It does not matter how much you eat, what matters is how much you are able to acquire the quantity of food consumed. Meanwhile, the issue of the use of ingredients in meals depends on many factors. The good news is that some of them – you can have an impact. Want to know how to increase the absorption of protein? Feel free to read!
What determines the protein digestibility?
Are a source of dietary protein building blocks called amino acids, which can be compared to the bricks used by the body include to create muscle protein as mentioned on Testogenr review. This is how the amount of amino acids used by the body is dependent on several factors, one of the most important is their bioavailability from the gastrointestinal tract. The body’s ability to absorb nutrients is in the meantime depends primarily on their digestibility, and this may be very different depending on the selection of food quality.
Proper selection of protein products
Specific food products are significantly different digestibility. Thus, choosing the value of the feed protein based primarily on those which have a high digestibility. They are definitely products of animal origin such as eggs, dairy and meat (including fish meat). Vegetable proteins have a poorer bioavailability, which is related to, among others, their specific construction and the presence of anti-nutritional compounds that may hinder the work of our digestive enzymes. They are present include in legumes. This does not mean, however, that vegetable protein should be avoided, or that it is worthless, just better to take care that the greater part of the daily intake of protein derived from animal sources.
Another issue, which is very important is the way of the food processing, both the known initial and heat treatment. The concept of pre-treatment we have in mind for example. Washing, peeling, soaking, etc. This latter step can make a big difference to how the product is tolerated by our digestive system, an example of which can be znowuż legumes. Extremely important to a heat treatment, which can either reduce or improve the digestibility of protein. For example, egg protein digestibility in the raw state is approximately 50%, which is relatively small. In case of cooked egg albumin digestibility reaches 100%.
In the case of meat, the thermal treatment improves the digestibility of the protein, provided it is not too long and too aggressive. Long term frying or grilling at high temperatures can bring about the formation of a protein-saccharide complexes (Maillard reaction products), which do not decompose, and the degradation of some amino acids, particularly lysine, methionine, histidine and tryptophan. Thus, in order to improve the absorption of protein is good to be skilfully applied heat treatment and consume food steamed, boiled or steamed rather than fried or grilled intensively
Biting and chewing bites
Quite important is also how carefully bite and chew food consumed. Research shows that people with clear gaps in teeth protein digestibility significantly decreases. Eating in a hurry, swallowing large bites may be associated with a decrease in the digestibility of food intake so you should pay adequate attention to how chewing food. Negligence in this matter are particularly evident in the case of men who do not turn back the head too that would be nice “grind” in the mouth eaten a meal. Enjoying meals is also important for the assimilation contained therein nutrients.
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