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Proteins:how many and which to choose?

- Lamb: 20
- Duck: 21.4
- Pork: 18.7
- Beef: 18.8
- Chicken or turkey breast: 22.5
- Calf: 20.7
- Crotch: 21.5
- Hungarian salami: 25
- Speck: 28.3
- Cooked ham: 23
- Mortadella: 13.3
- Squid: 12.6
- Shrimp: 13.6
- Tuna: 21.5
- Whole egg: 13
- Whole milk: 3.1
- Emmenthal: 28.5
- Ricotta: 10.5
- Pecorino: 28.6
- Grain: 33.3
- Soy: 37
Substantial differences between vegetable and animal proteins
Proteins of animal origin are composed of all the essential amino acids and in a correct ratio to be well digested and disposed of by the body we are talking about a ratio of 5/1 between lysine and methionine, while in proteins of vegetable origin this ratio is missing, and they do not always contain all the amino acids of those animals. This lack can be overcome by consuming other types of foods such as cereals and vegetables throughout the day. During the metabolic process, vegetable proteins form weak acids, also called volatile lactic acid, for example. These substances are eliminated from the body via the lungs. Animal proteins, on the other hand, form strong acids, i.e. fixed acids such as uric acid, which are subsequently eliminated with the urine and then using the kidneys. Particularly acidic urine ph 7 also leads to the elimination of calcium, leading, over time, to osteoporosis. To counteract metabolic acidification, lots of water, fruit and vegetables should be taken regularly throughout the day. frutta e verdura.Concluding suggestions..
- Variety is the basis of everything, so it brings calories into your body by drawing on different sources so also include soy, fish, peasi…)
- Choose lean meat over one that is excessively high in lipids
- Eggs, no more than 2-3 per week, will not raise cholesterol levels and will provide many essential nutrients
- Limit your intake of cheese to twice within a week as it is generally too high in animal fatali)
- Don't forget the vegetable proteins !!! Beans, peas, chickpeas, lentils, soy invent new ways to appreciate them more..