by
Paul
BenhaimAmino acids are the building blocks of all proteins in the
body. These make up our cells, hormones and neurotransmitters.
In needed, they can also be converted to glucose by the liver.
Foods that contain all the essential amino acids not produced in
the body include: Cabbage, bananas, cucumbers, aubergine
(eggplant), kale, tomatoes, sunflower, sesame seeds and hemp.
Other good sources of quality protein include:
Hemp (25%), Tofu (40%), Quinoa (16%), Pumpkin seeds
(20%), Cottage cheese (49%), Raw broccoli (26%), Raw spinach
(28%).
Protein sources that are not recommended include:
Any protein source that has been cooked and therefore
disturbed by the heat.
Meat and more complicated sources take longer to break
down and are therefore not recommended.
There are many theories as to what percentage of protein
should be included in the diet. What is more important than
quantity is the quality of protein, hemp seed being a superior grain
source.
The protein content of fruit is approximately 1 - 2%, meat
10 - 20% with nuts and seeds between 10-50%. Green leafy
vegetables contain exceptional quality protein. A small quantity of
digestible protein from hemp or greens is far better than larger
quantities of less digestible protein from chickens reared in sheds.
Ancient hunter-gatherers consumed nearly 30% protein in
their diet, much from non-domesticated animals. The cholesterol
levels found in our ancient relatives were much lower than those
found in the blood of modern man, who consumes on average 10 -
15% protein. This is partly due to a general decline in activity