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The term "amino acid" refers to the components of protein. So, in our understanding of the words "amino acid" and "cysteine" lets start with the familiar word -- "protein."
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A hunk of meat is a hunk of protein. |
Food generally divides into protein (meat, eggs, etc.), fat (butter) and carbohydrates (all the good stuff: sugar, cookies, pasta, vegetables, grains, etc.) Some people add "fiber" as the fourth type of food. Fiber, like celery and bran is normally the stuff that doesn't get digested in the stomach, but passes through the intestine, acting to provide bulk and a scrubbing action within the intestines. This page concerns the substances which make up protein.
A simple dictionary definition of protein is:
Any of a group of complex organic macromolecules that contain carbon, hydrogen, oxygen, nitrogen, and usually sulfur, are composed of one or more chains of amino acids, and [the term protein also] includes many substances, such as enzymes, hormones, and antibodies, that are necessary for the proper functioning of an organism. [Derivation: French: proteine < Late Greek proteios, of the first quality < Greek protos, first. The "pro" part of the word derives from the prefix, "per" the source of which is used in words like far, paramount, paradise, for, forth, afford, further, foremost, former, first, prow, protein, proton, fore, forefather, before, from, furnish, veneer, purchase, prone, reciprocal, approach, reproach, approximate, probable, probe, proof, prove, approve, improve, pre-, private, privilege, privy, deprive, proper, property, appropriate, premier, primal, primary, primate, primek primitive, prince, principal, pristine, and priest. ]
The word "protein" is defined in a
medical dictionary as:protoplasm of all cells, are of high molecular weight and consist essentially of combinations of amino acids in peptide linkages. Twenty different amino acids are commonly found in proteins, and each protein has a unique, genetically defined amino-acid sequence which determines its specific shape and function. They serve as enzymes, structural elements, hormones, immunoglobulins, etc., and are involved in oxygen transport, muscle contraction, electron transport, and other activities throughout the body, and in photosynthesis. They may be classified as: 1. Simple or globular proteins, including most of the proteins in the body, are generally soluble in water or salt solution and yield only amino acids on complete hydrolysis. Based mainly on their chemical properties, this class includes albumins, globulins, histones, and protamines. 2. Fibrous or fibrillar proteins, the principal structual proteins of the body, are generally insoluble. The major types of this class are collagens, elastins, keratins, and actin and myosin. 3. Conjugated or compound proteins are those in which the protein molecule is united with a nonprotein molecule or molecules (the prosthetic group) otherwise than as a salt. They include nucleoprotines, mucoprotines, lipoproteins, chromoproteins, phosphoproteins, and metalloproteins. protoplasm of all cells, are of high molecular weight and consist essentially of combinations of amino acids in peptide linkages.any of a group of complex organic compounds which contain carbon, hydrogen, oxygen, nitrogen, and usually sulfur, the characteristic element being nitrogen, and which are widely distributed in plants and animals. Proteins, the principal constituents of the
The word "protein" derives from the Greek word "protos" meaning first.
Carbohydrates are the fuel of life -- the source of energy.
Fat? Believe it or not, fat is the most powerful source of taste sensation, but you could live a complete and normal life with zero fat in your diet -- except for a few very essential fats.
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So, proteins ARE your body. Your body is built of proteins and USES carbohydrates to run. All carbohydrates are made up of various types of sugars. Proteins are made up of various amino acids. You could live on proteins alone -- but you could not possibly live eating ONLY carbohydrates. |
The difference between protein and carbohydrates is in the element nitrogen. All proteins contain nitrogen -- whereas carbohydrates do not. The word "amino" means, simply, containing nitrogen. So, when the word "amino" is used in "amino acid" it simply refers to a substance which contains nitrogen.
Notice that the word, Protein, ends in "-ine." That simply reminds you that a protein contains nitrogen -- the "ine" ending. Most of the amino acids also end with an "ine" ending, such as cysteine, ornithine, etc. So, when you see a word that ends in "ine" you can guess that it may well be something containing nitrogen.
When you see a word ending in "ose," like dextrose, fructose, lactose, you are looking at different types of sugar -- all broken down from carbohydrates.
The amino acid of most interest to us, for oral chelation, is the amino acid "cysteine."
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It is very common in many foods. For instance, there are about 250 milligrams of cysteine in the yolk of an egg. (Now, perhaps, you see why the doctors tell you to NOT eat eggs? They don't want you to get those valuable proteins in the egg -- they suggest you eat carbohydrates and get sick so they can make more money giving you drugs!) |
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So different types of protein have different types of amino acids in them. There are about 20 different amino acids that we deal with in ordinary life.
There is such a thing as a "balanced protein." The body needs many different amino acids in proper balance to make those building blocks. For instance, the egg is a perfect protein -- in that it has all the different amino acids in exactly the right balance so that the entire amount of the egg can be used to build the structure of the body. None is wasted.
When you take some other proteins than eggs, the amino acids in that substance may be "out of balance," which means that the body tries to find OTHER amino acids from other foods you may have eaten -- to balance.
Let's say that you eat a batch of different foods and when you add up all the different amino acids in this batch they are perfectly balanced. Then ALL of that protein will be used to build and repair your body -- your organs, lungs, tissue, bones, skin, etc.
But, let's say that you eat a batch of food which, for whatever reason, contained NONE of one essential amino acid. Then ALL of the other protein you ate would be worthless as far as building body structure is concerned. The body would convert it to sugar and use it for energy or make it into fat. You can't store these various amino acids waiting until a needed one comes along.
So, body-building, body-repairing -- these functions depend on your taking a balanced set of amino acids into your body.
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The egg is one of those perfectly balanced proteins. Most other proteins are NOT perfectly balanced. The "balance" needed by some may be different than the "balance" needed by others -- growing children, pregnant women, body-builders, etc. |
An essential amino acid is any one of the amino acids that are essential for metabolism, health, and growth, but that are not synthesized (manufactured) by the body and thus must be obtained from food. For humans, these include isoleucine, leucine, lysine, methionine, phenyalanine, threonine, tryptophan, valine, and (during growth periods) arginine and histidine. A nonessential amino acid is an amino acid that is synthesized by the body and thus not specifically required in the diet. These include alanine, asparagine, aspartic acid, cysteine, glutamine, glutamic acid, glycine, proline, serine, and tyrosine.
Even though cysteine, for instance, is one of the "non essential" amino acids (because the body can make it internally), it is still "necessary" for body-building purposes. If there is not enough of the raw materials in the food for the body to make cysteine, then as far as that batch of food is concerned the food is an unbalanced protein.
Even though the body can manufacture cysteine, you can also bypass this body-manufacturing process by taking cysteine directly into your body -- either in food, or as a supplement.
Most people who write about protein and balanced protein are urging you to eat a "balanced protein." I agree -- except when it comes to chelating with cysteine.
Oral chelation depends on your having an UNBALANCED amino acid (cysteine) intake!
(An unbalanced intake of ornithine will stimulate the pituitary gland to produce growth hormone and improve the immune system -- each different amino acid, when taken in an unbalanced form, has its own different effect within the body._
If you took ALL of the amino acids into your body in the same proportion as the cysteine in Life Glow Plus, for instance, you would NOT get any chelating effect. It is only because Life Glow Plus contains a very large amount of cysteine -- large relative to your normal diet of other amino acids -- that it "works."
This "extra" cysteine, then, is used for the purposes of the "free-form cysteine," and as such it has several activities in the body which are unrelated to building structure.
It happens that when cysteine is "unbalanced" in the body it performs an extremely powerful function -- it "chelates" toxic metals. That means that it "grabs" tiny particles of heavy elements such as mercury, iron, lead, etc. It is the nature of the "chelation" process that the cysteine goes after the heaviest particles first, and when it has gotten all of those it can find, it goes after the next heaviest particle.
Now, cysteine does NOT know the difference between toxic and non-toxic metals, but it also happens that virtually ALL of these heavy metals are, indeed, toxic in your body.
So, when you take this unbalanced amount of cysteine it helps the body get rid of those toxic metals.
Why is that important?
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Because toxic metals cause a tremendous multiplication of the production of "free radicals" in the body, and they, in turn, cause damage to the insides of the arteries. This, in turn, means that those arteries get more rigid and less blood flows through them. You begin to see the source of heart attacks and strokes. |
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It is, simply, an oversupply of toxic metals and free radicals in your body. The amino acid, cysteine, when taken in large enough dosages, helps rejuvenate the cells in the arteries, allowing an increase in blood flow.
Proteins are far more important in your diet than carbohydrates, and taking a deliberately unbalanced combination of amino acids (as in Life Glow Plus and Super Life Glow) gives you the extra cysteine you need to improve your blood circulation.
You can
click HERE for some scientific studies on the subject of cysteine. Click here for scientific studies about NAC, or N Acetyl Cysteine. (N Acetyl Cysteine is the amino group on the carbon next to the carboxyl group was blocked by an acetyl group so that it would be unreactive to chlorine).In fact, CLICK HERE for a newly created summary page for all the many links within these 2,000 pages -- links to various pages relating to Cysteine.
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