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Collagen peptides, as the main component of skin, bones, articular cartilage, blood vessels, connective tissue, and other organs, constitute the majority of proteins in the mammalian body. To date, 28 different collagen proteins are known; however, 90% of the collagens that make up our bodies can be assigned to a single collagen category—category I collagens. Collagen proteins differ from other proteins in their size and amino acid structure and are the largest proteins in the human body. Their amino acid structure differs from that of other proteins, among other things, due to their very high glycerol content (approximately 35%). Collagen peptides also contain a significantly lower proportion of branched-chain amino acids (BCAAs: leucine, isoleucine, valine), cysteine, and methionine, and no tryptophan. Their significance will be discussed in more detail below. The typical diet in Western industrialized nations today contains virtually no collagen proteins. This is due to the predominant use of muscle meat as a protein source, rather than the whole animal, including bones, skin, cartilage, etc., which are rich in collagen. Foods like tripe, aspic, bone broth, pigs feet, and similar items are increasingly disappearing from our diets. And this is precisely where the problem lies! Since the protein content in the animal body, just as in the human body, consists largely of collagen, and since our ancestors and even modern-day hunter-gatherers primarily relied on animal protein sources, collagen proteins as the main protein source are simply the logical consequence. Back then, the entire animal was used, not just the meat. For me personally, the conclusion is quite obvious: humans have physically adapted to a high consumption of collagen proteins over the course of evolution; they are healthy for us. If collagen makes up only a small proportion of the proteins ingested, this is not normal for the human body and can cause problems. I will further substantiate this concept below. In animals, a calorie-reduced diet (CR) significantly increases life expectancy while simultaneously reducing the risk of disease. This is easily demonstrated in animals. In one study, a test group of animals simply received less food; the animals in this group lived longer and experienced fewer illnesses. Of course, it is difficult, if not impossible, to conduct such a series of experiments with humans, so research in this case can only measure markers and draw conclusions. Until 2008, only short-term studies over a period of a few weeks or months had been conducted in humans regarding CR. These studies also showed reduced IGF-1 growth factors in humans, suggesting that a calorie-reduced diet appears to be effective. The results of the first long-term study on calorie-reduced diets in humans were published in 2008, showing a lower IGF-1/IGFBP-3 ratio over a period of three months, followed by an increase in the ratio. Simultaneously, the IGF-1/IGFBP-3 ratio remained low in the long term in the vegan experimental group, which followed a high-calorie, high-carbohydrate, and low-protein diet. Some participants in the KR experimental group were instructed to maintain the calorie-reduced diet with a simultaneous reduction in protein intake, similar to the vegan experimental group, after the IGF-1/IGFBP-3 ratio had returned to its initially high value. Subsequently, this ratio decreased again to a pleasingly low value. From this, it was concluded that, contrary to the results from animal studies, a calorie-reduced diet in humans only leads to a higher life expectancy if both calorie and protein intake are reduced (approximately 0.8 g protein/kg body weight). Another series of experiments from 2012 revealed that BCAA amino acids, particularly leucine, directly and significantly activate the so-called mTORC protein complex. Larger quantities of these amino acids are found exclusively in milk proteins and meat. Increased mTORC activity reduces life expectancy and increases the risk of lifestyle diseases. Currently, medications and therapies for the treatment of cancer and heart attacks are being developed whose effects are based on the inhibition of mTORC activation. The research results suggest that a plant-based diet modeled on the Stone Age diet (Paleo), with little meat and a high proportion of complex carbohydrates, would be the most suitable dietary approach. In animal studies, certain amino acids were excluded from the respective diets. The exclusion of both methionine and tryptophan resulted in an increase in life expectancy without a reduction in calorie intake. These results underscore the significance of collagen proteins as a primary protein source. Why is this? As mentioned earlier, collagen proteins contain hardly any problematic amino acids (BCAAs, tryptophan, methionine), while meat and milk contain them in considerable amounts. Contrary to the recommendations of the 2008 study, modern-day hunter-gatherers consume significantly more than 0.8g of protein per kilogram of body weight. However, an almost exclusively plant-based diet, as in the aforementioned 2012 study, is also not feasible. Furthermore, such a low protein intake would not be beneficial to health due to muscle loss and a weakened immune system as direct consequences, as well as a reduction in bone density as an indirect consequence. Collagen proteins reduce the activity of the mTORC protein complex and lower both tryptophan and methionine levels, leading to an overall healthier and longer life. Furthermore, a 2014 study suggests that IGF-1 levels can be reduced without side effects via collagen proteins, which in turn increases life expectancy. Therefore, a lot of protein can be consumed as long as care is taken to ensure that no more than half of the protein intake comes from muscle meat and the other half comes from meat products with a high collagen content (or from collagen as a dietary supplement).
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Vânzător: Liki24.co.uk
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