Proteins

=PROTEINS= • Classified as essential, or nonessential depends on whether synthesized in the body. • Wide divergence in the population metabolic needs. • Need to be eaten every day, not stored. • Carbon, hydrogen, oxygen with nitrogen and sometimes Sulpher and other minerals. • Plants can make protein from nitrogen, sometimes with bacterial nitrogen fixation. • Animals get protein from plants, or eating animals. Sometimes they make their proteins. • 101-gm/day avg. intake (2 times what is needed)

• Do Higher intakes of protein (and calories) are associated with shorter life span? • but less cancer and CVD. (May be correlated with high blood sugar and insulin- Bernstein) • Cow’s milk protein may correlate with DM,CVD &CA • Chronic constipation in toddlers was cleared in 2/3rds of the kids in 2 weeks – p121 Willett • Sustainability – Meat protein takes more environmental toll. – Petrol, pesticides, hormones, herbicides, antibiotics • Dr Hal Huggins DDS – “need meat protein to detox” - also see his MS & mercury filling removal

• 23 different amino acids, which make up proteins • Proteins contain an amine (NH2) and a carboxyl group (COOH), with a variable side group. • Polypeptides (a few to thousands of amino acids) have different shapes. • Secondary structure- Helical, or coiled • Tertiary structure- polypeptides wound up form globular proteins like heme or fibrous proteins like ligaments.

PROTEIN FUNCTIONS:
• FUNCTIONS: -Used for cellular synthesistissues, enzymes, transport of proteins in the blood, pH maintenance, fluid balance, neurotransmitters, hormones, structures, and energy. • Anabolic- builds tissue, bone, muscle, lens of the eye, Ab, Ez, hormones (insulin/gastrin) • Structural • Energy –deamination- source of energy • Transport-molecules thru membranes • Homeostasis- buffers pH/albumin creates oncotic pressure in blood vessels.

PROTEIN QUALITY
• -BV- Biological value is the %-absorbed nitrogen that is retained in the body for growth and maintenance • -Net protein utilization- quality of a protein based on the ratio of weight gained by a person compared to casein, a known high quality protein. • -Eggs have the highest BV, having “complete protein” combinations – The essential AAs are in the perfect ratio for full body utilization.

PROTEIN METABOLISM
• -Protein needs to be in simple amino acids to be absorbed. • This is achieved by chewing, enzymes in the mouth HCl in the stomach and proteases in the SI. • Many proteins are utilized by the enterocytes of the intestines since they are so metabolically active. • Very few proteins get actually absorbed into the blood. • Glutamine and arginine are utilized in large amounts by the enterocytes. • Whole protein will get thru the gut lining especially with leaky gut, like bromelain, horseradish peroxidase and xanthene oxidase. • -Amino acids are catabolized primarily in the liver thru oxidative deamination. • P58- essential amino acids • -Different age groups utilize different amounts of protein • -Animal protein has a higher qualitative value. Vegetarians need to eat more protein relative to meat eaters. • In the US we eat 50% more protein than we actually need. • I.e. beans are low in lysine, and rice is high in lysine, low in methionine.

PROTEIN/CALORIE MALNUTRITION
• -300 million children have growth retardation due to malnutrition. –The symptoms are: fatigue, lack of growth, and increased infections. • Marasmus- Greek for “wasting” -Lack of energy providing foods combined with a deficiency of protein. –It is caused by a lack of calories • Kwashiorkor- “the disease of the deposed baby when the next one is born.” – due to protein malnutr • It affects most commonly the first born child that is weaned because of its mother’s pregnancy. • The replacement foods for the breast milk are usually protein deficient. • Deficient protein causes hypoalbuminemia – marked pitting edema, and enlarged fatty liver.

ENERGY- Basal metabolic rate (BMR)
• When the body is at rest, the BMR is the rate at which the body expends energy for basic metabolic functions: – respiration, circulation, synthesis of organic compounds, maintenance of ionic balance across membranes, and body temperature. It is measured after sleep 10-12 hr after the last meal. • -50% of energy is used for the NS • -27% is used by the liver (Especially glucose synthesis for the brain)

Metabolic rate altering factors
• Body size and composition • Lean body mass • Women have 5-10% lower BMR than males • Avg. body fat in women • Thyroid status –Hyper is up to 50% higher and Hypo is 50% lower. • Sleep dec. BMR 10% • Fevers inc. BMR is 25% & men have 15% 10%/d C • Adipose- little metab activity, but inc. mt. allows inc. heat making capacity • Breast feeding • Pregnancy •Temperature outside (tropical inc BMR 5- 20%) • Premenstual postovulation increases burning 150kcal/day

• 2**4 Hours avg. BMR: Totally inactive** • Men 1680 kcal avg-70kg • Women 1173 kcal avg-58kg • 3500kcal is equivalent to 1 pound body fat • Reduction of 500 kcal/ day in someone expending 2500 kcal, will result in 1 lb. loss/wk • Fasting reduces metabolism- to 1500 kcal/day

• **Thermic effects of food:** • Carbs and fats increase metabolism 5%. • Protein alone increases metabolism 25%. • Mixed diet increases metabolism an avg of 10%. • Coffee and nicotine increase metabolism 10%.

• **Calorie heat energy required to increase the temp of water**. P64 • CHO = 4.0 kcal / gm • Pro = 4.0 kcal /gm • Fat = 9 kcal /gm • ETOH = 7 kcal /gm • See P66 Marz -kcal/ activity chart

Tinnitus • The researchers referenced previous studies showing that between 84 and 92% of tinnitus patients were shown to have a metabolic disorder called hyperinsulinemia. • Over 50% of the patients who adhered to the diet had significant improvement or complete resolution. • International Tinnitus Journal, Volume 10, Number 1, 2004. • ½ hour walking uses about 250 kcal • Most of us need about 900 (Sedentary) (5’4”) calories to 1500 calories to lose weight. • Leptins (- satiety, brain hunger control) maintains our intake of calories at about the same amount. – Produced by fat cells to ask brain for less food • Cortisol, balance of dopamine and serotonin and IGF1 (?)influence leptins and fat burning ability. • High cortisol induces leptin resistance • If we are stressed, overweight, inflamed or not sleeping we won’t burn fat as effectively.

• BMI – p38 Willet • Average Glucose and HgbA1c (0.1=3.5mg/dl BS) – 65 mg/ dl 4 (low adrenals) Bernstein likes 4.2-4.6) – 100 5 Deviation of ADA 7-8 good – 135 6 – 170 7 – 205 8 – 240 9 – 275 10

AMINO ACIDS
• Arginine • Carnitine • Cysteine/Glutathione • Glutamine • Lysine • Methionine • Phenylalanine • Taurine • Tryptophan • Tyrosine • A-lipoic acid ?