Are You Taking Protein For Granted? - September 2014
The word ‘protein’ comes from the Greek root, ‘proteios’, meaning ‘fundamental’ or ‘primary importance’. From the context of human health, it should be a fundamental part of any health improving strategy. Proteins range from muscle tissue to skin, bones, and hair. These are the more obvious ‘structural proteins’.
There is also a huge range of ‘subtle proteins’ that are generally overlooked such as blood hemoglobin, brain fluids, your super immune booster known as glutathione and even the structure of your DNA, to name just four. In all, there are more than 500,000 types of protein in the human body. Each day these proteins are breaking down, repairing themselves and communicating with each other. Skin cells rebuild themselves every two weeks, blood cells turn over at a structural level every three months, and muscle tissue is regenerated every six months. At a structural level, even teeth and bones regenerate once a year.
Athletes have long known that protein builds healthy muscle tissue, but we are now understanding that it is also a catalyst for weight loss (stabilizing blood sugar and increasing metabolism), cancer-prevention (immune function and glutathione levels) and longevity (cellular recovery and anti-aging).
Protein structures are made from ‘amino acids’, twenty-nine of them to be exact, nine of which must be sourced from our diet. We now have access to even more complex amino acid structures, called protein ‘microfractions’, which have been shown to dramatically support immune function and cellular recovery.
The three known dietary sources of microfractions are human breast milk, whey protein concentrate (WPC80) and cold temperature cross flow microfiltered whey protein isolate (CFM). The latter two proteins are now available for supplementation. The technical protein comparison benchmark is referred to as Biological Value (BV). This is the proportion of consumed protein that is retained in the body for growth and recovery.
Whey Protein Concentrate has a BV of 120 and Whey Protein Isolates (CFM) rates at an amazing BV 160. In comparison, chicken, fish, beef have a BV of 75-80. Everyone needs protein; not just athletes. At a basic health-maintenance level, a general guideline is 1g of protein for each kg of body weight. A 35 lb should consumer about 60g of protein a day. If she is moderately active or lives in a stressful environment, then the requirement increases to 1.5g per kg of body weight, or 90g of protein a day.
For very active individuals, the protein needs could increase to 2g per kg of body weight or, in this case, 120g of protein. Whether you’re involved in sports, making healthy choices for weight loss, concerned about anti-aging or just dealing with the stresses of modern living, protein should be an integral part of your daily healthy eating program. Easily absorbed and well tolerated, by even dairy-sensitive individuals, high quality whey protein powder is recommended as a foundational health tool. And that’s something every ‘body’ could use!
Elaine's Bio: An active businesswoman and training athlete, who conducts seminars focusing on active lifestyle & healing nutrition, as well as raising consumer awareness about the natural health industry. - Elaine Munro Website
Copyright © 2004- 2011 OKinHealth.com. This article is of the copyright of OK in Health and the author; any reproduction, duplication and transmission of the article are to have prior written approval by OK in Health or the author.
This information and research is intended to be reliable, but its accuracy cannot be guaranteed. All material in this article is provided for information only and may not be construed as medical advice or instruction. No action or inaction should be taken based solely on the contents of this newsletter / e-magazine / website. Readers should consult their doctor and other qualified health professionals on any matter relating to their health and well-being. The information and opinions provided in this newsletter / e-magazine/website are believed to be accurate and sound, based on the best judgment available to the authors. Readers who fail to consult with appropriate health authorities assume the risk of any injuries. The publisher is not responsible for any errors or omissions. OK in Health is not responsible for the information in these articles or for any content included in this article which is intended as a guide only and should not be used as a substitute to seeking professional advice from either your doctor or a registered specialist for yourself or anyone else.
Connect with Us
|Smoking & Body Weight|
|Many women cite potential weight gain as a reason to avoid quitting smoking. Although smokers tend to weigh less than non-smokers, smoking appears to cause fat to move to the abdominal area. This further increases the risk of heart disease. You can avoid potential weight gain and help your heart by increasing physical activity as you quit smoking.|
|Barbara Resendes Homeopath|
Working with Autism Spectrum Disorders (ASD) diagnosed or not, and any other condition or pain that holds you back at any time in your life.
|Advanced Schuessler Tissue Salt Workshop |
|Date: Apr 4, 2017|
Location: Kelowna & Central Okanagan
Advanced Schuessler Tissue Salt Workshop for Health Practitioners. The course will focus on Acute and Chronic conditions and how to support the systems of the body with specific Tissue Salts.
|Allowance of Change|
|How do you feel about change? Do you resist or do you surrender? Many of us resist change because we fear the feeling of “not being in control.” However, the very dynamic nature of life means that things are almost always going to change at some point. So how can we embrace these changes? Perhaps it’s as simple as adjusting our attitude to one where we willingly allow and welcome the change to happen.
|Mackerel with Pine Nuts and Parsley|
Description: Fish are high in Omega oils. Mackerel and other oily fish are a great source of omega 3 fats, get a good dose with this simple recipe.
Mackerel is a slim and cylindrical shaped fish found in the Atlantic Ocean, the Mediterranean Sea and the Black Sea. Also the Pacific mackerel (American, blue or chub mackerel), Pacific Jack mackerel (horse mackerel) and Wahoo (ono). The fish is known to make a person’s blood fresh and thinner and prevent heart attacks.
Mackerel helps in reducing cancer-causing agents in cells, thus preventing the risk of different cancers.
It regulates the hormone level and makes blood vessels and capillaries more elastic.
By reducing blood coagulation, mackerel eliminates the deposition of cholesterol.
The fish also helps in reducing the bad cholesterol (LDL) and lowering blood pressure.
It prevents cardiovascular diseases, strengthens the immune system, improves functions of organs weakened by illness and regulates metabolism.
Mackerel helps in easing the pain of migraine, arthrosis and arthritis. It also improves brain activity and thus, enhances the memory.