Manufacturing proteins from carbohydrate sources

Maleki (or somebody else of the same name) wrote in message
<[email hidden]> thusly:

Quoted message said:

When we manufacture the protein in our bodies by eating
carbohydrate sources of food (rice, beans, etc), is it the
carbohydrates themselves in such sources that we utilize
to build the proteins or do we use the trace protein
material in them?

Carbohydrates as their name suggests are composed of carbon,
hydrogen and oxygen.[1] All proteins contain nitrogen, some
contain sulphur and other elements also, so they cannot be
made from carbohydrates alone. In fact they are built up
from amino acids supplied from the proteins in the food or
synthesized within the body from other substances.

Amino acids have the general formula NH2-CHX-COOH where X
is a single atom or group of atoms which identifies the
particular amino acid. Proteins are formed by joining these
together into chains - the OH is removed from the end of
one amino acid, and one H from the NH2 of the next one
(these combine to make H2O), and the loose ends are then
joined together:

-NH-CHX-COO-NH-CHX-COO-NH-CHX-COO-

and it is the length of the chain and the sequence of the
different X's that characterise each particular protein.

[1] Many organic compounds are formed of carbon, hydrogen
and oxygen only. The usual definition of "carbohydrates"
in particular is that there must be twice as many
hydrogen atoms as oxygen atoms - the same proportion as
in water. Glucose (C6 H12 O6) and sucrose (C12 H22 O11)
confirm to this rule, but so do formaldehyde (HCHO),
acetic acid (CH3COOH) and lactic acid (CH3CH(OH)COOH),
and these three are not generally reckoned as
carbohydrates.

--
Paul Townsend I put it down there, and when I went back to
it, there it was GONE!

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Prai Jei said:

Maleki (or somebody else of the same name) wrote in
message <[email hidden]>
thusly:

Quoted message said:

When we manufacture the protein in our bodies by eating
carbohydrate sources of food (rice, beans, etc), is it
the carbohydrates themselves in such sources that we
utilize to build the proteins or do we use the trace
protein material in them?

Carbohydrates as their name suggests are composed of
carbon, hydrogen and oxygen.[1] All proteins contain
nitrogen, some contain sulphur and other elements also, so
they cannot be made from carbohydrates alone. In fact they
are built up from amino acids supplied from the proteins
in the food or synthesized within the body from other
substances.

Amino acids have the general formula NH2-CHX-COOH where X
is a single atom or group of atoms which identifies the
particular amino acid. Proteins are formed by joining
these together into chains - the OH is removed from the
end of one amino acid, and one H from the NH2 of the next
one (these combine to make H2O), and the loose ends are
then joined together:

-NH-CHX-COO-NH-CHX-COO-NH-CHX-COO-

and it is the length of the chain and the sequence of the
different X's that characterise each particular protein.

[1] Many organic compounds are formed of carbon, hydrogen
and oxygen only. The usual definition of
"carbohydrates" in particular is that there must be
twice as many hydrogen atoms as oxygen atoms - the
same proportion as in water. Glucose (C6 H12 O6) and
sucrose (C12 H22 O11) confirm to this rule, but so do
formaldehyde (HCHO), acetic acid (CH3COOH) and lactic
acid (CH3CH(OH)COOH), and these three are not
generally reckoned as carbohydrates.

Thanks for the information. I have one more question.
Probably the last one before attempting to get on the so-
called Atkins' Diet :-)

When body, in the absence of carbohydrate intake, goes to
fat sources of the body itself to burn them, does it know
which area to attack first or does it kind of democratically
take the fat equally often from belly, the brain, other
organs, etc ? In other words I need to know if loosing fat
should be done very slowly and carefully (if body takes fat
just from anywhere) or it can be done in quick and rather
dramatic way.

--

tigh dAdan dar kafe zangiyye mast beh ke oftad elm rA
nAdAn bedast

"Mehdi Bazargan"

Dear Maleki:

"Maleki" <[email hidden]> wrote in message
"]news:[email hidden]... ...

Quoted message said:

Thanks for the information. I have one more question.
Probably the last one before attempting to get on the so-
called Atkins' Diet :-)

When body, in the absence of carbohydrate intake, goes to
fat sources of the body itself to burn them, does it know
which area to attack first or does it kind of
democratically take the fat equally often from belly, the
brain, other organs, etc ? In other words I need to know
if loosing fat should be done very slowly and carefully
(if body takes fat just from anywhere) or it can be done
in quick and rather dramatic way.

I concern myself with the substances that are also deposited
in the fat. Substances that can only be evacuated through
the kidneys, etc. In other words, I concern myself with
kidney stones and the like. Slowly and carefully is always a
good idea.

David A. Smith

Maleki (or somebody else of the same name) wrote in message
<[email hidden]> thusly:

Quoted message said:

Prai Jei said:

Maleki (or somebody else of the same name) wrote in
message <[email hidden]>
thusly:

Quoted message said:

When we manufacture the protein in our bodies by eating
carbohydrate sources of food (rice, beans, etc), is it
the carbohydrates themselves in such sources that we
utilize to build the proteins or do we use the trace
protein material in them?

Carbohydrates as their name suggests are composed of
carbon, hydrogen and oxygen.[1] All proteins contain
nitrogen, some contain sulphur and other elements also,
so they cannot be made from carbohydrates alone. In fact
they are built up from amino acids supplied from the
proteins in the food or synthesized within the body from
other substances.

Amino acids have the general formula NH2-CHX-COOH where X
is a single atom or group of atoms which identifies the
particular amino acid. Proteins are formed by joining
these together into chains - the OH is removed from the
end of one amino acid, and one H from the NH2 of the next
one (these combine to make H2O), and the loose ends are
then joined together:

-NH-CHX-COO-NH-CHX-COO-NH-CHX-COO-

and it is the length of the chain and the sequence of the
different X's that characterise each particular protein.

[1] Many organic compounds are formed of carbon, hydrogen
and oxygen [only. The usual definition of
"carbohydrates" in particular is that there must be
twice as many hydrogen atoms as oxygen atoms - the
same proportion as in water. Glucose (C6 H12 O6) and
sucrose (C12 H22 O11) confirm to this rule, but so do
formaldehyde (HCHO), acetic acid (CH3COOH) and lactic
acid (CH3CH(OH)COOH), and these three are not
generally reckoned as carbohydrates.

Thanks for the information. I have one more question.
Probably the last one before attempting to get on the so-
called Atkins' Diet :-)

When body, in the absence of carbohydrate intake, goes to
fat sources of the body itself to burn them, does it know
which area to attack first or does it kind of
democratically take the fat equally often from belly, the
brain, other organs, etc ? In other words I need to know
if loosing fat should be done very slowly and carefully
(if body takes fat just from anywhere) or it can be done
in quick and rather dramatic way.

Sorry I can't help you any further, my knowledge of organic
chemistry is rather scanty. You may have more luck
transferring your questions to a chemistry, biology or
biochemistry group, this group is really for physics. (I
studied both physics and chemistry to 1st year at university
so I thought I'd try to help out.)
--
Paul Townsend I put it down there, and when I went back to
it, there it was GONE!

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