LYCOS RETRIEVER 
Protein
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Protein is an essential component for every type of cell in the body, including muscles, bones, organs, tendons, and ligaments. Protein is ... needed in the formation of enzymes, antibodies, hormones, blood-clotting factors, and blood-transport proteins. The body is constantly undergoing renewal and repair of tissues. The amount of protein needed to build new tissue or maintain structure and function depends on the rate of renewal or the stage of growth and development. For example, the intestinal tract is renewed every couple of days, whereas blood cells have a life span of 60 to 120 days. Furthermore, an infant will utilize as much as one-third of the dietary protein for the purpose of building new connective and muscle tissues.
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Protein structures generally are described at four levels: primary, secondary, tertiary, and quaternary. Primary structure is simply the two-dimensional linear sequence of amino acids in the peptide chain. Secondary and tertiary structures both refer to the three-dimensional shape into which a protein chain folds. The distinction between the two is partly historical: secondary structures are those that were first discerned by scientists of the 1950s, using the techniques and knowledge available then, whereas an awareness of tertiary structure emerged only later. Finally, quaternary structure indicates the way in which many protein chains associate with one another. For example, hemoglobin consists of four protein chains (spirals, actually) of two slightly different types, all attached to an iron atom.
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Protein foods ... contain fat and/or carbohydrate. Beans and grains are protein/carbohydrate (glycoproteins) combinations. Because these glycoproteins are lectins do make sure to read the lectin review . Meat, fish, poultry and eggs are protein/fat combos as are nuts and seeds. When choosing proteins keep the fat/protein ratio in mind and be a label reader. Use a food value table when necessary until you get used to estimating. Meat, as wild game, tends to be lean and contain significant amounts of omega-3 polyunsaturated fatty acids.
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Protein consumed in foods is digested in the stomach and small intestine into amino acids which are absorbed into the bloodstream and taken to the liver for initial processing. Some amino acids are transported to muscles and tissues where they are rebuilt into protein. According to the UK Dietary Reference Values, the amount of protein sufficient for most individuals aged 19 or over is 0.75 g per kg per day (about 45 g for the average female and 55.5 g for the average male). Those who are very active, suffering from severe illness, or recovering from surgery need more protein. For example, in a report of an international conference on Foods, Nutrition and Soccer Performance held in Zurich in 1994, sports nutritionists stated that soccer players require between 1.4 to 1.7 grams of protein per kilogram body weight. Protein requirements are ... relatively high in children, pregnant women, and nursing mothers.
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Protein is used for building and repairing muscle and tissues, red blood cells, hair and finger nails and for synthesizing hormones. Protein is necessary for reducing the risk of iron deficiency anemia and to improve healing. Excess protein does NOT build muscle bulk and strength exercise does. Think about it this way: Tom wants to make his upper body bigger and increase his upper body strength (to impress the women, of course). He goes to the local health food store where he is told to increase his protein intake by eating protein shakes at each meal. He then goes to his sports med doctor and sports dietitian who tell him to eat a moderate amount of protein and swim three times a week plus do upper body weights three times a week.
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The body does not use protein from food directly: after ingestion, enzymes in the digestive system break protein into smaller peptide chains and eventually into separate amino acids. These smaller constituents then go into the bloodstream, from whence they are transported to the cells. The cells incorporate the amino acids and begin building proteins from them.
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