Beeble's Fitness Blog » Diet

The Health Benefits of Lactose

hugo — Wed, 14 Jul 2010 12:45:16 +0000

Lactose is a sugar found only in dairy products: it’s in the milk of all mammals including human milk. Lactose makes up less than 8% of milk depending on its source. As lactose is a sugar our bodies use lactose for energy.

The science

The health benefits of Isoleucine

hugo — Thu, 29 Apr 2010 15:03:10 +0000

Isoleucine is an essential amino acid, in other words the body cannot produce it, so it has to come from other sources, mainly protein such as eggs, soy protein, meat, fish, cheese, beans and nuts. What does it do?

The Health Benefits of Hydroxyproline

hugo — Tue, 13 Apr 2010 14:58:38 +0000

Hydroxyproline is an amino acid derived from another amino acid called proline. It is one of the non-essential amino acids, which means that the body can make its own and doesn't rely on the diet for its supply. However proline, which is needed for the production of hydroxyproline, is found in most protein sources such as red meat, poultry, eggs and dairy products.

The Health Benefits of Histidine

hugo — Thu, 01 Apr 2010 07:28:45 +0000

Histidine is a proteinogenic amino acid and opinion is divided over whether it can be produced in the body making it a 'non-essential' amino acid or whether it is in fact 'essential' and obtained solely through the diet. Its health benefits Histidine is vital for growth and for tissue repair and can also help to lower blood pressure and be used to treat some cardiac and circulatory problems. It is also important for our digestion as it helps to produce gastric juices in the stomach. It is also required by the body for successful sexual function. This amino acid is needed for the production of white and red blood cells and it helps protect the body from damage caused by radiation. It acts as a natural detoxifier and can remove heavy metals from the system. Low levels

The Health Benefits of Glycine

hugo — Mon, 22 Mar 2010 09:18:12 +0000

Glycine is a proteinogenic amino acid. Its name is based on the fact that it is similar in taste to glucose and glycogen. It is a non-essential amino acid as the body can manufacture it from other sources.

Why is it important?