Proteins – Meat proteins increase the cholesterol! PART 2
Although this amount exceeds the necessary, in industrial countries are consumed 100-120 grams of protein daily, most being of animal origin. High concentrations of amino acids in intestine will stimulate the production of a greater number of receptors in the intestinal epithelium, which will increase the absorption of amino acids. But only a fraction of these amino acids will be used to meet the requirements, the rest must be converted into a form that the body can store or can use as energy. The proteins excess can not be stored as such in the liver or muscle tissue, as happens with fats that are submitted in the adipose tissue or with the glucides stored as glycogen. Numerous studies attest the fact that high protein diet is associated with cancerous diseases and with the formation of kidney stones and with kidney function alteration. When animal proteins are consumed, the calcium and uric acid levels are increased and the level of citrate decreases; and just the citrate prevents the formation of crystals in the urinary tract.
The alimentation rich in protein, especially of animal origin, leads to the loss of calcium through the urine, with inevitable consequences – osteoporosis.
Most proteins consumed in industrial countries are of animal origin, being loaded with cholesterol and saturated fat.
But not all know that 50 to 85% of calories obtained from meat and dairy products come from fat, whose role in the emergence of atherosclerosis and aging processes is well known.
Animal proteins are rich in amino acids that contain sulfur (cysteine and methionine) and aromatic amino acids (phenylalanine and tyrosine). Their metabolism products (cresol and phenol) favors the skin and intestinal cancer, and degenerative diseases.
Through the sulfur that it contains, the methionine and cysteine from the omnivores alimentation can produce an acidic body burden, promoting the muscle and bone loss, ie osteoporosis.
The decrease of extracellular pH, ie acidification of the body, increases the peroxidation of fats and releases the iron from its “safe”bonds; this iron stimulates the activity of free radicals. This way smaller quantities of sulfur and phosphorus of the total vegetarian alimentation is a growth factor of longevity.
Even if they are totally devoid of fat and cholesterol, which it only happens rarely, animal proteins (eg: casein) increases the cholesterol. Some think that they can decrease the cholesterol by consuming lean meat or fatless cheese. To clarify things, I remember a study that has become a classic research of nutrition.
Two groups of patients with hypercholesterolemia were switched on a diet apparently as good. Both diets were poor in cholesterol and saturated fat and rich in vegetable fibers. Existed only one difference: one group had skim milk proteins, and the other of soybeans. After three weeks, the group that received skim milk proteins had decreased the cholesterol by 20 mg / dl. The group with soy protein, cholesterol decreased by 60 mg / dl. After three weeks, those who consumed caseinates switched to soy diet, and in the next three weeks, cholesterol had decreased by 80 mg / dl. Those who previously had received soy proteins switched to milk proteins, and the cholesterol increased by 40 mg / dl.
AK Carroll and M. W. Huff, working on white rabbits from New Zealand, who reacts like humans to the cholesterol content of alimentation, were assessed 11 animal proteins and 10vegetable proteins, with which they fed 21 groups of rabbits. In animals fed with vegetable proteins, was recorded a cholesterol of 67 mg / dL, and in those fed with animal proteins, the average cholesterol was of 175 mg / dl. The rabbits fed with flour from rape seed had a cholesterol of 96 mg / dl; those fed with wheat gluten, 80 mg / dl; and the rabbits fed with soy proteins had a cholesterol of 58 mg / dl; faba beans fed rabbits showed cholesterol of 43 mg / dl. The rabbits fed with yolk egg proteins had a cholesterol of 270 mg / dl, those fed with skim milk had a cholesterol of 225 mg / dl; turkey proteins caused a cholesterol of 215 mg / dl; fish proteins, a cholesterol of 160 mg / dl; cow proteins, 152 mg / dl; chicken proteins, 138 mg / dl; and pork proteins resulted in a cholesterol of 107 mg / dl.