The Protein Myth (part 2)…

Let us now consider amino acids…

I’m sure everyone has heard the myth that animal products provide ‘high quality protein’ and plant products provide ‘low quality protein’.

Let’s look at this more closely…

There are 22 standard amino acids.

The human body is incapable of creating 9 of these amino acids, these are called essential as it’s essential that we get them in our diets. But we can create the other 13 amino acids ourselves and these are labelled as non essential as they’re not essential to get from our diets.

The term ‘high quality protein’ was conjured up a long time ago to describe products that contain a broad range of the 9 essential amino acids within a single product – like eggs.

But, we do not need and have never needed to eat all our essential amino acids from one single food product. We don’t even need to consume them all in one meal. So the idea that only products that contain all the essential amino acids are higher quality, in anyway whatsoever, than those that don’t is an abuse of the word quality.

Let’s look at the word quality…

What we should be looking for in our diet is not this so called, mislabelled ‘high quality protein’ because our bodies do not need protein. What we should be looking for in our diets is high quality amino acids because that is what our body needs to make it’s own protein from.

A cow gets all its essential amino acids from the plants it naturally eats. Grass, dandelions, brambles, leaves, buttercups, etc… It then has four compartments to its stomach within which to bombard these amino acids with digestive enzymes, acids, etc., to reguritate and chew again and swallow again and digest again, so these amino acids are put through a massive amount of digestive stress for such small organic compounds.

The cow then gets the amino acids into its blood. Those amino acids are then utilised for various processes within the cow’s body. And then, when that process is no longer needed, the amino acids are used again, and again and again. Obviously, these critical organic compounds cannot keep this up forever, they degrade like everything else.

And here in lies the point…

When the cow is killed for your beef the cow is then hung in a refrigerator to lose moisture to improve the flavour and also to degrade the muscle protein to improve the tenderness of the meat. This process, obviously, further degrades the amino acids.

Then you buy it and cook it a week or so later. Grill it, roast it, bake it, fry it, boil it, it really doesn’t matter. What you’re doing is putting even more stress upon these organic compounds that you are then going to eat degrading them even further.

You then chew the hell out of it, add loads of enzymes and digestive acids to it and absorb a lot of these amino acids into your blood to then be put to use creating hormones, muscle tissue, dna, etc.. To then be recycled until they’re so downgraded that they are of no further use to your body.

Do you really call this ‘high quality’?

Let’s look at the alternative…

Raw broccoli contains a very similar amount of amino acids as sirloin steak. This will be proved in a future part of ‘The Protein Myth’.

But the raw broccoli is still alive when you buy it. If you don’t believe me put a head of raw fresh broccoli in a vase with water.

The plant created those amino acids specifically for the head of broccoli.

You can eat broccoli raw.

You’re eating living amino acids that have only had one very careful owner and that very careful owner is the one that created the amino acids in the first place.

Your digestion doesn’t need to produce loads of acids and shit to digest broccoli like it does fried sirloin steak so the amino acids aren’t as damaged by the digestion process.

You absorb these fresh living single use amino acids into your blood stream.

And you call them low quality?

Question…

Which, knowing all of the above, do you now term high quality amino acids and low quality amino acids?

Nuff said…

Click here for ‘The Protein Myth (part 2)…’

Love and hugs…

Lorri…

Xxx…