Protein's role in metabolism


        PROTEIN'S ROLE IN METABOLISM
The chemical composition of proteins is well known but their biological properties and their full role in the metabolic processes is not too well understood, and perhaps never will be. We know that proteins in the body are in the so-called dynamic state. This means they are constantly being changed from one state to another, being decomposed and resynthesized from the blood plasma amino acids. This phenomenon, perhaps, may help to solve the protein cult mystery. It is claimed that we need a new protein supply, "lots of it," every day. The fact is,
however, that our body can exist without any food, and consequently without any proteins, for weeks and months, as for instance in the case of complete therapeutic fasting. And not only without harm but with evident health benefits! The reason for this is that our body has a way of decomposing and re-synthesizing proteins and reusing them again where they are needed. Protein stored in the liver is converted to plasma proteins, which then supply the cells with needed amino acids.
The greatest fault of the high-protein diet is that all protein in excess of the actual need is burned up as energy or stored in the body as fat. Also, the digestion of animal protein causes building of certain toxins. Nitrogen is transformed to uric acid which exerts an added stress on kidneys and the liver.8 It also causes intestinal poisoning through putrefaction. In the case of weakened kidneys and impairment in the functioning of other eliminative organs, toxic wastes are deposited in the tissues and may cause autointoxication and sluggishness—the factors usually associated with development of arthritis. Particularly for arthritis sufferers it is important to adopt a low animal protein diet. Dr. D. C. Jarvis, M.D., in his book on arthritis stresses this point and advocates a diet high in natural carbohydrates and low in animal proteins, especially meat.4
Although the majority of medical physicians, encouraged by the official support of AMA and the National Arthritis Foundation, stubbornly persist in their belief that nutrition has nothing to do with the cause or cure of arthritis, there is an encouragingly growing number of more progressive physicians who are beginning to realize the vital role nutrition plays in the development and management of this crippling disease. Particularly, the currently fashionable high-protein cult is under suspicion as a possible culprit in many diseases, including arthritis. At the annual meeting of the New York Rheumatism
Foundation, Dr. Donald A. Gerber, assistant professor of medicine at New York University, stated that development of rheumatoid arthritis could be caused by a defect in body chemistry which interferes with the metabolism of protein. He then suggested that a low-protein diet may provide the answer to sufferers of this painful affliction.5
In the biological program of treatments for arthritis, meat and fish are always excluded completely. The only animal proteins used are milk and cheese. The importance of the vegetable protein foods, such as beans, nuts, grains, and especially soybeans, is emphasized.
One fact overlooked by proponents of the high animal protein diet is that, according to experiments by many prominent scientists (Schweigart, Rose, and others), some vegetable proteins are of as good or better biological value than animal proteins. The Journal of the American Medical Association reported that protein derived in a proportion of up to two thirds from plant origin is entirely adequate in quality to meet all protein needs required for normal growth and sustenance of health.* Vegetable proteins—grains, beans, seeds, nuts, green plants, potatoes, etc.—consumed in variety and fortified with milk and cheese, will supply you with all the essential amino acids, or complete proteins, needed for perfect health.
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Arthritis

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