In its long history, mankind has invented many useful things, but has never learned to eat properly. Progress has played a vital role in freeing people from heavy physical activity and giving them the opportunity to consume a lot of calories and eat diversely – as a result, the benefits of civilization have turned into mass obesity and new diseases associated with obesity. Scientists have estimated that a hundred years ago, an average Russian resident, peasant or worker engaged in intensive physical labor, spent about 5000 kilocalories a day. Today’s city dweller spends no more than 2500 kilocalories a day. Thus, energy burn has decreased 2x, but the amount and caloric value of food has not decreased. On the contrary, from the point of view of medicine and common sense, humanity today eats not just unnecessarily much, but dangerously much. Read more
Therefore, people today need to move to a qualitatively new functional food, prepared with the account of our preferences and features of our body: functional, healthy, for sport enthusiasts, for people with high emotional and physical stress, for older people, therapeutic and prophylactic …
These terms themselves appeared only three decades ago – in Japan, which, however, is not surprising – it is not without reason that the Japanese are recognized as the healthiest and longest living nation. And all simply because of proper nutrition and abundance of low-fat seafood, thanks to which the Japanese are rightly considered the most advanced in the field of healthy eating. In the West, the interest in functional food products have risen about 10 years ago, and today Russian scientists began to promote new standards of food consumption. So, what are those? Specialists of the Institute of Nutrition of the Russian Academy of Medical Sciences have formulated an official definition of functional food: it is food that performs not only the energy function, supplying us with energy and delivering material needed for the structure of the body, but also provides an improvement in our health and well-being, reduces the risk of certain diseases. Such foods have a significant impact on one or more functions of the body or its individual organs and systems – hence their very name, functional foods. For example, the maintenance of immune system.
Functional foods from Symbio – natural meat proteins and peptides, which are, in fact, the most typical example of next-generation food – also fully meet this definition.
First of all, functional meat proteins and peptides from Symbio are not simply 85% protein, they also contain a full range of amino acids, including 8 essential L-amino acids: valine, isoleucine, leucine, lysine, methionine, threonine, tryptophan and phenylalanine. These substances are essential for the synthesis of new peptides-neuromediators inside the body, which will guide the actions of reserve stem cells to replace worn-out “colleagues” for the overall body recovery. Without these neurotransmitters all processes inside our body will quickly approach the sad ending.
Secondly, functional meat proteins and peptides also contain a balanced set of essential minerals and trace elements. For example, sulfur, which is involved in the synthesis of amino acids and choline – a unique substance that is designed to both protect the liver, improve the brain functions and the entire central nervous system, regulate insulin levels in the body. Or, for example, potassium is the most important component of acid-alkaline balance in tissue and tissue fluids. Also worth mentioning is phosphorus, which improves brain function, and iodine, which is necessary for the synthesis of thyroid hormone. And there is more – copper, magnesium, calcium, selenium, silicon and iron – without all these microelements it is impossible to fully build new tissues in our body and life itself. In the past, in order to get such a set of minerals, a person had to eat a whole mountain of various products, but now all of these have been combined in meat proteins and peptides.
Thirdly, meat proteins and peptides are perfect dietary products. It is known that many people do not eat ordinary protein-rich foods because of various food allergies. For example, the most common allergens are cow’s milk (also known as lactose intolerance), followed by fish proteins and eggs. But meat proteins and peptides, created by innovative bionanotechnologies, initially have hypoallergenic properties – in other words, they are easily and quickly digested by the body without any unpleasant side effects.
Finally, all these unique qualities of meat proteins and peptides make functional foods not only healthy, but also therapeutic – they can be a real panacea for the prevention and treatment For the vast majority of gastrointestinal disorders. But – and this is, perhaps, the most important and principal moment – you will not have to alter your nature and feed yourself with some fresh, low appetite substance of a disgusting kind, which inevitably appears before our eyes, as soon as we hear the word combination “medicinal product”. No, functional products are in fact a constructive basis for the preparation of hundreds of light, nutritious and healthy dishes. It is a kind of basic brick in the gastronomic “building” design, with which anyone can prepare a dinner to your liking. And in this way, a diet of boring asceticism becomes the most fun holiday and full of gastronomic pleasures.
Of course, it should be taken into account that it would not be quite correct to speak fully about the curative effect of food, because it is the field of medicine and pharmaceuticals, subject to strict control and mandatory licensing. However, no one, even the strictest doctors will deny that everyday food can cure people better than any drugs. After all, Hippocrates, the “father of medicine,” wrote that our food should be our cure.
And there are more than enough examples of such medicinal effects.
Thus, functional products from Symbio most positively affect the immune system. The basis of the immune system – protein immunoglobulins or just antibodies that find and destroy unwanted “guests” – whether viruses or bacteria. But for the synthesis of immunoglobulins, the body needs proteins and free amino acids, and this task is solved by meat proteins.
Proteins are also needed for the rapid recovery of the body after serious injuries, burns and surgical operations – the body in a state of post-traumatic distress throws into battle all possible stocks of peptide “building materials” for rapid cellular rehabilitation. Therefore, doctors primarily advise their patients to eat more protein food. But the lack of cellular protein can lead to a decrease in the production of natural insulin in the body, which is key in preventing diabetes.
Meat proteins and peptides are indispensable for pregnant and lactating women – it is known that during the carriage and feeding of children the need for protein and amino acids increases by about 50% – protein is necessary for the full development of the fetus and, later, a charming baby.
And for the older generation, protein food can help maintain longevity and good overall shape. Proteins are the best antioxidants, providing effective protection of the body at the cellular level from the destructive effects of “wrong” molecules – free radicals, which lead to aging and shortening of telomeres – the natural counter for DNA division.
Functional products will also be useful for athletes. Any professional trainer knows very well that excessive protein is also harmful to the body: the food imbalance is fraught with overvoltage of the liver and kidneys, acid-alkaline balance disorders. The same “overdose” is achieved when athletes prescribe themselves a high-protein diet on the eve of the competition and start eating supplements excessively. As a result, for the sake of badges and brass cups, they dent their invaluable health from a young age. But now athletes can utilise functional products that can neither “overdo” with a dose of protein, nor earn negative side effects.
Of course, there will be some skepticism here: why eat some meat peptides and proteins, even if they are natural, when there is the most natural meat?! Let’s answer that. Modern animal husbandry technologies aimed at accelerated growth of meat mass have led to increased fat content of meat. And we do not just eat fatty meat, under the guise of meat products we eat half-finished meat like mince meat, sausages and ham.
You bet – cooking them is easy, it’s fast and delicious. But there are very few natural proteins in such “meat products” and they contain up to 30-40 percent of the hidden fat. It’s the same in grandma’s favourite cutlets and burgers. Unfortunately, these outdated ideas about delicious and healthy cutlets, embedded in us almost genetically, go against the physiological needs of the body. And today’s science of healthy eating requires a clear consideration of these needs. And in the name of health, it is often necessary to turn ourselves around and make the right choice – either eat “tasty” and be sick, or eat right and enjoy delicious healthy food.