Information

Protein


Another food category indispensable to humans is protein, main component of cell mass. They have the most active part in the body's constitution, having a fundamental role in the formation in the growth, regeneration and replacement of different tissues, especially the muscles.

Proteins are large molecules formed by the union of smaller molecules called amino acids. When we eat protein they are digested in our digestive tract. The amino acids that form them separate and are absorbed in the gut. They then pass into the blood and are distributed to the body's cells.

Within cells, amino acids are regrouped and a new protein is formed according to the "programming" of a particular gene. Each type of protein we produce has its "assembly" determined by a certain type of gene.

Much of the protein we make in our cells has plastic function or construction company, that is, participates in the construction of our fabrics. Proteins may also have regulatory function in the body.

This is the case of enzymes, special proteins that regulate the various chemical reactions that occur in our body.

They can be found at vegetables, cereals, vegetables and meatbut vegetable proteins are called incomplete, because they do not contain all the amino acids needed by the body. Therefore, animal proteins are the most recommended and are in meat, eggs, milk and their derivatives.

The average human needs to eat 30 to 50g of protein per day, which corresponds to a steak of approximately 150g.

But what about orthodox vegetarians - those who eat no animal foods? They are usually healthy people, aren't they? How can they meet their protein needs? This is possible by combining a wide variety of foods. Amino acids missing in some are present in others.

Does this mean that meat should be avoided?

Well, not necessarily. In addition to complete proteins, meat is also rich in fats (lipids). Although they are the villains of obesity and heart risk, they are also indispensable in daily diet. What experts recommend is to opt for lean meat.