More and more people are switching to plant-based protein while limiting their meat intake. Some also give up dairy because of its lactose content. Cauliflower, quinoa, chia seeds, kale, lentils, beans, and soy are among the most popular vegetable protein sources. Packed with fiber and antioxidants, these foods offer more nutrition per serving than meat.
Why the Protein Shift?
Decades ago, carbohydrates were considered the foundation of a balanced diet. Grains, bread, pasta, and other high-carb foods were at the basis of the food pyramid. Later studies have found that diets rich in carbohydrates actually increased the risk of heart disease, diabetes, insulin resistance, and obesity. The population was still confused about the benefits and potential risks of dietary fat, so protein seemed the best alternative to carbs.
Over the years, millions of people have switched to a plant-based diet that emphasizes protein. Some have embraced flexitarianism, an eating pattern that involves eating less meat and more vegetables. Vegetarian diets promote optimum health, support animal welfare, and reduce our carbon footprint. Additionally, many people are concerned about the hormones and antibiotics in meat.
Can Vegetable Protein Replace Meat and Dairy?
From flaxseeds and soybeans to amaranth, hummus, and spinach, there are thousands of foods abounding in protein. Compared to meat, they also provide large amounts of fiber, antioxidants, polyphenols, and vitamins. Although most vegetable foods lack one or more amino acids, they can be combined to form complete protein sources. Some health experts claim that plant foods actually contain all 20 amino acids, but in smaller amounts (compared to meat).
Many famous athletes, such as Serena Williams, have switched to vegetable protein. Contrary to popular belief, plant-based protein supports muscle growth and sports performance to the same extent as animal protein. Additionally, it’s more beneficial for your heart, arteries, and digestive system. Both animal and vegetable foods are rich in protein. The choice is up to you.
