Abstract
The utilization of food proteins for biosyntheses and activities of the active tissue mass is dependent upon the energy of carbohydrates. If the ratio of carbohydrates to proteins consumed at a daily meal is low, proteins themselves are used as a source of energy, which is an unwholesome loss of the building blocks and can become a health hazard in case both proteins and carbohydrates are scanty or less suitable. Therefore, glueoneogenesis ought to be limited only to emergency cases, and, to abate its incidence, the presented study suggests to consume, with every daily meal, a slice of about 50 g of industrially and in accordance with the state norms produced bread, or a piece of roll, pastry, or any cereal product, enriched quantitatively with sodium caseinate and whey proteins.
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