Tag: Dietary proteins

Fibrous proteins, such as collagen and keratin, make up over 30% of the total protein in the human body, providing essential structural support. Incorporating foods high in fibrous proteins or their building blocks is crucial for maintaining strong hair, skin, and connective tissues, as the body's natural production decreases with age.

According to a 2023 report from the Food and Agriculture Organization of the United Nations, milk, eggs, and meat provide crucial sources of nutrients that are not easily obtained from plant-based foods. Specifically, these items are prime examples of animal-sourced foods and protein, offering a comprehensive package of vital nutrients for human health.

Derived from animal collagen through a process of partial hydrolysis, gelatin is a cooked form of the protein, yet the two are not interchangeable for most applications due to fundamental differences in structure. This distinction is crucial for consumers who seek specific health benefits or culinary functionality.

Historically, lactoferrin is a protein found in human and mammalian milk, making conventional versions non-vegan. However, recent advances in biotechnology have made it possible to produce a bio-identical, animal-free version of lactoferrin suitable for vegan consumers.

Over 100,000 participants in a 2017 study without celiac disease showed no link between long-term gluten consumption and heart disease, but widespread confusion persists about whether **is gluten man-made or natural**. The answer is nuanced, as gluten is a natural protein, though it can be extracted for use in processed foods. This distinction is critical for understanding its role in a balanced nutrition diet.

Over 90% of the body's collagen is type I, II, or III, but the less common type IV performs a critical function within basement membranes, the specialized extracellular matrix that supports cells. This raises a common question: **What are the sources of type 4 collagen?** The surprising answer is that you cannot get it directly from your diet, as your body produces its own.

Recent studies in food science reveal that amyloid-like protein aggregates can form in many common foods during processing. For many, this raises concerns about what foods have amyloid proteins and their potential health implications, particularly regarding conditions like Alzheimer's and Parkinson's diseases. This article delves into which foods contain these structures, the current scientific understanding of their effects, and the importance of a balanced diet.

A common misconception is that gluten exists as a standalone component in grains; however, gluten is actually formed when water is added to flour, which contains two specific proteins: gliadin and glutenin. This dynamic combination creates the elastic, cohesive network that is fundamental to many common foods. Understanding what two proteins make gluten is key to grasping its properties and its role in human nutrition and health.

According to Harvard T.H. Chan School of Public Health, claims that eliminating all lectins can cure health conditions are not backed by sufficient scientific evidence. The debate around lectins has intensified recently due to popular diet trends, but is it true that lectins are bad for you, or is the concern overblown for most people?

According to a 2024 NCBI article, our bodies constantly break down and reform proteins from the foods we eat, using them for everything from building muscle to fighting infections. Understanding what are examples of proteins is key to grasping their fundamental role in both human biology and a balanced diet.