I have found connecting past knowledge learned in my science courses to the biochemistry knowledge I am obtaining now interesting, but what I find especially interesting is connecting my new biochemistry knowledge to not just other science courses, but connecting it to information I learn about in the workplace.
For example, I shadow a neurologist at the Faulkner Hospital in Boston one day a week and many people come to see him for migraines. He routinely prescribes them an "old fashion" antidepressant. He calls them 'old fashion' because they have been on the market for years and years and use the same basic principle, which thanks to biochemistry I now understand. Migraines can be due to many reasons, but one main reason is lack of serotonin. These old-fashioned antidepressants, in low doses (doses much lower than the dose to treat depression,) can increase serotonin in the brain and prevent migraines. I know understand the biochemistry theory of amino acids and SSRI's, selective serotonin reuptake inhibitors, that we learned in class and how they prevent the uptake of serotonin leading to a higher mental state in depressed patients when taken at the correct dosage, or in low doses prevent migraines by increasing serotonin in the brain.
Another connection I was able to make between Biochemistry and my work/internship involves prostaglandins and stroke. Many patients that we see have had strokes, and the neurologist always makes sure they take a daily dose of aspirin and I never truly understood why. Now, thanks to my new Biochemistry knowledge of lipids and fatty acids, I understand that aspirin is a prostroglandin inhibitor, so it inhibits the formation of blood clots that can reach the brain and potentially cause a stroke.
I also was able to connect my new understanding of proteins and amino acids to my previous nutrition knowledge, and everyday grocery shopping. Quinoa, a grain that can be purchased at most Whole Foods super markets is referred to as a 'complete protein', and now through biochemistry I see that it is complete because it has all 20 common amino acids, which doesn't happen in nature very often in one single source of food. I now realize what an important role amino acids have in my life and functions of my body, and now because of that, I buy Quinoa almost every week.
That is pretty interesting how you connected the idea of a complete protein with Quinoa. I had not really thought about understanding what a complete protein meant till you said that. I buy Quinoa a lot too, I guess I wont look at it the same anymore.
ReplyDeleteDan,
DeleteI'm glad you leaned something new about Quinoa. The term "complete protein" didn't really mean much to me either until I became a Nutrition major a few years back, I have since changed my major to Biology but I was able to take away a few key things from my time, and that was one of them. Complete proteins are rare on their own, like I explained you usually need two things: like an apple and cheese to make a complete protein, so Quinoa by itself is a little super food. Thanks for your comment.
I like how you were able to make connections to the workplace. It proves that Biochemistry is an important topic to learn and not just a filler course that looks good on a transcript.
ReplyDeleteThanks for your comment. I found it especially helpful that I could relate my new Biochemistry knowledge to my current internship. It completely enriches my experiences at my internship, as well as in the classroom. I agree that it's a Biochemistry a crucial topic, and it so much more than a transcript filler.
DeleteDidn't realize Quinoa contains all 20 amino acids... And I agree with Dan - I won't look at Quinoa the same way I used to. But that isn't a problem because it's still good stuff :)
ReplyDeleteWater, I'm glad you are Dan learned something about the little superfood Quinoa. It's a great snack, and a great way to increase your protein content in any meal. My favorite way to incorporate it is to add it to salad. Salads are extremely healthy for you, but unless you have time to hard boil eggs or cook some kind of meat to add in, they can lack protein- and proteins what makes you full! So the adding quinoa to a salad is not only super quick and easy, it makes the salad so much more filling. It's been a key for me to keep a healthy weight and diet. Thanks for your comment!
DeleteI had no idea that when a company labels something as "complete protein" that it contains all of the 20 different amino acids! I will definitely be looking into that more when I purchase my foods...it seems so important to our survival, you would think companies would try and produce more foods like this and less sugary, processed foods.
ReplyDeleteBecky, yes complete proteins are very important foods. You can combine two foods as I explained above like an apple and a cheese stick to make a complete protein- but getting them all in one food just makes things so much easier! Unfortunately most companies only want to make foods that taste good, and that make a lot of my money (ie: sugary processed foods), not foods that improve our health- but being an informed buyer makes all the difference and I'm glad that I was able to make you a little more informed. Thanks for your comment.
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