Protein and Bioavailability
As I was going through the most popular posts on my Sustainable Dish Instagram feed, one of the most popular posts that I wanted to share with all of you this month is about protein and bioavailability.
It is widely agreed that animal source foods are the most bioavailable sources of protein (eggs, milk, meat, fish, and poultry).
By serving size, calorie for calorie, and by volume, these foods are superior to plant foods at delivering nutrition in an easily digestible form.
Since most of us are not looking to increase our overall caloric intake, getting more protein from meat vs. plant-based proteins is the smartest way to go.
For example, you would need to eat nearly 3 1/2 cups of broccoli in order to get the same amount of protein in just 2 ounces of beef.
If we look at the science, many of us need to consume more protein – and as I’ve argued here in this post, meat is a superior protein to plant-based, both from a nutritional and, as I cover in Sacred Cow, an environmental perspective.
If you’re looking to cut down your calories, reduce your intake of ultra-processed foods, vegetable oils and grains. If you’re looking to increase your nutrition and get leaner, eat more meat.
By sticking to “natural” foods, which our bodies have been designed to thrive on, like meat, seafood, healthy fats, vegetables, and fruit, I believe we can all live a much healthier life… and save the planet as well.
Diana Rodgers, RD