Protein Food Sources

"Protein" is the building blocks of life. The body wants protein to renovate and continue itself but high protein is harmful to our health. The fundamental formation of protein is a series of amino acids. It is one kind of organic compound containing many AMINO ACIDS linked together by covalent, PEPTIDE bonds. Living cells use c.20 different amino acids, which are present in varying amounts. The Genetic Code, carried by the DNA of the CHROMOSOMES, determines which amino acids are used in which older they are combined. The most important proteins are ENZYMES, which determines all the chemical reactions in the cells, and ANTIBODIES, which combat infection.  Structural proteins include KERATIN and KOLLAZEN. Gas transport proteins include HAEMOGLOBIN. Nutrient proteins include CASEIN. Protein HORMONES regulate METABOLISM.

Sources of Protein: Fish, Meat, Egg, poultry, Milk, Bean, Lentil, Pulses, nuts and seeds  Pea, Soya products and vegetable protein foods  etc.

Historical Background:

Dutch chemist Gerardus Johannes Mulder was first described about protein. In 1838, a Swedish chemist Jöns Jacob Berzelius named it. Mulder carried out fundamental analysis of ordinary proteins and saw that almost all proteins had the similar experimental formula, C₄₀₀H₆₂₀N₁₀₀O₁₂₀P₁S₁.  He reached to the invalid ending that they might be composed of a solo type of (very large) molecule. The word "Protein" to explain these molecules was suggested by Mulder's associate Berzelius; protein is derived from the Greek word πρωτεῖος (proteios), meaning "Primary", "in the lead", or "standing in front". Mulder went on to classify the goods of protein dilapidation such as the amino acid leucine for which he saw a (nearly correct) molecular weight of 131 Da.

German nutritional scientist Carl von Voit thought that protein was the most significant nutrient for maintaining the formation of the body, because it was normally understood that "flesh prepares flesh." The vital role of proteins as enzymes in existing organisms was not completely valued until 1926, when James B. Sumner showed that the enzyme urease was really a protein. In the 1950s, the Armour Hot Dog Co. purified 1 kg of solid bovine pancreatic ribonuclease A and prepared it liberally available to scientists; this signal assisted ribonuclease A become a main goal for biochemical study for the following decades.

Functions:

Proteins are very significant for human body. Each cell in the human body holds protein. This is the main part of the skin, muscles, glands and organs. This is also seen in all body fluids, except bile and urine. We require protein in our diet to assist our body renovate cells and prepare new ones. It is also significant for enlargement and progress during boyhood, adolescence, and pregnancy.

Food Sources:

We see that when proteins are digested, amino acids are left. Amino acids are seen in animal sources such as eggs, fish, milk, meats and soy, as well as in plant sources such as legumes, nut butters and beans.  We get a lot of protein in egg. We don’t need to eat animal goods to obtain all proteins we need in our diet.
There are three groups of Amino acids:

i)        Essential

ii)      Nonessential

iii)    Conditional

Essential amino acids: It cannot be prepared by the body, and must be provided by food. They are as follows:

i)         Methionine

ii)       Leucine

iii)      Lycine

iv)     Isoleucine

v)       Phenylalanine

vi)     Threonine 

vii)    Tryptophan

viii)  Valine

ix)      Histidine

Nonessential amino acids: They are prepared by the body from necessary amino acids or in the ordinary collapse of proteins. They add:

i)         Alanine

ii)       Aspartic acid

iii)      Glutamic acid

iv)     Asparagine

Conditional amino acids: They are generally not necessary, excluding in times of sickness and anxiety. They include:

i)         Cysteine

ii)       Glutamine

iii)      Glycine

iv)     Arginine

v)       Ornithine

vi)     Proline

vii)    Tyrosine

viii)  Serine

Recommendations:

A nutritionally balanced diet supplies adequate protein. Health professionals recommend men should take 55.5g protein per day and women 45g. In realistic terms, taking a reasonable amount of protein - in single or double meals daily– should give us all the protein we require. We should take 2 to 3 servings of protein daily from both plant and animal sources. We should eat vegetarian protein daily. The followings are a few examples of one serving:

i)         100g boneless meat (eg beef, lamb, lean or pork)

ii)       100g boneless poultry (eg turkey breast or chicken)

iii)      100g fish (eg sardines, salmon or tuna)

iv)     Two medium eggs

v)       Three tablespoons of seeds (eg pumpkin seeds or sunflower)

vi)     Three tablespoons of nuts (eg walnuts or almonds)

Eggs contain all eight necessary amino acids, building them a great source of protein. Be sensible; comprise them as part of a balanced and varied diet. Do not eat more than four eggs per week. Though they are a superior source of protein and are low in drenched fat, eggs are very rich in cholesterol. Try recipes with egg whites only.