The dairy supports an athletic lifestyle


I have worked with the Dairy National Dairy Council to help promote the dairy. I have been compensated for my time. However, my views are entirely mine and I have not been paid for publishing positive comments.

There is no doubt that protein is the backbone of all our muscles and body tissues. What is less obvious is the difference between protein quality, types and sources of protein, and how they affect athletic performance. Today, athletes more than ever boast of the benefits of a plant-based diet in their performance. In a recent documentary titled "Game Changers," Arnold Schwarzenegger discusses, among other things, how times have changed as creative lights have been changed to promote sports performances. For a full critique of the documentary, explore this article Men's health. Today I will focus on one of the topics discussed – protein – or rather how not all protein sources are equal.

Protein quality

We need protein to survive. Our organs, muscles, bones, nails and hair are mostly made of light. This is important for the regeneration, maintenance and repair of body tissues such as muscle or nerve tissue. It is also important to support a healthy immune system and to form new cells.

Amino acids are the building blocks that make up a protein. There are 21 amino acids. The twelve amino acids that our body can produce make them irrelevant. The other 9 we can't do, so we have to get them out of our diet by making them essential amino acids. When a food or beverage contains all 9 essential amino acids, it is considered a complete protein. The more essential amino acids in a food / beverage, the higher the quality of the protein source.

Protein Digestibility Adjusted Amino Acid Score (PDCAAS) is a method of evaluating protein quality based on human amino acid needs and their ability to digest protein. These grades range from 0.0 to 1.0. For example, egg white PCDAAS is 1.0 and black beans 0.53. This does not necessarily mean that one is better or worse than the other, it simply means that the foods and drinks you consume need to be diversified and, in some cases, increased to gain the benefits of protein from plant sources.

In addition to the amino acid content, all protein sources have different advantages. For example, a 3-ounce serving of cooked beef rich in vitamin B12, zinc and selenium; milk and yogurt are good sources of calcium, riboflavin and phosphorus; at the same time 1 cup peeled edamame is rich in vitamin K and folate.

Sources of protein

When it comes to protein sources, there are many different sources. Animal or plant based, what should you choose? While protein is essential, not all sources are equal. In order to take advantage of the protein of plant origin, a larger quantity needs to be consumed. For example, to consume 25 grams of protein, about half the chicken breast (142 calories), or 1 cup cottage cheese (220 calories), a person should eat 3 cups of quinoa (660 calories), 6.5 tablespoons of peanut butter (613 calories), 1 ⅔ cup black beans (379 calories) or 1 ⅓ cup edamam (249 calories). This difference is due to the lower content of amino acids. See this for a visual representation this infographic created by the National Dairy Council.

Dairy products contain two different types of protein – whey and casein. Whey is easy to digest and is quickly absorbed, making it a perfect post-workout protein supplement. Casein is also a complete source of protein, but it is digested much more slowly, about 4-6 hours, which helps prevent muscle breakdown and helps muscle recovery during sleep. Both whey and casein are found in dairy products because they are found only in milk, while vegetable protein comes from nuts, seeds, legumes and grains.

Recommendations

Position The Canadian Academy of Nutrition and Dietetics and the American College of Sports Medicine recommend 1.0 g / kg protein for recreational athletes, 1.2-1.4 g / kg for endurance athletes, 1.2-2.0 g / kg for high strength athletes, and 1.5-2 for athletes , 0 g / kg. For a woman's marathon runner at 150 pounds (68 kg), that means between 82-136 grams of protein per day. Consuming sufficient protein will help maintain and promote muscle synthesis. This process is due to the positive nitrogen balance. When protein is consumed in the diet, it is then broken down into amino acids. These amino acids are then available for muscle hypertrophy.

Protein timing / distribution

When it comes to light, timing is everything. Although it is important to consume 20 grams of protein after exercise, a protein supply (ie a positive nitrogen balance) throughout the day is best suited to build and maintain muscle. In the study you conducted Mamerow and Others, it was found that evenly distributing the consumption of high-quality protein sources between three meals is more efficient in 24-hour muscle protein synthesis than consuming most of the protein in the evening meal.1 Achieving sufficient protein intake can be difficult and can therefore be better managed by distributing meals and snacks. Eating 75% of your protein needs with meals and consuming 25% of your snacks is a good rule of thumb for protein distribution.

No matter which protein you choose, plant or animal, it is important to know their differences and benefits. Maintaining a positive nitrogen balance is important for muscle growth and maintenance, and eating a variety of foods is the best way to ensure adequate protein intake.

How to get things going

Eat a variety of foods. The advantage of a plant-based diet is that it promotes increased consumption of plants. This ensures adequate intake of fiber and micronutrients. Animal proteins such as meat and dairy products also promote the correct balance of amino acids and ensure adequate intake of vitamin D, calcium and phosphorus. Adding rich sources of protein to meals and snacks and consuming a variety of herbal foods will help maintain and increase lean body weight while nourishing your body with the right nutrients.

References:
Mamerow, M. M., Mettler, J. A., English, K. L., Casperson, S. L., Arentson-Lantz, E., Sheffield-Moore, M.,… Paddon-Jones, D. (2014). Protein diet distribution positively influences 24-hour muscle protein synthesis in healthy adults. Nutrition magazine, 144(6), 876-880. doi: 10.3945 / jn.113.185280

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