Do you know about [PROTOX]? It’s terrifying me because it ages your body by rusty protein!

There is an interesting articles coming up “It could be unknown assassin for human health that is protein goes rust...” so I will share with you.

https://pubmed.ncbi.nlm.nih.gov/27128327-dietary-protein-oxidation-a-silent-threat-to-human-health/

It is the review article comes from researchers in Spain.
They gathered and reviewed “Protein and oxidation” from the past.
There have been many articles about “Lipid and oxidation” and these years, finally many articles of relationships between Protein and Oxidation showing up to the world.

And they call...
Lipid Oxidation =LOX
Protein Oxidation =PROTOX

According to Researchers...
“There is nothing to say for a relevant to PROTOX and any diseases from the past examination for mouse.
However, it’s sure that PROTOX plays a role of the cause of association with aging such as, Alzheimer’s, Parkinson’s, IBD, rheumatoid arthritis, diabetes, muscular dystrophy, and cataract etc)

It’s likely the same with a iron gets rust by oxygen so occurring to protein and causing bad thing to our body.

Concrete damages...
* A person who has more intake of “PROTOX”, it’s obvious more increasing their oxidative stress. It will be possible to trigger for weakening your heart, becoming senile, or developing cancer
* They say it will cause huge damages when “PROTOX” gets in our body, firstly they preserve in our intestines and will break intestinal bacterium balances. That’s why person who has more PROTOX intake, many of them increase a bowel cancer.

Well, it still a phase of mouse used in experiments, but I think it’s good because they got a consensus.

I will post infographics that is from the article about how chicken gets oxidative.

Basis of prevention for PROTOX
There is three causes
1. Heat
2. Light
3. Oxygen
As you know that it’s considerably hard to prevent the oxidation but let’s do as much what we can do. So here is how to deal with it briefly.

* Points of choosing foods
1. Let’s choose a grass-fed meats as much as possible, because it’s grown very well so that it is few oxidazed)
2. Amount of iron in Meats change in the order of beef>pork>chicken. Let’s take less beef, and more for chicken but it is unclear yet.
3. Myoglobin(it’s about kind of a oxygen tank in our muscles) should be less is better because it’s less oxidative. And the order for this as well going like beef>pork>chicken.
4. Let’s take less fat because as much as the fat in meat will tend to be more “PROTOX”

* points of cooking and preservation
1. Strict prohibition for high heat cooking
2. Eat freshness as soon
3. Strict prohibition for processed meats, even avoid porkchop if possible
4. Preserve with vacuum storage if possible