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Proteins are the source of 11 nonessential and 9 essential amino acids. It should be emphasized that they both are equally important for protein metabolism.
There are two absolutely essential amino acids: lysine and threonine. They can under no circumstances be synthesized in the body. Other essential amino acids (7 of them: valine, leucine, isoleucine, methionine, phenylalanine, tryptophan, and histidine) may be formed in various reactions, however, it does not play any role from the perspective of full support of metabolism. Therefore, if the intake of amino acids from food is insufficient, it will have a negative effect on normal development and functioning of the body.
Intake of essential and nonessential amino acids ensures the balance of synthesis and decomposition processes. The daily human need for protein is 9-14% of the total caloric intake, and total protein reserves in the body amount to 6 kg. Food provides (on average) from 25 to 60 g of protein, at the same time the digestive juices produce up to 17 g of their own proteins per day and with the rejected mucous cells of the gastrointestinal tract this number comes up to 70 g per a day. Proteins half-life is 21 days. There are no special protein repositories in the human body. Therefore, improper protein intake damages the balance resulting in predominance of decomposition processes over synthesis processes.
NUTRILITE™ Protein Powder provides vegetable protein in a powder form extracted from soy, wheat and peas. Our body is not able to preserve an excess of proteins, so they should be consumed daily to maintain a constant amount of protein at the level required by the human body to perform all its vital functions.
Protein powder is a high quality protein that ensures a balanced amount of nine essential amino acids. One dose (10 g) of the powder contains 8 g of protein.
Taking into account the concept of a balanced diet and healthy lifestyle, we can say that this product is a more balanced alternative to traditional protein sources such as red meat, cheese, eggs and rich milk.
Vegetarian diets, in the absence of this risk, are also characterized by intake of protein with low biological value.
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