Good essential question. Good Luck. Sincerely, Bruce B.
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Date: Fri, 28 Aug 1998 10:02:59 -0600
From: "Douglas M. Hinds" <dmhinds@acnet.net>
Subject: Re: Phyto-nutrients
>Right - development of a set of objective criteria capable of
>distinguishing >real & significant diffences that no doubt exist in food
>related to production
>methods is a worthy goal.
>> . Does anyone have any opinions or references on this subject? Is there
>> anyone that you know of that would be able to speak about this subject at a
>> large sustainable agriculture conference? > Thanks, Thomas Wittman
>What's the budget?
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Dear Doug, Let me quote from SEVENTH Peace Seeds Resource Journal 1994: titled
"The Twenty Protein Amino Acids Are Primary Human Food A Food System with
Non-Violent Roots IV. Carrots, Peas, Apios and Others" by A.M.Kapuler
Ph.D. and S. Gurusiddiah Ph.D. Bioanalytical Laboratory, Washington State
University, Pullman, WA 99164-4430 July 4, 1994" (pps 66-74)
The 20 amino acids that are the primary builders of our cellular
and body proteins serve many functions. Since there are 20 distinctive
biochemical side chains that distinguish them from one another, they also
fill a variety of other functions in addition to teaming up to make hair,
fingernails, collagen, the lens of our eyes, hemoglobin, enzymatic
digestive juices and the tens of thousands of other proteins that do the
work and build the structure of our cells and organs.
As a way of looking for nutritional significance in the selection
of our food plants, we can identify the twenty amino acids that build
proteins and provide a broad base to establish directions for taking our
current food selection system to a more advanced, integrated and nutritious
one.
In our previous three papers (1-3) and recent summary (4), we have
made and confirmed the following observations:
1. Free amino acids of the type that build cellular proteins are
widespread in common fruits and vegetables. Amounts vary profoundly, both
qualitatively in terms of individual amino acids as well as in the total
amount abvailable for protein synthesis.
2. All 20 amino acids needed for protein synthesis can be found
free (not already in proteins) in highest amounts in fresh pods of peas and
beans, immature okra, potatoes and in alliums, especially onions and leeks.
3. Alcoholic tinctures of fresh herbs and vegetables are in part
concentrated amino acid preparations.
4. The different root, leaf and fruit crops have characteristic
analytical patterns; there are distinguishing varietal differences in some
cultivars as well.
In this paper we present data for a 8 varieties of carrots and
peas, 14 groundnuts (Apios sp.) and several other crops including 2 winter
squashes, a groundcherry, 3 spinaches, a strawberry, two turnips and the
Hoxsey anti-cancer herbal tonic.
[ Table 1. Free Amino Acids in 8 Varieties of Carrots-and discussion (pps67-68)
[ Table 2: Free Amino Acids in Apios Tubers (p 69)
[ Table 3: Free Amino Acids in Pisum Fresh Edible Pods (p 70)
[ Table 4: Free Amino Acids in the Juices of Winter Squash, Spinach,
Turnips, Poke Salad, a Strawberry and the Hoxsey Herbal Cancer Tonic (pps
71-73)
Discussion and references (pps 73-74)
<excerpt continues>..........p 73.
We have discovered inside our cells, and the cells of all
creaturews, tiny bodies builtfromn RNA and proteins. On these structures
we call ribosomes, proteins of our cells are made. Messenger RNA
instructions from our DNA contains genfo {genetic information} for at least
30,000 different kinds of proteins. The translation of the DNA
instructions thru RNA occurs on these ribosomes. In essence we have
hundreds to many thousands of tiny assembling jigs inside our cells that
put together activated free 20 amino acids into long sequences, generally
150-200 amino acids long, following a specific RNA sequence assembled from
copies of the DNA. We call these polyamino acids proteins.
Since the basic system of protein synthesis is the same for all
cells, bacteria to humans,, including all plants, fungi, and animals, the
amino acids that feed it are primary food. Pdroteins as food are broken
down into the commponent amino acids by our digestive juices. Analyses of
most proteins show them to be made from a specific 20 amino acids. In some
proteins, there are modifications of the coded 20 giving several others
generally found in trace amounts.
Some of our foods are from immature pods; snapbeans, snappeas and
okra are good examples. We have found these to have the highest amounts of
free amino acids. This makes sense since the plants are making their
high-protein content seeds. Next is roots, good sources for several of the
difficult to find, essential amino acids: Potatoes, burdock, carrots, and
yacon. The allium bulbs are good free amino acid sources particularly for
ones central to cellular sugar metabolism. Other significant sources for
free amino acids are salad leaves of many genera and families, immature
flowerbuds and fruits like tomatoes. Data and development of this
information are contained in four papers in Peace Seeds Resource Journals
3-7, 1987-1994.
(p74) A new horizon in plant breeding appears by increasing the
amounts of free amino acids available in our current crops and by working
towards enhancing them in other crops like apples, strawberries, sweet corn
and the salad brassicas.
Selection of vegetable, salad and fruit plant crops for the 20 code
amino acids is now a potential direction for agriculture. It is both
general and specific with a broad horizon that focuses on improving our
nutrition and as a result, our health. [end quote]
Well Doug, good question, "What's the budget?" We stand on the
shoulders of giants. Best Regards, BBacon
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