Fitness and Protein

After World War II the catchword for a newly health-conscious society was "protein". Plenty of meat, eggs, and dairy products were prescribed - even bread was "protein-enriched".

Certainly protein is necessary to life. It is converted by our digestive tract into amino acids, which in turn are transformed into another form of protein which powers our systems. It is necessary for cell and tissue renewal, and children need a steady supply for growth, but the emphasis on the importance of animal protein in our diet has been grossly exaggerated. It has reached the point that our enthusiastic consumption has become more of a risk than an asset.

Today we British eat almost twice the recommended daily amount of protein-rich food - our intake is 100-110g, instead of the safer 56g. Because it is the most complex of all food elements, protein is the hardest to break down in the body, requiring a great deal of energy. The energy we waste on coping with this excess is energy which is lost to other more vital functions. At the same time, the excess is not merely eliminated. It hangs around in the system as toxic waste, a condition whose detrimental effect on our health is accepted but not yet fully explored. What is beyond question is that it must be carried round as extra pounds.

In the last few years, nutritionists have begun to distinguish between two types of protein - animal and plant. We have always assumed that animal protein was the necessary kind for human health. But since all the animals we eat receive their protein from plants, it is becoming accepted that we can bypass our carnivore cravings and eliminate most, if not all, animal flesh from our diet without suffering undue harm. Even if you do like meat, poultry and fish and wish to keep them as a regular part of your diet, it would be wise to cut down appreciably on animal protein and up your vegetable quotient.

Learn more about Surfing Fitness and Surfing Skincare