Healthy Diet For Men are proteins, carbohydrates, fats, mineral salts and vegetable acids, water, and small quantities of certain essential substances known as accessory food factors or vitamins.These are scientifically proven diet of men and women.
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Proteins are used in the body mainly for growth and repair of tissue, but may also, to a limited extent, serve as a source of energy. All proteins are built of amino acids the essential amino acids are tyrosine, tryptophane, cystine, lysine, and arginine: the first three are necessary for growth in children and for maintenance of weight in adults, tyrosine is essential for the formation of adrenalin and thyroxin.
Not all proteins contain the above essentials and some “illy contain them in small amounts. Proteins which tuiitain good quantities of the essential amino acids are said to be of high biological value, or to be first-class proteins.The first-class proteins are contained in animal foods, p g. milk and its derivatives, eggs, meat, and fish.
Certain forms of protein, e.g. gelatine, are obtained from cartilage and bone by prolonged boiling: these supply energy, but although containing nitrogen, take no part in tissue formation: they are sometimes called ‘protein spares.’ The chief vegetable proteins are gluten in wheat and cereals, and legumes in pulses: these contain the necessary amino acids, but in smaller quantities than do the animal proteins, therefore much larger quantities of these than of meat, fish, etc., would have to be eaten in order to maintain the body’s weight.
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The protein of maize, does not contain the essential amino acids, and maize-eating peoples develop pellagra.
Extractives—nitrogenous substances contained in the juices of meat—are so named because they can be ‘ extracted ’ from the meat by boiling water: these have no direct nutritive value, but give each kind of meat its peculiar flavour and act as digestive stimulants.
Carbohydrates are essential as a source of energy and for the metabolism of fat. They also act as protein spares. Taken in excess they are stored in the body as fat.
Fats are animal and vegetable in origin, and are the most valuable fuel foods: they are a compound of glycerine with certain organic acids, e.g.:
Stearic—which is solid at ordinary temperature.
Palmitic—which is semi-solid at ordinary temperature.
Oleic—which is liquid at ordinary temperature.
The ordinary fats contain varying amounts of the above, and their relative hardness depends upon the relative amounts.Palmitic and oleic acids can be obtained from plants and animals: stearic, only from animals. Butyric acid is a volatile, fatty acid contained in butter and cream.
Water. The uses of water have been discussed .It is obtained by the body as drink, in solid food, and as a product of metabolism. It is given off ft«nil the body by the lungs, skin, and kidneys: it is estimated that to make good this loss, an average amount of about two and a half pints should be drunk daily, in addition if that taken with foods.
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Mineral salts. Some of these have already been discussed. Calcium, phosphorus, iron, sodium chlorine, potassium, iodine, copper, magnesium, sulphur, manganese are all present in the body and play important parts in metabolism.
Calcium. Bones and teeth contain much calcium, and its presence in the’ circulating fluids is necessary for the beating of the heart, the clotting of the blood, and the process of osmosis. It is present in milk, eggs, cheese, fruit, green vegetables, and whole grains. Its deficiency is associated with certain diseases, e.g. tetany, chilblains, and urticarial rashes.
Phosphorus is a constituent of all cells, especially the nuclei, and occurs in bone combined with calcium: it is also essential for the functioning of the endocrine glands. It is contained in cheese, egg-yolk, cereals, fruit, milk, bran, and oatmeal.
Iron is a constituent of the haemoglobin: it is believed that without the presence of small amounts of copper, haemoglobin cannot be formed. Iron is present in red meats, egg-yolks, liver, oatmeal, green vegetables, almonds, etc.
Sodium chloride is present in all tissues and body fluids: i( is contained in all food.
Potassium plays some part with calcium in the maintenance of the heart beat. It is present in potatoes, meats, fruit, and vegetables.
Iodine is a constituent of thyroxine, and its deficiency is associated with goitre. Iodine is present in sea foods, linh, shell-fish, leafy vegetables, watercress, onions, water. In certain districts in England, e.g. the Peak, Cotswold, atuI Mendip districts, water is deficient in iodine.
Manganese plays a part in the metabolism of the ductless glands. Its function is not clearly known: its function is not clearly known: it is present in most foods, notably the liver,pancreas,and kidneys
The organic salts are formed of vegetable acids, e.g. tilt a in id in lemons and oranges, malic acid in apples and other fruits, tartaric acid in grapes. These when burnt in the body and converted into carbonates, and tend to preserve the alkalinity of the blood.