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Once this happens, pancreatic enzymes no longer fit and cannot separate all the amino acids. Cooked proteins may churn and churn and churn in the presence of acid and pancreatic enzymes but they will not digest completely. Part becomes water soluble; part does not. But, indigestible protein is still subject to an undesirable form of consumption in the gut.
It is a basic building material that the body uses to make acetylcholine, the most generalized neurotransmitter in the body. Small quantities of DMAE are found in fish, but the body usually makes it in a multi-stage synthesis that starts with the amino acid choline, arrives at DMAE at about step number three and ends up finally with acetylcholine.
Not only do different samples of the same type of food differ wildly in protein content, amino acid ratios and mineral content, their vitamin and vitamin-like substances also vary according to soil fertility and the variety grown. These days, food crop varieties are bred for yield and other commercial considerations, such as shipability, storage life, and ease of processing.
After all, cooked proteins are so delicious, especially cooked red meats and the harder, more flavorful fishes. To appreciate this, consider how those enzymes that digest proteins work. A protein molecule is a large, complex string of amino acids, each linked to the next in a specific order. Suppose there are only six amino acids: 1, 2, 3, 4, 5, and 6.
Heavily irrigated and fertilized so as to produce bulk yield instead of nutrition, they'll produce two or three times the tonnage, but at 8 percent protein instead of 11 percent. Not only does the protein content drop just as much as yield is boosted, the amino acid ratios change markedly, the content of scarce nutritional minerals drops massively, and the caloric content increases.
But having the precursors present is not enough. Growth hormone is only manufactured under certain, specific circumstances: for about one hour immediately after going to sleep and then only if the blood supply is rich with argenine and ornithine but contains few other amino acids; it is also manufactured during heavy aerobic exercise that goes on for more than thirty minutes; and growth hormone is produced at an accelerated rate when fasting.
Essential amino acids must be contained in the food we eat. . Few proteins are water soluble. When we eat proteins the digestive apparatus must first break them down into their water-soluble components, amino acids, so these can pass into the blood and then be reassembled into the various proteins the body uses. The body has an interesting mechanism to digest proteins; it uses enzymes.
Then they break the bonds holding that amino acid to others in the protein chain, and then, what I find so miraculous about this process, the enzyme is capable of finding yet another amino acid to free, and then yet another. And we have health. But when protein chains are heated, the protein structures are altered into physical shapes that the enzymes can't "latch" on to.
Proteins are long, complex molecules, intricate chains whose individual links are amino acids. Proteins are the very stuff of life. All living protoplasm, animal or plant, is largely composed of proteins. There are virtually an infinite number of different proteins but all are composed of the same few dozen amino acids hooked together in highly variable patterns.
However, any technique that encourages a body to produce more of this hormone would be of great interest to life extensionists. The body only produces growth hormone at certain times and only when certain nutrients are present in the blood. Gerontologists call these nutrients "precursors." The precursors are two essential amino acids, argenine and ornithine and certain vitamins such as C and B6.
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