Re: Protein Restriction (methionine)

[Guest guest]

Here is a table of the methionine content of various proteins

(percentage by weight).

3.6% egg white

2.9% pink salmon (NDB 15084)

2.8% chicken

2.7% casein

2.6% beef

1.9% whey

1.5% brewer's yeast

1.5% pinto beans (NDB 16044)

1.3% soy

The standard US Government diet of 2000 calories consists of 15%

protein, 30% fat, and 65% carbohydrates. The 15% protein corresponds

to 300 calories or 75 grams of protein.

By selecting pinto beans, soy, brewer's yeast and whey protein over

salmon, chicken, and eggs you reduce your consumption of methionine by

about one half.

Tony

>

> Hi folks:

>

> This study found the following:

>

> 40% caloric restriction extended maximal lifespan by 40%.

> 40% protein restriction extended maximal lifespan by 20%.

> 80% methionine restriction extended maximal lifespan by 40%.

>

> Rodney.

>

[Guest guest]

Hi folks:

Is the cat carousing among the pigeons? Good!

Take a look at (of all things): gelatin, dry powder, unsweetened.

According to nutritiondata.com it contains zero fat; zero carbs;

99.9% protein and a little of the seemingly ubiquitous sodium!

Of the protein component, zero percent is tryptophan, zero percent

cysteine, and 0.7% (yes, less than 1%) methionine.

Seems like an item that would be worth fitting into the diet

somewhere. But since my dietary protein percentage is already well

in excess of that of the chinese centenarians I perhaps need to be

reducing it, not adding more. So I need to find other protein

sources that I can substitute out, and perhaps replace with gelatin.

All this may, perhaps, be an argument in favor of fish oil rather

than the fish itself? If so then that would be a change in my view

of things.

If I am going to reduce my intake of some of these amino acids, this

is going to take me a long time to sort out.

Rodney.

>

> Here is a table of the methionine content of various proteins

> (percentage by weight).

>

> 3.6% egg white

> 2.9% pink salmon (NDB 15084)

> 2.8% chicken

> 2.7% casein

> 2.6% beef

> 1.9% whey

> 1.5% brewer's yeast

> 1.5% pinto beans (NDB 16044)

> 1.3% soy

>

> The standard US Government diet of 2000 calories consists of 15%

> protein, 30% fat, and 65% carbohydrates. The 15% protein

corresponds

> to 300 calories or 75 grams of protein.

>

> By selecting pinto beans, soy, brewer's yeast and whey protein over

> salmon, chicken, and eggs you reduce your consumption of methionine

by

> about one half.

>

> Tony

>

[Guest guest]

Hi folks:

Just as a reminder for those who missed it. The chinese centenarians

the study of whom precipitated this discussion, ate an average of

1419 calories daily of which just 11% was protein. This is not a

lot, and fully half(!!!!) of those 1419 calories were supplied by

dried sliced sweet potatoes.

If my arithmetic is correct, 700-odd calories of sweet potatoes (I am

not sure that we can be certain they are the exact same variety as in

north America) contains less than 1 gram of fat; and ~13 grams of

protein.

And of that small amount of protein, 2.6% is methionine; 1.2%

tryptophan; and 0.8% cysteine.

And of course there is no reason to believe that the diet of these

people cannot be improved upon. Perhaps.

fwiw

Rodney.

> >

> > Here is a table of the methionine content of various proteins

> > (percentage by weight).

> >

> > 3.6% egg white

> > 2.9% pink salmon (NDB 15084)

> > 2.8% chicken

> > 2.7% casein

> > 2.6% beef

> > 1.9% whey

> > 1.5% brewer's yeast

> > 1.5% pinto beans (NDB 16044)

> > 1.3% soy

> >

> > The standard US Government diet of 2000 calories consists of 15%

> > protein, 30% fat, and 65% carbohydrates. The 15% protein

> corresponds

> > to 300 calories or 75 grams of protein.

> >

> > By selecting pinto beans, soy, brewer's yeast and whey protein

over

> > salmon, chicken, and eggs you reduce your consumption of

methionine

> by

> > about one half.

> >

> > Tony

> >

>

[Guest guest]

Francesca wrote: " And you give up all the health benefits of fish... "

When you cut calories, something has to be eliminated. Hopefully,

it is not something that is necessary or beneficial for good health.

We are still very far from knowing what is " optimum nutrition " . How

much fish do we *really* need? One serving per month? One serving

per week? Two servings per week? If we can answer that question,

then we can start structuring our menus around our real nutritional

needs. Until then, our diet will be based on semi-educated guesses

and unfounded convictions.

Regarding the NDB numbers, they refer to the USDA National Nutrient

Database for Standard Reference which is accessible from the following

link.

http://www.nal.usda.gov/fnic/foodcomp/search/

After searching for a food item, you can adjust the serving size to

get 100 grams of protein or 100 grams of fat, and then the number of

grams of the amino acids or fatty acids will correspond to the

respective percentages.

Tony

===

>

> Here is a table of the methionine content of various proteins

> (percentage by weight).

>

> 3.6% egg white

> 2.9% pink salmon (NDB 15084)

> 2.8% chicken

> 2.7% casein

> 2.6% beef

> 1.9% whey

> 1.5% brewer's yeast

> 1.5% pinto beans (NDB 16044)

> 1.3% soy

>

> The standard US Government diet of 2000 calories consists of 15%

> protein, 30% fat, and 65% carbohydrates. The 15% protein corresponds

> to 300 calories or 75 grams of protein.

>

> By selecting pinto beans, soy, brewer's yeast and whey protein over

> salmon, chicken, and eggs you reduce your consumption of methionine by

> about one half.

>

> Tony

>

[Guest guest]

Hi Francesca:

The average okinawan only lives a few more years than the average

american, as we have previously discussed. But the long lived

japanese and chinese seem to eat an inordinate amount of dried sliced

sweet potatoes.

Certainly the japanese eat fish, two hundred grams a day of it on

average I recall (about twice as much as I eat). But there is no

specific mention of 'fish' in the chinese centenarian study

previously posted.

While fish seems to provide a clear net benefit, it is not god's gift

to nutrition. For a start high fat fish contain saturated fats in

addition to the presumed beneficial EPA and DHA, and that includes

the stuff with the worst reputation - myristic acid. Some people are

concerned with pollutants, although that issue seems to me to be

exaggerated based on the data I have seen.

Eating some fish, it appears, is healthier than eating no fish at

all. But presumably it would be even better to be able to eat fish

without the saturated fats and the methionine etc.. Eventually

(fifty years from now perhaps?) there will be farmed fish bred, or

genetically manipulated, for lower myristic acid and methionine

content. Perhaps even better, there may be fish oils refined to

contain only the EPA and DHA and/or any other components of fish

found to be beneficial.

But what we have seen so far as regards amino acids is just a couple

of studies, and methionine is just one amino acid. Maybe ten to

twenty years from now we will have data for the effects of all the

different amino acids that is comparable to the information we think

we have now for fats ............ but only from studies of flies

and mice.

In the meantime we each have to decide for ourselves where to place

our bets. We will not always make the winning bet. But that is in

the nature of making decisions based on inadequate information.

Rodney.

>

> Here is a table of the methionine content of various proteins

> (percentage by weight).

>

> 3.6% egg white

> 2.9% pink salmon (NDB 15084)

> 2.8% chicken

> 2.7% casein

> 2.6% beef

> 1.9% whey

> 1.5% brewer's yeast

> 1.5% pinto beans (NDB 16044)

> 1.3% soy

>

> The standard US Government diet of 2000 calories consists of 15%

> protein, 30% fat, and 65% carbohydrates. The 15% protein

corresponds

> to 300 calories or 75 grams of protein.

>

> By selecting pinto beans, soy, brewer's yeast and whey protein over

> salmon, chicken, and eggs you reduce your consumption of methionine

by

> about one half.

>

> Tony

>