Animal proteins should always be consumed. Proteins are necessary indispensable components for the formation of all organs and systems of the body.
Products containing animal protein - meat, milk, eggs, in addition to amino acids, supply the body with essential microelements: iron, calcium, zinc and many vitamins
Animal protein(a list of foods rich in animal protein will be discussed later in the article) differs from plant protein in many ways:
- the human body accepts animal protein better;
- a list of foods rich in animal protein, high in zinc and heme iron (foods like egg yolks and red meat). They are absorbed several times better than iron from plant products;
- meat contains vitamin B12, which is not found in any plant product;
- The body spends more energy on breaking down animal proteins than processing plant proteins, since they are lighter.
These differences show that the diet must include foods containing animal proteins.
Signs of protein deficiency in the body and its excess
When the human body partially or completely does not receive proteins of animal origin, protein deficiency occurs. Signs of protein deficiency in the body may be the following:
- slight change in body weight;
- dry, pale skin, decreased elasticity;
- diarrhea;
- irritability and apathy;
- slight memory loss;
- absentmindedness;
- decreased performance;
- decreased immunity;
- loss of appetite;
- deterioration of hair condition;
- lowering blood pressure;
- slow pulse;
- decrease in lung volume;
- swelling.
But there is also the opposite side, when there may be an excess of protein in the body, which also leads to negative consequences. Signs of excess protein are:
- there is pain in the area of the kidneys and liver;
- joint pain;
- tooth loss;
- slow metabolism, which contributes to the appearance of fat mass;
- intestinal disorders;
- fatigue;
- nervousness and excitability;
- cholesterol levels increase;
- the risk of bone fractures increases;
- decreased performance.
List of animal protein products
Animal protein, a list of products containing it, its amount per 100 g of product, as well as the rate of digestibility, have been clarified by scientists and are being studied to this day.
Eggs
Eggs are a dietary product that contains absolutely all the necessary microelements needed by the human body, namely: protein, vitamins A, B, D, an enzyme that breaks down proteins, micro- and macrocomplexes for building skeletal, muscle, and nervous mass.
100 g of this product contains 12.5 g of animal protein. A hard-boiled egg is less digestible because it takes a long time to digest and consumes a lot of calories. A soft-boiled product is much easier to digest.
In the list of products containing animal protein, eggs are in the leading positions, both in terms of the amount of protein and the degree of its digestibility. Interesting fact! Raw yolk is very useful. To destroy microbes from raw yolk, it must be sprinkled with citric or acetic acid before use.
Fermented milk products
Among the list of animal products, dairy products are the richest in protein. Among them, the first places are occupied by:
- cow's milk;
- cottage cheese;
Derivatives from this list of products are not far behind them. These are dry and condensed milk, dry cream.
Cow's milk contains 4.3 g of animal protein per 100 g. List of products made from cow's milk very wide. Milk is well absorbed by everyone, with the exception of those people who suffer from lactose intolerance and allergies.
100 g of cottage cheese contains 14-18 g of protein. Its amount depends on the fat content of the product. It is easily and quickly absorbed, and the beneficial elements interact with the human body almost immediately.
In 100 g of such a universal dairy product as cheese contains from 24 to 26.8 g of protein. Just like cottage cheese, it is easily digestible, and its pleasant taste adds more pleasure to consumption.
Important! In melted cheese under the influence of high temperatures, the amount of animal proteins is significantly reduced. The list of products in which protein is destroyed in this way is significant.
Meat
The highest animal protein-containing meat products are:
- beef. In 100 g of such meat there are about 20 g of animal protein;
- lamb contains up to 19.8 g of protein per 100 g;
- veal and horse meat in 100 g contain up to 19.7 g of protein;
- rabbit meat. 100 g of this valuable dietary meat protein contains 21.1 g.
The largest amount of protein (22.6) is found in ham, which is made from natural meat.
Seafood
Scientists have proven that seafood contains a lot of animal protein, namely:
- in 100 g of chum salmon and pink salmon - 21-22 g;
- in 100 g of red caviar - 28.9-31.6 g;
- in pollock roe - 28.4 g.
In addition, animal protein is also found in other seafood products, only in slightly smaller quantities and their use should not be excluded.
Table of foods containing a large amount of animal protein per 100 grams
| Product name | Amount of protein per 100 g |
| Ham | 22,6 |
| Rabbit meat | 21,1 |
| Mutton | 19,8 |
| Chicken | 20,8 |
| Turkey | 19,5 |
| Chum salmon caviar | 31,6 |
| Sturgeon caviar | 28,9 |
| Pollock caviar | 28,4 |
| Powdered milk | 25,6 |
| Dutch cheese | 26,8 |
| Cottage cheese | 16,7 |
What is the best way to consume foods with animal protein? What are they better absorbed with?
In order for food to be better and easier to digest, and also to be beneficial, all products included in the menu must complement each other. Animal proteins should be combined with plant proteins.
So, Beef and pork are best digested if supplemented with vegetables such as cucumber or tomato. If such meat is baked with onions and carrots, it will absorb all the necessary microelements, which means the food will be more healthy and nutritious.
Chicken is usually eaten together with colored or Chinese cabbage. These ingredients combine perfectly, complement each other, are very healthy and easily digestible.
Milk and dairy products can ideally complement fruits such as kiwi, strawberries, raspberries and bananas, which facilitate easy absorption and also enhance the effect of nutrients on the body.
Seafood is complemented with garlic, parsley and other herbs. Thus, dishes with seafood are not only quickly absorbed and digested, but also acquire an exquisite taste, which helps you enjoy eating them.
You should not abuse food of only animal or plant origin. Because of this, the body may lose the microelements and nutrients it needs, which will lead to its improper functioning.
To avoid such situations and diseases, you should always eat only healthy and natural products of animal and plant origin.
How to prepare food from animal proteins to preserve its beneficial properties?
In order for food containing animal proteins to retain as many useful substances as possible, it must be properly prepared in compliance with all necessary criteria.
Before cleaning and slicing, food should be thoroughly washed with cool water. If they are purchased in a store, then:
- egg shells must be carefully removed with a brush from dirty spots, fluff, straw and other contaminants;
- Wash every fold of meat, remove films, tendons and excess fat. Then put it in water to soak for at least half an hour. So everyone will come out of meat harmful substances, the specific smell will go away (if it is rabbit, lamb, etc.), it will become softer;
- the fish must be thoroughly washed and cleaned.
Pay attention! Each product has its own cooking time. If you overexpose it, it can lose a large amount of vitamins, taste, and become hard.
When cooking, you need to use less salt and other seasonings, as they can draw out all the liquid from the food, and with it, useful substances.
Products containing animal protein are needed by the human body to maintain healthy functioning.
You should not exclude such beneficial substances from your diet, but on the contrary, animal protein and a list of products should always remain in memory in order to regularly eat them and eat them whenever possible.
Products of animal origin are perfectly complemented by products of plant origin, which promotes ideal absorption and digestion, which means maintaining the health and tone of the body.
10 cheapest products containing plant and animal protein:
The best protein products(list of products):
Protein, also known as protein (from the English protein) is a complex organic compound, a chain of amino acids connected in series, twisted around its axis and forming a three-dimensional structure. Protein is the structural basis of most tissues in the body. It is involved in almost all physiological processes.
For full functioning, a person must receive a certain amount of protein from food, namely from 1 to 1.5 g of protein per 1 kg of body weight. It is advisable to get this amount of protein from natural food (at least most of it). The types of protein depend on its sources. Proteins are divided into proteins of plant and animal origin. What is the difference between animal protein and plant protein, we will consider below.
Types of protein
The body obtains protein from products of animal and plant origin, which determines the division of proteins into types.
We will talk about the differences between these two types of protein below; in this section we will present the most valuable sources of protein, both plant and animal origin:
- Sources of animal protein: Milk, eggs, cottage cheese, meat, poultry, fish, animal by-products (kidneys, hearts, liver, etc.).
- Vegetable protein sources: Legumes, peas, wheat, rye, quinoa, some varieties of nuts (, walnuts).
How to calculate your protein needs?
To figure out exactly how much protein is needed for stable growth, it is worth considering several factors that are often ignored:
- Clean weight without fat. This way, fantastic numbers will turn into very real and acceptable ones. Net weight is calculated using the formula: total weight -% body fat. And from this the total protein intake is calculated.
- Metabolic rate. People with slow metabolisms need on average 30% less protein structures than individuals with fast metabolic processes.
- Amino acid composition of protein. If you eat complex protein, calculate the data according to the table. But if you stick vegetarian diet and when working with vegetable protein, try to fill out the full amino acid profile. To do this, count only half of the incoming protein from each amino acid profile.
The table shows protein needs depending on physical activity:
Average protein intake per day | Intensity of physical activity |
| 0.3-0.5 g of protein per kg of body weight. | To maintain normal functioning without physical activity |
| 0.7-1 g | To maintain stable muscle tissue levels during the initial stages of iron training |
| 1- 1.2 g | For gradual recruitment muscle mass under conditions of stable physical activity and caloric excess of no more than 10% of consumption |
| 1.5-2 g | For a gradual gain of muscle mass under conditions of stable physical activity, in conditions of a slight calorie deficit (up to 10% of total consumption) |
| 2-2.5 g | To preserve muscle tissue in harsh drying conditions |
Let’s immediately make a reservation that consuming more than 2 g of protein per kg of body weight requires additional consumption of water - 30 ml for each gram of protein.
What is the difference between plant and animal proteins?
To answer the question of what is the difference between animal protein and plant protein, let’s return to the definition of proteins. Protein is made up of amino acids. It is the sequence of amino acids that determines the properties of a protein.
When talking about pork, many fitness experts wrinkle their noses angrily, advising them to remove this meat from their diet. And completely in vain! The protein content in lean pork is 19.4 g of protein per 100 g of product, with a low fat content - only 7-9 g. Let's not forget that choosing and preparing pork is much easier than beef.
Let's move on to the beef. The most preferred source of protein is the tenderloin from this type of meat. It contains about 19 g of protein per 100 g of product. As you can see, nothing fantastic - however, it is believed that beef is a more preferable source of protein than pork. Objectively, such a statement does not correspond to reality.
It is impossible not to mention such a high-quality type of protein as fish protein. Whether the fish is red or white is not that important. Hake (16g protein per 100g), perch (18.5g) or cod (17.5g) contain the same quality protein as (21) or (21.6).
Eggs
Let's not forget to mention egg white - easily digestible, it contains a full spectrum of amino acids, rich in branched chain amino acids (). One chicken egg, in On average, it contains 3-7 g of protein depending on the category.
The sources of protein listed above are, as you might guess, animal proteins. Their peculiarity is the almost complete absence of carbohydrates in 100 g of product - in other words, they consist of fat, water and protein. On the one hand, this is a plus for those who adhere to a high-protein diet with limited carbohydrates in their diet. On the other hand, no one has canceled the human need for fiber. At least, people living in the European part of Russia need it. And here plant sources of protein, especially cereals, come to our aid.
Cereals
In a conversation about balanced sports nutrition Buckwheat and oatmeal always appear. And this is no coincidence - the first contains 12.6 g of protein per 100 g of product, the second - 11 g, and both contain approximately 60 g of carbohydrates with a low fat content (less than 5 g). And although the protein in these cereals is inferior in amino acid composition, with the parallel consumption of animal sources of protein, the cereals perfectly complement the diet, becoming sources of fiber and energy.
To be fair, let's make a remark. There is not much fiber in cereals. Its best source is fibrous raw vegetables. Don't forget that consuming large amounts of animal protein requires the inclusion of additional sources of fiber in your diet.
The benefits and harms of each type
It’s strange to talk about the dangers or benefits of any type of protein, but some nuances should be mentioned. The fact is that our body, as a result of evolution, has adapted to the use of only certain protein structures. Unusual protein sources in varying quantities produce metabolites that can harm or slow down progress in achieving one degree or another.
First of all, this concerns plant proteins and in particular soy products. Soy protein contains amino acids, which the body converts into phytoestrogens. These compounds lead to a slowdown in the growth of strength indicators, the appearance of fat deposits in female type, and with prolonged use can cause gynecomastia.
Note: Another product containing phytoestrogens is brewer's yeast, which is also sometimes used by athletes due to its high protein content.
But this does not mean that you do not need to eat plant proteins - it is enough to select the right sources and limit your total consumption to 15-20% of total protein.
Unfortunately, animal protein is also not all right. The protein contained in red meat has D-carnitine and other transport amino acids in its structure. When they enter the body along with fatty tissues, they extract harmful and beneficial cholesterol from them. The former is quickly metabolized into cholesterol plaques, which have an extremely negative effect on the health of blood vessels. Such deposits are especially dangerous for athletes over 35 years of age.
Conclusion
For complete protein synthesis, we need a full range of amino acids. We get it from animal protein sources or by alternating between different plant protein sources. Which path you choose is up to you. The result of proper protein consumption is a healthy complexion, strong nails, healthy skin and hair, a low percentage of body fat, and good health. Be responsible with your diet! Be healthy!
Text: Tatyana Maratova
There will be no end to the debate between vegetarians and meat eaters. The former are against animal proteins, constantly discussing how to replace animal protein, the latter are for animal protein in products. Decide for yourself who is right.
Animal proteins
Proteins are those macroelements that we need, as they say, in abundance (in conditions of protein deficiency, our body will gradually begin to lose the ability to synthesize and repair tissue). Proteins make up about twenty percent of the weight of the heart, skeletal muscle, and liver, and about ten percent of brain tissue. The quality of protein a person consumes can have a significant impact on their health. With the increasing number of vegetarians around the world, the quality and comparison of animal proteins and plant proteins is a very common topic.
Proteins of any origin are composed of amino acids, which are necessary to regulate various functions of the body. The quality of a protein can be determined depending on its amino acid content and its structure. Animal proteins contain amino acids that better suit the body's needs. In contrast, plant protein sources have low biological value and are often low in certain amino acids such as lysine and cysteine.
Why are animal proteins better than plant proteins? Many plant sources contain more protein than meat, but still lack key amino acids. 100g of beef contains from 20 to 25g of protein, and 100g of salmon contains 16.9g of protein. Of all plant sources, soy is the most biologically complete. Soy protein and beans contain approximately 22g of protein per 100g of product, while the same amount of peanuts contains about 40g of protein.
Why are plant proteins better than animal proteins? Animal proteins often contain more fat and cholesterol than proteins from plant sources. 100g of beef contains up to 25 percent of the recommended daily value of fat and up to 30 percent of blood cholesterol. Plant proteins such as soy have no cholesterol and contain only 1 percent of the daily recommended value for fat. The strong link between high fat, high cholesterol and heart disease gives plant proteins a clear advantage in this regard.
Animal protein in products
What foods contain animal protein? The main sources of animal protein are almost all types of meat, seafood and poultry. 100 gram serving of meat ground beef contains 21g of protein, the same amount of tuna contains 25g of protein, and chicken breast - 29g. Even if you don't eat meat, you can still get animal protein from foods such as eggs and milk, cheeses, and yoghurts. These products contain between 7 and 10g of animal protein per 100g serving. Some food products contain animal proteins in the form of ingredients such as milk, protein concentrate or whey protein.
In addition to animal protein, these foods - beef, chicken and fish - contain other nutrients the body needs. First of all, they provide us with iron, an important mineral for healthy red blood cells. Iron in such products is contained in the form of heme (the so-called non-protein part of hemoglobin). It is in this form that they are easiest for the human body to digest. Other animal protein foods—milk and fatty fish—are also essential for bone health because they contain calcium. Beef, shellfish, dairy products and poultry are also good sources of zinc. In addition, foods containing animal proteins also provide us with vitamin B12.
There are also lean proteins of animal origin, the sources of which are, for example, low-fat dairy products, chicken breasts skinless, egg whites and lean beef, low in fat and calories. All of these foods are often included in diets to better control your weight. Foods with fatty animal proteins, such as whole cheese, beef with visible fat, and chicken with skin, are considered unhealthy in terms of their saturated fat and cholesterol content. But, for example, fatty fish with a low content of saturated fats is a source of long-chain proteins for the body. fatty acids omega-3s, which help reduce the risk of cardiovascular disease.
How to replace animal protein?
Of course, meat is our main supplier of protein. But there are other resources that are not animal sources. What can replace animal protein?
Firstly, you can replace animal protein with legumes. For example, a 250-gram serving of beans contains 11.5 g of protein. Not so little! In order to diversify the taste, you can alternate or mix varieties of legumes: chickpeas; black and red beans are also good sources of protein.
Secondly, you can replace animal protein with nuts. In addition to protein, nuts provide us with vitamins, minerals and fiber. Although different nuts vary in protein content, all types contain enough protein to meet your body's needs. For example, 30g of peanuts contains 7.3g of protein.
The third way to replace animal protein is to eat muesli. 150g of a mixture of oats, nuts, wheat and fruit contains from 7 to 10g of protein. This could be a good breakfast option.
Finally, another answer to the question of how to replace animal protein - tofu. The average protein requirement of an adult is from 45 to 55g per day. A 150-gram serving of tofu, which is derived from the soybean plant, contains 10.3 g of protein. To make tofu part of a complete meal, you can toss it with vegetables and top it with sauce. Try it yourself!
Vegetable protein is considered to be incomplete. Most fitness instructors advise their clients to focus on animal protein, in addition to plant-based protein. Is this approach justified? Or are bodybuilders simply wasting their time in pursuit of more expensive animal protein?
From a scientific point of view
Numerous studies indeed prove that plant protein is absorbed worse than animal protein. But if we believe scientific data, if we look at the numbers, and not unprovenly believe phrases from the Internet, we will see that not everything is so bad with the digestibility of vegetable protein. Let's analyze the usefulness of vegetable protein in comparison with its counterparts of animal origin. So, the best source of protein, eggs, are 100% absorbed by our body. A chicken egg is the best source of animal protein. We will talk about the benefits of egg white in a separate article, but for now let's compare egg (100%) or milk protein (100%) with other sources of plant protein. Let's take for example buckwheat porridge, from which bodybuilders count only carbohydrates. The digestibility of buckwheat protein is 66%. At the same time, the protein from corn is absorbed by 60%, and oatmeal for breakfast will give you another 57% of the declared amount of protein. Yes, it is not 100%, as is the case with milk or eggs. But scientific point vision shows that vegetable protein is quite complete, although it is not 100% absorbed by our body.
Amino acid profile
But what's the difference? Why is protein from animal foods absorbed much worse than the same protein from plant foods? Are there really some amino acids in animal protein that allow bodybuilders to grow muscles and not suffer from protein starvation? No, the amino acid composition of animal and plant protein does not differ. However, the number and proportionality of amino acids does differ. And this affects the amount of food absorbed.
Compare and analyze
To understand why animal protein is more complete than plant protein, and how to get the complete proteins our muscles need from plant foods, we will do something that no one usually does. We will compare the amino acid composition of foods of animal and plant origin. So, let's go. Take 102 grams chicken egg, 400 ml of milk, 97 grams of buckwheat and 104 grams of oatmeal. We analyze the amino acid composition of 12.8 grams of protein in these products.
Chicken egg Milk Buckwheat Oatmeal
Arginine 0.84 g 0.49 g 0.95 g 0.74 g
Valine 0.88 g 0.76 g 0.66 g 0.55 g
Histidine 0.32 g 0.36 g 0.3 g 0.26 g
Isoleucine 0.68 g 0.76 g 0.48 g 0.46 g
Leucine 1.11 g 1.13 g 0.81 g 0.81 g
Lysine 0.93 g 1.04 g 0.65 g 0.49
Methionine 0.39 g 0.33 g 0.17 g 0.16
Methionine+Cysteine 0.67 g 0.44 g 0.39 g 0.43 g
Threonine 0.57 g 0.61 0.49 g 0.41 g
Tryptophan 0.17 g 0.2 g 0.19 g 0.2 g
Phenylalanine 0.69 g 0.7 g 0.5 g 0.58 g
Phenylalanine+Tyrosine 1.2g 1.44 g 0.74 g 1.06 g
What do we see if we look closely at the amino acid composition of animal and plant products? We see a lack of valine, isoleucine, leucine, lysine and methionine. Moreover, the lack of leucine is a critical factor, because the latter scientific research show that the amount of leucine greatly influences protein digestibility. Also, there is such a thing as a limiting amino acid. In this case, it is lysine, which is not enough for correct proportion both cereals.
Making plant protein complete
Does this mean we should give up plant protein and focus only on animal protein? No, that doesn't mean it. You can make vegetable protein complete. First, it is worth mixing animal protein foods with plant products. This significantly increases the digestibility of vegetable protein. In addition, during a buckwheat or oatmeal meal, you can take BCAA, as well as pharmaceutical methionine. Or you can simply buy complex amino acids and take them while eating plant foods. Special attention It is worth paying attention to leucine.
You can simply drink the porridge with milk, making the resulting vegetable protein more complete.
Conclusions:
Plant protein is absorbed much better than is commonly believed. Protein from some plant sources is good protein.
Animal protein is absorbed better than plant protein. There is no point in arguing with this fact.
Plant-based proteins are less digestible due to their poor amino acid profile.
You can make vegetable protein complete by improving its amino acid profile by adding synthetic amino acids.
The digestibility of plant protein increases if it is consumed together with proteins of animal origin. 
Animal protein is essential in its structure due to the presence of a number of unique amino acid chains. Their importance is due to their participation in a huge number of chemical reactions, occurring in the body. To understand how important animal protein is in your diet, you need to understand its characteristics and know which foods are best to eat to compensate for the lack of animal protein.
Why is it important for the body?
Animal protein is a protein of animal origin that has a unique amino acid structure. Obtaining such proteins is possible exclusively from animal products! In their structure, they can be simple or complex, including substances such as metals, fats, acids, and also carrying carbohydrate residues, that is, facilitating the transport of sugars in the body. Each amino acid chain performs its own function, so each of them is important in its own way.
From this statement arises the actual need for adequate consumption of meat and animal products for optimal functioning of the entire body. Vegetarians, replacing such proteins with exclusively plant foods, endanger their health - not all people can live fully without consuming animal proteins. Those who manage to do this, as a rule, differ in the characteristics of the genetic structure of their cells. For this reason, when choosing vegetarianism, you must remember that you are depriving your body of very important elements.
It is almost impossible to completely replace meat and similar products! However, there are plant proteins that are similar in structure, for example, soy proteins. When switching to vegetarianism, you should rely on dairy products, grains, nuts, and eggs in your diet (if you are not opposed to this). Pescarians, for example, give their preference to fish and seafood - this refers to “mild” vegetarianism. Such foods also help to compensate for the lack of important amino acids, along with mushrooms, which are rich in tryptophan. But this alternative is not suitable for everyone.
Products containing animal protein
Let's look at food sources of animal protein. Of course, the main sources of animal protein are meat products. For the dietary menu, the most preferable meats are turkey, beef, rabbit, and lamb. They should be consumed with foods rich in “living” fiber: radishes, fresh herbs, lettuce, cucumbers, zucchini, celery, leeks, cabbage, beets.
Eggs are another source of animal protein, rich in other vital microelements, vitamins A and D. To maintain healthy cholesterol levels, you can eat one small hard-boiled egg per day. In the off-season, when there is very little sun, you can consume 1-2 yolks per day, unless you are intolerant to the product.
Particular attention should be paid to sources of animal protein such as sour cream, yogurt, milk, and cottage cheese.
Fish and seafood will help partially compensate for the lack of animal protein.
Benefits for the body
Animal protein, along with its analogues, has a number of very important functions, the implementation of which brings undoubted benefits to the body. There are nine main benefits that proteins provide.
1. Catalysis of a huge number of chemical reactions, that is, their initiation and acceleration. This is done by enzymatic proteins, the work of which determines the optimal course of processes such as oxidation and reduction, breaking and joining of molecular bonds, transfer chemicals from one cell to another by establishing biological transport pathways between them.
2. Formation of cell structure, that is, the cytoskeleton, which creates its shape. Examples of structural protein are the components of the intercellular substance - elastin and collagen, as well as keratin, which is part of hair and nails.
3. Protective factor, which implies physical, chemical and immune protection. The first is based on the work of collagen and keratin in the tissue structure, which ensures the constant shape and stability of cells during negative impacts environment. The second is detoxification of the body with the help of enzymatic compounds, in particular liver enzymes, which dissolve poisons and remove them from the body. The third is the structure of immunoglobulins, which are responsible for an adequate response to external danger in the form of pathogenic bacteria, viruses and infections. The same defense system allows you to identify foreign proteins, block their growth and remove them from the body.
4. Protein regulatory factor. Such proteins play the role of regulators in the cell system, helping them go through the entire life cycle. They are not building material and nutrients for cell growth and development, but are responsible for transporting important components necessary for these processes.
5. Signaling factor - proteins are the material for transmitting nutrients and electrical impulses important for general interaction cells and, in fact, the work of the entire organism. Responsibility for this lies with hormones, factors of growth and protection of cells, and their reproduction. The key in these processes are the endocrine, immune and nervous systems.
6. Transport factor - transfer on proteins of important components to provide living tissues with oxygen and all nutritional components entering the body. Examples of such proteins are hemoglobin; in addition to delivering oxygen, it helps remove carbon dioxide from the lungs, that is, it ensures the health of the respiratory system and the cleanliness of the entire body. Membrane proteins are responsible for the ability of tissues to transport water, fats and carbohydrates.
7. Reserve factor - proteins that are deposited in the body in case of emergency energy expenditure, that is, the structure of energy potential.
8. Receptor factors are chains of proteins responsible for transmitting nerve responses to signals from brain activity, as well as natural signals between cells and tissues in the body. Without proteins, full movement and chemical processes are impossible.
9. Motor factor – ensuring the activity of muscle tissue. Optimal protein content helps maintain muscle strength and tone, as well as maintain their ability to remove harmful accumulated substances from tissues.
Based on all the above factors, it is clear that animal proteins are an indispensable component of optimal metabolism. A minimal deviation in the course of natural reactions leads not only to disruption of the digestive processes and deterioration in the production of enzymes in the stomach and intestines - it leads to even more serious consequences. Brain function, cardiovascular function, and respiratory system, endocrine organs. List possible problems with a lack of protein and disruption of the synthesis of important amino acids, it ranges from skin rashes to the formation of malignant neoplasms.
Possible harm
Animal protein can cause harm in case of individual intolerance, as well as in excessive consumption meat products and offal. This leads to metabolic disorders, as well as a gradual deterioration in the functioning of the immune and cardiovascular systems. For this reason, excessive consumption of red meat is called a factor that provokes the earlier development of diseases such as heart failure and cancer. Meat protein processing products essentially poison the body's tissues. And when he is not able to remove all the poison, this immediately affects both his well-being and his health. appearance person.
Zinaida Rublevskaya
for women's magazine www.site
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