I have seen studies about some amino acids having pro-aging properties such as methionine (ROS leak from mitochondria) and tryptophan (in Peat's essays). So in this respect gelatin and casein (cheeses) would be the ideal long term protein sources as recommended on this site. However, looking at Wikipedia I came across the essential amino acid claims (like EFA, fortunately we don't have essential saccharides yet) -
http://en.wikipedia.org/wiki/Essential_amino_acid
which don't put gelatin among the best protein sources:
SOURCE: http://en.wikipedia.org/wiki/Gelatin
QUOTE: Although gelatin is 98-99% protein by dry weight, it has less nutritional value than many other protein sources. Gelatin is unusually high in the non-essential amino acids glycine and proline, (i.e., those produced by the human body), while lacking certain essential amino acids (i.e., those not produced by the human body). It contains no tryptophan and is deficient in isoleucine, threonine, and methionine. The approximate amino acid composition of gelatin is: glycine 21%, proline 12%, hydroxyproline 12%, glutamic acid 10%, alanine 9%, arginine 8%, aspartic acid 6%, lysine 4%, serine 4%, leucine 3%, valine 2%, phenylalanine 2%, threonine 2%, isoleucine 1%,hydroxylysine 1%, methionine and histidine <1% and tyrosine <0.5%. These values vary, especially the minor constituents, depending on the source of the raw material and processing technique.[6]
Gelatin is one of the few foods that cause a net loss of protein if eaten exclusively. In the 1970s, several people died of malnutrition while on popular liquid protein diets. [7]
For decades, gelatin has been touted as a good source of protein. It has also been said to strengthen nails and hair. [1] [2] However, there is little scientific evidence to support such an assertion, one which may be traced back to Knox's revolutionary marketing techniques of the 1890s, when it was advertised that gelatin contains protein and that lack of protein causes dry, deformed nails. In fact, the human body itself produces abundant amounts of the proteins found in gelatin. Furthermore, dry nails are usually due to a lack of moisture, not protein.
Gelatin has also been claimed to promote general joint health. A study at Ball State University, sponsored by Nabisco (the former parent company of Knox gelatin[3]), found that gelatin supplementation relieved knee joint pain and stiffness in athletes. [9] These results have not yet been replicated by other researchers.
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As for the casein it's even worst claiming it to be histamine releaser (allergies!) and linking it to cancers (The China Study):
SOURCE: http://en.wikipedia.org/wiki/Casein
QUOTE: Casein has been implicated very strongly as a carcinogenic compound, possibly one of the most carcinogenic currently in the human diet, according to The China Study by T. Colin Campbell. Also mentioned is the incidence of higher cancer rates in countries that consume more dairy products, specifically cheese, which has more than 10 times the casein density of milk.
Blocking positive effects of tea
A study of Charité Hospital in Berlin showed that adding milk to tea will block the normal, healthful effects that tea has in protecting against cardiovascular disease.1 It does this because casein from the milk binds to the molecules in tea that cause the arteries to relax, especially a catechin molecule called EGCG. One of the researchers told New Scientist magazine that "[i]t probably also blocks tea's effect on other things, such as cancer."
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From my own experience I haven't noticed any benefits after removing casein from my diet for 2 weeks. I also feel better when eating cheese but this might be due to its opioid character and I do suffer from rather severe pollen allergies ...
Also the essential branched-chain amino acids (BCAA) are very popular in sports drinks because they decrease recovery time by increasing the rate of muscle synthesis. See:
http://en.wikipedia.org/wiki/Branched-chain_amino_acids
Eggs would look like the most balanced protein source but they contain high amount of unsaturated fat (getting some AA from eggs?) and the egg white is quite allergenic:
SOURCE: http://en.wikipedia.org/wiki/Egg_(food)#Cholesterol_and_fat
QUOTE: About 60% of the calories in an egg come from fat; Chicken egg yolks contain about 10 grams of fat. People on a low-cholesterol diet may need to cut down on egg consumption, although most of the fat in egg is unsaturated fat and may not be harmful. The egg white consists primarily of water (87%) and protein (13%) and contains no cholesterol and little, if any, fat.
Some people try to avoid eggs in their diet because they are high in cholesterol, which is concentrated in the yolk. This issue is sometimes addressed by eating only some or none of the yolk. People sometimes remove the yolk themselves, or may use prepared egg substitutes such as Egg Beaters.
There is debate over whether egg yolk presents a health risk. Some research suggests it may lower total Low density lipoprotein ("bad" cholesterol) while raising High density lipoprotein ("good" cholesterol). Some advocate the eating of raw eggs and egg yolks for this reason, as cholesterol in the yolk is healthier when uncooked. However issues of samonella contamination remain for raw eggs. Food scientist Harold McGee argues that the cholesterol in the yolk is not what causes a problem as fat (particularly saturated) is much more likely to raise cholesterol levels than the actual consumption of cholesterol.UNQUOTE. |
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