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I see about twenty to thirty new patients per week, and I always ask them, “Which has more protein - one hundred calories of sirloin steak or one hundred calories of broccoli?” When I tell them it’s broccoli, the most frequent response I get is “I didn’t know broccoli had protein in it.” I then ask them, “So where did you think the calories in broccoli come from? Did you think it was mostly fat, like an avocado, or mostly carbohydrate, like a potato?”
People know less about nutrition than any other subject. Even the physicians and dietitians who attend my lectures quickly volunteer the answer, “Steak!” They are surprised to learn that broccoli has about twice as much protein as steak.
Joel Fuhrman, M.D. (from Eat to Live)
Though the protein in vegetables etc (incomplete protein) is different to the protein in steak (complete). Soybeans have complete protein and combinations of vegetables can give one complete protein needs. The unsaturated fat in meat (amongst other things) makes fruit and veggies the better choice.
(Source: lonelydad38)
To further explain the connection of calcium and protein in bone density, the culprit is the influence of sulfur-containing proteins of animal resulting to loss of calcium. How is that so? Since our body cannot store extra protein, the amino acids convert into organic acids. Those acids that our body cannot neutralize can lead to several health effects such as acidosis. In order to regain the natural balance of the body, the process of buffering the influx of acid and borrowing the calcium phosphate from the bones can result for the kidneys to push calcium through the discharge of urine. Meaning, the body tends to lose essential calcium and increases the rate of fracture and bone loss. (…)
Even though, all incomplete protein such as green leafy vegetables, tubers, barley, tofu, legumes, seeds and macadamia nuts, if eaten in proportion several times throughout the day, can definitely give complete proteins. You have an option to mix and match the given plant-based food sources. Let’s take for example the legumes; it can be balanced along with grains, nuts and seeds. Another, one cup of avocado contains 3 grams of complete protein and a medium size of potato with skin contains 4 grams.
http://intuitively.tumblr.com/post/19735183872/veganinsuburbia-calcium-calcium-where-do-the
CALCIUM
Calcium? Where do the COWS get calcium for their big bones? Yes… from plants! The calcium they consume from plants has a large amount of magnesium… necessary for the body to absorb and USE the calcium.
The calcium in cow’s milk is basically useless because it has insufficient magnesium content (those nations with the highest amount of milk/dairy consumption also have the highest rates of osteoporosis. Proof? How about a controlled study of 78,000 nurses over a period of 12 years?
Read more about it at: http://www.notmilk.com/deb/030799.html
Cows milk has three times the calcium as does human breast milk. No matter, neither are very usable because in order to be absorbed and used their MUST be an equal quantity of MAGNESIUM (as exists in the greens that cows eat to get all the calcium they need for their big bones). Milk has only enough magnesium to absorb around 11% (33mg per cup) of calcium.
Per the USDA 8 ounces (one cup) of cows milk contains:
Calcium, Ca mg 291.336
Magnesium, Mg mg 32.794
The USDA recommends 1200mg of calcium per day. The USDA recommended three cups of milk a day only have 900mg of calcium. Some argue that only 1/3 of the magnesium is necessary. Mother nature seems to suggest it should be one to one. If the ratio for proper absorption were 1/3 magnesium to one calcium then no more than 300mg of that 900mg of calcium is usable. If, in fact, it is a one to one ratio… only 98.38mg of calcium is usable.
It is not a matter of how much calcium one ingests… but how much one does not lose.
photo credit: moody sky (by Dan65)
I would believe this 100% if they had picked a larger cross-section of the population to deal with other than nurses. Nurses have a distinct schedule and lifestyle that many other people in the population do not share. This is not a wide-enough representation.
“Likewise, the Health Professionals Follow-Up Study failed to find a relationship between calcium intake and bone fractures in more than 43,000 men. And a 2003 Swedish study of more than 60,000 women, which was published in the journal Bone, found no association between dietary calcium intake and fracture risk. (…)
Campbell ’s views come from observations he and his colleagues made during a series of nutritional studies that began in 1983 and are collectively known as the China Study. In these studies, Campbell found that Asians, who consume far less dietary calcium than Americans, have one-fifth the bone fracture rate of Americans.
Those countries that use the most cow’s milk and its products also have the highest fracture rates and the worst bone health,” Campbell says.
Americans have weak bones not because they drink too little milk but because they drink too much, Campbellsays. Animal protein, such as the protein in milk, makes blood and tissues more acidic, and to neutralize this acid, the body pulls calcium, which is a very effective base, from the bones. Because dairy products contain substantial amounts of animal protein, drinking milk actually robs the bones of calcium, he says. The more meat and milk Americans eat, he says, the more calcium they need to consume to process that protein.”
PROTEIN IN MILK
Milk can be thought of as “liquid meat” because of its high protein content which, in concert with other proteins, may actually LEACH calcium from the body. Countries that consume high protein diets (meat, milk and dairy) have the highest rates of osteoporosis.
THE ‘WHOLESOME’ PROTEIN MYTH
87% of milk is water. That makes it VERY expensive water.
Broken down into its basic groups… WHOLE MILK is:
WATER FAT CASEIN OTHER PROTEIN
87% 3.25% 4% 1% 4.75
(note: that is 3.25% “milkfat” which includes the 87% water.)
80% of the protein in milk is casein. Casein is a powerful binder… apolymer used to make plastics… and a glue that is better used to makesturdy furniture or hold beer bottle labels in place. It is inthousands of processed foods as a binder… as “something” caseinate. Casein is a powerful allergen… a histamine that creates lots ofmucus. The only medicine in Olympic athlete Flo-Jo’s body was Benedryl,a power antihistamine she took to combat her last meal… pizza.For the whole Flo-Jo story: http://www.notmilk.com/deb/092198.html
on cooking protein
Protein
“It makes sense that we would want to derive the full nutritional benefit from the protein foods we eat. But few people realize that cooking denatures the proteins in foods, fusing the amino acids together with enzyme-resistant bonds that preclude them from being fully broken down, thus rendering the proteins substantially useless - and in fact toxic to us. All proteins that we consume must be broken down into single, individual amino acids before they can be of any use to us; our bodies cannot use “protein” for any purpose whatsoever. […]
Hair is primarily protein. A strand of hair can be rolled into a ball and then pulled back into a strand. However, if a strand of hair is rolled into a ball and then held over a candle flame, even for just a moment, chemistry happens. The hair literally attaches to itself in new places. It can never be returned to its original form as a strand. When an egg hits a frying pan, a similar irreversible chemical change takes place. Our digestive enzymes cannot easily break down coagulated protein molecules once they fuse together. The best they can accomplish is partial breakdown, into polypeptides.
The body recognizes clumps of partially broken down proteins, known as polypeptides, as foreign invaders to be attacked, contained, and elimi- nated through the kidneys. The cell walls of the kidneys do not allow for easy transport of these substances, and their buildup causes the distress that leads to kidney stones and eventually to kidney failure. Undigested proteins also produce allergies, arthritis, leaky gut syndrome, and other autoimmune disorders.”
[80-10-10 by Douglas Graham]
I visited Dad last night and was ralking about the grief I get when people find out I’m vegan. Now that the kids are too, there’s a lot of “concern” over their protein intake. I told him I usually get a little stumped on the “but we have canine teeth, therefore should be meateaters one”. Other than the fact that as humans, we have the choice whereas animals hunt on instinct. Then dad said, “Gorillas have canine teeth and they only eat vegetation.” Duh, I hadn’t even realised.
Protein in the vegan diet
Yeah, we’ve all had this one. It’s usually the first question out of someone’s mouth when they find out you’re vegan. Protein is in EVERYTHING. This link shows how easy it is to meet protein needs as a vegan. There are bodybuilders who eat vegan diets!
hehe
