PROTEIN

This is the single most common term in the diet, fitness, health industries. Often times, however, protein is casually mentioned without little or no elaboration regarding the quality. Much like fats, as I discussed in part one of this series, it is largely misunderstood.

To recap on part I of the series, note that there is not a JKD nutrition plan per se, but rather in the spirit of simplicity, directness, and efficiency we can improve our health and performance through principles that avoid the “classical mess” that is modern nutrition.

Protein is a category of macromolecules composed of amino acids that is essential to human life. The human body can manufacture many of the necessary amino acids but the rest must be obtained from food for optimal health.

In this article I will focus on the four protein sources that receive the most attention:

1. meat

2. milk

3. eggs

4. soy

MEAT: Meat is good. Looking back at our evolutionary ancestry and our human biology, it is clear that our bodies work best on an omnivorous diet . . . plant and animal products. Having said this, I won’t bother going into the biological difficulties and health challenges of a vegetarian diet as this would require a volume by itself.

As a protein source, meat is excellent as it contains a complete amino acid profile, but this is really only a part of the whole when considering foods. In short, the quality of a meat is directly related to the way the animal was raised and the way in which the meat is prepared.

For example, when choosing beef make sure that it is organic, free range and grass fed. If this type of beef is unavailable in your area look for for meat that is, at least hormone and anti-biotic free. The same goes with chicken, make sure it is free range organic; this means it is allowed to run free and supplement its diet with insects and other natural “wild” foods.

As for the preparation of your meats, eat them WITH the fat and minimize frying and overcooking. The fats in naturally raised animals are essential to better digestion and nutrient absorption. Furthuremore, cooking at high temperatures not only reduces nutritional value but also creates toxic byproducts like PhIP and heterocyclic amines which are strongly associated with cancer. I personally eat most of my animal proteins raw or nearly raw (another highly controversial practice).

MILK: It does the body good right? Well, that depends. Milk has been a hallmark of the average modern American diet and it can be a powerful boon to good nutrition but there are a few important considerations.

Milk should only be consumed raw, whole, and unmodified with the exception of culturing. Pasteurization and homogenization turns a life giving super food into a dead allergen ridden waste product. Raw milk, on the other hand, provides a complete protein, and quality fats loaded with highly bioavailable vitamins and minerals that are destroyed or rendered less absorbable when heated (calcium from pasteurized milk is not easily used by the body). The natural bacteria and enzymes found in raw milk also protect it from putrefying pathogens and make it more digestible so people with milk allergies (casein allergies) or lactose intolerance can often drink raw milk. Cultured raw milk such as yogurt, kefir, and cheese have added benefits with increased digestibility and beneficial bacteria.

To find a source of raw milk near you, go to http://www.realmilk.com/where1.html

If you are in Pasadena or the San Gabriel Valley, contact me here http://www.sgvjeetkunedo.com/contact.html regarding a raw milk coop for easy access of raw milk products from Organic Pastures.

EGGS: Another excellent source of complete protein, quality fats, and bioavailable micronutrients. There is a misconception that eggs should be eaten sparingly due to their effect on blood cholesterol. This is a myth.

Whole eggs have not been shown to have a negative affect on blood cholesterol or triglycerides.

Much like milk and meat, however, make sure you get your eggs fresh and from organic free range hens. Eggs are best when eaten raw, as this preserves the delicate micronutrients and essential fatty acids within the yolk. The salmonella scare that the FDA has created around raw eggs is, in my opinion, completely overblown. Most eggs, if kept fresh and obtained from reputable sources will not be contaminated. Furthermore, the stomach acids of a healthy person neutralize any Salmonella and infections are generally short lived anyway not lasting more than a few hours unless you have a compromised immune system.

SOY: Where did we go so wrong? If you have not heard by now, know that soy is NOT the health food that so many experts have supported. As far as soy protein isolate is concerned, it is an industrial waste product from the vegetable oil industry. It is a highly processed incomplete plant protein that heralds a whole host of potential health risks. In short, soy inhibits mineral absorption, decreases stomach acid production (necessary for good digestion and immune function), has phytoestrogens which interfere with normal hormone regulation, and undergoes industrial processing that produces harmful byproducts.

The only healthy soy based foods will be found in fermented products such as natto, miso, tempeh, etc.

Again this is only a rough guide to nutrition and proteins, but it will point the way to better health and performance.

In the final installment of this three part series I will cover dietary carbohydrates.

In Health,

–
Nhan-Esteban Khuong, L.Ac.
www.SGVJeetKuneDo.com

Jeet Kune Do Nutrition Plan Part I
Jeet Kune Do Nutrition Plan Part III