Uric acid is the end product of purine metabolism. Meat, flesh foods, and some vegetables contain high levels of purines. Consuming these foods results in increased formation of uric acid in the blood.
Muscles have a particular affinity for uric acid. When you eat meat or any flesh foods, the digestive process breaks it down into the fat and amino acid molecules composing it. This process results in the formation of a great deal of uric acid. Read the rest of this entry »
In your effort to maintain a positive nitrogen balance (ingesting more nitrogen than excreting). the intention should be to ingest a steady supply of protein throughout the day, every three to four hours, consisting of all essential & non-essential amino acids, allowing for all possible combinations to be present at one time. This will ensure the continued synthesis of body tissues, proteins and enzymes. The greater the intensity and duration of resistance exercise, the greater the required ingestion of protein. Read the rest of this entry »
How much is too much? The only true way of determining this is by closely monitoring your nitrogen balance. For every gram of protein there is 16% nitrogen. With this in mind, compare this amount to the excreted nitrogen in your urine (the blood urea nitrogen test B.U.N.), and you can come up with your true protein requirement. In the presence of sufficient total calories, a level of protein intake that is greater than the body requires will most likely result in a positive nitrogen balance, but at an expense of possibly over stressing the liver. Read the rest of this entry »
Even in the presence of sufficient total calories, low protein ingestion will not accommodate the building of new tissue. When too little protein is being ingested and an intense training session is performed, “catabolism” is prolonged. Anticipate a long term negative nitrogen balance too. Read the rest of this entry »