Protein

by Richard Swerdfiger

Until recently, protein has received little attention. Like a quiet child in a classroom of rowdies, it is often overshadowed by fat, carbohydrates, and vitamins. That's changing. Lately there's been an explosion of interest in protein, largely triggered by high-protein diets for weight loss (which we would never recommend).

When talking about nutrition, there are three major components that make up the food on your plate, carbohydrates protein and fat. Adults should get 45 percent to 65 percent of their calories from carbohydrates, 20 percent to 35 percent from fat, and 10 to 35 percent from protein.

Acceptable ranges for children are similar to those for adults, except that infants and younger children need a slightly higher proportion of fat (25 %-40%).

Some of the protein you eat contains all the amino acids needed to build new proteins. This kind is called complete protein. Animal sources of protein tend to be complete. Other protein sources lack one or more amino acids that the body can't make from scratch or create by modifying another amino acid. Called incomplete proteins, these usually come from fruits, vegetables, grains, and nuts.

Vegetarians need to be aware of this. To get all the amino

acids needed to make new protein - and thus to keep the body's systems in good shape - people who don't eat meat, fish, poultry, eggs, or dairy products should eat a variety of protein-containing foods each day.

What can be said about protein when pairing it with a healthy life style? Make sure you are getting daily share of it, plain and simple. Don’t be like the millions of people around the world who are ignorant to its importance.

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