Proteins | Majid Ali MD


We need proteins for their amino acids. We need amino acids as building blocks for tissue proteins, hormones and neurotransmitters. As a source of energy, I regard them as “time-release energy molecules.” Amino acids are also the premium intelligence molecules of the body. Properly formulated amino acid and peptide products prepared from natural proteins by partial hydrolysis (predigestion) are excellent sources of these nutrients. Many of the popular brand protein drinks carry 50 to 90% calories as carbohydrates. I do not recommend such products. Good amino acid, peptide and protein formulas should have as much as 90% calories as these nutrients. The life span advantages of amino acids are too numerous to be enumerated here. I discuss elsewhere in this volume the health hazards of sugar. Sugar is a much bigger culprit than fat in the cause of degenerative and immune disorder. In this context, well-formulated amino acid, peptide (small chains of amino acids) and protein products, when taken with vegetable and fruity juices or with dilute soy or rice milk, make an excellent breakfast. Indeed, my own breakfast 3 to 4 days a week is composed o f an amino acid and protein formula mixed with one of the above fluids. I do not need any coffee or tea. It sustains me till my lunch. I use three formulas made from different sources of protein to balance the intake of various amino acids contained in them. I recommend such well-formulated products to my patients, especially those who suffer from molecular roller coasters or experience rapid hypoglycemic-hyperglycemic shifts. It is imperative, however, that amino acid, peptide and protein drinks be used under the general supervision of a knowledgeable professional.

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First Choice 

Hunted Fish*
Duck, quail
Venison, elk
Rabbit, pheasant
Goat, sheep, wild buffalo
Guinea hen, Muscovy duck
Amino acid, peptide and protein formulas (see note below)
Whole grains
Spirulina plankton

* Sea Bass, Red Snapper, Atlantic Paddock and Rock Fish are excellent low-fat fish (A 3 1/2-ounce portion of each of sea bass and Chinook salmon contains 595 and 1,355 mg of Omega-3; the respective numbers for total fat
are 3 and 10 grams). Other good choices are catfish, cod, grouper, halibut, haddock, herring, mackerel, Mahi, and pike. Cultured fish are increasingly raised in fisheries that use large amounts of fungicides and antibiotics to
increase the fish yield.

** Beans such as grains can be budded (sprouted) to enhance their nutritional value. Budding increases the vitamin B complex levels by many folds and also has the effect of predigesting these foods. Zuki and Mung
beans are especially good for this purpose.

Second Choice 
Cornish hen

*** Egg is an excellent source o f high-grade proteins and lecithin (the “good” fat that facilitates metabolism of fat and prevents fat buildup in the liver and other body tissues). However,  the frequency of egg allergy in the general population is quite high.

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Third Choice 
Cultured fish

Low-Fat Meats

There are some well-touted methods for commercially producing “lean meats” by feeding the livestock different types o f feeds. In recent years, there have also been attempts to produce “better meats” by administering growth hormone to cattle. These clever ways of altering the natural order of things are of no interest to people interested in nutrition for the life span. I do not recommend these meats. There are some other time-honored methods for cooking meats to significantly lower their fat (and cholesterol) content. Perhaps the oldest and the best-known method is the method of preparing Yekhani (a type of fat-free broth) from the meat, and then cooking the meat with yekhani. These methods are extremely useful in lowering the saturated fats and cholesterol content of different types of meats. I strongly recommend them. An excellent method for successfully defatting meats rich in saturated fats was recently described. In this method:
1. Ground meats are partially cooked in olive oil or other suitable vegetable oils.
2. Meats are next rinsed with boiling water to extract fats and cholesterol.
3. Broth is prepared by separating fats from the water used for rinsing meat.
4. Meats are cooked to completion with the fat-free broth obtained from the water used for rinsing (restoring the flavor and minerals in the meat).
5. Meats are now ready to be used in meat loaf, chili, soups, sauces, spaghetti and other dishes.

Saturated fats and cholesterol dissolve in vegetable oils only to a limited degree (only about one-half teaspoonful of meat fats dissolves in 3 ounces of vegetable oils at room temperature). However, at cooking temperatures, 5 to 10 times as much cholesterol will dissolve in the same volume of oil. In an extensive series of experiments, large quantities of saturated fats (from 72 to 87 %) were removed from beef and pork by the above method (N. Eng. J. Med 324:73; 1991).

Aging-Oxidant Meats
Deli meats and other highly salted, highly processed and highly spices meats are obviously not good food choices.

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