Ask the RD Is Protein Produced Equal


C. David Allis (Rockefeller U.) 2: Epigenetics in Development and Disease

Video taken from the channel: iBiology


Regulation of growth by the mTOR pathway

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Peptide sequencing problem | CSIR NET analytical problems for Part C

Video taken from the channel: Shomu’s Biology


KETO TIPS | Is All Protein Created Equal? ��

Video taken from the channel: Tara’s Keto Kitchen


Dr. T. Colin Campbell Explains ‘High Quality’ vs ‘Low Quality’ Protein

Video taken from the channel: Switch4Good


Are All Proteins Equal? — Dr. Eric Westman

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Ask The Expert Panel: 24-Hour Nutrition

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2 responses to “Ask the RD: Is All Protein Created Equal?” Pieter Jan Zijlstra says: March 13, 2019 at 7:02 am Not just a few plant foods have complete protein. Literally all plants have all 9 essential proteins and a lot more. All protein comes from plants. Check cronometer or a tool like that if you don’t believe it. Some foods WILL have the same amount of protein, but this does not mean that all protein is equal in quality or usage, which becomes increasingly important when considering sports performance.

If your diet mainly consists of low-quality proteins, you are consuming a considerable amount, but have a low return on your investment!All protein is not created equal. yet few understand that all proteins are not created equal, or much less read ingredient labels to understand the source or type,” said Veronique Lagrange. Is all protein created equal? Protein quality can be measured by an accepted scale called the Digestible Indispensable Amino Acid Score (DIAAS) and is based on the absorption of the amino acids in the small intestine. Going back to Biology 101, proteins are comprised of amino acids, which are used as building blocks in our bodies.

Ask a dietitian: Are all calories created equal? such as calorie levels, and total fat, carb and protein amounts, were similar. suggesting that all calories (or foods) are created equal. NOT ALL PROTEIN IS CREATED EQUAL When looking at the nutrition quality of proteins, the amino acid composition and digestibility are two important factors. Animal proteins from meat, chicken, fish, eggs and dairy are complete with all essential amino acids as compared to plant sources. Well, according to the laws of thermodymanics, yes, all calories are created equal (at least on paper). But—and this is a big but—the way the body breaks down carbohydrates, protein and fat, the three main sources of calories in our diet (four if you count alcohol), and the effect they have on our bodies differ vastly.

Vegetables, greens, beans and whole grains are all high in fiber. 2. Protein. It takes twice as much energy to metabolize protein as carbs, so protein spends more calories in processing. And, protein makes you feel full longer.

3. Fat. All fats are 9 calories per gram. But omega-3 fats are heart-healthy and will save your life. The AskMen editorial team thoroughly researches & reviews the best gear, services and staples for life.

AskMen may get paid if you click a link in this article and buy a product or service. Your. Sidney Fry, MS, RD. Sidney is a two-time James Beard Award-winning food and nutrition writer, editor and mom based out of Birmingham, Alabama.

A registered dietitian with a passion for research and being proactive about health, she loves to eat, write, run and create simple, tasty meals with whole-food-based approach.

List of related literature:

Specifically, EAAs appear to play a primary role in protein synthesis and adding carbohydrate to them may enhance this effect; furthermore, an addition of a small amount of carbohydrate enhances the increase in protein synthesis [59,60].

“Essentials of Exercise & Sport Nutrition: Science to Practice” by Richard B. Kreider PhD FACSM FISSN FNAK
from Essentials of Exercise & Sport Nutrition: Science to Practice
by Richard B. Kreider PhD FACSM FISSN FNAK
Lulu Publishing Services, 2019

Sometimes the change will have no effect on the function of 1 the protein: it will simply be slightly different.

“Oxygen: The molecule that made the world” by Nick Lane
from Oxygen: The molecule that made the world
by Nick Lane
OUP Oxford, 2002

Because urea is formed exclusively from amino acid metabolism and is exclusively excreted by the kidneys, elevated protein catabolism results in a proportional increase in both urea synthesis and urea excretion.

“USMLE Step 1 Secrets E-Book” by Thomas A. Brown, Sonali J Bracken
from USMLE Step 1 Secrets E-Book
by Thomas A. Brown, Sonali J Bracken
Elsevier Health Sciences, 2012

Their study showed that if there was a correlated decrease in the subcutaneous fat of the lean birds, the lipid content of the muscle itself did not differ between the two lines, probably due to different genetic controls for different fat depots.

“Poultry Genetics, Breeding, and Biotechnology” by W. M. Muir, S. E. Aggrey
from Poultry Genetics, Breeding, and Biotechnology
by W. M. Muir, S. E. Aggrey
CABI Pub., 2003

One protein may contain multiple sites of glycosylation with different linkages and structures.

“Elsevier's Integrated Review Biochemistry E-Book: with STUDENT CONSULT Online Access” by John W. Pelley
from Elsevier’s Integrated Review Biochemistry E-Book: with STUDENT CONSULT Online Access
by John W. Pelley
Elsevier Health Sciences, 2011

Indeed, protein glycosylation is more abundant than all other types of posttranslational modifications combined.

“Biochemistry” by Donald Voet, Judith G. Voet
from Biochemistry
by Donald Voet, Judith G. Voet
Wiley, 2010

Excess protein is simply broken down into carbohydrates and urea wastes and can place a burden upon the liver and the kidneys.

“Principles of Orthomolecularism” by R. A. S. Hemat
from Principles of Orthomolecularism
by R. A. S. Hemat
Urotext, 2004

Smith and colleagues demonstrated that dietary omega-3 fatty acid supplementation augments the hyperaminoacidemia-hyperinsulinemia induced increase in the rate of protein synthesis [68].

“Evidence-Based Critical Care” by Paul Ellis Marik
from Evidence-Based Critical Care
by Paul Ellis Marik
Springer International Publishing, 2014

Isoleucine has an extra centre of asymmetry, but in nature and therefore in the diet, only one isomer is involved in protein synthesis.

“Principles of Human Nutrition” by M. A. Eastwood
from Principles of Human Nutrition
by M. A. Eastwood
Springer US, 2013

Additionally, most PMF algorithms assume that the peptides come from a single protein.

“Textbook of Pulmonary Vascular Disease” by Jason X. -J. Yuan, Joe G.N. Garcia, Charles A. Hales, Stuart Rich, Stephen L. Archer, John B. West
from Textbook of Pulmonary Vascular Disease
by Jason X. -J. Yuan, Joe G.N. Garcia, et. al.
Springer US, 2011

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • Whoa……wait a minute….. at 12:25……1% to 2% of your day at the gym? If I spend 1 hour at the gym it is 1/24 of my day or 4.17% of my day…..this must be the new math.

  • Tracy 1:38
    What about whey protein?

    Heidi 2:10
    When you eat more protein than fat, does that convert to glucose or pull us out of ketosis

    Roxy 3:23
    At 5’1″ is my protein target 50-65 grams daily? Will I gain weight if I go over that amount? Does going over that amount cause digestion absorption issues?

    Maddoc 4:38
    Are protein requirement different for men and women, and what are they?

    George 5:01
    Is the type of protein important, like fish or meat?

  • Disappointed there was no information on mTOR C2. If you can accept that mTOR C2 is activated in the G1 phase of the cell cycle; and that most cancers have a STALLED G1 phase of the cell cycle, you will realize that amazing advancements in medical knowledge can be realized, especially in cancer. Knowing the process involved will allow real treatments to be discovered.

  • I learned a lot and it’s a history of great work, but from the beginning of the first lecture to the end of the second, the focus keeps narrowing from “epigenetics in development and disease” to a few rare cancers. Anyone interested in large public health problems like the global epidemic of type 2 diabetes and the racial and social disparities in COVID-19 severity would appreciate a mention of the known causal role of epigenetics in susceptibility to diabetes and, by extension, COVID-19.

  • Dr. Westman, my husband is a kidney transplant patient. He is not overweight. Before being diagnosed with kidney disease he was very committed to a healthy lifestyle. His umber one battle is high blood pressure. It was the cause of his kidney failure. Even with a new kidney it’s still a battle. In your opinion do you think a lower carb diet would be helpful in lowering blood pressure? Could you possibly do a video on this issue? I’d be very interested in your take on this.

  • if there is both lysine in Arginine. am I supposed to get two cut by trypsin? or it is choosing any one of them(even both are present)
    thanks in advance.

  • I’m taking a class on epigenetics and it has been quite confusing for me. But his explanations here are clear and so relevant. He should do more public lectures!

  • How many fragment we will get when treated this polypeptide with trypsin..i think single arginine not considered as fragment…one fragment of alanine and lysine other starting from methionine upto arginine

  • I am not sure what you are saying. You mean protein amounts do not matter if you are trying to lose weight? I have been trying Dr. Westman’s approach of only being concerned about 20 or below total carbs and not tracking protein or fat. I have to say, I have actually gained a few pounds since doing that. I have always done 5% carbs, 20% protein, and 75% fat. Why is his approach stalling and slightly reversing my progress?

  • I have two questions what’s are the amino acid residues for
    a) Val-Arg-Gly-Met-Arg-Ala-Ser catalysed by carboxypeptidase A
    b) Ala-Lys-PheGlyAsp-TrpSerArg-MetValArg-Tyr-Leu-His with Chymotrypsin

  • So are you really actually saying that eating animal protein (e.g., beef, pork, chicken, fish, eggs, milk) WILL in fact allow you to build muscle (and other body tissues) faster (and by extension also recover from injury faster)? It sure seems like this is what you are saying. If so, the body builders have been right all along. Of course, you’re also saying that eating animal protein is more likely to give you cancer, but just how much more likely?

    PS I’m almost a vegan: I still eat fish about once a week, because I feel like I’m just not getting enough protein if I don’t. Yes, when I add up the daily amount of protein using Cronometer, I average 60-70 gm of plant-based protein a day, which for my 130 lb mostly sedentary male frame should be enough, but I just don’t feel like it is. And yes, I balance it out: soy milk, tofu, oats, hemp hearts, beans, nuts, seeds, rice, whole wheat bread, plenty of varied vegetables and a daily apple, banana or orange, plus some pea protein in a smoothie. So I seem to be getting all the essential amino acids in adequate amounts. Ultimately though, I feel like I am a person who just can’t process plant protein well, for whatever reason I don’t know. Yes, I know it’s all just amino acids in particular ratios, but it just seems like the source matters. At least to me, and maybe others as well.

  • What’s your favorite source of plant-based protein? Let us know in the comments below!
    Don’t miss the full episode with Dr. Campbell


  • Great info quickly delivered here. For a guy who’s been doing this so long, Westman reaches almost all the same conclusion as the most forward-thinking people in the keto community. I suspect his emphasis on not overcomplicating things comes from the perspective of someone who wasn’t trying to muscle his way into a marketing niche within the low-carb world when he started, as the LC approach set him apart all by itself.

  • I have question abt salt and other electrolytes. I have been doing Keto for 25 weeks and lost 56 lbs. A few weks in, I started having cramps in my legs. As dr. Westman recommended I started drinking boulion 2xs/day. Abt a month ago i started magnesium sup and potassium sup to try to get away from the salt but didnt find zny div. I still find if I dont have the boulion before bed I cramp. If I have it I dont cramp. I know we need more salt on keto but Is this normal after this long and is there too much salt intake?

  • Timely one.. Thank you.. Can you make a video on different types of microscopes and their uses..? I see those questions frequently asked in CSIR..

  • 03:45 1g to 1.5g protein per kg lean body mass is 0.45g to 0.68g protein per lean body mass pound.

    Dr. Phinney says1.5g-2g/kg Referent (goal/optimum) weight, or 0.68g to 0.9g protein per pound Referent weight.

    Ketogains suggests 0.8g per lean body mass pound on rest days and 1.0g per lean body mass pound on heavy weight lifting days, three days a week.

    I agree that is is an area of contention. I track religiously, and find myself doing best at about 0.91g per LBM pound as an older. lightly active man.

    I think that it is important for dieters to understand and perhaps experiment a bit in determining their optimum number of grams of protein a day, and what that means in serving size of meat. Most of the problems newbies have on this diet is taking the advice to track protein as a percentage of calories and not as a (fairly) fixed daily number of grams of protein.

  • Very nice and interesting data, relevant to some rare human cancer diseases, eventhough initial research was literally based upon yeast models! I admire Dr. Allis and his co-workers. He’s one of the best in epigenomics research, hands down.

  • To n47m4n11,
    My brief teaser comment was written in the hope that the speaker, David Sabatini may read these comments. David admitted that he knew very little about the workings of mTOR C2. I provided a major hint for him to look at, if he is interested in showing how mTOR C2 is involved in the development of cancer and many other diseases.
    mTOR C2 is a serine protein kinase. Another hint for David is to investigate the role of serine amino acids and the phosphorylation of serine residues.

  • In video, the expert says protein requirements are based on bodyweight. So that would mean a 500 lb obese male should take 500g protein (1g per bodyweight)? Probably not right? I’ve heard it’s based on LEAN BODYWEIGHT. I’d like to hear more consistency when this topic is covered.

  • I have been keto x 6 months…why is my F B S still 7 gm in the morning… during the day it is a consistent 6 to 6.5, 2 hr after eating.

  • I wonder if there’s really something that makes mutations of H3.3K27 → I harder to happen than H3.3K27 → M. Or, is there something that makes K27 → M mutations more destructive that K27 → I?

    It also makes sense that damaging one amino acid in the region that controls the enabling and disabling of a gene would be a lot more impactful than damaging one amino acid in a protein used for other purposes. If you permanently disable all the codons wrapped around a nucleosome, or can’t control when they should stop being expressed, you’ve pretty much impacted all the hundreds of codons around that nucleosome, or, perhaps, even the whole gene. (Also, how is enabling and disabling of all the nucleosomes that are part of the same gene coordinated?)

    It also makes intuitive sense that being unable to regulate the expression of a gene can result in uncontrolled growth. E.g., if you can’t produce a signal that plays a role in telling the cell, or other cells to stop dividing, you’d expect to get uncontrolled tissue growth.

  • Thank you for sharing this informative video! �� Dr.Sabatini’s bio & lab is available here!

  • Sir I think u made mistake in reagent cynogen bromine, in the sequence after methionine there is proline meani we have 1 not two. Rules

  • David’s first lecture was very clear, the second less so….His lab is doing great things and he is clearly doing pioneering work…