the protein myth
already posted this on another thread. i thought it was important so i wanted to share it again.
there is a myth that you need a lot of protein for optimal health. it doesn't help that the meat and dairy industry are spending millions and millions of dollars to propagate this myth.
all fruits and veggies have a percentage of protein. a lot of fruits actually have the perfect percentage of protein.
we need protein for 2 reasons: growth and tissue repair. a growing baby needs more protein than full grown adults. a mother's breast milk only supplies somewhere around 2% of the calories from protein and that's for a growing baby. that should give you an idea as to how much protein we need as full grown adults.
as far as tissue repair: as long as you are eating a healthful diet and introducing a minimal amount of toxins, your body will not need to continually replace tissue and repair like it would for the average standard american diet eater. also, protein is not a fuel source. it does not help with activity. carbohydrates are fuel. that's why you should eat a diet high in carbs, (fruits and veggies). if there is excess protein and not enough carbs, your body will break down the protein into a usable carbohydrate form. this process results in a loss of energy and a strain on the kidneys and liver. it also causes unhealthy weight loss due to the amount of energy used to break down the proteins. in the united states, protein is consumed in gross excess. it is very rare to have a true protein deficiency.
protein supplements are actually detrimental. they supply protein in excess and overwork the kidneys and liver. they supply protein in a completely unnatural isolated form and it throws your body out of balance while causing some nutritional deficiencies. fruits have the perfect ratios of water, fiber, fat, protein, vitamins and minerals. no protein is equal to the protein in whole, fresh, raw plant foods!
it is important to understand that amino acids are the building blocks of proteins. essential amino acids are amino acids that our body does not synthesize and that we need to get from food. our body synthesizes the rest of the amino acids on it's own. excess essential amino acids are deposited in a pool and withdrawn later when needed. so basically, you always have enough amino acids which are the building blocks of protein circulating in your body.
there is no need to worry about protein if you are eating a variety of fruits and veggies over the course of your life.
here is a list of the amino acids, their functions, and which foods contain them so that you can be sure you are getting everything you need:
ALANINE — Is a factor in regulating the adrenal glands and insuring healthy skin, particularly the scalp. It is found in almonds, alfalfa sprouts, apples, apricots, avocadoes, carrots, celery, cucumbers, grapes, lettuces, oranges, strawberries, sweet peppers and tomatoes.
ARGININE — Is used in muscle contraction and the construction of cartilage. It is essential in the functioning of the reproductive organs and in controlling the degeneration of the body cells. Arginine is found in alfalfa sprouts, beets, carrots, celery, cucumbers, lettuces, parsnips, potatoes and turnips.
ASPARTIC ACID — Is used in cardiovascular functions and in the retarding of tooth and bone destruction. It is found in almonds, apples, apricots, carrots, celery, cucumbers, grapefruits, lemons, pineapples, tomatoes and watermelons.
CYSTINE — Is used in the formation of red blood corpuscles and is involved in hair growth and the functioning of the mammary glands. It is found in alfalfa sprouts, apples, brazil nuts, beets, brussels sprouts, cabbages, carrots, currants, cauliflower, filberts, kale, pineapples and raspberries.
GLUTAMIC ACID — Is used in maintaining blood-sugar levels. Anemia will not occur if this and other nutrients are obtained and used. Glutamic acid is also a factor in the secretion of gastric juices. It is found in brussels sprouts cabbages, carrots, celery, green beans, lettuces and papayas
GLYCINE — Is a factor in forming muscle fiber and cartilage and in regulating sex hormones. It is found in alfalfa sprouts, almonds, carrots, celery, okra, oranges, potatoes, pomegranates, raspberries, turnips and water melons.
HISTIDINE — Is used in manufacturing glycogen and in the control of mucus. It is a component of hemoglobin and semen. It is found in alfalfa sprouts, applet, beets, carrots, celery, cucumbers, endive, papayas, pineapples and pomegranates.
HYDROXYGLUTAMIC ACID — Is similar to glutamic acid and is a factor in controlling digestive juices. It is found in carrots, celery, grapes, lettuces, plums, raspberries and tomatoes.
HYDROXYPROLINE — Aids in liver and gallbladder functions, in emulsifying fats and in the formation of red blood corpuscles. It is found in almonds, apricots, avocadoes, brazil nuts, beets, carrots, cherries, cucumbers, coconuts, figs, grapes, lettuces, oranges, pineapples and raisins.
IODOGORGOIC ACID — Is a factor in all glandular functions. It is found in carrots, celery, lettuces, pineapples and tomatoes.
ISOLEUCINE — Aids in the regulation of the thymus, spleen, pituitary and the metabolism. It is also a factor in forming hemoglobin, lsoleucine is found in .avocadoes, coconuts, papayas, sunflower seeds and almost all nuts.
LEUCINE — Counterbalances the isoleucine amino acid and is found in the same food sources.
LYSINE — Aids in the functions of the liver, gallbladder and pineal and mammary glands. It is also a factor in fat metabolism and in preventing cell degeneration. Lysine is found in alfalfa sprouts, apples, apricots, beets, carrots, celery, cucumbers, grapes, papayas, pears and soybean sprouts.
METHIONINE — Aids in the functioning of the spleen, pancreas and lymph glands. It is a constituent of hemoglobin and tissues and is found in apples, brazil nuts, cabbages, cauliflower, filberts, kale and pineapples.
NORLEUC1NE — Balances the functions of leucine. Synthesized within the body if needed.
PHENYLALANINE — Is involved in the functions of the kidneys and bladder and in eliminating wastes. It is found in apples, beets, carrots, pineapples and tomatoes.
PROLINE — Involved in manufacturing white corpuscles and in the emulsifying of fats. It is found in apricots, avocadoes. almonds, beets, brazil nuts, carrots, cherries, coconuts, cucumbers, figs, grapes, oranges, pineapples and raisins.
SERINE — Aids in the tissue cleansing of the mucus membrane and in the lungs and bronchial. It is found in alfalfa sprouts, apples, beets, carrots, celery, cucumbers, cabbages, papayas and pineapples.
THREONINE — Aids in the balancing of amino acids. Threonine is found in alfalfa sprouts, carrots, green leafy vegetables and papayas.
THYROXINE — Involved with the activity of the thyroid, pituitary and adrenals and in metabolic functions. It is found in carrots, celery, lettuces, tomatoes and pineapples.
TRYPTOPHANE— Involved in the generation of cells and tissues and in the pancreatic and gastric juices. Tryptophane is also a factor in the optic system. It is found in alfalfa sprouts, beets, carrots, celery, green beans and turnips.
TYROSINE — Is a factor in the development of the cells and tissues and in the generation of red and white blood corpuscles. It is also found in the adrenals, pituitary, thyroid and hair. Food sources of this amino acid are alfalfa sprouts, almonds, apricots, apples, beets, carrots, cucumbers, cherries, figs, lettuces, sweet peppers, strawberries and watermelons.
VALINE — Involved in the functioning of the mammary glands and ovaries. It is found in apples, almonds, beets, carrots, celery, okra. pomegranates, squashes and tomatoes.
I'm sending this to my asshole teacher who thinks eating meat is the best thing you can do for you body. So thank you for posting this!
you're welcome! meat is the worst source of protein because we don't have the enzyme uricase like true carnivores do. they need this to convert the uric acid. since we do not have uricase, the uric acid stays in the system and causes a load of diseases and ailments. also, we do not have the correct physiology for processing meat efficiently. the meat takes so long to digest and usually putrefies, also contributing to disease.