What are Amino Acids?
Amino acids are organic molecules that form the basic constituents of protein. Proteins are simply collections of large
particles of accumulated links of peptides (or poly-peptides). In the digestion process proteins are broken down, in a process called
hydrolyzation, from poly-peptides to smaller oligo-peptides, then to di-peptides or tri-peptides, which are made up of two or three
links of specific amino acids, called free form amino acids, that are finally absorbed into the bloodstream. Therefore, we can see
that amino acids are, quite simply, the most basic building blocks of proteins.
Typically, discussions of amino acids revolve around about 20 or so amino acids that are involved in body function. Of
these, 8 (some say 10) are deemed to be essential due to the fact that; 1) the body can not make them so that they must be taken
in from an external source, and 2) the body can not survive with a deficiency of any one of them. The essential amino acids are;
Leucine, Isoleucine, Valine, Methionine, Lysine, Threonine, Phenylalanine, and yes, Tryptophan. The first three, Leucine,
Isoleucine, and Valine, are commonly referred to as the branched chained amino acids and are of particular importance due to their
ability to provide the body with about 70% of its nitrogen needs. Studies have shown that a shortage of branched chained amino
acids, coupled with increased physical demands on the body, can lead to a cannibalization of muscle tissue to respond to the body's
need for nitrogen.
What Kinds to Take?
As was mentioned earlier the end products in the digestion (hydrolyzation) of protein are tri-peptides, di-peptides, and
free form amino acids. Therefore, it stands to reason, that if we are looking to take in proteins with a minimal amount of further
digestion required, then we should try to find protein sources that are already close to this end state. Free form amino acids and
high-degree hydrolysates with a good supply of the eight essentials are excellent choices to fill this need. Unfortunately, there are
many suppliers of amino acid supplements that take the "short cut" (to profits) by producing products that are very little more than
egg, milk, whey, or soy protein compressed into a pill and sold as an amino acid product. Do these products contain amino acids?
Yes. Are you getting a supplement that is going to give you a large amount of usable end products, without loss due to digestion?
No. A quality amino acid product will either be a complete free form product or a free form/hydrolysate mix that identifies a
quality base material, such as casein (milk protein) or egg protein, and that the hydrolyzation process was conducted using the same
protein-splitting enzymes that are used in the human digestive process (i.e., pancreatic enzymes). As a side issue, there are
constructional constraints (that are unrelated to P.E.R.) that make casein the best choice for a base material. In addition, since the
object of amino acid supplementation is to rapidly and efficiently supply the body with these protein end products, the notion of
timed-release amino acids is rather comical.
Specifically, at the Beverly International Sports Nutrition Center we incorporate both free form and hydrolyzed amino
acids into our programs. Typically, due to its cost to benefit ratio, we will use the hydrolysates for individuals looking to maximize
protein at a minimum cost (yes, dollars too). However, for certain individuals, such as athletes that are within 6 weeks of a
bodybuilding contest, we will recommend specific free form configurations. In addition to satisfying an increased protein need,
we will suggest specific blends of amino acids such as the branched chained amino acids, the "GH releasers", or other
configurations of specific free form amino acids based on the individual's needs.