03/03/2022
In the persistent pursuit of protein, we prioritize foods that are not serving the goal of optimizing risk reduction for chronic disease. For example:
1. We have made protein synonymous with meat. Meat is not protein and protein is not meat. Meat contains protein. But meat also contains health-damaging saturated fat, cholesterol, IGF-1, heme iron, medications, like antibiotics, and other toxins found in animals. There are also chemical contaminants formed when flesh is cooked, such as polycyclic aromatic hydrocarbons, heterocyclic amines, and advanced glycation end products.
2. All amino acids originate in plants. You can eat the animal who ate the plant or you can cut out the middle-cow and eat the plant directly. The direct route is far more sustainable and health-promoting due to the extraordinary fiber and phytonutrients that are uniquely found in the plant, packaged together with those amino acids.
3. There is plenty of protein in whole plant foods and it would be a challenge to not get “enough.” You can consume adequate amounts of essential amino acids by sticking to whole foods - meaning minimally processed, intact foods or, simply stated, a diet of vegetables, fruits, whole grains, legumes, mushrooms, nuts, seeds, herbs, and spices in infinite tasty combinations. You would need to rely on sugar, oil, and white flour and de-emphasize veggies, legumes, nuts, seeds to become deficient on protein.
4. Remember that we only require approximately 10-15% of our calories to come from protein. The average woman needs about 46 grams per day and the average man, 56 grams per day, according to the Institute of Medicine. You can easily meet these requirements by prioritizing the 6 Daily 3’s (link is in my bio or visit my website PlantbasedDietitian.com)
Fear not. Eat plants. Whole plants. And mind your nutrients. A well-planned whole food, plant-based diet is a win-win for nutrient adequacy and disease risk reduction.
🌱💚 With Leafy Green Love,
Julieanna Hever