Proteins. Your digestion. Animal or vegetable protein?

We will discuss:
- Digestion of proteins
- Proteins: Balance diet
- Animal or plant proteins?

Protein digestion
The proteins that are ingested with food are attacked by digestive enzymes or diastase (pepsin, trypsin, etc..), Leading ultimately to the emergence of simpler components: amino acids, which can be easily assimilated by the organism.

On reaching the stomach proteins are converted into peptones by the action of gastric pepsin, and later, in the small intestine, undergo a further transformation, thanks to protripsina or pancreatic trypsinogen, which when in contact with the enterokinase secreted by the intestine is transformed into the yeast called trypsin, which has just attack the half-digested protein, breaking into amino acids.

The amino acids resulting from digestion cross the intestinal mucosa and are washed by the blood, through the portal vein leads to the liver, organic living laboratory where they are grouped again, forming the molecules of proteins that form new substances own distinct individual house, as its special constitution.

Proteins. Dietary balance
In regard to balance in the intake of foods that are rich in amino acids, it is noted that in the diet can not be taken into account when literally the data just given, since they are altered by many different factors, such as:

1) Concentration
2) Temperature
3) Solubility, etc..

Moreover, should take into account whether the amino acids are of animal, vegetable or both.

Animal protein or vegetable?
The human organism due to genetic modifications result experienced with the long history of hunting and meat consumption by our forefathers and ancestors, which now needed to supply the amino acids in the approximate proportions in which the same are in in animal protein. Which is why it is normally considered as the most nutritional value for humans with regard to fruits, vegetables, grains and legumes, although the latter in particular provide very important amounts of protein, such as soybeans.

Anyway, it is true that in foods of plant origin, amino acids are not as varied or kept on such proportions similar to those of human flesh as the animal protein, except for some seeds, like sesame, sesame , alfalfa, etc.. that-swallowed-sprout and form provide the body with all essential amino acids. But to prevent this lack-built-to our genetic inheritance is sufficient that a small proportion of the protein we eat is of animal origin.

This is what modern science diet recommended, and in light of their research and findings is that the position of vegetarianism at all costs is not well regarded by the most eminent nutritionists and naturopaths, who strongly suggest a diet that contained in some animal foods like eggs, chicken or turkey, white fish and dairy products such as yogurt, kefir, cottage cheese and fresh cheese and fresh butter.

The meat in this type of diet should be prepared in a simple way: roasted, grilled or steamed simply, apart from stews and strong spices, this is always that people will swallow them are healthy and can easily eliminate the toxins that inevitably contain those foods.

Of course the meat consumption of these foods must be low compared with other food, which is to be vegetarian, based on abundant raw salads, fresh fruits, raw seeds, steamed vegetables, legumes such as soybeans and pinto bean and some cereals (rice).

In case of illness it is recommended the total elimination of the use of meat diet. If good health is also recommended to take into account the individual's blood type with some blood groups, such as meat or better digested by the higher concentration of gastric juices, while those in group A should be vegetarians.

*Automatic Translation