It has been observed that Indian fruits and is a safe chemical. regulators of food laws make regulations and do not really see However, this is more expensive than calcium whether the regulation is effective or carbide which produces acetylene which does about the same job but the chemical itself is whether it is being followed. unsafe so it was banned. Calcium carbide for ripening of fruits was Farmers need something to artificially ripen banned long time ago but it is seen that it is the fruits as the markets need large supply of freely used all over to ripen fruits. Recently it fruits every day. So even when it is banned has asked state food safety commissioners to they keep on using it for two reasons. One is do effective surveillance and enforce the ban that there is very little awareness created about on calcium carbide for fruit ripening as it is the dangers and ban of calcium carbide to the unsafe. This is being done after many reports farmers and secondly they do not have any in the press that it is still being used in spite of cheaper alternative. the ban. The government must make an alternative E This shows that unless pressurised regulator E G available at competitive price. Ban is very G A will not try to enforce its own regulation let A M appropriate but we cannot just ban and stop. M I I A alone trying to monitor its effectiveness. A E We need to provide alternative and awareness. E L L A A / / k k c We need to see the ground reality. Farmers c o o t Prof Jagadish Pai, t S S i need to bring in their fresh fruits from far away i © Executive Director, © places to cities where the markets are. The e e g PFNDAI g a long times and temperature conditions can a m m I easily cause a lot of spoilage. Thus farmers I prefer to bring in unripe fruits to market places and then ripen them so next day it is ready for the consumer market. This not only saves a lost of wastage due to spoilage but also they can bring in continuous and regular quantities over a period of time that works out logistically much better as well as avoiding a glut in the market which makes commercial sense. World over farmers use ethylene for ripening this way. In fact the fruits themselves produce ethylene when they are naturally ripening which produces all the changes in colour, taste and texture. It is a natural ripening hormone. Ethrel or Ethephon is the chemical used as spray or dip which is absorbed by fruits whose acid breaks this compound down to ethylene and phosphoric acid. This evenly ripens the PFNDAI May 2019 By & Ms. Sukhada Bhatte-Paralkar, Dr Nikhil Kelkar, Senior Manager - Joint Managing Director - Regulatory and Nutrition Hexagon Nutrition Pvt Ltd. Hexagon Nutrition Pvt Ltd. E: [email protected] E: [email protected] a a d d o o b b o o v v S S l l e e Obesity is the root cause for achieve weight loss and a a h h c c i i many metabolic ailments like maintenance of good health. The A high protein-low carbohydrate M M / / high blood pressure, initial weight loss is from glycogen diet is implicated to also reduce the m m o o c c cardiovascular disease, diabetes losses and the satiating effect of the intrahepatic triglyceride (IHTG) in . k k c c o o and certain cancers and remains high protein intake further healthy humans, which may t t S S i i a significant public health enhances weight reduction. contribute to the prevention of non- © © e e problem. alcoholic fatty liver. (NAFLD). g g a a Protein as an aid for weight m m I I The dual burden of malnutrition is reduction Not all proteins are created characterized by the presence of Diets high in protein promote early equal! undernutrition in overweight and satiety, higher energy expenditure Antinutritional factors in the diet obese individuals further and help in accrual of lean body affect the digestibility, aggravating the impact of non- mass.1 Lack of protein in diets and bioavailability of protein in the diet. communicable diseases. The macronutrient imbalance in the Digestibility and quality of negative physiological and urban and rural populations in traditional mixed diets consumed in psychological effect of the fad diets India is one of the major India, Brazil and Guatemala is deficient in calories and protein contributing factors to obesity. lower (54-78%) as compared to a outweighs the cosmetic benefits of typical high protein North weight loss. A balanced moderate During caloric restriction for weight American diet (88-94%). The to low calorie diet is an effective loss, it is crucial to meet the dietary common antinutritional factors and sustainable way to lose weight. requirements of protein across age include tannins in legumes and A conventional energy restriction or groups for the sustenance of growth cereals, trypsin inhibitors in negative energy balance diets, and lean body mass. This is soyabean and phytates in cereals. In requires a caloric reduction of 500 adequate to aid fat loss in an addition to consuming adequate kcal per day, ensuring a weight individual. However, to augment protein in the diet, it is important to reduction of 0.5- 1 kg per week. accrual of larger amount of lean choose the protein based on the The dietary principle of high body mass, an additional intake of quality of protein. protein- low carbohydrate diet is to protein may be necessary. protein. Whey acts a functional food with various biological components like lactoferrin, beta-lactoglobulin, alpha- lactalbumin and immunoglobulins. Different types of whey can be obtained from various processing techniques used for separating whey which have varied applications. They contain negligible amounts of fat, lactose and minerals. Adapted from: U.S Dairy Export Council, Reference Manual for U.S. Whey Products 2nd Edition, 999 and Sarwar, 1997. Many terms and ratios have been Whey – A Gold Standard Protein used to define the quality of Whey is the liquid that remains protein. The common ones include after coagulation of milk during the Protein Digested Amino Acid cheese processing. Whey protein is Score, Biological Value, Protein separated and purified from this Efficiency Ratio and Net Protein liquid to obtain various grades of Image © iStock.com/Chet_W Utilization all of which essentially point towards the utilization of protein and nitrogen retention after consumption of a protein rich diet. Amongst the food proteins, animal proteins are complete proteins as they provide all essential amino acids in adequate quantities to meet the daily requirements in humans. Plant proteins on the other hand, lack one or more amino acids and/or have inadequate amounts of the essential amino acids and are called as incomplete proteins. Whey protein is a complete protein that has the highest biological value followed by egg and then milk deeming it to be the gold standard in proteins. post prandial amino acid pool and stimulates protein synthesis, turnover and induces a small suppression of protein breakdown. Whey protein has a higher proportion of branched chain amino acids than casein and soy and is more soluble in the acidic environment of the stomach, leading to more rapid digestion which is a desirable trait as far as proteins are concerned. In a recent comparison of two protein sources, the greatest postprandial insulin response was associated with whey compared to casein and was attributed to the more rapid Amino Acid Profile of Whey leucine, valine, and isoleucine - are appearance of amino acids in Whey protein is a complete protein more insulinogenic than other plasma when derived from whey3. with PDCAAS of 1.0 and amino acids. Leucine, which is biological value of 104. Whey present in high concentrations in Whey is preferred over Casein and protein concentrate has a higher whey, has been shown to stimulate Soy because of the differences in proportion of branched chain muscle protein synthesis and may the amino acid composition and amino acids with potent also increase postprandial energy absorption kinetics between the two insulinotropic properties. expenditure2. proteins. Whey protein has the highest absorption rate followed by The branched chain amino acids - High protein intake increases the casein and soy protein isolate. Image © iStock.com/Gearstd Whey Protein and Satiety Whey protein elicits a greater thermic response than protein composed of either casein or soy, where protein accounted for 50% of the energy content of the meal. This may be because whey protein, as a “fast” protein, is rapidly digested to result in greater postprandial protein synthesis. The receptors in the duodeno- high leucine satiating effect of protein is due to intestinal and hepatoportal content of whey the combination of elevated levels regions. Whey also has proteins and the of plasma amino acids, more satiating effect than fast absorption anorexigenic gut hormone casein and soy. leading to higher concentration, protein induced post prandial thermogenesis and possibly Whey Improves Body amino acid pool gluconeogenesis. Concentrations of Composition make whey protein glucagon-like peptide 1 (GLP1), There is a 42% increase in ideal as a protein cholecystokinin (CCK), and peptide energy expenditure following a high supplement during weight loss. YY (PYY) consistently increase in protein diet due to increase in the response to high protein intakes. gluconeogenesis. Higher rates of energy expenditure are observed in The dietary protein intake energy balanced- high protein diets. suppresses the post-prandial ghrelin As a result of greater solubility, levels thereby suppressing hunger. A more rapid digestion, and resultant larger pool of post prandial amino higher plasma concentrations of acidsis associated with higher amino acids, whey appears to be the accrual of lean body mass.