Show J Doctor Doctorin in the Kitchen 2 by Laurence M. M Hursh MD M.D. Consultant N National Dairy Coun Council n SOME OF MILKS MILK'S VIRTUES A fascinating concept came to tomy tomy tomy my attention recently i Everyone knows I suppose that among other things one of the reasons JT milk lk is important in our diet is the quality of the protein it offers Well protein quality is determined by the the pres presence nce of many amino acids And I think most people have heard of amino acids But the concept that intrigues me mein me-in in explaining what they are and what they is do that amino acids are to protein what letters are to o words THIS CONCEPT rs is pr presented s in ina new a a leaflet Milk A eless Food With App l just published by the National Dairy Council It is intended for use by educators nutritionists phys physicians 1 clans nurses dentists dentists any any and andall andall andall all professional leaders who in turn advise the general public publican on an nutrition Amino acids have previously been nen described as the building blocks that make up protein But I like the what letters are to words words' idea ide even better For example if you didn't have the letters e and ayou a you would not rot be able to spell the word health It suggests after al all that amino acids are are and and they surely are the are the very stuff without which we would simply not have protein And the quality of protein can vary according to how many amino acids it contains WE NEED approximately 22 amino acids to synthesize our own protein Most of these amino acids we vie can make But there happen to tobe tobe tobe be nine amino acids that our bodies make in insufficient quantities or not at all Thus these amino acids are termed essential Meaning meaning we must get th them 1 I r the med in the t f Food we eat ea They may come from so called r J animal foods such as meat or eggs or by very careful combining of plant foods But in our culture animal foods are very much relied upon because they readily provide the essential amino acids in the right THE CASEIN in milk comprises 82 percent of milks milk's protein And casein is of such high quality that it is used as a standard for evaluating the quality of protein in other foods oDds |