What we should know about the digestion of “proteins”

Although protein degradation starts at the mouth through the mechanical act of chewing almost no digestion does not occur at that site; chewed protein actually passes into the stomach where the digestion and degradation occur through the hydrochloric acid and the pepsinogen enzyme, hydrochloric acid is synthesized in the stomach parietal cells killing some bacteria, denaturing to proteins and activating the pepsinogen to make pepsin and initiating the enzymatic hydrolysis of proteins.

A large part of their digestion occurs in the small intestine where the protein is degraded in increasingly smaller chains of amino acids that are the building blocks of protein; this is done through a variety of enzymes that act like scissors helping to digest protein chains cutting into parts smaller and smaller.

Before the absorption so that they go to the bloodstream, the whole proteins are broken to provide individual amino acids together with two or three strings of the same so-called di -and tri-peptides with additional degradation that occurs in own intestinal cells subsequently releasing individual amino acids into the bloodstream.

Amino acids with more than three strings are not appreciably absorbed but in some cases it takes some certain situations that manage to put the body outside of its normal operation compromising the intestine.

To some extent the intestine is set to not allow entry of large chains of proteins in the bloodstream and the body has a tendency to launch immune responses/allergic to the presence of undigested protein, which is why many of the products synthetic unnatural or many drugs damaging the practitioner of fitness doing the body work in strange ways and destroy the organization long term.

But not all the protein you eat goes into the bloodstream after digestion process because no human body works with 100% efficiency and this is one of them, for various reasons a certain proportion of the nutrients ingested escapes digestion and pass through the intestine before being expelled, the fat is usually absorbed by 97% and hydrates vary depending on type.

The protein digestibility

Some research identified the protein digestibility of protein and the amount absorbed by the body in relation to the amount that was consumed, and many actually measure the absorption and excretion of nitrogen more than the protein or amino acids alone.

If we can compare the egg has 97% digestibility, milk and cheese 97%, 95% Almond butter, meat and fish 94%, 86% wheat, oats 86%, 78% soy or rice to 76% contrasts with the occasional vegetarian claims, noting that plant proteins are less digestible than animal proteins.

If a person consumes 50 grams of protein and immediately sees how much is excreted mean that those remaining are actually interacting with their percentage absorbed (if there is 45 grams grams ingested absorvidos/50 this represents 90% digestibility) and this is still controversial.

Vegetarians ignore some research on the subject stating that plant proteins are more digestible than animal starting the game of tennis.

To improve the quality of supplements used by processes such as cross-flow micro filtration (CFM) that guarantees the original bioavailability without denaturing the protein and a high biological value and a large presence of serum peptides (small chains of amino acids) which favor the uptake, this results in a balanced amino gram for those athletes who not only want a protein that maintains high levels of nitrogen, and protect the muscle, but also be delicious and easy to digest.