FredSonoma
Member
- Joined
- Jun 23, 2015
- Messages
- 914
haidut said:FredSonoma said:Does anyone have a chart with a good breakdown of different kinds of meat and their amino acid breakdown?
I'm pretty sure that eggs and muscle meats from ruminants or fish are the main sources to be careful of with methionine and tryptophan. Is that correct?
Also, what about shrimp and oysters? Does that need to be balanced with gelatin?
Also, how important is it that I balance every meal? If my overall daily intake is balanced, is that good enough? Or every time I fry up 2 eggs should I ideally be having some gelatin with it? Also, if I'm craving the s*** out of muscle meats and kind of disgusted by gelatin, could it be a sign that my body needs more methionine to, say, build muscle or something?
If you Google "FOOD amino acid composition" where "food" is replaced by whatever you want analysis on you will get a lot of results. When the results come back click on Google Images and you will get many charts showing percentages, pie charts, RDA, etc.
The bottom line is that tryptophan presence in protein seems to be fairly constant. Most meats have it at about 1% of protein content. Shrimp and some fish actually have more tryptophan than beef and eggs. Methionine is mostly found in meats, eggs, and grains. Milk has less methionine than most other proteins. The only protein low in the "bad" amino acids is gelatin. However it is deficient in isoleucine and threonine, which are essential aminos. So, eating mostly gelatin and supplementing some BCAA and threonine is perhaps the easiest and cheapest way to eat a protein as close to perfect (according to Peat) as you can get naturally.
Okay thanks! My current issue is I am very much craving protein all the time - even gelatin. However, the bone broth I make makes me feel pretty terrible (including big pieces of joints I eat in it). Is there a way I can get gelatin that doesn't need to be cooked long / is it likely that Great Lakes gelatin won't have this effect on me? Wouldn't it likely have the same effect because it's probably cooked the same way I cook it?