. I want to turn some numbers. If someone is seriously interested in the protein topic, then be patient and look at this piece of text.
As I have already said, we are in dire need of essential amino acids. Among them, the most important amino acids are tryptophan, methionine and lysine. If there was an ideal protein for the human body, then the ratio of these amino acids in it would be as follows:
1.0 (tryptophan) : 3.5 (methionine) : 5.5 (lysine).
And now, let's compare what we actually have in natural products:
Animal meat proteins – 1.0 : 2.5 : 8.5.
Freshwater fish proteins – 0.9 : 2.8 : 10.1.
The protein of a chicken egg is 1.6 : 3.3 : 6.9.
The protein of fresh milk is 1.5 : 2.1 : 7.4.
Wheat grain protein – 1,2 : 1,2 : 2,5.
Soy proteins – 1.0 : 1.6 : 6.3.
If we compare these mathematical expressions, it is not difficult to guess that the proteins of eggs, milk and meat are the most adapted for our organisms. This is the basis of the human diet. And they already need to attach additional products: bread, vegetables, cereals.
In conclusion, I want to say: before choosing a particular diet, you definitely need to understand what proteins mean to a person. And they play a huge role in life. They mean EVERYTHING to us! They are the basis of all transformations in the body. Protein is all vital processes in the body, it is metabolism, it is the ability to reproduce and grow, and finally, human thinking is also protein. Keep this in mind before you choose a particular diet.
Read other articles by Tatiana Ressina on the portal DrugMe.ru
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26.02.2008