The Natural Way

Wednesday, September 5, 2001

In the last column I wrote about a "new" amino acid called l-carnosine, which has recently been studied scientifically and found to be very beneficial for memory loss, improvement of skin, and as an anti-aging supplement.

There are at least two dozen other amino acids, and each has its own function in the body. They interact and help each other maintain and repair the body, but basically they all have their own individual qualities. Amino acids compete with each other, therefore, if you decide to take one or more for a specific purpose, they should be taken separately, on an empty stomach, about an hour before eating any other form of protein.

Amino acids can appear in two forms, L and D. The L forms are the ones most compatible with human body chemistry, and are found in plant and animal tissues. These form protein and are usable by our bodies.

A variety of protein sources, both plant and animal, will provide the assurance of obtaining complete protein from food sources. Because they can work off each other, eating a variety of foods such as meat, poultry, fish, eggs, milk, soybeans, peanuts, cereals, peas, beans and lentils, is a good thing. Consuming protein is essential for the maintenance of human life. Protein is part of most everything in your body with the exceptions of bile and urine.

One-third of your body's protein is found in your muscle, one-fifth in bone and cartilage, one-tenth in skin and 95 percent of oxygen-giving hemoglobin is protein. When protein is eaten, it is split into amino acids with each having its own function in the body, including the building of each of the above. A delicious bowl of lentil soup or a poached egg on toast never seemed so important.

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