Fructose

and the L isomers are synthetic; just the opposite of amino acids. Thus the terminology and forms
of what is natural or synthetic will vary by substance. Some natural molecules exist as L form,
some as D form and some have only one form, whether in food or if synthesized.
In nature we need left handed amino acids in our cells, only right handed sugars will enter the cell,
and we need many right handed fatty acids. The Handedness is very important to life.
Because cancer tumors have much more D form of amino acids and proteins it was thought that
ingestion of them causes cancer. This has not been fully dismissed but it is not such a rule. We
believe that ingestion of synthetic proteins will aggravate cancer and possibly contribute to the
growth. So in putting together or good protein bad protein list we need to say that items that have
or cause D-amino acid formation should be avoided. Artificial sugars when heated as in cooking
form D amino acids. Synthetic proteins and artificial food additives contain D amino acids and also
make them on cooking.
D-form amino acids tend to taste sweet, whereas L-forms are usually tasteless. Spearmint leaves
and caraway seeds, respectively, contain L-carvone and D-carvone - enantiomers of carvone. These
smell different to most people because our olfactory receptors also contain chiral molecules that
behave differently in the presence of different enantiomers. Thus the artificial sweeteners with
the Dextro (poisonous) amino acids are to be avoided and specifically not used in cooking.
L-amino acids and plant stimulation
THE EFFECT OF ENZYMATICALLY EXTRACTED L AMINO ACIDS ON PLANTS
Amino acids – the components in protein – are the building blocks of all cell formation. Amino
acids are necessary components in many processes in the plant, among them the photosynthesis
which produces carbohydrates necessary for plant growth. All plants are capable of synthesizing
amino acids, but it is a complex and energy demanding process that requires carbon and oxygen,
hydrogen and nitrogen. The application of amino acids allows therefore for energy saving and
better plant development during the critical stages of a plant’s cycle when it requires highly
available elements.
Amino acids:
Amino acids are organic substances formed by an asymmetrical carbon atom that is joined to:
• An Amine group –NH2
• A Carboxylic group –COOH
• Two radicals –R and R´ characteristic of each amino acid.
Theoretically, the number of possible amino acids in nature is infinite. However, for plant nutrition
purposes, the relevant amino acids are L-Alfa types in which the R generic radical is substituted
by a Hydrogen one.
Plants, like any other organism, need certain components to promote their growth, as well as soil,
sun, rain and air. The basic components of living cells are proteins, with their basic units, amino
acids. Proteins are formed by amino acid sequences. Plants synthesize amino acids from primary
elements: Carbon and oxygen obtained from the air, hydrogen from water. This helps to form
carbohydrates through photosynthesis, and combined with the nitrogen obtained by the plants
through the soil, it conducts the synthesis of amino acids through metabolic routes.
L and D amino acids
Stereochemistry is important in living organisms because its properties can change depending on
the spacial distribution of its atomic components. All amino acids, with the exception of glycine
(which doesn’t have asymmetric carbon), can be found in forms L and D, in function of the spacial
disposition of the groups that join asymmetric carbon. This disposition diverts polarized light in
one way or another. This optical characteristic is what divides amino acids into L or D.
Only L-Alfa amino acids form part of the proteins utilized by plants and promote changes in plant
metabolic activity.
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