Energy From MeatmwparenteauFebruary 10 2005, 08:02:58 UTC
All foods are made up of the nutritional building blocks of carbohydrates, fats, and protein plus a certain amount of water and fiber (undigestible and without any food value). Carbohydrates contain 4.1 Calories per gram and are the primary source of energy for most cyclists as well as athletes involved in short, maximum performance events. Fats are more important for slower endurance events. Protein, is used to maintain and repair cells, and is rarely a source of energy except in certain unique situations (such as malnutrition).
No, it really isn't necessary! Research on laboratory rats also led to the misleading theory of protein combining. [2] Protein combining has unfortunately gained momentum over the years. It was based on the idea that complementary protein foods with different limiting amino acids, such as beans and grains, should be eaten at each meal in order to enhance the availability of amino acids.
Proteins in foods have a distinctive pattern, being higher in some amino acids and lower in others. For many years the quality of a protein reflected its amino acid pattern and was measured against the protein in a hen's egg which counted as 100%. By this method, in each protein the amino acid furthest below the standard reference is known as the limiting amino acid. This is not necessarily the one present in the lowest absolute amount but the one present in the lowest proportion compared to protein in a hen's egg! In most grains and seeds, the limiting amino acid is lysine, while in most pulses it is methionine. Tryptophan is the limiting amino acid in corn (maize), and in beef it is methionine. Although each food has a limiting amino acid, most foods have all amino acids in adequate amounts for human health.
Even vegetarians are sometimes advised to combine vegetable proteins with dairy foods. This advice is now very old fashioned. Protein combining may reduce the amount of protein required to keep the body in positive protein balance but several human studies have indicated that this is neither necessary nor even always the case. Diets based solely on plant foods easily supply the recommended amounts of all the indispensable amino acids, and protein combining at each meal is unnecessary. Soya protein is actually equivalent in biological value to animal protein.
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Carbohydrates are the only fuel source for many vital organs, including the brain, central nervous system and kidneys.
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Protein Combining - Is It Necessary?
No, it really isn't necessary! Research on laboratory rats also led to the misleading theory of protein combining. [2] Protein combining has unfortunately gained momentum over the years. It was based on the idea that complementary protein foods with different limiting amino acids, such as beans and grains, should be eaten at each meal in order to enhance the availability of amino acids.
Proteins in foods have a distinctive pattern, being higher in some amino acids and lower in others. For many years the quality of a protein reflected its amino acid pattern and was measured against the protein in a hen's egg which counted as 100%. By this method, in each protein the amino acid furthest below the standard reference is known as the limiting amino acid. This is not necessarily the one present in the lowest absolute amount but the one present in the lowest proportion compared to protein in a hen's egg! In most grains and seeds, the limiting amino acid is lysine, while in most pulses it is methionine. Tryptophan is the limiting amino acid in corn (maize), and in beef it is methionine. Although each food has a limiting amino acid, most foods have all amino acids in adequate amounts for human health.
Even vegetarians are sometimes advised to combine vegetable proteins with dairy foods. This advice is now very old fashioned. Protein combining may reduce the amount of protein required to keep the body in positive protein balance but several human studies have indicated that this is neither necessary nor even always the case. Diets based solely on plant foods easily supply the recommended amounts of all the indispensable amino acids, and protein combining at each meal is unnecessary. Soya protein is actually equivalent in biological value to animal protein.
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- Christian Vegetarian Association
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Too late. :o :)
Very interesting though...
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