How much a healthy human requires protein per day?
The WHO protein figures translate into 56g of protein a day for
a (75 kg) man, and 48g for a (64 kg) woman. The recommendations
of the UK Department of Health and Social Security (DHSS) are slightly
higher, at about 68g a day for sedentary or moderately active men,
and 54g a day for women, but the quality is important. Protein quality
here refers to the concentration of essential amino acids in a food
relative to their concentrations in protein molecules being synthesised.
Regardless of their source, amino acids that are not immediately
incorporated into new protein are rapidly degraded; i.e., excess
amino acids are not stored. Consumption of excess amino acids thus
is wasteful, since this surplus is catabolised to form energy, a
function that carbohydrates and lipids can serve at a lower cost.
Protein normally provides the body's requirement for amino acid
nitrogen and amino acids themselves. All dietary protein is digested
and enters the circulation as individual amino acids. The body requires
20 amino acids to synthesise specific proteins and other nitrogen
- containing compounds such as purines, pyrimidines, and heme
The daily requirements for total protein and essential amino acids
in humans are calculated on the basis of body weight, the extra
growth needs of infants and children are clearly evident. Pregnancy,
lactation, tissues repair after injury, recoveries from illness,
and increased physical activity are other conditions requiring more
dietary protein. For most situations, a diet in which 12% of the
energy is supplied as protein is adequate.
The efficiency with which dietary protein is used determines the
total quantity of protein required. This quantity is affected by
three major factors: protein quality, energy intake, and physical
The quality of protein is measured by comparing the proportions
of essential amino acids in a food with the proportions required
for good nutrition. The closer the two numbers are, the higher the
protein quality. Egg and milk proteins are high - quality proteins
that are efficiently used by the body and are used as reference
standards against which other proteins can be compared. Meat protein
is of high protein quality, whereas several proteins from
plants used as major food sources are relatively deficient in certain
essential amino acids, eg., tryptophan and lysine in maize (corn),
lysine in wheat, and methionine in some beans. In a mixed diet,
a deficiency of an amino acid in one protein is made up by its abundance
in another; such proteins are described as complementary; eg., the
protein of wheat and beans combined provides a satisfactory amino
acid intake. Under such circumstances, a greater total amount of
protein must he consumed to satisfy requirements.
For 6 years 1 have been suffering from a severe allergy. I underwent
treatment in many clinics but there was no improvement. I had large
swellings under my eyes, swelling of the whole face, marked swelling
of the joints. I looked terrible.
With my face I used to scare people, and particularly children were
afraid of me.
I have been implementing the optimal diet since January 98. After a
few weeks all symptoms of allergy were gone. I have lost 7 kg in weight,-
a large lipoma on my back has dissolved without a trace. I still have
lipomas on my hands which are decreasing in size slowly. Will these
dissolve totally as well?
Now, I am a slim person, with a nice complexion; my colleagues often
do not recognise me and medics keep on wondering how a disease with
which they could not do anything over the last 6 years has receded by
itself I do not tell them that it was not by itself, they would not