The Science behind the prophet series Part 2 - Protein sources & Disease MK SDA Church Ths Photo by Unknown Author is licensed under CC BY-SA-NC

Ingrained beliefs and dogmatic thinking When I say protein, you say: ……..! When I say calcium, you say: …..!

protein sources & Disease EGW: “Cancers, tumours, and all inflammatory diseases are largely caused by meat eating” CD 388.2 EGW “Nuts and nut foods are coming largely into use to take the place of flesh meat. With nuts may be combined grains, fruits and some roots, to make foods that are healthful and nourishing.” CD 363.5

Most of us saw the story last year when the World Health Organization declared processed meat a "carcinogen" which increases one's risk of colon or rectum cancer by 18 percent. But it's not just processed meat that puts you at risk. A vast array of studies from top universities and independent researchers has found that eating chickens, cows, and other animals promotes cancer in many forms. Large studies in England and Germany showed that vegetarians were about 40 percent less likely to develop cancer compared to meat-eaters, the most common forms being breast, prostate, and colon cancers. A 2014 Harvard study found that just one serving a day of red meat during adolescence was associated with a 22 percent higher risk of pre-menopausal breast cancer, and that the same red meat consumption in adulthood was associated with a 13 percent higher risk of breast cancer overall.

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The USDA (US Department Of Agriculture) reports that 70% of food poisoning is caused by contaminated animal flesh

Protein Structure Compound containing C,H,N,O

Protein Essential Amino Acids Human body uses 20 amino acids for polypeptide synthesis more than half are considered non essential (i.e the body can synthesis them) there are 9 essential amino acids that the body cannot synthesis. They are essential because they can only be obtained from diet sometimes non-essential amino acids can become essential under special circumstances. The are called conditionally essential

Protein Essential Amino Acids

Protein Functions Growth and maintenance Enzyme production Hormones & Receptors Immunoglobins – IgG, IgA, IgM, IgE, IgD Transport Buffers Fluid Balance

Protein Quality 2 factors influence protein quality: Protein digestibility and its amino acid composition Digestibility : This depends on the source of protein and the other foods eaten with it The digestibility of most animal proteins is high (90-99%); plant proteins are less digestible (70-90% for most but over 90% for soy and legumes) Plant cells walls and some anti-nutritional factors in plant protein account for their lower digestibility Slightly processed plant proteins like, tofu are highly digestible (Geissler and Powers 2005; Messina et al 2004; Rolfes et al 2006)

Protein Quality Amino Acid Composition: To make proteins a cell must have all the required amino acids available simultaneously; if one essential amino acids is missing , a cell must dismantle its own protein to obtain it If an essential amino acid is supplied in less than the amount needed to support synthesis it is called a limiting amino acids High quality proteins: contain all the essential amino acids in relatively the same amounts as humans require; all foods of animal origin belong to this group Low quality proteins: some essential amino acids are present in lower amounts – most plant foods belong to this group (Messina et al 2004; Geissler and Powers 2005; Rolfes et al 2006)

Protein Quality It used to be thought that vegetarians and vegans needed to combine different plant protein sources in the same meal We now know that isn’t the case! Vegetarians and vegans just need to make sure they’re getting a range of plant protein sources throughout the day

Limiting amino acids A shortage of just one amino acids can stop the process of protein synthesis Limiting amino acids is the essential amino acids present in short supply relative to the bodys needs Non essential amino acids can be made in the body via transamination Transamination: amino acids group from one amino acid is transformed to carbon- containing molecule to form another amino acid.

Protein Requirements The first problem most American meat eaters face is not a deficiency of proteins, but an excess. Nutritionists have established that a 154-pound man needs 43.1 grams of useable proteins, and 2,800 calories per day for adequate nutrition; a 128-pound woman also needs 43.1 grams of protein, but only 2,000 calories.

Health Effects of Excess Protein The adverse effects associated with long-term high protein/high meat intake in humans are: – Disorders of bone and calcium homeostasis – Disorders of kidney function – Increased cancer risk – Disorders of liver function – Increased progression of coronary artery disease (Delimaris. 2013)

Energy from food Adults in their fed state will obtain their energy: 47% from carboyhydrates 38% fat 15% protein In fasting states, the body will source its energy from glycogen then fat then available protein

ADVENTISIT BLUE ZONE

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Meeting your Calcium Needs - (1000 mg) It is possible to achieve 1000mg from both dairy or plant foods. You need to eat more plant foods, but they come in a healthier package: NB- UK RNI FOR FEMALE AGE 19- 50 IS 700 mg/day in UK and 1000 mg/day in USA