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Curacion con aminoacidos

Curacion con aminoacidos


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About the Book

La ciencia de la dietética afortunadamente ha seguido un camino diferente al de los restaurantes y la comida hogareña, demostrando que no basta con comer lo que nos gusta, en el momento en que nos apetece y cocinado de manera agradable al paladar, al olfato y hasta a la vista, sino que nos indica que nuestros alimentos deben cantidades equilibradas y proporcionales de carbohidratos, proteínas y grasas, además de vitaminas, minerales y aminoácidos -entre otros elementos- en cantidad suficiente, ya que de no ser así los alimentos no nos pueden asegurar la salud y en ocasiones ni siquiera la vida. El problema surge cuando una persona que tiene delante de sí un apetitoso plato de comida le resulta totalmente imposible averiguar si dispondrá de todos esos elementos considerados indispensables, aunque si el paladar queda satisfecho poco le importa. Quizá, con el paso de los años, las deficiencias nutricionales le ocasionarán problemas más o menos serios en su salud, algunos de ellos irreversibles, pero siempre podrá rectificar y comenzar de nuevo ¿O quizá no? Aunque en un principio solamente se consideraron como nutrientes imprescindibles a los hidratos de carbono (glúcidos), las proteínas (prótidos) y las grasas (lípidos), pronto se descubrió que había otros componentes, presentes en cantidades ciertamente ínfimas, que eran tan importantes como los macronutrientes básicos. Pronto se hicieron populares las vitaminas y los minerales, más tarde los oligoelementos y las enzimas, y más recientemente la fibra, un elemento aparentemente estéril (no se absorbe, ) pero igualmente imprescindible en la alimentación humana. Y así, la ciencia de la nutrición analizó los alimentos y sus componentes, llegando a descubrir que del mismo modo que había diferentes tipos de grasas (saturadas, insaturadas, poliinsaturadas) y de carbohidratos (simples y complejos, ) las proteínas también eran diferentes, no tanto por su procedencia (animal, vegetal, marina, ) sino por su riqueza en aminoácidos. Sin embargo, pocos expertos han sido capaces de recomendar la utilización de los aminoácidos por su función específica, bien sea mezclados o aislados, algo que en este libro vamos a procurar realizar.


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Product Details
  • ISBN-13: 9781491057889
  • Publisher: Createspace Independent Publishing Platform
  • Publisher Imprint: Createspace Independent Publishing Platform
  • Height: 229 mm
  • No of Pages: 156
  • Series Title: Spanish
  • Weight: 267 gr
  • ISBN-10: 1491057882
  • Publisher Date: 22 Jul 2013
  • Binding: Paperback
  • Language: Spanish
  • Returnable: N
  • Spine Width: 8 mm
  • Width: 152 mm


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