Preksha Dhyana Human Body Part 2

SR No.: 006550
Original Sutra Author: N/A
Author: Jethalal S Zaveri
Publisher: Jain Vishva Bharati
Publication Year: 1993
Total Pages: 118
Language: English
Classification: Book_English & Yoga
File Size: 6 MB

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is capable of converting certain amino acids to others and even build them up from non-protein sources (carbohydrates and fats). But it is unable to synthesize eight' essential ones which must be supplied by the diet to maintain health. Others are not essential in the diet (though essential to the body) since they can be synthesized in the body.
All the amino acids needed for growth and maintenance of the body are available in the protein supplied by milk. Some vegetable notably the legumes (peas, beans), lentils, ground-nuts etc. also supply substantial amounts of high quality protein. One can live healthfully on a vegetarian diet by giving importance to legumes and by combination of other foods that mutually supplement each other's deficiencies. Since the digestion splits the protein molecules into their constituent amino acids, it makes no difference to the body how the amino acids are supplied. Unless sufficient amounts of essential amino acids are provided regularly, even if the diet is quite adequate for caloric requirement, a protein deficiency syndrome may develop. In children, protein-deficiency results in a retardation of growth, lethargy and mental retardation.
Proteins of wheat, corn and peas etc are simple proteins containing only amino acids. Proteins of milk, egg etc. are conjugate proteins i.e. combined with non-protein substances.
Fat : Butter, Oil, etc.
A little fat goes a long way as far as the calories are concerned. Fats are more economical sources of energy for the body (9 calories/gm, vs. 4 calories/gm. for carbohydrates and proteins). Moreover, in most foods, proteins and carbohydrates represent less than 25 percent of the total weight of the food; (the rest is water). But fat is 100 percent fat.
1. Valine, leucine, isoleucine, phenylalanine, threonine, methionine, lysine
and tryptophan.
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