Proteins, Protein Isolates, and Amino Acids

Protein isolates are rich in amino acids; note the word “acid”. Isolated proteins are acid-forming (systemically acidic), regardless of whether the whole plant may be alkaline-forming. Hence, brown rice protein isolate is a product isolated from brown rice; hence, it is no longer whole brown rice since the germ and fiber are removed, and is now rich in acid-forming protein. It is no longer an alkaline whole grain as the name, and product marketing, may imply. The same logic would apply to other protein isolates. If only whole grain powders are used, without protein concentration or isolation, the alkaline-forming claim would still be reasonable; otherwise not so.

Raw proteins are typically harder to digest than cooked ones, but that depends on how much the heat denatures the proteins. Denaturing = digestion and is normally necessary to make the amino acids bioavailable and to reduce the likelihood of developing food sensitivities due to incomplete digestion triggering immune (IgG) reactions. There is nothing wrong with denaturing proteins, unless you are trying to preserve certain structures like immunoglobulins in whey protein. But the nature of whole plant foods is to lock up nutrients by binding them in a food matrix, requiring a process of digestion, or denaturing, to separate them from their food matrices for optimal absorption from the gut. It is also questionable exactly how “raw” these proteins are. Some companies ferment so-called raw materials and only count the presence or absence of heat after fermentation when labeling them as “raw”. This may be as inaccurate as labeling yogurt with live cultures as “raw” even if pasteurized milk was used as a sterile culturing medium.

There is some evidence that animal proteins can better promote cancer growth (The China Study) than plant-based proteins, but otherwise are considered excellent protein sources.

Plant proteins each have their own issues: Rice protein tends to have heavy metal contamination. Chia protein is very gummy and thus hard to use in a liquid mixture intended for drinking. Hemp protein doesn’t taste very good. Etc.

Protein digestion is obtained by actions of stomach acid (low pH) and enzymes both in the stomach & intestines (pancreatic protease). In the acidic environment of the stomach, the negatively charged side chains are removed by pepsin. In the stomach, Pepsin helps to "unwind" the proteins and breaks the bonds between the amino acids in certain places. In the more alkaline environment of the intestine, the positively charged side chains are removed by trypsin. In the small intestine, other enzymes break the bonds between different amino acids that pepsin can’t break. Because proteins are such complicated molecules, it takes a long time and more than one enzyme to completely digest them (break them down into amino acids). Digestion results in about 60% small peptides (or peptide-bound), which are chains of amino acids, and 40% free amino acids (or free form). Peptides can be further broken down by hydrolysis in enterocytes (intestinal absorptive cells, simple columnar epithelial cells found in the small intestines and colon).

Plant enzymes (proteases) can also digest protein in a wider range of pH, to help compensate for low stomach acid. But plant enzymes don’t compensate for other functions of stomach acid:

• Acidic immune barrier
• Environment to promote Acidophilus (literally: ”acid loving”)
• Digestion (liberation) of minerals from food, water, and non-chelated supplements
• Digestion (liberation) of vitamins from food matrices

Gluten issues, allergies vs sensitivities vs digestive issues

All grains contain gluten; some forms are just more allergenic or more difficult to process than others, which can vary from individual to individual. Wheat is the most common gluten reaction; which is also possible for rye, oats, barley and buckwheat. Some people are sensitive to certain proteins because of leaky gut, a condition where digestion is impaired because of GI tract disorders. Non-allergenic "delayed sensitivity reactions" to proteins may be caused by leaky gut and the specific immune cells reacting to these specific proteins can be reprogrammed to be non-reactive to them by completely avoiding these specific foods for at least 6 weeks. Not so for true food allergies, which can be permanent and trigger ever-increasing reactions with every occasional exposure. People's abilities to digest proteins vary with genetics, immune system capacity and probiotics present in the gut. There is even current research on specific bacteria that prevent the damage caused by wheat in susceptible people's guts. Only about 1% of the population tests as truly allergic to wheat protein, between 1-2% for dairy protein. Obviously, many more are (temporarily) sensitive to these proteins based on gut dysbiosis and leaky gut tissues failing to completely digest these foods. The issue of lactose intolerance is another possible cause of gas or bloating after consuming non-fermented dairy products (except for low-lactose products like whey protein isolate). The use of antacids is a major factor reducing digestion of proteins and minerals in the stomach, as well as reducing the essential acidic barrier against pathogenic organisms that may be present in our food and water; even from dirty hands that we use to eat. Stress and improper chewing may also contribute to the presence of extra undigested proteins in the gut, composed of undigested food and undesirable microbes. Who's left to clean up the mess and try to get some badly needed nutrients into the bloodstream? The immune system, though imperfectly. A major part of immune cell counts and activity is in the GI tract for exactly this reason, consuming a lot of energy. If digestion fails and the GI tract contains an unhealthy mixture of organisms and large protein masses, the result is a significant immune challenge by every measure, leading to inflammation and fatigue. Glutamine is an amino acid present in most protein-containing foods that is essential to brain and nerve function. Magnesium, other amino acids (ie taurine) and antioxidant co-factors render it far less overexciting to neurons. MSG and aspartame are additional proteins that can cause nerve overstimulus in some circumstances. There are ways to reduce these reactions, as described thoroughly by Dr. Russell Blailock in his books, lectures and articles. The bottom line: No need for most people to avoid soy, milk or grains if they can maintain the intregrity of their digestive and GI tracts properly. Most of those whose systems aren't in such good health can utilize fairly effective means of correcting these issues and eventually resuming the use of these foods in their diets, unless they are the relatively few with true allergies.

ODE TO THE INTESTINE

ODE TO THE INTESTINE © 2006 by Neil Levin

The bowel ain’t a sunny place
A dirty, dark, disgusting space

It’s full of microbes, bad and good
And yucky, decomposing food

It has a brain, just like your head
To guide digestion of our bread

It separates “us” from “not us”
And is home to acidophilus

It harbors other creatures, too
And immune cells to protect you

If you develop leaky gut
Food particles will be in a rut

“Chew your liquids, drink your food”
Means masticate it really good

Reduce stress to aid digestion
And increase GI immune cell function

Avoiding allergens is best
And helps you to absorb the rest

A body system we should invest in
Hence this ‘Ode To The Intestine’