Proteins

Proteins are made of amino acids consisting of essential and non essential amino acids. Essential  amino acids the body cannot produce on its own, and nonessential  amino acids the body can produce on its own. knowing the different types can help in your succeed as an athlete. the following amino acids are the most important amino acids an athlete should know.

 

Essential Amino Acids  

Histidine

Isoleucine

Leucine

Lysine

Methionine

Phenylalanine

BCAAs

Valine

Threonine   

Nonessential Amino Acids  

HMB

Arginine

Cysteine

Glutamine

Carnitine

 

Histidine

In the human body, histidine is needed for the growth and repair of tissue of all kind. It plays a key role in the maintenance and manufacture of glial nerve cells called oligo-dendrocytes which wrap themselves around your nerves to form a protective sheath called myelin.

This prevents unintended impulses that can obviously lead to serious defects in the brain and spinal cord. As if it didn't have enough work, histidine is also a manufacturer of both red and white blood cells.

It also helps in radiation protection and removing excess heavy metals (such as iron) from the body. In the stomach, it produces gastric juices that may speed up and improve digestion, so it's a helpful tool in fighting indigestion and gastro-intestinal disorders.

It is a precursor to the non-essential amino acid histamine, which is released by the immune system as a response to allergic reactions. It has also been linked in recent studies to longer orgasms and better sexual enjoyment for those of you who are having a little trouble in that area...

Dosage Minimum of 1000 mg daily, but the recommendation is 8-10 mg a day per kilogram of bodyweight. Chances are you get at least two or three times that in your diet.

Overdosing Too much histidine may lead to stress and the aggravation of mental disorders such as anxiety and schizophrenia.

Medical Uses Used in the treating of arthritis and nerve deafness.

Sources Found in dairy, meat, poultry, fish as well as rice, wheat and rye.

 

 

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