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Mixing of Protein

At Metabolic Balance we do not mix the protein carriers with each other:


1. To be able to exploit the high biological value of the individual protein carriers as much as possible


The biological value of a dietary protein is high if it contains the essential amino acids in a similar proportion to those found in human proteins.

The higher the biological value of the protein in the food consumed, the less protein the body has to supply to cover its protein needs.

The higher the biological value of the dietary proteins, the lower the amount of protein required to maintain the nitrogen balance.

It is true that mixing different proteins can increase their biological value.



Milk protein contains threonine (91%) as a limiting amino acid, but lysine is present in excess (128%).

White bread protein has lysine (44%) as the limiting amino acid, and threonine is present at 67%.

The biological value of white bread protein can be supplemented by excess lysine contained in milk protein. The limiting amino acid of the protein mixture is threonine.

Protein-containing foods with high biological value include: B. all animal products such as meat, fish, eggs, poultry, milk and dairy products. But we also have high-quality protein sources in plant-based foods, e.g. B. Seedlings, sprouts, nuts, mushrooms (oyster and shiitake mushrooms), legumes, soy, tofu, algae.

When mixing different proteins in later phases, it is recommended to mix animal and vegetable proteins, such as: B. Potato and egg, potato and quark, meat and corn, milk and grain (e.g. oat flakes, amaranth, millet).

Higher biological values can be achieved through clever combinations of foods. If a food contains small amounts of certain amino acids, you can supplement it with another food that


has an excess of these amino acids. It is generally recommended to combine animal and vegetable protein sources in order to achieve a higher biological value. However, it should always be taken into account that the individual protein components must be consumed in a certain proportion in order to benefit from the optimal effect. For example, 35% potato combined with 65% quark results in a biological value of approx. 136, or 22% potato and 78% beef have a biological value of 114. Unfavorable combinations can turn a “good” protein carrier into a “bad” one.

However, it must be taken into account that every food contains protein (with the exception of heavily processed foods), which are absorbed at the same time as the protein carriers and therefore also contribute to a shift in the biological value. A piece of meat with a biological value of 84 combined with vegetables, bread, fruit, etc. may also have a lower biological value.



With a mixed diet, the amino acids from the different foods are absorbed from the intestine at the same time and can now be used together to build body proteins. This allows the biological value of an individual protein to be increased - supplemented - or reduced by another protein. Varied quantities of "amino acid surpluses" can be generated, which the body must manage and remove through other means. If an excessive amount is produced, this could lead to hyperacidity.



2. Counteract hyperacidity

Many doctors refer to chronic and diet-related hyperacidity as unproven. Argument: acidification has not been scientifically proven.

The chronic or latent and diet-related hyperacidity described in naturopathy due to too much protein, too many isolated carbohydrates and, in particular, too many heavily processed foods that are poor in vital substances has little in common with acute acidosis.

Acidosis can persist for years and may not pose an immediate threat to life, but it can contribute to various chronic illnesses in the long run. However, an alkaline diet, rich in natural foods and high-quality protein (high biological value), can help alleviate the condition within a few weeks or months.


 Some studies on this:

1) Jehle S et al, Partial neutralization of the acidogenic Western diet with potassium citrate increase bone mass in postmenopausal women with osteopenia, Journal of the American Society of Nephrology, 2006 Nov;17(11):3213-22


Conclusion of the study:  Chronic hyperacidity is the inevitable consequence of a Western diet with a high content of animal proteins and grain proteins.


2) Minich DM et al, Acid-Alkaline Balance: Role in Chronic Disease and Detoxification, Alternative Therapies, Jul/Aug 2007 Vol.13.No.4


Conclusion of the study:  Hyper-acidification leads to a disruption of the acid-base balance in various areas of the body and ultimately leads to chronic diseases because the organism always has to plunder its alkaline reserves in order to neutralize the permanent flood of acid.


3) Adeva MM, Souto G. "Diet-induced metabolic acidosis." Clin Nutr. 2011 Aug; 30 (4):416-21 doi: 10.1016/j.clnu.2011.03.008


Conclusion of the study:  The modern Western diet contains too few fruits and vegetables and instead contains far too many animal products. This unfavorable combination leads to an excessive accumulation of non-metabolizable anions and permanent, but unfortunately often overlooked, acidosis.


3. Weak digestion - sick intestines

Experience has shown that participants who have poor digestion or whose intestines do not function properly cope better with one type of protein per meal.

The favorite food of most intestinal bacteria is carbohydrates. However, some species of bacteria have specialized in consuming proteins.

Flatulence caused by protein mainly occurs when too much protein and too much of certain amino acids such as methionine and cysteine are consumed. This can lead to disruptions in the digestion of protein molecules and their absorption via the intestinal mucosa. Normally, proteins are completely broken down into their basic components - various amino acids. They enter the bloodstream via the intestinal mucosa. If this process is disrupted, protein molecules can enter the large intestine. There they are metabolized by certain bacteria, forming gases.

These are the reasons why at Metabolic Balance we do not mix the proteins at the beginning of the metabolic change. We have tried to design the Metabolic Balance program so that it is easy for everyone to do. We don't count calories or fat and we didn't want the participants and coaches to have to start calculating the value of the protein meal.


Information provided by: Syliva Bürkle from Metabolic Balance Head Office



Additional information:

Consumption of mixed protein foods where some have a low biological value isn't optimal because some of the protein will not be utilized.

The biological value is determined by the amino acid composition of the protein and can only be as high as the amount of limiting amino acid present – the amino acid present in the smallest amount in the protein. In many cases, the limiting amino acid is lysine, which is not as common as the other amino acids.

High protein diets automatically reduce the biological value of all proteins consumed, because the body is getting more amino acids than it can metabolize at any given time.

It has been proposed that muscle protein synthesis is maximized in young adults with an intake of ~ 20–25 g of a high-quality protein at each meal. anything above this amount is believed to be oxidized for energy or transaminated to form urea and other organic acids. However, these findings are specific to the provision of fast-digesting proteins without the addition of other macronutrients. Consumption of slower-acting protein sources, particularly when consumed in combination with other macronutrients, would delay absorption and thus conceivably enhance the utilization of the constituent amino acids. 

Urea excretion is thought to be directly proportional to dietary intake of protein and to urea production.

Urea, commonly referred to as blood urea nitrogen (BUN) when measured in the blood, is a product of protein metabolism. BUN is considered a non-protein nitrogenous (NPN) waste product. Amino acids derived from the breakdown of protein are deaminated to produce ammonia. Ammonia is then converted to urea via liver enzymes. Therefore, the concentration of urea is dependent on protein intake, the body’s capacity to catabolize protein, and adequate excretion of urea by the renal system.



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