Proteins: Is bad to take the proteins needed only from meat! PART 1
A recent study showed that daily intake of 20 g of soybeans proteins, equivalent to 150 g tofu, greatly reduces the menopause severity disorders. As a “side effect” was recorded total cholesterol and LDL faction drops has (low density lipoprotein) known as “bad cholesterol.”
Today it is known that animal proteins increase the secretion of insulin and cholesterol synthesis, leading to increased cholesterol.
In contrast, vegetable proteins diminishes the insulin secretion and the cholesterol synthesis. Taking care of the insulin secretions is important, because high insulin levels have been associated with a higher mortality from cardiovascular disease. A study, conducted for nearly 10 years on finns policemen showed that the insulinemia grown on an empty stomach or immediately after meals is the surest indicator of a future death, through myocardial attack. The higher insulinemia is, due to consumption of animal proteins, sweets or white flour, the higher the heart attack risk is.
Animal proteins sources contain higher sodium concentrations than vegetable sources, and sodium prevents the calcium reabsorbtion from the renal filtrate, thus favoring the calcium loss. Amino acids with sulfur from animal proteins, increasing the urinary acidity, produces also a loss of calcium through urine.
In the assessing a protein, the different amino acids proportion is as important as the presence of essential amino acids. Vegetable proteins achieves a higher blood levels of arginine and glycine than animal ones, preventing the atherosclerosis process.
The increase of arginine in the blood after eating soy or other vegetable stops the cholesterol synthesis in the body.
In addition to phosphorus, the proteins content also an appreciable amount of calcium. For health and numerous metabolic functions, the calcium / phosphorus ratio is particularly important. The alimentation in industrial countries moves this report in the direction of phosphorus. Concentration of calcium ions has a special significance for many biological processes, the smallest deviations from the normal lead to appreciable disorders. Large amounts of phosphate lead to the diminish of calcium plasma concentration. Both the decrease of blood calcium levels, as well as phosphate excess achieves an increased secretion of parathyroid hormone, resulting in the emergence of calcium from the bones. In other words, a surplus of phosphate constitutes a risk factor for osteoporosis. On the other hand, the increased concentration of phosphate in the blood causes the deposition of calcium phosphate in the kidneys, heart, crystalline and other tissues, with inflammatory and fiber production reactions. Finally, meat phosphate hinder the calcium absorption.
The harmful effects of an altered ratio of calcium and phosphorus are multiple, but not unimportant. The phosphorus quantitative and calcium relationships from food proteins determine, mostly, the nutritional value of foods that contain proteins.
The optimal ratio between calcium and phosphorus is 1/1 to 1.5. Animal proteins contain an excess of phosphorus. Here’s the report calcium / phosphorus in some foods:
Pork: 1/97, so phosphorus is 97 times higher than calcium;
Boiled cauliflower: 1 / 2.3;
Soy: 1 / 2.3;
Peanuts: 1 / 1.5;
Carrots: 1 / 0.95;
Cabbage: 1 / 0.5;
Spinach: 1 / 0.3.
Pork has the calcium / phosphorus ratio extremely unfavorable, leading to osteoporosis.