What are Amino Acids

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Amino acids are the building blocks of ALL proteins. They build the cells, repair tissues, are responsible for production of enzymes, and play a key role in mental health.

The breakdown of proteins into amino acid is the first amino acid function. From here the amino acids combine with nitrogen where they can then be transformed into thousands of different protein forms that the body can use.

Some amino acid basics you should know; there are 20 amino acids that the body uses to construct proteins. These are broken down into essential amino acids and non-essential amino acids.

What is an essential amino acid?
Amino acid basics include the fact that there are 8 amino acids that the body cannot manufacture and these are called essential amino acids. These amino acids must be supplied in our food. However, the term non-essential should not mislead you. All amino acids are essential for proper protein synthesis.

What do you need for proper protein synthesis?
In order to achieve proper protein synthesis all of the required amino acids must be present in the body at the same time and in the right quantity. If there is one essential amino acid in very short supply it is known as the limiting amino acid and this will restrict the quantity of protein that can be synthesized regardless of how much of the other amino acids are available.

When studying amino acid basics we see that a shortage of even one amino acid can cause protein synthesis to be greatly reduced and it can stop altogether if left untreated.

What Is Complete Protein and Incomplete Protein?
Protein can be classified as complete and incomplete. Complete protein comes from animal sources such as meat, chicken, fish, dairy products, and eggs.

Complete protein contains all the essential amino acids the body needs. These animal proteins are also the only reliable source of vitamin B12 but they do lack in fiber and often contain large amounts of saturated fat and cholesterol.

Incomplete protein comes from fruits and vegetables. These foods are low in one or more of the essential amino acids. Nuts, seeds, legumes, and grains all vary in their protein content and vegetarians will needs to combine these foods in the right way to get complete protein. Vitamin B12 however, will still need to be supplemented.

Vegetarians should note however, that soybeans are one of the few vegetable sources that will supply complete protein which will give a little more flexibility when combining foods.

Other Amino Acid Information:
• Vitamin B6 and Vitamin C are the vitamins needed for amino acid metabolism and to help with the absorption of amino acids. Include these vitamins with your amino acid supplements

• If amino acid supplements are administered, L-Forms are recommended as they are more acceptable to the body.
• Check that your amino acid supplement contains all the essential amino acids in the right proportions.
• If a single amino acid as a supplement is administered, taking it with empty stomach may help its absorption.

• Keep in mind, the amino acid basics; amino acids work best when all of essential and non-essential ones are provided to the body.

Therefore, it is good idea to add a complete amino acid supplement to your individual amino acid supplementation.

Amino acids are also used as agrochemicals; as plant nutrients. One of the major producers of amino acids for agriculture is Tagrow having a wide range of products under the brand names AminoGrow 40/ AminoGrow 50 / AminoUp / AminoZym / AminoPlus.

Cholesterol: And Its effects

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Cholesterol is a type of fat made in the liver and found in animal foods.

CHOLESTEROL IS NEEDED FOR IMPORTANT BODY FUNCTIONS. Such as...

* Building cell walls
* Protecting nerves
* Making hormones.

THERE ARE TWO TYPES OF CHOLESTEROL.
* THE GOOD. (HDL or High Density Lipid)
* THE BAD and the UGLY!! (LDL or Low Density Lipid..)

A higher level of HDL is needed to carry LDL from the BLOOD back to theLIVER to be ELIMINATED from the body.If there is a higher level of LDL cholesterol in the BLOOD this may:
* Cause high blood pressure!
* Raise your risk of heart attack!
* Raise your risk of stroke!
* Cause the kidneys to fail!

Cholesterol is broken down into LDL which is needed by the body cells. Once the cells are satisfied the unused LDL remains to become what is known asblood cholesterol.The main danger of high blood cholesterol is that fatty plaques may formwhich will decrease the diameter of blood vessels. This leads to arestriction of the flow of blood and oxygen to the tissues of the body.

* If an artery supplying blood to the HEART becomes blocked you may have aheart attack!
* If an artery supplying blood to the BRAIN becomes blocked you may have aStroke!
* If an artery supplying blood to the kidney becomes blocked you may sufferkidney failure.WHAT CAUSES HIGH BLOOD
The main causes are:
* Eating too much high saturated fat. i.e. fat found in butter and dairyproducts, cakes biscuits and take away foods.
* Being overweight..* Not exercising.

WHAT CAN ONE DO TO LOWER YOUR CHOLESTEROL?
Eat more of:
* Fruits and vegetables.
* Oily fish (tuna, mackeral and herring).
* Skinless chicken.
* Fibre rich foods, e.g. oats and wholemeal bread.
Eat less of:
* Fried take away fast foods.
* High fat dairy products and eggs.
* Saturated fats and oils.
* Biscuits, cakes and pastries.

USE:
* Unsaturated margarine instead of butter.
* Unsaturated oils (olive oil) instead of lard.
* Low fat cooking methods: steaming, grilling and microwaving.
* Make exercise a part of your day. (Walking is good).
* Not smoke
* Drink more water.

THE LINK BETWEEN BLOOD CHOLESTEROL LEVELS AND HEART DISEASE IS CLEAR.STUDIES HAVE SHOWN THAT IF AN AVERAGE MAN CAN REDUCE HIS BLOOD CHOLESTEROLBY ONLY 10% HE CAN REDUCE HIS RISK OF HEART ATTACK BY UP TO 50%!!

Sodium Lauryl sulfate: A food additive and its side effects

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Chemical Name: Sodium lauryl sulfate (SLS) - RN: 151-21-3

Molecular Formula: C12-H26-O4-S.Na

Molecular Weight: 288.38

Color/Form: White or cream-colored crystals, flakes, or powder.

Odor: Faint odor of fatty substances.

Sodium lauryl sulfate (SLS) is a detergent surfactant commonly used as a cleansing agent in all sorts of personal care products. It appears in toothpastes, shampoos, bubble baths, shaving creams -- any product that requires suds. Sodium lauryl sulfate is useful in a wide variety of personal care applications in which viscosity building and foam characteristics are of importance. Because of its low salt content, this product is particularly useful in formulations that are sensitive to high levels of sodium chloride. It is compatible with alkanolamides and amphoterics so that maximum optimization of foam and viscosity characteristics can be reached in the finished product.

Who uses Sodium lauryl sulfate?

Brand Name Products:
Ivory Hand Dishwashing Liquid
Crest Cavity Protection Cool Mint Gel
Aussie Mega Shampoo with Papaya Extract
Sesame Street Bubble Bath, Splashin Berry Bubbles
Herbal Essence Ultra Rich Moisturizing Body Wash
Colgate Kids Looney Tunes Upright Toothpaste
Colgate Toothpaste, Regular



Sodium lauryl sulfate is:

Used in shampoos, hand soaps, hair dyes, bath products, shaving creams and medicated ointments. It is especially useful for opaque, pearlescent, or cream products.

Used in hand dishwashing detergents; used in many cleaning compounds because of cleaning ability, mildness and foaming capability;

Used in electrophoretic separation and molecular weight estimation of proteins; wetting agent, detergent, especially in the textile industry;

Used in the preparation of blood samples for red blood cell counts;

Used as a cleansing agent in cosmetics;

Used as a whipping aid in dried egg products;

Used in the characterization of quaternary ammonium compounds;

Used in the preparation of samples for dietary fiber content

Food additive (emulsifier and thickener)

Used in the electroplating industry, particularly nickel and zinc; as an emulsifier, wetting agent and adjuvant in insecticides; as an emulsifier and penetrant in varnish and paint remover; in the formulation of injection-molded explosives; anti-foaming agent in solid rocket propellants; as a model surfactant and reference toxicant in aquatic and mammalian toxicological testing.

Hazardous Decomposition:

When heated to decomposition it emits toxic fumes of (sulfur oxides and sodium oxides). since it is used as an additive in milk, when milk is boiled, we inhale the poisonous gases that are emitted in industries at our home at our convenience. This also results in slow death. This type of adulteration is done in major cities, where everything is business and life is past and the Health administrations are corrupt. Please note the hazards which these poisonous gases can induce on a baby. This explains why the mortality rate is on a high in metropolitan cities compared to the rural and native villages and towns.


FDA Requirements:

Coatings may be applied to fresh citrus fruit for protection of the fruit in accordance with the following conditions: (a) the coating is applied in the minimum amount required to accomplish the intended effect and (b) the coating may be formulated from /sodium lauryl sulfate/ ... used in the minimum quantity required to accomplish the intended effect. Limitation: complying with 172.822. As a film former.



The food additive sodium lauryl sulfate may be safely used in food in accordance with the following conditions: (a)the additive meets the following specifications: 1. It is a mixture of sodium alkyl sulfates consisting chiefly of sodium lauryl sulfate and 2. it has a minimum content of 90% sodium alkyl sulfates. It is used or intended for use: 1. As an emulsifier in or with egg whites whereby the additive does not exceed the following limits: egg white solids, 1000 ppm; frozen egg whites, 125 ppm; and liquid egg whites, 125 ppm. 2. As a whipping agent at a level not to exceed 0.5% by weight of gelatine used in the preparation of marshmallows. 3. As a surfactant in fumaric acid-acidulated dry beverage base whereby the additive does not exceed 25 ppm of the finished beverage and such beverage base in not for use in a food for which a standard of identity established under section 401 of the Act precludes such use. As a surfactant in fumaric acid-acidulated fruit juice drinks whereby the additive does not exceed 25 ppm of the finished fruit juice drink and it is not used in a fruit juice drink for which a standard of identity established under section 401 of the Act precludes such use. 4. As a wetting agent at a level not to exceed 10 ppm in the partition of high and low melting fractions of crude vegetable oils and animal fats, provided that the partition step is followed by a conventional refining process that includes alkali neutralization and deodorization of the fats and oils.
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