Meat Equals Protein?

Protein is generally thought of in terms of meat. Although meat is a form of protein, it is not the only form, or most efficient and easily digested form of protein. Extensive research shows that people that eat a lot of red meat are prone to more heart disease and cancer than people who don't. It is said that a reasonable amount is no more than three ounces twice a week. Beef is said to be the most dangerous form of meat because of it's high levels of growth hormones, antibiotics and pesticides. Also, commercial chickens come from large, crowded slaughterhouses and almost all of them have had cancer. Eggs, on the other hand, are said to be more acceptable because nature protects the fetus from harm, that is, toxins would normally not find their way inside an egg. Eggs are also said to be the best providers of protein. They have all the amino acids required by our cells and all other proteins are measured by this near-perfect protein source.

You don't have to worry about the cholesterol in eggs either. Studies have shown that the cholesterol will not deposit in our blood vessels if we eat a balanced diet. As well, lecithin helps to dissolve cholesterol and fatty plaque, and there is actually five times more lecithin in eggs than cholesterol.

12 OUNCES EQUALS

Fish is also a good source of protein; we can eat it about two or three times a week if we avoid other animal sources. Excellent sources of fish protein include cold water fish such as; herring, mackerel and salmon (baked, not fried). Fish is also a superb source of EPAs; essential fatty acids that we need for survival.

Raw, certified organic milk is an excellent protein as well. As opposed to pasteurized milk, raw milk still has all it's enzymes for optimum digestions and assimilation. Dr. Paavo Airola recommends: "Don't drink your milk - instead eat it in sourced or fermented form (yogurt, kefir and natural cheeses), because milk sugar (lactose) is partially turned into lactic acid which promotes easier digestion." Cows milk, whether raw or pasteurized, is a major source of allergies, mucous, antibiotics and progesterone.

Eaten in moderation, cheese is a good protein food. It should be natural and unprocessed and not colored with orange dye. Some very good choices are Dutch Edam and Gouda, German Farmers and Quark, Swiss Emmenthal and Gruyere, Greek Feta, and French Brie and Camembert.

The majority of our protein intake should come from plants. Most North Americans only get 1/3 of their protein from plant sources whereas we should be getting 2/3 of our necessary protein from plants.

There are 22 amino acids that make up protein. The live produces 14 of the 22. We must get the other 8 from our food. These 8 proteins not produced by the body, but required from our food, are called "essential amino acids" because the body cannot produce them and they are necessary for our survival. A "complete protein" means that all 8 essential amino acids are present in sufficient quantities to be used as building blocks by the body. Meat, fish, cheese, eggs and milk are called "complete proteins" because they contain all 8 essential amino acids.

Protein is available from almost every plant, especially beans, nuts, and grains, but also green leafy vegetables. Even most fruits contain protein. Protein is in almost everything you eat! Therefore, you don't really have to worry about getting enough protein for proper body function. It used to be thought that you had to combine certain foods together to get a "complete protein". That is now proven not to be true. Your body will combine the necessary amino acids from the foods you eat within 24 - 48 hours. It is not necessary to be concerned about eating a "complete protein" at one meal.

One of the concerns around getting most of your protein from plant sources is that the main nutrient missing from plants is vitamin B12. This is a legitimate concern as B12 is responsible for the health of the entire nervous system, the growth of children and, in partnership with other nutrients, the formation of red blood cells. Symptoms of B13 deficiency are numbness in fingers and toes, fatigue, depression, memory loss and even hallucinations. The good thing is that our bodies contain B12 producing bacteria practically everywhere: the teeth and gums; the saliva; the folds of the tongue; the tonsils; the respiratory tract and the small intestine. In order for B12 to be absorbed properly, digestion has to be working properly, as well as the pancreas, liver and gallbladder. High consumption of sugar, protein, alcohol and coffee can prevent B12 absorption. Heat also destroys B12. Good sources of B12 include: oily fish such as trout, herring, mackerel and salmon, egg yolks, yogurt, tempeh and most sprouts.

Proteins, contrary to popular belief, are not necessary to create energy. The primary source of energy for the body is complex carbohydrates. If the body runs out of complex carbohydrates it will burn fat first and then protein. The body only uses protein as an energy source under sever circumstances.

So the question is: How much protein do we really need? Protein is used to repair and build body tissues and replace the millions of cells that die every day. It is also needed to manufacture hormones, enzymes and blood cells. All the cells that die in a day could fit into less than a tablespoon. Children need more protein, relative to their size, than adults because they are growing.

Adults only need about 24 - 45 grams of protein a day unless they are pregnant, breast feeding or recovering from surgery. Also, power athletes require more protein to build new muscle and add bulk, but nearly as much as is believed by most. Studies have shown that athletes actually do better on smaller amounts of vegetable protein than large amounts of animal protein.

Written by Angela Sladen, RSNA, CNC

Meat Equals Protein?

12 OUNCES EQUALS