about amino acids in general
Taken from the book “So shall we reap” ( 2003 ) by Colin TUDGE
Twenty-something amino acids are know in nature , of which about twenty are found in the human body . About a dozen of these latter are conventionally said to be “non-essential” , which does not mean that the body does not need them . It simply means that they do not need to be present in food , because the body is able to make these “non-essential” types from other amino acids that are present . But eight are said to be “essential” because the body cannot manufacture them from other amino acids . These have to be present in food . Ideally , dietary proteins should contain all the essential amino acids , in the ratios in which the body requires them . If any one essential amino acid is present in less than the ideal quantity , then the quality and the dietary value of the whole protein are compromised . The essential amino acid that is least well represented becomes the ‘limiting factor’ , dragging down the quality of the whole . (…)
Since we can’t make proteins from scratch, and we can’t store excess protein, protein is the only macronutrient that we absolutely must eat regularly in order to thrive. Without enough protein in the diet, the body will have no choice but to break down muscle fibers to release the protein it needs to survive.
Proteins are made up of small building blocks called amino acids. While there are hundreds of amino acids, there are only 20 amino acids used to build proteins. By combining these 20 amino acids in different sequences, cells can create thousands of unique proteins. Amino acids are like letters of the alphabet, and our cells put them together in different combinations like words in a dictionary, each one with its own meaning and purpose.
There are 9 essential (or indispensable) amino acids that we cannot make from scratch under any circumstances. We must eat all 9 of these amino acids regularly:
•Methionine (contains sulfur; can be converted to cysteine)
•Phenylalanine (can be converted to tyrosine) (…)
How did this “incomplete protein” myth become so widespread? No small misconception . The “incomplete protein” myth was inadvertently promoted in the 1971 book, Diet for a Small Planet, by Frances Moore Lappe. In it, the author stated that plant foods do not contain all the essential amino acids, so in order to be a healthy vegetarian, you needed to eat a combination of certain plant foods in order to get all of the essential amino acids. It was called the theory of “protein complementing.”
Knowing that her audience would be skeptical that a vegetarian diet could supply sufficient protein , much of the book is devoted to introducing her theory of complementing proteins, also called protein combining. This is a method of eating different plant foods together so that their combined amino acid pattern matches that of animal foods. But while Lappé was correct that combining would indeed result in a more meat-like protein profile, it is also unnecessary: Individual plant foods contain all the amino acids required by humans, in amounts which satisfy growth and maintenance; however, certain deficiencies of particular amino acids should be considered since such deficiencies can have a negative effect on health. In other words, mimicking the composition of animal proteins is not essential to human nutrition. After this was pointed out, Lappé recanted the idea of protein combining in the 10th anniversary 1981 version of the book
Unfortunately, the “incomplete protein” myth seems unwilling to die
http://engine2diet.com/question/are-plant-proteins-complete-proteins/ ( Rip ESSELSTYN )
Plants supply all the essential and nonessential amino acids. All of them. While some plants may be low in (not missing) one amino acid and other plants may be higher in another, your brilliant body sorts it all out and, at the end of the day, complements your amino-acid profile so it is perfectly balanced.
Was posted by me on : http://discourse.soylent.me/t/soylent-amino-acids-and-training/7411/4