The development of methods to monitor protein dynamics in cells together with the discovery of specific and general lysosomal inhibitors have resulted in the identification of different classes of cellular proteins, long- and short-lived, and the findings of the differential effects of the inhibitors on these groups.
We discovered a mechanism which is like the garbage machine of the body. We need to remove damaged proteins and create new ones in their place, and we discovered the machine that does this.
I'm typically a 'just drink water' kind of guy. I was a bodybuilder in high school, so I used to - food to me was, 'there are this many grams of carbohydrates and proteins, and I need these micronutrients in order to grow and be fit,' and I ate in order to live and not live in order to eat, and I think most people are the opposite.
Quinoa is great for lazy day cooking because it's packed with complete proteins, but it cooks in only 20 minutes. And, you can flavor it any way you wish! I make mine with onions, lots of ground ginger, turmeric and coriander, and then whatever dried fruit and nuts I have around.
DNA is a code of four letters; proteins are made up of amino acids which come in 20 forms. So the ribosome is a very clever machine that reads one language and operates in another.
Proteins are constantly being degraded. Therefore, simultaneous production of proteins is required.
There are over 7,000 different types of proteins in typical eukaryotic cells; the total number depends on the cell class and function.
I realized that I didn't need nearly as many calories as I'd grown accustomed to. I ate 100 to 200 calories every two hours or so, consumed healthy proteins (yogurt, lean meat, turkey jerky), and drank a gallon of water a day. And as my weight dropped, my energy soared.
There's this company called Vega that sponsors us, and basically, what it is is a vegan health optimizer. But really it's a protein shake that has all the vitamins, all the enzymes, all the minerals, all the carbs, all the proteins... everything that you need to set yourself for the day.
A meringue is really nothing but a foam. And what is a foam after all, but a big collection of bubbles? And what's a bubble? It's basically a very flimsy little latticework of proteins draped with water. We add sugar to this structure, which strengthens it. But things can, and do, go wrong.
