Cysteine
is present in all high-protein foods: all meats and poultry, dairy and eggs,
quinoa, buckwheat.
Small
amounts of cysteine can be begin in added plant sources: broccoli, Brussels
sprouts, red and chicken alarm peppers, onions, garlic.
In
aliment cysteine is apprenticed into protein molecules by amide (peptide)
bonds. High temperatures during affable breach down these bonds and abort
bioactivity of cysteine.
If plant
sources of cysteine are captivated raw, again acrid abdomen acids breach down
these bonds. Chargeless cysteine either gets snatched up by abdomen and
abdominal bacilli, or if chargeless cysteine survives the cruise into the
bloodstream, it cannot access the cells.
For
cysteine to bypass the abdomen acids, one will accept to eat some 50 lbs. of
raw veggies a day, or – 4-5 lbs. of raw meat, which is out of the question.
No comments:
Post a Comment