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The building block protein is an amino acid. One amino acid is called a monopeptide. If there are two amino acids then it is a dipeptide. If there are three or more amino acids it is a polypeptide. Proteins build up who we are. Our skin, hair, and nails would not be possible without protein. Without proteins, DNA would not be possible. DNA is coded with billions of nitrogenous bases. Three nitrogenous bases equals one codon. In transcription, the body converts a codon into one amino acid. It then adds each amino acid to the next, building a dipeptide or polypeptide chain if needed. There are 20 common different amino acids, 22 required by the body. And as I said before, protein helps build our body structures. Out of the 22 amino acids required by the body, 8 are not manufactured by the body. Because the body needs these to survive, but cannot make it on its own, they are called essential amino acids. If one of the essential amino acids are missing, the body is unable to make the rest of them. Animal protein is the best source for all 8 essential amino acids. Even the serious of most vegetarians may still not be getting as much as 3 essential amino acids such as threonine, cystine, and tryptophan. The Maker's Diet recommends eating proteins from "beef, lamb, goat, buffalo, venison, elk, and other clean red meats; fish with fins and scales from oceans and rivers; chicken, turkey, and other poultry raised in a free-range setting or organically and grass-fed." As stated in the "Fats and Oils" section, red meats are ok, but they need the fat that Americans so often cut off of them before they package them. The fats contain conjugated linoleic acid which is actually good for you. Certain types of proteins, enzymes, catalyze a reaction by lowering the activation energy. For a reaction to occur, a certain amount of energy is needed to start the reaction. The enzyme lowers the energy required, making it easier for the reaction to start. Enzymes can only work when they are attached to a substrate. Enzymes can be used over and over without being used up. If there is a limit on the substrates or enzymes, than the reaction can't continue as quick anymore. Don't go meat crazy, but choose your meats with careful consideration, and your body will thank you.
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