The completely MEATLESS protein profile - so much easier to digest

Sunday, May 29, 2016 by: S. D. Wells
Tags: protein sources, vegetarian, food myths

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(NaturalNews) Start talking about protein with just about anybody at work or some gathering, and they say the word "meat' in the next sentence, guaranteed. Most people who are not already vegetarians or vegans have NO CLUE how a plant-based diet could possibly meet human nutritional needs and offer the complete "profile" of proteins. Even if they've heard or read anything, they think vegetarians, and especially vegans, would have to eat the perfect combination of vegetables at every meal to achieve such a feat, and THAT is the big protein myth that was debunked decades ago. Still, medical books contain outright LIES that mislead medical doctors and derail nutritional advice in the process, at least what's left of it.

This bad advice "trickles down" from junk science and the American Medical Association. It's spread in "prestigious" medical journals (JAMA and Lancet), and then patients hear it from their allopathic meat-promoting doctor, and then, after that, it's spewed out at parties, food talks, and friendly arguments about protein with friends and even family: "Well if you don't eat meat, where do you get your protein?" ... and "You're too skinny" – when that very judgmental person has an animal-fat-gut or "thunder thighs."

So, let's get to that plant-based complete protein profile right away, before we lose all the doubters, skeptics, and those "mal-educated folks." Yes, proteins are the building blocks of life. They are essential, as they break down into amino acids that promote proper (and optimal) cell growth and repair. On average, men need about 56 grams of protein per day and women about 46. Everyone has heard that meat, dairy and eggs are good sources of protein, but with that consumption comes extra digestive work for your body and excess mucus production. Eating meat, dairy and cheese means that the body will be expending a digestive work force while creating congestion, thus compromising immunity in the process. This is not necessary. Check that bad fat and bad cholesterol at the door, because you're your own new food "bouncer."

Easily digestible protein sources:

Green peas: 1 cup equals about 8 grams of protein

Nuts (trail mix): 3 ounces equals 15 to 18 grams of protein

Chickpeas (hummus): 1/2 cup equals between 7 and 8 grams

Beans: 1 cup kidney beans = 13 grams protein

Broccoli: 1 cup of chopped broccoli delivers 8 grams

Quinoa (rainbow or standard): 1 cup has over 8 grams of protein

Cocoa powder (unsweetened): one tablespoon gives one gram

Chia* seeds: 2 tablespoons give you close to 5 grams of protein

Hemp* seeds: Just one ounce equals NINE GRAMS

Flax* seeds: Just one ounce equals 5 grams protein

*All three of the above seeds are particularly high in omega-3s, the essential fatty acid for heart health, brain development, reducing inflammation, lowering cholesterol and controlling high blood pressure.

Chlorella and Spirulina: Just one tablespoon is worth the protein in an ounce of steak. Algae is 60–70 percent protein, containing 19 naturally occurring amino acids, including all the essentials, making it a COMPLETE PROTEIN, superior to any meat, because meat only contains about 20 percent protein, and the body has to do so much digestive work just to get to it. Therefore, ounce for ounce, chlorella puts meat to shame and delivers THREE TIMES MORE PROTEIN.

Phytoplankton (tincture): one serving (half a dropper) equals 10 grams of protein. Phytoplankton contains ALL 9 ESSENTIAL AMINO ACIDS that your body can't produce on its own, making phytoplankton another COMPLETE PROTEIN.

Fermented soy: half a cup = 20 grams. Do not consume unfermented soy. Common fermented soy includes: tempeh, miso, natto, soy sauce and bean curd.

Meat, cheese and egg protein profiles for reference:

Cow: 4 ounces equals about 30 grams of protein

Fowl: 4 ounces equals about 35 grams

Swine: 4 ounces provides 24 grams

Fish: 4 ounces equals about 20 grams

Cheese (pasteurized): 4 ounces = 28 grams

Eggs (cooked): 2 large eggs equal about 12 grams

Conclusion: The next time the word "meat" gets injected into the protein conversation, start talking amino acids, and how they're bio-available in your unprocessed plant foods. Meat is the unnecessary middle man you can safely and completely avoid. Also, research organic vitamin B12 – an important supplement for vegans and vegetarians.

Sources for this article include:

ForksOverKnives.com

Health.com

ForksOverKnives.com

Blogs.NaturalNews.com

VRG.org

CityGirlBites.com

FitDay.com

NaturalNews.com

Science.NaturalNews.com