Proteins: the disregarded key to better health

Proteins: the disregarded key to better health

A lot of people suffer from a chronic protein deficiency, which all too often leads to a number of health complaints. Food alone is not always the answer, but thanks to the latest nutritional research there is now a solution.

Article by DrHeinz Reinwald (in Magazine ‘Facts are Facts’ No. 10, p.45 to 49)

Simply put, proteins provide the funda­mental building material for the entire body: about  half  the  body  mass that does not consist of water consists of protein. Most people these days are suffering from a lack of protein, but addressing the situation simply by eating plenty of meat, fish and milk products may lead to liver and kidney failure. There is only one product in the world that supplies the body naturally …. the all eight of the amino acids that it cannot produce itself-and without harmful side effects!

Hardly any other foodstuff has generated so many misunderstandings as protein has. While enthusiasm on the subject of micro­ nutrients knows no bounds and not a day goes by without reports on the advantages of various vitamins, minerals, trace ele­ments or phytonutrients, there is little clarity about protein. The notion of carbohy­drate and fat metabolism is familiar  to many, less so that of protein; despite the growing number of nutrition experts and a certain “fashion” to provide amino acid sup­plements, there is still a long way to go in terms of understanding the more recent international research results. For example, no difference is drawn between the nutri­tional value and digestibility of proteins. There  is  equally  little  agreement  over the daily recommended requirement in terms of energy maintenance for the average person or energy supply for professional athletes and those in manual labour.

Nevertheless, proteins take a leading nutrition al position.Almost all the vital sub­stances needed by our body are converted into peptides or proteins from various amino acids (AA).Amino acids are the fundamental building blocks of life; they are transported via  the  blood   to  those  parts  of  the body where they are converted and incorporated into the body’s own protein (organ tissue such as skin, musculature, liver cells, en­zymes, etc.). Amino acids also form the basis for hormones (e.g. insulin, glucagon) or neu­rohormones (serotonin, melatonin), as well as scleroproteins (collagen, elastin, keratin), structural proteins (acrin, myosin), plasma protein (globulin) or transport proteins such as album in and haemoglobin. Furthermore, they  are  important   for  the  production  of male and female hormones and the mainte­nance of a healthy libido.

In addition, they are the foundation for our immune defence system (antibodies, blood clotting factors). Protei ns are also required as reserve substances for energy supply in case of hunger. The body regener­ ates them principally from musculature, the spleen and the liver, where in times of hun­ger – and also in casesof fad diets or fasting remedies-they are used to supply energy through gluconeogenesis (generation of glu­cose).Every day the body produces between 80,000 and 120,000 different enzyme con­ nections by stringing together different amino acid molecules and “converting” them into molecular chains of body protein. Our modern form of nutrition and stress­  ful lifestyle do not always guarantee that we consume and/or make use of all the essen­tial amino acids in sufficient quantities. Our protein requirement is seriously underesti­ mated: as we age, or in times of illness or stress, the body’s ability to absorb nutrients decreases (leading to impaired digestion, a diminished ability to detoxify and the inabil­ ity to utilise protein). But the amino acid needed to overcome disease can increase to levels similar to what is required by a top sportsman.

Joie de vivre for young and old alike: hop till you drop if the body haenough protein!


A particular consideration is the nitrogen waste produced through protein food. This consists of the waste products generated by the metabolism of protein (ammonia, urea), which must be disposed of by the liver and kidneys. Only experts understand these con­nections, and little of this knowledge has entered public awareness. However, the subject of nitrogen waste and its dangers is neglected, even fatally downplayed, in sport and dietary nutrition  (the Stone Age Diet, Low-Carb Diet, Montignac) by particular interest  groups. The  health consequences can be fatal, and not only for people suffering from liver and kidney disease.

At least in extreme sports such as body­ building, the protein requirement is well recognised: the recommended intake is based on verifiable practical knowledge and therefore differs considerably from the guidelines of an average nutritionist or the recommendations of the German Society for Nutrition (OGE), or its US equivalent, the Food Standards Agency (FSA).

Nutritional knowledge is not merely in hot demand with regard to the recommended protein requirement for health or sporting performance, but also as regards the poten­tial dangers of an increased protein intake­ particularly if we are talking about an infe­rior protein source, such as those found in modern protein supplements. Countless branches of the economy make their money by marketing these cheap products. Having fallen ill and lacking knowledge as to how such poor health came about, those that regularly consume such products in large amounts are warmly welcomed by our ill­ health industry as a good source of income. Dr. Bircher-Benner (The Swiss physician who first developed muesli – known in German-speaking countries as Bircher Muesli) pointed out this situa­tion as far back as 1938, remarking that, “it would appear that man’s most terrible enemy, an enemy unrecognised and unseen, and an enemy that brings about such tre­mendous suffering,  is faulty nutrition.”

But even high-quality protein sources for human consumption such as lean fish, meat and poultry must be carefully consid­ered. Already at the dawn of the 19th cen­tury, health problems had become apparent in the case of excessive and unbalanced pro­tein intake among trappers and pioneers in the USA. Their only food source over the long winter months was protein-rich, low­ fat wild meat that was also rich in essential fatty acids.Yet in ignorance they  neglected to first eat the alkaline-rich offal that any wolf or lion would have done to balance the acid from consuming muscle flesh; instead they took their fill from the plentiful lean meat. Their instinct for the right food had long degenerated and native knowledge was apparently ignored.

One look at history is enough to under­ stand the consequences of a prolonged excess burden on the liver and kidneys, without the need for “scientific studies”: in ancient times a popular form of death sentence was to administer muscle meat to prisoners without any alkaline food to balance it!

Proteins Consist of Amino Acids

What are proteins? Proteins consist of small building blocks called amino acids. These amino acids consist of four chemical elements-carbon, nitrogen, hydrogen and the oxygen atom-and are used by the human body to make thousands of differem proteins that perform differem functions. For example, the first complex protein dis­ covered in 1851 by Otto Funke is the trans­ port protein haemoglobin – the ferreous blood pigment of red blood cells (e1hro ­ cytes). lt consists of more than 1,800 amino acid bonds. Macrophages (white blood cells), T-helper cells or glutathione (the vital antioxidant active in cells) also consist of amino acids. Amino acid groupings are only referred to as proteins by the scientific com­munity if the complex comprises more than one hundred amino acid compounds: fewer than a hundred amino acid compound are labelled peptides.

The increasingly complex structurof aminacids, peptides and proteins.

In total there are twenty proteinogenic amino acids. The body can synthesise twelve of these on its own; the other eight must be introduced through food. This is why they are also called the eight ‘essential’ amino acids.

The 8 Essential Amino Acids

These are L-Isoleucine, L-Leucine. L-Lysine, L-Methionine, L-Phenylaline, L-Threonine, L-Tryptophan   and  L-Valine.

In digestion, the body breaks down any proteins introduced through food with the help of enzymes (pepsin, trypsin, chymot­-rypsin). In the ideal case of optimal diges­tion, all the amino acids are assmiliated by the blood and can be used by the body to build body protein. The constructive eight essential amino acids, along with the other amino acids produced by the body, form the structural foundation of our organism as well as all life-supporting molecules. This process is called body protein synthesis.

Proteins Form the Structure of Our Body

The term protein was derived from the Greek word protos (first, most imponant) or proteuo (I take first place) by Jons Jacob Berzelius in 1839. As a mentor and friend of Gerard Johannes Mulder, he had been pre­sent at Mulder’s discovery of protein’s molecular structure as the standard ”basic mate­rial” (using the german word  “Grundstoff” and suggested the term ‘protein’. With this word, the two scientists wished to emphasise the great significance of proteins for life.

David Raubenheimer, a food researcher and biologist at the University of Auckland. has highlighted the fact that there is an evident ‘protein hierarchy’ in human nutrition, which leads us to satisfy our appetite for protein before anything else. Although the amount of protein in food is tiny in com­ parison to fats and carbohydrates, the pro­ tein requirement for the human body takes priority. This should come as no surprise, since the building blocks of protein, amino acids, are involved in almost all vital func­tionin the human body: cell regeneration, enzymes, hormones, bones, cartilage, hair and nails, tendons and ligaments. As scle­roprotein, they supply the collagen of our skin; as structural protein they supply our muscles; and as transport proteins (hae­moglobin)  thesupply our blood.

Proteins are a vital component of our nutrition. Not only do they contribute to the regeneration of the body’s muscle and tissue cells, build and regulate hormones and enzymes and control metabolism, they also form the basis of our immune system and immune defence by helping us to ward off disease.

Proteins provide the basic building mate­ rial for our entire organism. As already men­tioned, about half of the body mass that doesn’t consist of water consists of proteins. Most proteins in our body are continually rebuilt, broken down and renewed, which is why our body must form thousands of pro­teins every day in order to replace those that have  undergone  this process.

The more active a person is and/or the higher his stress levels (perhaps through ill­ ness or top-level sporting performance), the quicker protein is broken down and the more new protein is required to replace it. Unlike carbohydrates (glucose) or fat, amino acids can only be stored short-term. The body’s own pool of amino acids is available for a maximum of two to three hours, so the body needs replenishment several times a day.

Many People Have an Increased Protein Requirement

Many people have a much higher protein requirement than normal. Endurance ath­letes and those under great strain-whether through work, top-level sport or illness­ may suffer from an increased degeneration and/or alteration of their lean body cell mass as well as wear or wasting. For this rea­son, they need more protein to compensate for the increased cell metabolism and to prevent injuries.

The American Society for Nutrition (ASN) points out that athletes who perform ele­vated strength, endurance or resistance training need more than twice as much pro­tein per day as normally active people to guarantee cell regeneration and repair: their maintenance requirement is already higher.

Protein-rich food burdens the metabolism because only a small part of this amino acid can be processed by the bodyThe rest becomes waste.

Enhancing performance goes hand-in-hand with an increased protein intake – we call this additional protein requirement the ‘perfomance requirement’.

However, it isn’t just athletes that need more protein. Middle-aged or older people find themselves in a stage of intensified degenerative process: there is a fifty percent reduction in the production of the gastric acid initially needed to digest protein effec­tively (with the help of pepsin). This slows down protein digestion, and the breakdown processes start to overcompensate. The liver and kidneys’ detoxifying performance also lessens with age, while bowel function fre­quently worsens-also as a result of increas­ing akinesia (lack of body movement). Social exclusion, loneliness, a diminished sense of smell and taste or even dental problems often lead to a smaller appetite and/or a restricted food intake and thus to break­ down processes due to a lack of protein. Infectious diseases and chronic degenera­tive illnesses-frequently the result of pro­tein deficiency symptoms – can also further intensify the breakdown of lean body cell mass (mass from living cells, muscles, organs, bones, antibodies, enzymes, etc.). Children and adolescents need more protein because their bodies are in a growth phase i.e. there is an increased need to build new cells, new tissue and other “building materials” in the body. This also goes for pregnant women, who must provide for an additional life, and lactating mothers.

Those on a weight-loss diet also need sufficient protein. As a result of the reduced food intake, dieters experience precisely the opposite and essentially generate a “state of starvation” in the body.This leads to a loss of lean body tissue and, as consequence, to a kind of weight reduction that is unfortu­nately misleading. Instead of fat and water, the body lives off its own cell tissue in order to supply itself with sugar (energy), a pro­cess known as gluconeogenesis. This leads to a vicious circle as our lean body mass (primarily muscles) consumes caloric energy. If we exhaust this lean tissue, our caloric basal metabolic rate is also lowered. Returning to normal eating habits at the end of a diet thus results in a surplus of calories that are not used, but stored as fat tissue. This phenomenon is known as the infamous yo-yo effect.

Menopausal women with imbalanced hormonealso have an increased protein requirement, as do patients recovering from operations or illness as well as anyone that wants to help improve their immune system.

Insufficient Protein Supply Can Harm Our Body

To maintain our health and fitness to the optimum we must consume enough protein every day through food in order to compen­sate for the breakdown of body cell mass. Consuming too little protein or the incom­plete digestion of food protein can not only lead to the breakdown of Jean muscle mass and impaired metabolic processes (con­ trolled with the help of proteins), but also to water retention and other protein deficiency symptoms. The incomplete breakdown of food protein -for example due lo hypera­cidity in the small intestine-is not merely a frequently-overlooked reason for protein deficiency, but one of the causes of stomach, bowel diseases and an imbalanced large intestine  (dysbacteriosis).

An insufficient protein supply may cause us to experience “protein hunger”. If this occurs, we eat more and automatically con­sume more calories than we need-as well as additional carbohydrates and fat, which are richly available in many foods. lack of protein combined with an excessive sup­ ply of sugar and fat is therefore another important reason for the increase in obe­sity. And a vicious cycle of insufficient sup­ ply and weight gain arises. Haubenheimer calls this the Protein Leverage Effect, which when inverted, also supportmore rapid weight loss.

daily protein supply is therefore required to maintain or normalise the cell regeneration process as well as body protein synthesis-we describe this as the mainte­nance requirement. An insufficient protein supply either causes cells to die off without being regenerated, or the breakdown of lean muscle mass and cell tissue in order to sustain the essential repair services and other vital functions in the body.This is particularly evident in wasting diseases such as end-stage AIDS and cancer, as well as Parkinson’s, in which our body “eats itself” or “borrows” amino acids from other bodily functions  in order to provide  the immune system, which is working Oat-out, with the necessary amount of amino acids.

Athletes and sportsmen who don’t have enough amino acids to ensure the required alteration, breakdown and regeneration processes in cell metabolism will lose mus­ cle mass and strength instead of building these up, thus increasing the risk of injury. It is irrelevant how an insufficient protein supply occurs-whether due to a diet, ill­ ness, voluntarily neglecting meals, poor nutritional choices or a forced lack of food, etc. An insufficient protein supply in terms of the eight essential amino acids endangers our health and leads to adverse effects in the following areas:

  • Bone cell synthesis
  • Production of red blood cells (erythrocytes)
  • Regeneration rate of heart cells
  • Neurotransmitters/mood
  • Immune function/antibodies
  • Enzyme production and enzyme func- tion/hormone production
  • Elasticity of the skin/muscle tone
  • Organ function/pH balance
  • Mobility/ joint function/growth
  • General well-being/endurance/stamina

Protein deficiency often goes unnoticed. At first glance, the protein level in the usual blood count is normal. However, a closer investigation of the blood serum reveals that many people have too low a level of amino acids. Even smaller deficiencies in the protein supply may considerably intensify the effects of a disease. As a result there are hardly any vegetarians or vegans who do not suffer from a lack of protein, since vegetable proteins only have a maximum nutritional value of 18per cent, expressed as Net Nitro­gen Utilisation (NNU). This means that most of these proteins will end up as nitrogen waste. Most are even lower.

When Protein Becomes a Problem

Although we consume plenty of protein every day, regrettably our body is not in a position to digest everything fully and thus use it for protein synthesis. Digestibility is not equated with the nutritional value of protein (NNU). The nutritional information given on a food label may indicate ten grams of protein in a food or supplement, but our body will not absorb all of this: as a rule, between five and twenty per cent is assimi­lated; the rest is burned as energy, measured in calories or joules, as well as excreted as nitrogen waste such as ammonia and urea. This is one of the mosseriouissues, since nitrogen waste is toxic and always burdenthdetoxifying liver and kidneys.

An increased protein intake with a rela­tively  low  nutritional   value  and   correspondingly high nitrogen waste can have severe consequences in people and ani­mals: excretion problems, impaired kidney and liver function or even ‘protein shock’, allergic reactions and much more. In peo­ple with diminished kidney function, the amount of nitrogen waste produced by food protein damages the kidneys – and not only that. According to the American Association of Kidney Patientsabout twenty million people in the USA have Lim­ited kidney function without being aware of it. The high toxic load caused by nitrogen waste may therefore burden the organs considerably, as well as lead to weakened kidney function.

All amino acids that cannot be used for body protein synthesis i.e. to build new cells are converted to energy and broken down. This produces ammoniac (NH3). a toxic gas that occurs in the body largely (>99%) in its ionised form as ammonium ion (NH4+) and is bound to other elements. It is then con­verted to urea in the liver and excreted through the kidneys like the remaining nitrogen waste. Liver failure causes a dan­gerous increase in the level of ammonia in the blood, with the corresponding symp­toms of toxification. Kidney failure will also poison the body, which is why liver and kidney dialysis to detoxify the blood is a common procedure today.

The Muscle and Vitality Miracle!

Read here some of the persuasive statements sent by thrilled MAP customers:

Petra (50)-tissue firming. Has been a vegetarian for many years and started with two pellets of MAP per day. “Very quickly I had considerably more physical stamina and needed less sl eep. I feel I can concentrate for longer and better. My body retains less water in the tissue; my skin and tissue feels tighter and tauter.”

Norbert (53)-more vitality anyounger appearanceThe therapist has always lived a healthy lifestyle. but over the last few years has felt less inclined to exercise and has become a workaholic. He was also a semi-vegetarian with a reasonable protein deficiency. After the first dose he immediately felt boosted. began jogging and doing gymnastics every day. He felt fresher and needed less sleep. He also tested out his muscle build-up by means of push-ups: ini­tially he managed 10, after three weeks 35-a considerable achievement for a totally un trained  man! ” Interestingly, I also lost 2 kilos in weight and the ‘spare tyre’ around my middle visibly reduced. A good friend who knew nothing of my ‘secret recipe’ attested that after two weeks I looked much younger.”

RoberWimmer (43)ultra-marathon runner who won the German race over 1,203 km almost eight hours ahead of the second­ place runner and also won on all 17 day stages, states: “I took MAP to rebuild and repair mus­cles after each day of racing, and to maintain muscle mass over the 17 days. My leg muscles stayed surprisingly loose over the 1,200 km. and my body was strong and resistant to infect ions. I’ll keep taking this product from my own per­sonal experience of it and would gladly recommend it!”

MariannD. (84) was suffering from age­ related impairemobilityweakness: “I am thrilled by MAP! At 84 years of age, I can walk quickly, light-footed and powerfully again and I feel 20 years younger for it. Through the won­derful effect of MAP, I feel great, am always in a good mood and have a positive attitude. I look forward to my walk every morning.”

Anna S. (41), was suffering from chronic degenerative polyarthritis and obesity, and was reliant on a wheelchair, nursing bed and round-the-clock care. After just a few days of taking MAP, her morning stiffness reduced. After two weeks. she was able to drop a ll pain medication and after four weeks walk 2.5 km! In a relatively short time, she also lost 11 kilos in weight.

Jurgen S. (73) was suffering from muscu­lar atrophy and poly neuropathy – strongly reduced impulse speed of nerves in the legs. The paralysis in both legs had crept to just below the knee and he was suffering from severe muscular atrophy. A very expensive liq­uid magnesium therapy initially stemmed the paralysis. The leg muscles, however, remained thin. In the end, he took MAP and antioxi­dants, which finally stalled the advance of the paralysis. Thanks to a regular intake of MAP, visible muscles have again developed in his legs. “My range on foot expanded from a few hundred metres to a few kilometres.The inter­esting thing was that the ‘feeling’. the sensitiv­ity of my lower leg and soles of my feet increased, although conventional medicine claims that nerves can not regenerate .”

Ratio of Net Nitrogen Utilization (NNU) to nitrogen waste in food proteins in comparison to the MAP® food supplement developed by Prof. Dr. LucaMoretti.

Actual Protein Nutritional Value (NNU)

Let us take a hen’s egg as an example of a good protein source for humans. Although it has the highest nutritional value of any food protein-48 per cent of its nutritional value contributes to protein synthesis-it nonetheless produces 52 per cent nitrogen waste. Ironically, the frequent use of pure egg white to build up muscle mass and avoid the egg’s fat content has precisely the opposite effect: egg white only has an NNU of 18 per cent, the remaining 82 per cent is nitrogen waste. In casein, milk, whey and soya the balance is also very poor: these release between 83and 84 per cent nitrogen waste and only provide 17per cent for body protein synthesis.

Plants generally have a low protein value of a maximum of 18 percent NNU, i.e. a maximum of 18 per cent of amino acids are processed anabolically (used for cell build­ up); the remaining protein amount under­ goes a catabolic process, which is to say it metabolises into nitrogen waste. A similar situation occurs with common amino acid food supplements or infusions, which also have a maximum protein nutritional value of 18per cent.

Traditional nutritional science and med­icine reach their natural limits here. Our fast-living world demands a higher mainte­nance requirement for a modern human as well as an increased performance requi­rement. And thus arises a vicious circle, which cannot be broken without side effects by the usual intake of food protein. More nutritional protein usually means more nitrogen waste and an increased bur­den on the organs, to say nothing of the usual dietary supplements based on casein, whey or soya and their low nutritional value and massive nitrogen waste. Some amino acid formulas do not even adminis­ter all eight essential amino acids at once, so these manufacturers are way behind the research results of Prof. Dr. Rose-who discovered the last essential amino acid, threonine-as well as those of Block and Mitchell from 1946-1949.

The Master Amino Acid Pattern (MAP – now called MyAmino) – a  Protein Revolution

Over 31years of research work, Prof. Dr. Luca-Moretti discovered that all living organisms, including human beings, have their own characteristic amino acid pat­ tern,a so-called master pattern“, to achieve optimum protein synthesis. In order for the body to synthesise protein, i.e. to use the amino acids for cell metabolism, all eight essential amino acids must be available at the same time anexactly in accordance with the structure of the body’s specific amino acid pattern. Only then-when all eight are available at the same time and in the correct ratio-can they be used opti­mally by the body to repair and build new cells. In all other cases, the body cannot form any bodprotein from the nutrients.

The amino acids then become catabolii.e. begito break down and in doing so they produce toxic nitrogen waste and energy. The more the ratio of the eight essential amino acids deviates from the optimal pattern, the smaller the protein nutritional value or NNU, and the higher the amount of nitrogen waste and vice versa.


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