What are Amino Acids and why are they important?

Over the course of the next few articles, we are going to be taking a closer look at Amino Acids. Most regular gym-goers are fully aware of the importance of a protein rich diet for building muscle and gaining mass. For many, this is as far as their knowledge goes, but if you want to really make serious gains it is well worth spending a little time learning about Amino Acids.

Amino Acids are organic compounds that are vital for not just getting bigger, but our very existence. The human body needs a number of amino acids in substantial amounts to maintain good health, they are in every cell in our body and produce proteins which help with everything from digesting food to repairing body tissue. Proteins are comprised of hundreds of Amino Acids chained together by Peptide Bonds – you can think of Protein as a big beaded bracelet, each bead signifying an Amino Acid.

Amino Acids can be categorised into three separate groups – essential, non-essential and conditional. There are hundreds of them, however only some of these are naturally occurring,

Essential Amino Acids
The essential Amino acids are histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine. None of these can be produced by the body, therefore they must be sourced from our diet.

Non-Essential Amino Acids
The non-essential Amino acids are alanine, asparagine, aspartic acid, and glutamic acid. These Amino acids can be produced by the body, but may require supplementation in some individuals.

Conditional Amino Acids
Conditional Amino acids are arginine, cysteine, glutamine, tyrosine, glycine, ornithine, proline, and serine. These amino acids are usually not essential, but may be required or supplemented on certain conditions such as illness or stress.

Whilst stacking up your Amino Acids at every meal is not required, it is important to get a balance of them throughout your day.

Vitamin C – 5 Interesting Facts

Box of OrangesVitamin C, also known by its more scientific name, Ascorbic Acid, has long been known as an important element of human health; who among us hasn’t heard the ominous tales of medieval sailors crippled by scurvy? While you probably associate Vitamin C with powders and supplement tablets that you take to prevent the common cold and feel your best, you may be surprised to learn about some of the more interesting details about this wonder vitamin and ascorbic acid powder. Here are five of the most remarkable facts about Vitamin C.

1. The Hungarian Connection

You might think of Florida sunshine and juicy oranges, but the discovery of Vitamin C actually has a Hungarian history. Budapest born Dr. Albert Szent Gyorgi is credited with isolating Vitamin C in 1928, thus helping to provide an easy solution to the scourge of scurvy. He isolated this key vitamin from the adrenal glands of animals during his research of cell respiration. He realised that this vitamin allows people to effectively digest and metabolise fats, carbohydrates and protein, and his discovery is often cited a major milestone in the history of nutrition. Dr. Szent Gyorgi made vitamin C powders and supplements possible, and for this we owe him our health!

2. Some animals can produce their own Vitamin C!

Believe it or not, some animals can actually produce their own Vitamin C – in fact, as humans we are the exception. The process of an animal creating their own vitamins is called biosynthesis, and all animals other than guinea pigs, bats, primates and humans are able to do this. This is the reason why most people choose to supplement their diets with vitamin C powder.

3. Citrus Fruits are not the best sources of Vitamin C

When most people conjure up the idea of Vitamin C, they immediately associate this miraculous vitamin with citrus fruits such as oranges, lemons, limes and grapefruits. That’s why it may surprise you that there are loads of other fruits and vegetables that pack in way more ascorbic acid. Topping the list? Red bell peppers, followed by guava, kale (and other dark green leafy vegetables), kiwi fruits, broccoli and berries – then oranges make the list!

4. Some people have a problem absorbing ascorbic acid

Certain lifestyle factors and health problems can severely limit an individual’s ability to absorb Vitamin C, leaving them at risk for myriad health problems. Some factors that may prevent ascorbic acid absorption include: heaving smoking, exposure to second hand smoke, consisting on a diet of mainly cow’s milk (this is usually infants) and those with malabsorption disorders, such as Crohn’s Disease. Vitamin C powder can help these people to reach their daily needs.

5. Inuit People – no fruits and vegetables, but also no scurvy!

Traditionally, Inuit people eat a diet rich in fats, fish and meat without a regular supply of any fruits or vegetables. Based on this information, you may suspect that they are stricken with scurvy, but this is not the case. The seafood that they consume, such as Arctic Char, is rich in ascorbic acid, meaning that they get a hefty dose with their regular diet.

Using Green Lipped Mussel powder in fishing bait

Green Lipped MusselsUsed as a protein enriched flavour enhancer in various forms of fishing bait. Green Lipped Mussel Powder can be added directly to ground bait mixes or during the cooking process when boiling hook baits. Both flavouring and aroma are incredibly potent when fishing for various breeds of fresh water and sea fish. A real favourite with carp anglers, attributing specimen catches throughout Europe and Asia to the Power of the Green Lipped Mussel and derivatives, such as Green Lipped Mussel Powder.

Suggested Ground Bait Mix

Mixed by hand adding water until ingredients form a dry doughy ball, used to attract fish into the anglers area. As the ball hits water the mix will dissolve providing a large cloud of attractants and particles the fish will love.

  • 500g White Breadcrumb
  • 500g Brown Breadcrumb
  • 500g Boiled Hemp Seed
  • 500g Small Carp Pellet
  • 20 Crumbled up Green Lipped Mussel Boilies
  • 20-50g Green Lipped Mussel Powder

Suggested ‘Boilie’ Recipe

Mix all the ingredients into a doughy consistency adding between 50g and 100g of Green Lipped Mussel powder but as a natural product any amount of powder can be added. Roll into sausages about finger width and break into 2cm segments, now roll into small balls using your hands or a rolling table for larger quantities. Boil for 2 minutes and leave to dry for 24-48 hours. The baits can be used directly on the hook or added as loose feed whilst fishing. The mix will make around 200 Boilies which can be frozen for later use.

  • 6 eggs
  • 50g-100g Green Lipped Mussel Powder
  • 300g Semolina
  • 55g Fishmeal
  • 50g Soya
  • 65g Maize Meal
  • 30g Lactose powder