Food As Medicine, Macro-nutrition
Food is typically gentle, safe, and effective. Considering what we consume has such detrimental effects to our state of health and wellbeing. Diet should be considered a tool of every day life. Critically impacting how we feel, physically, and psychologically. It is important to make sensible dietary choices.
When deciding on what to eat and how to prepare, we should consider the source and process it took to arrive at the gate of the natural faculty (the mouth). The more it is altered, refined, and processed, the further it gets from being natural. The further it gets from natural, the more we lose the inherent benefits it has on our physiology.
For example, The more processed and refined the foods are, the more we lose the inherent nutritional value. Most manufactures that process food, deplete the nutritional content so much, that the remnants are unfit for consumption. And in turn, the remnants or so called food have to be restored aka enriched, in order to be sold at market (U.S. Institute of Medicine 2003).
Think about what it took for your food to get to you, how many hands and machines it had to go through. Or perhaps look at it this way, if it’s deep fried, or comes in a fancy decorated box or bag it most likely isn’t worth the investment.
Energetics of Food
Serving in health management and disease prevention, it is a good idea to consider the energetics of food. Such as the polarities of Qi according to Traditional Chinese Medicine, with Yin being cooling, and Yang being heating (M. Tierra n.d.). Or Aristotle’s four basic qualities; Hot, Cold, Dry and Wet. As these factors influence the metabolic state and overall vitality of the body (G. Tobyn 1997).
For instance, a very understandable explanation, cayenne pepper, ginger, walnut, vinegar, black tea, mustard, animal meats, etc. are Yang or Hot. Heating foods are typically stimulating to the metabolism (M. Tierra n.d.).
These stimulating foods generally, heighten thyroid activity, inflammation, and insomnia, amongst other outcomes. Thus exacerbating similar conditions, or potentially bring about relief to those of a cool, yin type nature.
On the opposite side of this polarity lays, mint, most fruits, dairy products, and some sea foods, are Yin or Cold. Cooling foods are typically sedating to the metabolism (M. Tierra n.d.).
These sedating foods generally, depress thyroid activity, reduce inflammation, and relax tissues, in addition to other physiological affects. While worsening similar conditions, these foods potentially bring about relief to those of a hot yang excess energy (M. Tierra n.d.).
Macro-nutrients; Carbohydrates, Fats, & Proteins
The three macronutrients; Carbohydrates, Fats, and Proteins. Let’s discuss the Carbohydrates first.
Carbohydrates (saccharides)
The plant constituents that make up carbohydrates are its primary metabolites and may be considered simple or complex. In their simple form, they’re called glucose, fructose, and sucrose. In their complex form they are abundant in fruits, roots, tubers, and rhizomes (S. Dharmananda., 2010).
Composed of water and earth, carbohydrates are the most nutritive and anabolic (building-up) in nature. Its taste & emotion (Rasā) is sweet, making it inherently the most desirable and pleasing to the palate.
Allied with the stomach and spleen, its quality is cool, wet, and soft. Carbohydrates impart an invigorating, calming, and protective force upon the body. This qualitative force slows excitation, reduces inflammation, dampens toxicity, and quells anger.
Natural unprocessed sugars, support those of a choleric temperament as well as the pitha doshas.
The simplest most basic form of sugar, and most utilized sweeteners. Honey for example, is a simple carb aka sugar, is primarily fructose sitting around 35% and glucose sitting around 30% (H.A. n.d.). Honey’s composition varies according to the plants the bees have in their environment. All honey, to some degree has beneficial phytonutrients like Vitamins, Nutrients, and Flavonoids, that exert antibacterial and antioxidant influence (C. Manyi-Loh et al., 2011). That does not say, that the body breaks down honey any different than processed carbs.
Maple syrup as an example, the life blood of the Acer species of trees, consists of sucrose, glucose, and fructose (J. Stuckel., N. Low 1995), calcium, potassium, iron, zinc, and manganese (K. Gunnars 2018). Yet again although beneficial to some degree, the body does not break it down any different than refined or processed sugars.
Fructose, Glucose, & Sucrose in excess instigates blood sugar disharmony. That being said, substances like that of honey and maple syrup does not carry the heaviness of processed or refined sweeteners. As honey and to some degree maple syrup, are much lighter and sharp in their nature. With that respect, they may not provoke phlegmatic / kapha dullness.
These simple sugars are formed when two monosaccharides connect. Through a glycosidic bond such as in sucrose. Sucrose a primary metabolite of photosynthesis in plants, that is sugar. May be isolated from Sugar Beet (Beta vulgaris) Root Succus, or Jaggery (Saccharum officinarum) Cane Succus. Yet again is broken down by the body into glucose and fructose, simply and quickly.
Turbinado sugar, a popular sweetener and nice alternative for vegans. Is produced by removing the molasses from the surface of cane sugar through centrifuge. Tan raw sugar is evaporated and clarified product of cane sugar, this is said to retain some of the nutritional content. For example, turbinado and raw sugar contains potassium, calcium, magnesium, phosphorus, and iron. Although, let’s keep in mind that the amounts of these constituents are vary minute (H.A. n.d.).
As we move along the processing of sugar, we land on white sugar. Part of the “Three Whites” (White Flour, White Sugar, White Salt) that is suggested to avoid, at least in excess. With the evaporation and centrifugal of can sugar as in the process of raw sugar. A filter of bone char is added to filter out any impurities and color.
Lactose, a milk sugar is also a simple carb composed of glucose and galactose. Milk in itself sweet, and euphoric. This is to get the infant (man or beast) to suckle and bond with the mother. As humans and our great ideas, decided to consume milk from our live stock. In order to preserve our food supplies, which before the modern conveniences like that of refrigeration may have been advantageous (S. Hardwick 2018). As consuming the hormones (bovine somatotropin) that is within bovine milk, to grow a beast nearly 1,000 Lbs in the first yr (J. Smith 2007) wasn’t enough to deter us from doing so. Most people do not have the ability to digest milk after being weaned as they lack the enzyme lactase for its breakdown (S. Hardwick 2018).
Stepping into Complex Carbohydrates such as Oligosaccharides and Polysaccharides along with Fiber. Do to the varying complexity, these phytonutrients breakdown much slower than simple carbs. In relation to this pepsis (digestion) comes a slower assimilation and intern a slower blood sugar rise.
This creates a longer more sustainable source of energy. Additionally, opposed to processed carbs, with the complexity comes a richness in water, vitamins, minerals, and other phytonutrients.
Oligosaccharides are a sugar polymer usually containing three to ten monosaccharide sugar rings. These sugars aka carbs are insoluble and support many bodily functions. The commonly found Raffinose and Stachyose are oligomeric saccharides present in most legumes (T. Sako, & R. Tanaka 2011). Or Fructo-oligosaccharides (FOS) plant sourced as in honey but with a much greater content. FOS supports many bodily functions, take for instance it may be considered a prebiotic, immunostimulant, and hypoglycemic agent, amongst many others (D. Moskovitz 2004).
Examples; Soy beans, Fava beans, Black eyed peas, Snow peas, Peanuts, Tamarind, Tomatillo, Jicama, etc.
Another sugar polymer usually containing ten or more coupled monosaccharide sugar rings. These rings join to compose starches (storage molecules of plants), cellulose (cells of plant structures), pectins (flexible centers of plant cells), and fiber (mucilage & roughage) (S. Lee 2017).
For example inulin, a soluble mucilaginous fiber and medicinal constituent often found in the roots of plants. Is regularly employed for its ability to support liver function, balance blood lipids (cholesterol) and strengthen immunity by means of feeding angi (probiotics) acting as prebiotics (P. Glibowski, & K. Skrzypczak 2017). Inulin is heavily condensed in a number different plant families, including Asteraceae, Boraginaceae, Campanulacese, and many others. Regularly employed for liver support, inulin balances blood lipids,
Though these carbohydrates are soluble, they resist pepsis and may be referred to as Mucilage. When broken down, form large gelatinous molecules and either directly or reflectively soothe the mucosa and dampens toxicity.
This type of complex carb prevent dryness and ulceration, and protects against conditions like that of respiratory or bowel congestion, leaky gut syndrome, erosive gastritis, even interstitial cystitis (H.A. n.d.).
Roughage on the other hand, while resisting pepsis isn’t so soluble and relates more with the physiological effects it exerts, rather than its nutritional or protective standpoint. These complex carbs are mainly composed of polysaccharides and lignins.
Take cellulose as an example, due to its insolubility these vegetable residues resist digestion and pass through the digestive tract relatively intact (H.A. n.d.). Giving it the ability to normalize intestinal transit (reducing constipation), increase insulin sensitivity (balancing blood sugar), and support weight-loss through satiety and more (Y. Park 2016). That’s in addition to the same benefits to the gut flora as mentioned above.
Examples include: Whole Grains, Oats, Barley, Legumes, Vegetables, Roots such as Carrots, Mushrooms, etc.
Processed carbohydrates may also be categorized as simple or refined and are not equivalent to complex carbs.
Dextrose the industrial name for crystalline glucose, which has been derived from corn starch (sugar storage molecules) is 60 – 70% sweeter than sugar. Corn syrup is the result of a process known as isomerization that has been derived from corn starch. The end result is basically glucose. This can be further processed by adding enzymes to the corn syrup, which converts the some of the glucose into fructose. fructose which is roughly 130 – 180% sweeter that sugar. Then by adding dextrose syrup to the fructose produces High Fructose (in comparison to pure glucose) Corn Syrup (HFCS). Depending on the formulation and amount of fructose utilized determines the amount of sweetness. Industrial HFCS ranges from around 42 – 90% fructose and is commonly added to processed foods, and beverages (H.A. n.d.).
HFCS or otherwise, added sugars are often hidden in surprising places, for example; Meats, Salad dressings, Nutrition bars (energy bars, health bars), Breads, Ketchup, Nut-butters, Canned fruits and Veggies, Pizza, TV dinners, Coffee Creamers, Breakfast cereals, Cereal bars, & other boxed products, Ice cream, Soda pop, Candy, Processed Fruit Juices, Delivery & Take out, Fast food, on and on and on…
I assume this is done as a way of getting the consumer to purchase more of the product, as sweet may be euphoric and addicting. As of March, 2020 the FDA is requiring that food manufactures must include “Added Sugars” into the “Nutrition Facts” section on food labels. Between this new requirement and the “Ingredients” section, below the “Nutrition Facts” section, it is easily recognized when refined, processed, sugars have been added.
Cravings may seem irrational although they are vary real and can be deeply intrenched. These sugar cravings may stem from psychological, and / or physiological causes such as low energy, poor protein assimilation, hormonal, or genetic, etc (H.A. n.d.). It has been postulated that sweet taste produce what some refer to as the “Natural reward” triggering dopamine receptors (Avena NM, Rada P, et al. 2006).
Sugar consumption wasn’t always as it is today, in fact it is quite the contrary. Before modern day production of sugar, sugar was fairly difficult to find. Even honey, the primary sweetener was scarce as it too wasn’t commercially processed. As such sugar didn’t compose much of the normal diet, as it does today. The diet had a rich diversity of fiber and starches, like that of whole grains and oats. During these times, sugar was vary costly and primarily utilized as a medicinal substance (H.A. n.d.).
Medas (fats)
Derived primarily from earth and water, fats are similar to sugar in taste and composition, though with salty undertones, and more unctuous and warm in nature.
As fats increase warmth and suppleness, they prove beneficial to those of the cool, dry constitution like that of the vata and melancholic archetypes. Unsaturated fats support comfort, mobility, and stability, amongst others.
Its breakdown starts with the natural faculties (digestive), lingual lipase, and tends to induce acidic gastric enzymes, which contributes to dyspepsia (indigestion), high blood pressure, cholesterol, body mass, immobility, lethargy, and the like.
Fats (saturated & unsaturated) can be categorized according to their structure. Cholesterol (sterols), triglycerides (glycerol & fatty acids), and phospholipids (phosphate & fatty acids) are all generally referred to as fat or lipid, lipid generally referred to as oil.
Lipids are an important hydrophobic (water-resistant) macromolecule utilized in both structural and metabolic functions. In addition to energy formation (R. Meerman, A. J. Brown 2014), fat serves as vital cellular components, from thermal insulation, cellular transmission, bilayer formation, to shock absorption (H.A. n.d.).
(C55 H104 O6 + 78O2 → 55CO2 + 52H2O + energy)
The chemical structures of fat contain Carbon and Hydrogen. These structures are composed of long chains of carbon atoms surrounded by hydrogen atoms. As the hydrogen atoms occupy the carbon bonds, the degree of saturation increases. These varying ratios, refer to Saturated and Unsaturated fats (E. Vitz, J. W. Moore, et al 2020).
Saturated fats, every bond in the carbon chain has been occupied by hydrogen atoms and solidify at room temperature.
Unsaturated fats, which are usually of a plant base are typically liquid at room temperature. May be further subdivided in accordance with the varying ratios of carbon to hydrogen. As in Monounsaturated, where only one of the available carbon atoms have been occupied. Or Polyunsaturated where a portion of the carbon atoms have been occupied (H.A. n.d.).
When discussing fats, we should consider cholesterol. Produced by the liver, cholesterol is a vital precursor in steroid production, hormones such as testosterone, estrogen, progesterone, vitamin D, cortisol, and others.
Cholesterol gets packed into molecules called lipoproteins for transpiration within the extracellular (outside of cells) fluids (plasma & Lymph) throughout the body. There are five subtypes that differ in size and density in relation to its fat to protein ratio, as the protein increases so does the size and density. The five major types of lipoproteins with increasing density are Chylomicrons (CM), Very Low Density Lipoprotein (VLDL), Intermediate Density Lipoprotein (IDL), Low Density Lipoprotein (LDL), and High Density Lipoprotein (HDL) (C. M. Mansbach 2004).
( Curious about cholesterol, check out H.R.’s cholesterol pg. click here )
Trans Fats, have a different structure than that of saturated unsaturated fats and cholesterol. Aka Hydrogenated and Partially Hydrogenated oils, commonly found on food labels. These fats are small and super hard (really dense).
In commercial processing, during the hydrogenation process of making saturated fats, trans fats are produced as a byproduct. Some industrial products such as in fried or baked foods, utilize the trans fats as they are cheaper and extend shelf life (AHA 2020).
Fats with lower densities have the ability to reduce HDLs and raise LDLs. Intern potentially opening a world of diseases, such as cancer, diabetes, obesity, sleep apnea, osteoarthritis, joint pain, infertility, irritability, anxiety, and depression for example (H.A., 2018., Larsen et al., 2007., Harvard T.H. Chan School of Public Health, 2015e., Frisco, 2004)
Strongly advisable to avoid food with trans fats, and hydrogenated oils. A few examples not to include; pork rinds, chitlins, scrapple, french fries, doughnuts, most chips, corn dogs, deep fried chicken, deep fried processed products and most fast food and take outs, amongst many others.
Before we step into the world of protein, let’s recap the fat burning process of the body. Fat breakdown for fuel aka energy, is referred to as the Krebs cycle. In which ATP is made within the mitochondria of cells, in the presents of oxygen utilizing carbohydrates to burn fat. “Fat Burns in a Carbohydrate Flame”. When carbohydrate intake is hindered or absent, the body depends on stored glycogen (bodily carbs) to maintain blood sugar levels. During this process when the glycogen is used, a substantial amount of water is also released, primarily through respiration (R. Meerman, A. J Brown 2014). Literally, for every gram of glycogen used, liberates roughly 3 grams of water.
Krebs cycle; 2 AcetylCoA + 6 NAD + 2 FAD + 2 ADP + 2Pi –> 4 CO2 + 6 NADH + 2 FADH2 + 2 ATP + 2 CoA + heat
Macro-nutrients; Proteins
Amino Acids Link Together To From Proteins
Protein (amino acids)
The chemical structures of protein, contain chains of Amino Acids, with common elements of carbon, hydrogen, oxygen, and nitrogen. Proteins serve numerous bodily functions, from energy expenditure to gene expression (H.A. n.d.). The body requires 20 different amino acids to derive all of the protein structures of the body. By altering the amino acid chains, we can synthesize thousands of different structures and therefor are considered major building blocks (Harvard T.H. Chan 2020).
In relation to the energetics of food, amino acids, fats, and proteins exert a heating, yang, choleric quality. That may be beneficial to those of a yinny, vatha temperament.
Amino acids that make up proteins may be subdivided into Essential (obtained from diet), Conditionally Essential Amino Acids (circumstantial), and Non-essential (synthesized in the body).
Essential Amino Acids (EAAs) are important biomolecules composing cell membranes, maintaining fluidity & respiration, and modulating enzymatic activity (H.A. n.d.). Essential, meaning the body does not synthesize these amino acids and needs to be obtained through diet (Choi, B.H., Coloff, J.L., 2019).
The 9 Essential Amino Acids; Histidine, Isoleucine, Leucine, Lysine, Methionine, Phenylalanine, Threonine, Tryptophan, Valine
Conditionally Essential Amino Acids are also important biomolecules participating in cell maintenance and tissue repair. Under certain physiological circumstances, the body’s ability to synthesize these amino acids is limited, at least to some degree. For example, increased consumption of Arginine may be beneficial to those with severe burns. Or increased consumption of Glutamine has been suggested to benefit those following surgery (H.A. n.d.).
Conditionally Essential Amino Acids; Arginine, Cysteine, Glutamine, Glycine, Proline, Serine, and Tyrosine
Non-Essential Amino Acids (NEAAs) serve as important biomolecules in metabolism and immune function (H.A. n.d.). NEAAs are able to be synthesized within the body in the absence of food. Composing 11 of the 20 different amino acids (Choi, B.H., Coloff, J.L., 2019).
Non-Essential Amino Acids; Alanine, Aspartate, Asparagine, Arginine, Cysteine, Glutamate, Glutamine, Glycine, Proline, Serine, and Tyrosine.
To recap, “Protein” is not another word for “Meat” but rather a combination of amino acids. Amino acids are widely distributed in both the plant and animal kingdoms.
People always connect the word protein with meat, as animal flesh or “meat” contains all of the 9 essential amino acids, while the amino acids from plants typically lack one or more of the essential amino acids, thus classifying as “incomplete”.
Amino acids from animal sources may be considered complete, though let’s keep in mind that animal products typically accompany high amounts of saturated fat. One may look to white meats such as poultry and fish. As these do not contain as high amounts as red meat, but nonetheless still contain a substantial amount of saturated fats (Harvard T.H. Chan 2020). And we just read what saturated fats do to the body.
Coined “incomplete”, proteins from plants typically lack one or more of the 9 essential amino acids. This is not necessarily a bad thing, as our diets should be well balanced and encompass variety.
For example, when we consume a combination of foods, such as beans and rice, or peanut butter on whole grain, we make the “incomplete” complete by combining the amino acids from the beans with the amino acids of the rice, and the same with the peanut butter and grains.
In that effect, we’ve just eliminated the artery-clogging saturated fats, while boosting the anti-inflammatory fibers (mentioned above) that accompany plants.
Protein Balance
Plants are a great source for proteins. As the amino acids are complemented by other beneficial phytonutrients. Take noni fruit for example, the amino acids exert a heating, choler, pitta, force upon the body. While the cooling, yinny, kapha influence from the complexity in sugars, aid in leveling out and buffer the energetics of the former. Thus creating a new force upon the body, that is of the sanguine.
Proteins? Amino Acids of fruits? Yes and abundantly so.
Allow me to share a few examples with you;
Noni 9 EAA, & 9 NEAA, Purslane 9 EAA, & 7 NEAA, Soybean 9 EAA, & 7 NEAA, Coconut 9 EAA, & 6 NEAA, Field Pumpkin, & Squash 9 EAA, & 6 NEAA, Linseed 8 EAA, & 7 NEAA, Avocado 9 EAA, & 6 NEAA, Fenugreek 9 EAA, & 6 NEAA.
Overly popularized fads!
Diets such as these vary in their guidelines in relation to the macro-nut ratios. All are generally high in fat and protein, with low to no carbohydrates.
It should be mentioned that if we recall from the carbohydrates section, sugar is often hidden in surprising places. Well, those who derive their protein from animal products should recognize that most of the animal products contain added sugar, aka carbs!
The so-called keto diet is a fad, directed at the consumer in an attempt to gain sales. People should be aware and understand that high-protein diets are not without potential health risks. First, typically, excess amounts of most anything, especially over the long term, typically leads to an imbalance or disharmony.
More specifically in correlation to high protein, to quote Atkins “HIGH PROTEIN DIETS COULD BE AS BAD AS SMOKING”! People may encounter situations like that of bad breath that brushing and flossing won’t fix, or bowel irregularities (E. Cronkleton, et al. 2020) that have been correlated with arthritis. Furthermore, osteoporosis from bone disposition in effort to maintain pH balance. Heart disease in correlation with the effects of saturated fats on the arterial walls. Kidney damage from the excess nitrogen build-up and a number of cancers, like that of colorectal, prostate, and breast cancers (D. Ioannis 2013). Not to mention (which I’m going to) nausea, vomiting, fatigue (M. Campos 2017) ultimately disrupting circadian rhythms and the reticular activating system’s function, renal calculi (Harvard Health Publishing 2018). In relation to the high saturated fats that accompany animal protein, it enhances gut permeability like that of leaky gut syndrome (Rohr, M. W. et al. 2020) that potentially contributes to food sensitivities and allergies, as well as many others.
In relation to the “Keto fad,” that is high in fats and proteins. Let’s recall the fat-burning process mentioned in the fats section. “Fat burns in a carbohydrate flame“. This means that when people first notice a reduction in weight, it is the water weight that is lost. Thus explaining why people at the beginning of this diet have a continuous urge to urinate (R. Meerman, A. J. Brown, 2014). In that effect comes the fatigue and reduced aerobic capacity. Unfortunately, for most, after they discontinue the high-fat, high-protein diet, the weight almost always comes back. Obviously, it would just make more sense to consume a well-balanced diet with plenty of variety.
I feel the main point is held within the name “keto’ itself. Keto, short for ketogenic or ketosis, is characterized by raised ketone bodies in the blood or urine. Which ultimately is a distinction from ketoacidosis, in other words, metabolic acidosis referring to a pathological state of high acid pH within the body (Wiki 2020). Commonly associated with lactate acid buildup (muscle & organ fatigue), diabetics, septic shock, and kidney disease, amongst others. I suppose it should be mentioned that only in a very small number of instances is a high-protein diet beneficial, such as with metabolic X syndrome, Parkinson’s, or Alzheimer’s (M. Campos 2017) in addition to a couple of others.
I suppose it should be mentioned that only in a very small number of instances is a high-protein diet beneficial, such as with metabolic X syndrome, Parkinson’s, or Alzheimer’s (M. Campos 2017) in addition to a couple of others.
I feel the main point is held within the name “keto’ itself. Keto, short for ketogenic or ketosis, is characterized by raised ketone bodies in the blood or urine. Which ultimately is a distinction from ketoacidosis, in other words, metabolic acidosis referring to a pathological state of high acid pH within the body (Wiki 2020). Commonly associated with lactate acid buildup (muscle & organ fatigue), diabetics, septic shock, and kidney disease, amongst others.
Concerned? Lab Testing,
If you the consumer, has a concern with this state of elevated fats and proteins, there are easy and accessible test from a western view of diagnoses. A “Complete Blood Count” (CBC), or a “Comprehensive Metabolic Panel” (CMP) blood analysis is available even to those without insurance from most labs. As well as a simple proteinuria analysis to assess the protein level within the body.
Curious About The Micro-nutrients?
Head on over to Herbal Restoration’s “Building Blocks” pg. and build your ingredients for a healthy life.
Brought to you from Herbal Restoration LLC, Written By Herbalist S. Reese. All Rights Reserved © 2026 Herbal Restoration LLC.
U.S. Institute of Medicine (2003)., Dietary Reference Intakes: Guiding Principles for Nutrition Labeling and Fortification, Overview of Food Fortification in the United States and Canada. Retrieved from: https://www.ncbi.nlm.nih.gov/books/NBK208880/
Micheal Tierra (n.d.) Treating eczema and other Inflammatory Skin Diseases., Retrieved from, https://planetherbs.com/research-center/specific-herbs-articles/eczema-and-other-inflammatory-skin-diseases/
Graeme Tobyn (1997)., Culpeper’s Medicine: A practice of Western holistic medicine — New edition. Retrieved from; Section 1, The Seven Natural Things and the Constitutional Basis of Medicine.
Subhuti Dharmananda (2010) Taste and Action of Chinese Herbs, traditional and Modern View points., Retrieved from, http://www.itmonline.org/articles/taste_action/taste_action_herbs.htm
Carbohydrate structure., Eugene A. Davidson (2020)., Carbohydrate biochemistry, Retrieved from; Britannica., https://www.britannica.com/science/carbohydrate
Amylase., Mark E. Lowe (2004)., Amylase, Retrieved from; https://www.sciencedirect.com/topics/neuroscience/amylase
Honey., Herbal Academy. (n.d.)., Advanced herbal course [Online Course]. Retrieved from Herbal Academy online course platform: https://theherbalacademy.com/product/advanced-herbal-course/
Christy E. Manyi-Loh, Roland N. Ndip, & Anna M. Clarke (2011)., Volatile Compounds in Honey: A Review on Their Involvement in Aroma, Botanical Origin Determination and Potential Biomedical Activities, Retrieved form; https://www.mdpi.com/1422-0067/12/12/9514/htm
Maple syrup., Jackie G. Stuckel, & Nicholas H. Low (1995)., Department of Applied Microbiology and Food Science, University of Saskatchewan. The chemical composition of 80 pure maple syrup samples produced in North America, Retrieved from; https://www.sciencedirect.com/science/article/abs/pii/0963996996000002
Kris Gunnars (2018)., Healthline, Maple Syrup: Healthy or Unhealthy? Retrieved from; https://www.healthline.com/nutrition/maple-syrup
Lactose., Stuart C Hardwick (2018)., Forbes, Why Are Humans The Only Species That Drinks Milk Past Infancy. Retrieved from; https://www.forbes.com/sites/quora/2018/06/06/why-are-humans-the-only-species-that-drinks-milk-past-infancy/#13a6dcc56aaf
Julie Smith (2007)., University of Vermont Extension Dairy Specialist, Department of Animal Science, Heifer Growth and Economics: Target Growth, a BAMN Pubulaction. Retrieved from; https://www.aphis.usda.gov/animal_health/nahms/dairy/downloads/bamn/BAMN07_HeiferGrowth.pdf
Oligosaccharides., T. Sako, & R. Tanaka, (2011)., Probiotic types: 2nd addition. Retrieved from; https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/oligosaccharide
David N. Moskovitz, & Young-In Kim, (2004)., Dietary Fiber. Retrieved from; https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/fructooligosaccharides
Polysaccharides., S. Lee (2017)., Nanotechnology Applications in Food, Strategic Design of Delivery System for Nutraceuticals. Retrieved from; https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/polysaccharides
Pawel Glibowski, & Katarzyna Skrzypczak (2017)., Microbial Production of Food Ingredients and Additives, Prebiotic and Symbiotic Foods. Retrieved from; https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/inulin
Fiber., Yikyung Park (2016)., Fruits, Vegetables, and Herbs, Dietary fiber and health. Retrieved from; https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/dietary-fiber
Sugar cravings., Avena NM, Rada P, Moise N, Hoebel BG. (2006)., Sucrose sham feeding on a binge schedule releases accumbens dopamine repeatedly and eliminates the acetylcholine satiety response. Neuroscience. 2006;139(3):813-820. doi:10.1016/j.neuroscience.2005.12.037 Retrieved from; https://pubmed.ncbi.nlm.nih.gov/16460879/
Ed Vitz, John W. Moore, Justin Shorb, Xavier Prat-Resina, Tim Wendroff, Adam Hahn (2020)., Chemical Education Digital Library (ChemEd DL), Retrieved from; https://chem.libretexts.org
Ruben Meerman, Andrew J Brown (2014)., School of Biotechnology and Biomolecular, University of New S. Wales., Gastroenterological Tracts., BMJ 2014;349:g7257. Retrieved from; https://www.bmj.com/content/bmj/349/bmj.g7257.full.pdf
Charles M. Mansbach (2004)., Fat Digestion and Absorption. Retrieved from; https://www.sciencedirect.com/topics/neuroscience/chylomicron
John W. Pelley (2007)., Elsevier’s Integrated Biochemistry., Tissue Biochemistry. Retrieved from; https://www.sciencedirect.com/topics/neuroscience/chylomicron
J.A. Sikorski (2007)., Comprehensive Medicinal Chemistry II., Therapeutic Areas I: Central Nervous System, Pain, Metabolic Syndrome, Urology, Gastrointestinal and Cardiovascular. Retrieved from: https://www.sciencedirect.com/topics/pharmacology-toxicology-and-pharmaceutical-science/very-low-density-lipoprotein
Manisha Chandalia, Nicola Abate (2004)., Hyperlipidemia. Retrieved from; https://www.sciencedirect.com/topics/pharmacology-toxicology-and-pharmaceutical-science/very-low-density-lipoprotein
Mason W. Freeman, Geoffrey A. Walford (2016)., Endocrinology: Adult and Pediatric (Seventh Edition)., Volume 1 Very Low-Density Lipoproteins. Retrieved from; https://www.sciencedirect.com/topics/pharmacology-toxicology-and-pharmaceutical-science/very-low-density-lipoprotein
Ian S. Young, Brona V. Loughrey (2007)., Comprehensive Hypertension., Lipid-Lowering Therapy. Retrieved from; https://www.sciencedirect.com/topics/biochemistry-genetics-and-molecular-biology/reverse-cholesterol-transport
American Heart Association (2020)., Trans Fats. Retrieved from; https://www.heart.org/en/healthy-living/healthy-eating/eat-smart/fats/trans-fat
Harvard T.H. Chan (2020)., The Nutrition Source., Retrieved from; https://www.hsph.harvard.edu/nutritionsource/what-should-you-eat/protein/#what-is-protein
Choi, B.H., Coloff, J.L. (2019)., The Diverse Functions of None-Essential Amino Acids in Cancer. Cancers, 11(5), 675. Retrieved from; https://doi.org/10.3390/cancers11050675
Linda O’Byrne (n.d.) High Protein Diet Side Effects. Retrieved from; https://uk.atkins.com/articles/high-protein-diet-side-effects.html
Emily Cronkleton, Sarah Coppola, Katherine Marengo (2020)., Are There Risks Associated with Eating Too Much Protein. Retrieved from; https://www.healthline.com/health/too-much-protein
Delimaris Ioannis (2013). Adverse Effects Associated with Protein Intake above the Recommended Dietary Allowance for Adults. ISRN Nutrition. 2013. 10.5402/2013/126929. Retrieved from; https://www.researchgate.net
Marcelo Campos (2017)., Ketogenic diet: Is the ultimate low-carb diet good for you? Retrieved from; https://www.health.harvard.edu/blog/ketogenic-diet-is-the-ultimate-low-carb-diet-good-for-you-2017072712089
Harvard Health Publishing (2018)., When it comes to protein, how much is too much? Retrieved from; https://www.health.harvard.edu/nutrition/when-it-comes-to-protein-how-much-is-too-much
Rohr, M. W., Narasimhulu, C. A., Rudeski-Rohr, T. A., & Parthasarathy, S. (2020). Negative Effects of a High-Fat Diet on Intestinal Permeability: A Review. Advances in nutrition (Bethesda, Md.), 11(1), 77–91. https://doi.org/10.1093/advances/nmz061 Retrieved from; https://pubmed.ncbi.nlm.nih.gov/31268137/
Wikipedia contributors. (2020). Ketoacidosis. In Wikipedia, The Free Encyclopedia. Retrieved from; July 28, 2020, from https://en.wikipedia.org/w/index.php?title=Ketoacidosis&oldid=951876952
Ajay K. Singh (2010)., Decision Making in Medicine (Third Edition), Metabolic Acidosis. Retrieved from; https://www.sciencedirect.com/topics/medicine-and-dentistry/metabolic-acidosis
Disclaimer
These statements have not been evaluated by the Food and Drug Administration. The educational information published on Herbalrestoration.net is purely for general education. Anything contained on Herbalrestoration.net is not intended to constitute, nor should it be construed, that it is medical advice. The publishers make no claims that the educational information displayed is fit for your medical needs. The information is not to be considered complete and should not be relied on to suggest a course of treatment for a particular illness or disease. Herbalrestoration encourages you to talk to your healthcare providers about any and all supplements, dietary and lifestyle adjustments. The information published on Herbalrestoration.net is not conclusive or exhaustive. The compilation of the information disclaims any and all warranties and liabilities related to the use of any of the information obtained from Herbalrestoration.net or its owners, publishers and authors. Herbalrestoration.net may include links to other websites. These links are provided for the users convenience. They do not signify that we endorse the website(s). We have no responsibility for the content of the linked website(s).
Food As Medicine, Macromolecules
Food is typically gentle, safe, and effective. Considering what we consume has such detrimental effects to our state of health and wellbeing. Diet should be considered a tool of every day life. Critically impacting how we feel, physically, and psychologically. It is important to make sensible dietary choices.
When deciding on what to eat and how to prepare, we should consider the source and process it took to arrive at the gate of the natural faculty (the mouth). The more it is altered, refined, and processed, the further it gets from being natural. The further it gets from natural, the more we lose the inherent benefits it has on our physiology.
For example, The more processed and refined the foods are, the more we lose the inherent nutritional value. Most manufactures that process food, deplete the nutritional content so much, that the remnants are unfit for consumption. And in turn, the remnants or so called food have to be restored aka enriched, in order to be sold at market (U.S. Institute of Medicine 2003).
Think about what it took for your food to get to you, how many hands and machines it had to go through. Or perhaps look at it this way, if it’s deep fried, or comes in a fancy decorated box or bag it most likely isn’t worth the investment.
Energetics of Food
Serving in health management and disease prevention, it is a good idea to consider the energetics of food. Such as the polarities of Qi according to Traditional Chinese Medicine, with Yin being cooling, and Yang being heating (M. Tierra n.d.). Or Aristotle’s four basic qualities; Hot, Cold, Dry and Wet. As these factors influence the metabolic state and overall vitality of the body (G. Tobyn 1997).
For instance, a very understandable explanation, cayenne pepper, ginger, walnut, vinegar, black tea, mustard, animal meats, etc. are Yang or Hot. Heating foods are typically stimulating to the metabolism (M. Tierra n.d.).
These stimulating foods generally, heighten thyroid activity, inflammation, and insomnia, amongst other outcomes. Thus exacerbating similar conditions, or potentially bring about relief to those of a cool, yin type nature.
On the opposite side of this polarity lays, mint, most fruits, dairy products, and some sea foods, are Yin or Cold. Cooling foods are typically sedating to the metabolism (M. Tierra n.d.).
These sedating foods generally, depress thyroid activity, reduce inflammation, and relax tissues, in addition to other physiological affects. While worsening similar conditions, these foods potentially bring about relief to those of a hot yang excess energy (M. Tierra n.d.).
Macro-nutrients;
Carbs, Fats, Proteins
The three macronutrients;
Carbohydrates, Fats, and Proteins.
Let’s discuss the Carbohydrates first.
Carbohydrates (saccharides)
The plant constituents that make up carbohydrates are its primary metabolites and may be considered simple or complex. In their simple form, they’re called glucose, fructose, and sucrose. In their complex form they are abundant in fruits, roots, tubers, and rhizomes (S. Dharmananda., 2010).
Composed of water and earth, carbohydrates are the most nutritive and anabolic (building-up) in nature. Its taste & emotion (Rasā) is sweet, making it inherently the most desirable and pleasing to the palate.
Allied with the stomach and spleen, its quality is cool, wet, and soft. Carbohydrates impart an invigorating, calming, and protective force upon the body. This qualitative force slows excitation, reduces inflammation, dampens toxicity, and quells anger.
Natural unprocessed sugars, support those of a choleric temperament as well as the pitha doshas.
The simplest most basic form of sugar, and most utilized sweeteners. Honey for example, is a simple carb aka sugar, is primarily fructose sitting around 35% and glucose sitting around 30% (H.A. n.d.). Honey’s composition varies according to the plants the bees have in their environment. All honey, to some degree has beneficial phytonutrients like Vitamins, Nutrients, and Flavonoids, that exert antibacterial and antioxidant influence (C. Manyi-Loh et al., 2011). That does not say, that the body breaks down honey any different than processed carbs.
Maple syrup as an example, the life blood of the Acer species of trees, consists of sucrose, glucose, and fructose (J. Stuckel., N. Low 1995), calcium, potassium, iron, zinc, and manganese (K. Gunnars 2018). Yet again although beneficial to some degree, the body does not break it down any different than refined or processed sugars.
Fructose, Glucose, & Sucrose in excess instigates blood sugar disharmony. That being said, substances like that of honey and maple syrup does not carry the heaviness of processed or refined sweeteners. As honey and to some degree maple syrup, are much lighter and sharp in their nature. With that respect, they may not provoke phlegmatic / kapha dullness.
These simple sugars are formed when two monosaccharides connect. Through a glycosidic bond such as in sucrose. Sucrose a primary metabolite of photosynthesis in plants, that is sugar. May be isolated from Sugar Beet (Beta vulgaris) Root Succus, or Jaggery (Saccharum officinarum) Cane Succus. Yet again is broken down by the body into glucose and fructose, simply and quickly.
Turbinado sugar, a popular sweetener and nice alternative for vegans. Is produced by removing the molasses from the surface of cane sugar through centrifuge. Tan raw sugar is evaporated and clarified product of cane sugar, this is said to retain some of the nutritional content. For example, turbinado and raw sugar contains potassium, calcium, magnesium, phosphorus, and iron. Although, let’s keep in mind that the amounts of these constituents are vary minute (H.A. n.d.).
As we move along the processing of sugar, we land on white sugar. Part of the “Three Whites” (White Flour, White Sugar, White Salt) that is suggested to avoid, at least in excess. With the evaporation and centrifugal of can sugar as in the process of raw sugar. A filter of bone char is added to filter out any impurities and color.
Lactose, a milk sugar is also a simple carb composed of glucose and galactose. Milk in itself sweet, and euphoric. This is to get the infant (man or beast) to suckle and bond with the mother. As humans and our great ideas, decided to consume milk from our live stock. In order to preserve our food supplies, which before the modern conveniences like that of refrigeration may have been advantageous (S. Hardwick 2018). As consuming the hormones (bovine somatotropin) that is within bovine milk, to grow a beast nearly 1,000 Lbs in the first yr (J. Smith 2007) wasn’t enough to deter us from doing so. Most people do not have the ability to digest milk after being weaned as they lack the enzyme lactase for its breakdown (S. Hardwick 2018).
Stepping into Complex Carbohydrates such as Oligosaccharides and Polysaccharides along with Fiber. Do to the varying complexity, these phytonutrients breakdown much slower than simple carbs. In relation to this pepsis (digestion) comes a slower assimilation and intern a slower blood sugar rise.
This creates a longer more sustainable source of energy. Additionally, opposed to processed carbs, with the complexity comes a richness in water, vitamins, minerals, and other phytonutrients.
Oligosaccharides are a sugar polymer usually containing three to ten monosaccharide sugar rings. These sugars aka carbs are insoluble and support many bodily functions. The commonly found Raffinose and Stachyose are oligomeric saccharides present in most legumes (T. Sako, & R. Tanaka 2011). Or Fructo-oligosaccharides (FOS) plant sourced as in honey but with a much greater content. FOS supports many bodily functions, take for instance it may be considered a prebiotic, immunostimulant, and hypoglycemic agent, amongst many others (D. Moskovitz 2004).
Examples include; Soy beans, Fava beans, Black eyed peas, Snow peas, Peanuts, Tamarind, Tomatillo, Jicama, etc.
Another sugar polymer usually containing ten or more coupled monosaccharide sugar rings. These rings join to compose starches (storage molecules of plants), cellulose (cells of plant structures), pectins (flexible centers of plant cells), and fiber (mucilage & roughage) (S. Lee 2017).
For example inulin, a soluble mucilaginous fiber and medicinal constituent often found in the roots of plants. Is regularly employed for its ability to support liver function, balance blood lipids (cholesterol) and strengthen immunity by means of feeding angi (probiotics) acting as prebiotics (P. Glibowski, & K. Skrzypczak 2017). Inulin is heavily condensed in a number different plant families, including Asteraceae, Boraginaceae, Campanulacese, and many others. Regularly employed for liver support, inulin balances blood lipids,
Though these carbohydrates are soluble, they resist pepsis and may be referred to as Mucilage. When broken down, form large gelatinous molecules and either directly or reflectively soothe the mucosa and dampens toxicity.
This type of complex carb prevent dryness and ulceration, and protects against conditions like that of respiratory or bowel congestion, leaky gut syndrome, erosive gastritis, even interstitial cystitis (H.A. n.d.).
Roughage on the other hand, while resisting pepsis isn’t so soluble and relates more with the physiological effects it exerts, rather than its nutritional or protective standpoint. These complex carbs are mainly composed of polysaccharides and lignins.
Take cellulose as an example, due to its insolubility these vegetable residues resist digestion and pass through the digestive tract relatively intact (H.A. n.d.). Giving it the ability to normalize intestinal transit (reducing constipation), increase insulin sensitivity (balancing blood sugar), and support weight-loss through satiety and more (Y. Park 2016). That’s in addition to the same benefits to the gut flora as mentioned above.
Examples include: Whole Grains, Oats, Barley, Legumes, Vegetables, Roots such as Carrots, Mushrooms, etc.
Processed carbohydrates may also be categorized as simple or refined and are not equivalent to complex carbs.
Dextrose the industrial name for crystalline glucose, which has been derived from corn starch (sugar storage molecules) is 60 – 70% sweeter than sugar. Corn syrup is the result of a process known as isomerization that has been derived from corn starch. The end result is basically glucose. This can be further processed by adding enzymes to the corn syrup, which converts the some of the glucose into fructose. fructose which is roughly 130 – 180% sweeter that sugar. Then by adding dextrose syrup to the fructose produces High Fructose (in comparison to pure glucose) Corn Syrup (HFCS). Depending on the formulation and amount of fructose utilized determines the amount of sweetness. Industrial HFCS ranges from around 42 – 90% fructose and is commonly added to processed foods, and beverages (H.A. n.d.).
HFCS or otherwise, added sugars are often hidden in surprising places, for example; Meats, Salad dressings, Nutrition bars (energy bars, health bars), Breads, Ketchup, Nut-butters, Canned fruits and Veggies, Pizza, TV dinners, Coffee Creamers, Breakfast cereals, Cereal bars, & other boxed products, Ice cream, Soda pop, Candy, Processed Fruit Juices, Delivery & Take out, Fast food, on and on and on…
I assume this is done as a way of getting the consumer to purchase more of the product, as sweet may be euphoric and addicting. As of March, 2020 the FDA is requiring that food manufactures must include “Added Sugars” into the “Nutrition Facts” section on food labels. Between this new requirement and the “Ingredients” section, below the “Nutrition Facts” section, it is easily recognized when refined, processed, sugars have been added.
Cravings may seem irrational although they are vary real and can be deeply intrenched. These sugar cravings may stem from psychological, and / or physiological causes such as low energy, poor protein assimilation, hormonal, or genetic, etc (H.A. n.d.). It has been postulated that sweet taste produce what some refer to as the “Natural reward” triggering dopamine receptors (Avena NM, Rada P, et al. 2006).
Sugar consumption wasn’t always as it is today, in fact it is quite the contrary. Before modern day production of sugar, sugar was fairly difficult to find. Even honey, the primary sweetener was scarce as it too wasn’t commercially processed. As such sugar didn’t compose much of the normal diet, as it does today. The diet had a rich diversity of fiber and starches, like that of whole grains and oats. During these times, sugar was vary costly and primarily utilized as a medicinal substance (H.A. n.d.).
Macro-nutrients; Fats
Medas (fats)
Derived primarily from earth and water, fats are similar to sugar in taste and composition, though with salty undertones, and more unctuous and warm in nature.
As fats increase warmth and suppleness, they prove beneficial to those of the cool, dry constitution like that of the vata and melancholic archetypes. Unsaturated fats support comfort, mobility, and stability, amongst others.
Its breakdown starts with the natural faculties (digestive), lingual lipase, and tends to induce acidic gastric enzymes, which contributes to dyspepsia (indigestion), high blood pressure, cholesterol, body mass, immobility, lethargy, and the like.
Fats (saturated & unsaturated) can be categorized according to their structure. Cholesterol (sterols), triglycerides (glycerol & fatty acids), and phospholipids (phosphate & fatty acids) are all generally referred to as fat or lipid, lipid generally referred to as oil.
(C55 H104 O6 + 78O2 → 55CO2 + 52H2O + energy)
Lipids are an important hydrophobic (water-resistant) macromolecule utilized in both structural and metabolic functions. In addition to energy formation (R. Meerman, A. J. Brown 2014), fat serves as vital cellular components, from thermal insulation, cellular transmission, bilayer formation, to shock absorption (H.A. n.d.).
The chemical structures of fat contain Carbon and Hydrogen. These structures are composed of long chains of carbon atoms surrounded by hydrogen atoms. As the hydrogen atoms occupy the carbon bonds, the degree of saturation increases. These varying ratios, refer to Saturated and Unsaturated fats (E. Vitz, J. W. Moore, et al 2020).
Saturated fats, every bond in the carbon chain has been occupied by hydrogen atoms and solidify at room temperature.
Unsaturated fats, which are usually of a plant base are typically liquid at room temperature. May be further subdivided in accordance with the varying ratios of carbon to hydrogen. As in Monounsaturated, where only one of the available carbon atoms have been occupied. Or Polyunsaturated where a portion of the carbon atoms have been occupied (H.A. n.d.).
When discussing fats, we should consider cholesterol. Produced by the liver, cholesterol is a vital precursor in steroid production, hormones such as testosterone, estrogen, progesterone, vitamin D, cortisol, and others.
Cholesterol gets packed into molecules called lipoproteins for transpiration within the extracellular (outside of cells) fluids (plasma & Lymph) throughout the body. There are five subtypes that differ in size and density in relation to its fat to protein ratio, as the protein increases so does the size and density. The five major types of lipoproteins with increasing density are Chylomicrons (CM), Very Low Density Lipoprotein (VLDL), Intermediate Density Lipoprotein (IDL), Low Density Lipoprotein (LDL), and High Density Lipoprotein (HDL) (C. M. Mansbach 2004).
( Curious about cholesterol, check out H.R.’s cholesterol pg. Touch here )
Trans Fats, have a different structure than that of saturated unsaturated fats and cholesterol. Aka Hydrogenated and Partially Hydrogenated oils, commonly found on food labels. These fats are small and super hard (really dense).
In commercial processing, during the hydrogenation process of making saturated fats, trans fats are produced as a byproduct. Some industrial products such as in fried or baked foods, utilize the trans fats as they are cheaper and extend shelf life (AHA 2020).
Fats with lower densities have the ability to reduce HDLs and raise LDLs. Intern potentially opening a world of diseases, such as cancer, diabetes, obesity, sleep apnea, osteoarthritis, joint pain, infertility, irritability, anxiety, and depression for example (H.A., 2018., Larsen et al., 2007., Harvard T.H. Chan School of Public Health, 2015e., Frisco, 2004)
Strongly advisable to avoid food with trans fats, and hydrogenated oils. A few examples not to include; pork rinds, chitlins, scrapple, french fries, doughnuts, most chips, corn dogs, deep fried chicken, deep fried processed products and most fast food and take outs, amongst many others.
Before we step into the world of protein, let’s recap the fat burning process of the body. Fat breakdown for fuel aka energy, is referred to as the Krebs cycle. In which ATP is made within the mitochondria of cells, in the presents of oxygen utilizing carbohydrates to burn fat. “Fat Burns in a Carbohydrate Flame”. When carbohydrate intake is hindered or absent, the body depends on stored glycogen (bodily carbs) to maintain blood sugar levels. During this process when the glycogen is used, a substantial amount of water is also released, primarily through respiration (R. Meerman, A. J Brown 2014). Literally, for every gram of glycogen used, liberates roughly 3 grams of water.
Krebs cycle; 2 AcetylCoA + 6 NAD + 2 FAD + 2 ADP + 2Pi –> 4 CO2 + 6 NADH + 2 FADH2 + 2 ATP + 2 CoA + heat
Macro-nutrients; Protein
Amino Acids Link To From Proteins
Protein
The chemical structures of protein, contain chains of Amino Acids, with common elements of carbon, hydrogen, oxygen, and nitrogen. Proteins serve numerous bodily functions, from energy expenditure to gene expression (H.A. n.d.). The body requires 20 different amino acids to derive all of the protein structures of the body. By altering the amino acid chains, we can synthesize thousands of different structures and therefor are considered major building blocks (Harvard T.H. Chan 2020).
In relation to the energetics of food, amino acids, fats, and proteins exert a heating, yang, choleric quality. That may be beneficial to those of a yinny, vatha temperament.
Amino acids that make up proteins may be subdivided into Essential (obtained from diet), Conditionally Essential Amino Acids (circumstantial), and Non-essential (synthesized in the body).
Essential Amino Acids (EAAs) are important biomolecules composing cell membranes, maintaining fluidity & respiration, and modulating enzymatic activity (H.A. n.d.). Essential, meaning the body does not synthesize these amino acids and needs to be obtained through diet (Choi, B.H., Coloff, J.L., 2019).
The 9 Essential Amino Acids; Histidine, Isoleucine, Leucine, Lysine, Methionine, Phenylalanine, Threonine, Tryptophan, Valine
Conditionally Essential Amino Acids are also important biomolecules participating in cell maintenance and tissue repair. Under certain physiological circumstances, the body’s ability to synthesize these amino acids is limited, at least to some degree. For example, increased consumption of Arginine may be beneficial to those with severe burns. Or increased consumption of Glutamine has been suggested to benefit those following surgery (H.A. n.d.).
Conditionally Essential Amino Acids; Arginine, Cysteine, Glutamine, Glycine, Proline, Serine, and Tyrosine
Non-Essential Amino Acids (NEAAs) serve as important biomolecules in metabolism and immune function (H.A. n.d.). NEAAs are able to be synthesized within the body in the absence of food. Composing 11 of the 20 different amino acids (Choi, B.H., Coloff, J.L., 2019).
Non-Essential Amino Acids; Alanine, Aspartate, Asparagine, Arginine, Cysteine, Glutamate, Glutamine, Glycine, Proline, Serine, and Tyrosine.
To recap, “Protein” is not another word for “Meat” but rather a combination of amino acids. Amino acids are widely distributed in both the plant and animal kingdoms.
People always connect the word protein with meat, as animal flesh or “meat” contains all of the 9 essential amino acids, while the amino acids from plants typically lack one or more of the essential amino acids, thus classifying as “incomplete”.
Amino acids from animal sources may be considered complete, though let’s keep in mind that animal products typically accompany high amounts of saturated fat. One may look to white meats such as poultry and fish. As these do not contain as high amounts as red meat, but nonetheless still contain a substantial amount of saturated fats (Harvard T.H. Chan 2020). And we just read what saturated fats do to the body.
Coined “incomplete”, proteins from plants typically lack one or more of the 9 essential amino acids. This is not necessarily a bad thing, as our diets should be well balanced and encompass variety.
For example, when we consume a combination of foods, such as beans and rice, or peanut butter on whole grain, we make the “incomplete” complete by combining the amino acids from the beans with the amino acids of the rice, and the same with the peanut butter and grains.
In that effect, we’ve just eliminated the artery-clogging saturated fats, while boosting the anti-inflammatory fibers (mentioned above) that accompany plants.
Protein Balance
Plants are a great source for proteins. As the amino acids are complemented by other beneficial phytonutrients. Take noni fruit for example, the amino acids exert a heating, choler, pitta, force upon the body. While the cooling, yinny, kapha influence from the complexity in sugars, aid in leveling out and buffer the energetics of the former. Thus creating a new force upon the body, that is of the sanguine.
Proteins? Amino Acids of fruits?
Yes and abundantly so.
Allow me to share a few examples with you;
Noni 9 EAA, & 9 NEAA, Purslane 9 EAA, & 7 NEAA, Soybean 9 EAA, & 7 NEAA, Coconut 9 EAA, & 6 NEAA, Field Pumpkin, & Squash 9 EAA, & 6 NEAA, Linseed 8 EAA, & 7 NEAA, Avocado 9 EAA, & 6 NEAA, Fenugreek 9 EAA, & 6 NEAA.
“Big Protein”, “The Carnivore diet”, “Keto”, its all the same;
Overly popularized fads!
Diets such as these vary in their guidelines in relation to the macro-nut ratios. All are generally high in fat and protein, with low to no carbohydrates.
It should be mentioned that if we recall from the carbohydrates section, sugar is often hidden in surprising places. Well, those who derive their protein from animal products should recognize that most of the animal products contain added sugar, aka carbs!
The so-called keto diet is a fad, directed at the consumer in an attempt to gain sales. People should be aware and understand that high-protein diets are not without potential health risks. First, typically, excess amounts of most anything, especially over the long term, typically leads to an imbalance or disharmony.
More specifically in correlation to high protein, to quote Atkins “HIGH PROTEIN DIETS COULD BE AS BAD AS SMOKING”! People may encounter situations like that of bad breath that brushing and flossing won’t fix, or bowel irregularities (E. Cronkleton, et al. 2020) that have been correlated with arthritis. Furthermore, osteoporosis from bone disposition in effort to maintain pH balance. Heart disease in correlation with the effects of saturated fats on the arterial walls. Kidney damage from the excess nitrogen build-up and a number of cancers, like that of colorectal, prostate, and breast cancers (D. Ioannis 2013). Not to mention (which I’m going to) nausea, vomiting, fatigue (M. Campos 2017) ultimately disrupting circadian rhythms and the reticular activating system’s function, renal calculi (Harvard Health Publishing 2018). In relation to the high saturated fats that accompany animal protein, it enhances gut permeability like that of leaky gut syndrome (Rohr, M. W. et al. 2020) that potentially contributes to food sensitivities and allergies, as well as many others.
In relation to the “Keto fad,” that is high in fats and proteins. Let’s recall the fat-burning process mentioned in the fats section. “Fat burns in a carbohydrate flame“. This means that when people first notice a reduction in weight, it is the water weight that is lost. Thus explaining why people at the beginning of this diet have a continuous urge to urinate (R. Meerman, A. J. Brown, 2014). In that effect comes the fatigue and reduced aerobic capacity. Unfortunately, for most, after they discontinue the high-fat, high-protein diet, the weight almost always comes back. Obviously, it would just make more sense to consume a well-balanced diet with plenty of variety.
I feel the main point is held within the name “keto’ itself. Keto, short for ketogenic or ketosis, is characterized by raised ketone bodies in the blood or urine. Which ultimately is a distinction from ketoacidosis, in other words, metabolic acidosis referring to a pathological state of high acid pH within the body (Wiki 2020). Commonly associated with lactate acid buildup (muscle & organ fatigue), diabetics, septic shock, and kidney disease, amongst others. I suppose it should be mentioned that only in a very small number of instances is a high-protein diet beneficial, such as with metabolic X syndrome, Parkinson’s, or Alzheimer’s (M. Campos 2017) in addition to a couple of others.
I suppose it should be mentioned that only in a very small number of instances is a high-protein diet beneficial, such as with metabolic X syndrome, Parkinson’s, or Alzheimer’s (M. Campos 2017) in addition to a couple of others.
I feel the main point is held within the name “keto’ itself. Keto, short for ketogenic or ketosis, is characterized by raised ketone bodies in the blood or urine. Which ultimately is a distinction from ketoacidosis, in other words, metabolic acidosis referring to a pathological state of high acid pH within the body (Wiki 2020). Commonly associated with lactate acid buildup (muscle & organ fatigue), diabetics, septic shock, and kidney disease, amongst others.
Concerned? Lab Testing,
If you the consumer, has a concern with this state of elevated fats and proteins, there are easy and accessible test from a western view of diagnoses. A “Complete Blood Count” (CBC), or a “Comprehensive Metabolic Panel” (CMP) blood analysis is available even to those without insurance from most labs. As well as a simple proteinuria analysis to assess the protein level within the body.
Curious About The Micro-nutrients?
Head on over to Herbal Restoration’s “Building Blocks” pg. and build your ingredients for a healthy life.
Brought to you from Herbal Restoration LLC, Written By Herbalist S. Reese. All Rights Reserved © 2026 Herbal Restoration LLC.
U.S. Institute of Medicine (2003)., Dietary Reference Intakes: Guiding Principles for Nutrition Labeling and Fortification, Overview of Food Fortification in the United States and Canada. Retrieved from: https://www.ncbi.nlm.nih.gov/books/NBK208880/
Micheal Tierra (n.d.) Treating eczema and other Inflammatory Skin Diseases., Retrieved from, https://planetherbs.com/research-center/specific-herbs-articles/eczema-and-other-inflammatory-skin-diseases/
Graeme Tobyn (1997)., Culpeper’s Medicine: A practice of Western holistic medicine — New edition. Retrieved from; Section 1, The Seven Natural Things and the Constitutional Basis of Medicine.
Subhuti Dharmananda (2010) Taste and Action of Chinese Herbs, traditional and Modern View points., Retrieved from, http://www.itmonline.org/articles/taste_action/taste_action_herbs.htm
Carbohydrate structure., Eugene A. Davidson (2020)., Carbohydrate biochemistry, Retrieved from; Britannica., https://www.britannica.com/science/carbohydrate
Amylase., Mark E. Lowe (2004)., Amylase, Retrieved from; https://www.sciencedirect.com/topics/neuroscience/amylase
Honey., Herbal Academy. (n.d.)., Advanced herbal course [Online Course]. Retrieved from Herbal Academy online course platform: https://theherbalacademy.com/product/advanced-herbal-course/
Christy E. Manyi-Loh, Roland N. Ndip, & Anna M. Clarke (2011)., Volatile Compounds in Honey: A Review on Their Involvement in Aroma, Botanical Origin Determination and Potential Biomedical Activities, Retrieved form; https://www.mdpi.com/1422-0067/12/12/9514/htm
Maple syrup., Jackie G. Stuckel, & Nicholas H. Low (1995)., Department of Applied Microbiology and Food Science, University of Saskatchewan. The chemical composition of 80 pure maple syrup samples produced in North America, Retrieved from; https://www.sciencedirect.com/science/article/abs/pii/0963996996000002
Kris Gunnars (2018)., Healthline, Maple Syrup: Healthy or Unhealthy? Retrieved from; https://www.healthline.com/nutrition/maple-syrup
Lactose., Stuart C Hardwick (2018)., Forbes, Why Are Humans The Only Species That Drinks Milk Past Infancy. Retrieved from; https://www.forbes.com/sites/quora/2018/06/06/why-are-humans-the-only-species-that-drinks-milk-past-infancy/#13a6dcc56aaf
Julie Smith (2007)., University of Vermont Extension Dairy Specialist, Department of Animal Science, Heifer Growth and Economics: Target Growth, a BAMN Pubulaction. Retrieved from; https://www.aphis.usda.gov/animal_health/nahms/dairy/downloads/bamn/BAMN07_HeiferGrowth.pdf
Oligosaccharides., T. Sako, & R. Tanaka, (2011)., Probiotic types: 2nd addition. Retrieved from; https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/oligosaccharide
David N. Moskovitz, & Young-In Kim, (2004)., Dietary Fiber. Retrieved from; https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/fructooligosaccharides
Polysaccharides., S. Lee (2017)., Nanotechnology Applications in Food, Strategic Design of Delivery System for Nutraceuticals. Retrieved from; https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/polysaccharides
Pawel Glibowski, & Katarzyna Skrzypczak (2017)., Microbial Production of Food Ingredients and Additives, Prebiotic and Symbiotic Foods. Retrieved from; https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/inulin
Fiber., Yikyung Park (2016)., Fruits, Vegetables, and Herbs, Dietary fiber and health. Retrieved from; https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/dietary-fiber
Sugar cravings., Avena NM, Rada P, Moise N, Hoebel BG. (2006)., Sucrose sham feeding on a binge schedule releases accumbens dopamine repeatedly and eliminates the acetylcholine satiety response. Neuroscience. 2006;139(3):813-820. doi:10.1016/j.neuroscience.2005.12.037 Retrieved from; https://pubmed.ncbi.nlm.nih.gov/16460879/
Ed Vitz, John W. Moore, Justin Shorb, Xavier Prat-Resina, Tim Wendroff, Adam Hahn (2020)., Chemical Education Digital Library (ChemEd DL), Retrieved from; https://chem.libretexts.org
Ruben Meerman, Andrew J Brown (2014)., School of Biotechnology and Biomolecular, University of New S. Wales., Gastroenterological Tracts., BMJ 2014;349:g7257. Retrieved from; https://www.bmj.com/content/bmj/349/bmj.g7257.full.pdf
Charles M. Mansbach (2004)., Fat Digestion and Absorption. Retrieved from; https://www.sciencedirect.com/topics/neuroscience/chylomicron
John W. Pelley (2007)., Elsevier’s Integrated Biochemistry., Tissue Biochemistry. Retrieved from; https://www.sciencedirect.com/topics/neuroscience/chylomicron
J.A. Sikorski (2007)., Comprehensive Medicinal Chemistry II., Therapeutic Areas I: Central Nervous System, Pain, Metabolic Syndrome, Urology, Gastrointestinal and Cardiovascular. Retrieved from: https://www.sciencedirect.com/topics/pharmacology-toxicology-and-pharmaceutical-science/very-low-density-lipoprotein
Manisha Chandalia, Nicola Abate (2004)., Hyperlipidemia. Retrieved from; https://www.sciencedirect.com/topics/pharmacology-toxicology-and-pharmaceutical-science/very-low-density-lipoprotein
Mason W. Freeman, Geoffrey A. Walford (2016)., Endocrinology: Adult and Pediatric (Seventh Edition)., Volume 1 Very Low-Density Lipoproteins. Retrieved from; https://www.sciencedirect.com/topics/pharmacology-toxicology-and-pharmaceutical-science/very-low-density-lipoprotein
Ian S. Young, Brona V. Loughrey (2007)., Comprehensive Hypertension., Lipid-Lowering Therapy. Retrieved from; https://www.sciencedirect.com/topics/biochemistry-genetics-and-molecular-biology/reverse-cholesterol-transport
American Heart Association (2020)., Trans Fats. Retrieved from; https://www.heart.org/en/healthy-living/healthy-eating/eat-smart/fats/trans-fat
Harvard T.H. Chan (2020)., The Nutrition Source., Retrieved from; https://www.hsph.harvard.edu/nutritionsource/what-should-you-eat/protein/#what-is-protein
Choi, B.H., Coloff, J.L. (2019)., The Diverse Functions of None-Essential Amino Acids in Cancer. Cancers, 11(5), 675. Retrieved from; https://doi.org/10.3390/cancers11050675
Linda O’Byrne (n.d.) High Protein Diet Side Effects. Retrieved from; https://uk.atkins.com/articles/high-protein-diet-side-effects.html
Emily Cronkleton, Sarah Coppola, Katherine Marengo (2020)., Are There Risks Associated with Eating Too Much Protein. Retrieved from; https://www.healthline.com/health/too-much-protein
Delimaris Ioannis (2013). Adverse Effects Associated with Protein Intake above the Recommended Dietary Allowance for Adults. ISRN Nutrition. 2013. 10.5402/2013/126929. Retrieved from; https://www.researchgate.net
Marcelo Campos (2017)., Ketogenic diet: Is the ultimate low-carb diet good for you? Retrieved from; https://www.health.harvard.edu/blog/ketogenic-diet-is-the-ultimate-low-carb-diet-good-for-you-2017072712089
Harvard Health Publishing (2018)., When it comes to protein, how much is too much? Retrieved from; https://www.health.harvard.edu/nutrition/when-it-comes-to-protein-how-much-is-too-much
Rohr, M. W., Narasimhulu, C. A., Rudeski-Rohr, T. A., & Parthasarathy, S. (2020). Negative Effects of a High-Fat Diet on Intestinal Permeability: A Review. Advances in nutrition (Bethesda, Md.), 11(1), 77–91. https://doi.org/10.1093/advances/nmz061 Retrieved from; https://pubmed.ncbi.nlm.nih.gov/31268137/
Wikipedia contributors. (2020). Ketoacidosis. In Wikipedia, The Free Encyclopedia. Retrieved from; July 28, 2020, from https://en.wikipedia.org/w/index.php?title=Ketoacidosis&oldid=951876952
Ajay K. Singh (2010)., Decision Making in Medicine (Third Edition), Metabolic Acidosis. Retrieved from; https://www.sciencedirect.com/topics/medicine-and-dentistry/metabolic-acidosis
Disclaimer
These statements have not been evaluated by the Food and Drug Administration. The educational information published on Herbalrestoration.net is purely for general education. Anything contained on Herbalrestoration.net is not intended to constitute, nor should it be construed, that it is medical advice. The publishers make no claims that the educational information displayed is fit for your medical needs. The information is not to be considered complete and should not be relied on to suggest a course of treatment for a particular illness or disease. Herbalrestoration encourages you to talk to your healthcare providers about any and all supplements, dietary and lifestyle adjustments. The information published on Herbalrestoration.net is not conclusive or exhaustive. The compilation of the information disclaims any and all warranties and liabilities related to the use of any of the information obtained from Herbalrestoration.net or its owners, publishers and authors. Herbalrestoration.net may include links to other websites. These links are provided for the users convenience. They do not signify that we endorse the website(s). We have no responsibility for the content of the linked website(s).