Protein

Things I learned about protein, for human consumption

Protein deficiency limits microbial growth in GI as well

Soybean has a good AA profile but is low in Sulfur amino acids, and Lysine.

Significantly low in Lysine in some forms, higher in other forms like Tofu and "bypass soybean meals."

Also, DL-Methionine, Valine, Histidine, Arginine. <---Three top limiting: Met, Val, His.

"Crystalline Amino Acids"

L-Tryptophan, L-Threonine, L-Isoleucine. (3 more that are missing in Soybeans)

One source says Corn is LOW in Lysine - http://web.utk.edu/~amathew/AS530-3.html

And that Soybean meal has a considerable amount.

Any protein process, nails, skin, healing, muscle tone, overall vitality and "bloom"

3:1 ratio of Lysine to Methionine

FAO/WHO said that kids on a Soybean diet only needed Methionine added. And in adults, Histidine (1200mg per day/12mg/kg) was supplemented with benefits.

Soybean is decent in Lysine but not enough to get that 3:1 ratio.

Essential ones: phenylalanine, valine, tryptophan 2mg/kg, threonine 8mg/kg, isoleucine, methionine, histidine 12mg/kg, arginine, lysine, and leucine (Just remember PVT. TIM HALL).

Soybean meals may be low in Essential Fatty Acids, Linoleic Acid and Arachidonic Acid?

Soybeans contain carbohydrates, fats, and proteins, the three macro nutrients required for regular body maintenance (American Soybean Association [ASA], 1998). In addition, soybeans provide micro nutrients, such as calcium, phosphorus, and iron. Soy oil notably contains both linoleic and linolenic fatty acids, which can be acquired only through the diet. These essential fatty acids serve as precursors for hormones that control smooth muscle contraction, regulate blood pressure, and contribute to cell growth (ASA, 1998). On the other hand, corn has high-levels of sulfur-containing amino acids. This protein composition is well-balanced by legumes, such as the soybean, since they have sufficient dietary levels of lysine, but they lack the required levels of sulfur amino acids, which can be provided by corn. Thus, corn and soybeans together provide a better nutritional balance than either one of the crops alone.


These eight are collectively known as the essential amino acids and include:

valine,

leucine,

isoleucine,

the sulfur-containing amino acids: methionine and cysteine,

the aromatic amino acids: phenylalanine and tyrosine,

tryptophan,

threonine, and

lysine.


These three are called limiting amino acids, because if a person’s diet is deficient in one of them, this will limit the usefulness of the others, even if those others are present in otherwise large enough quantities. The three limiting amino acids include the sulfur-containing ones (methionine and cysteine), tryptophan, and lysine.

Soybeans provide plenty of Lysine.

It would seem you should supplement: Methionine, Histidine, Cysteine, and Tryptophan.

Methionine, Histidine and Valine first

and then L-Tryptophan, L-Threonine, L-Isoleucine, Arginine.

Other sources say Soybean diets would do best with supplementation of mostly Methionine and Tryptophan. These three are called limiting amino acids, because if a person’s diet is deficient in one of them, this will limit the usefulness of the others, even if those others are present in otherwise large enough quantities. The three limiting amino acids include the sulfur-containing ones (methionine and cysteine), tryptophan, and lysine.

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