Live longer on plant protein

Live longer on plant protein

For most of us, we attach a numeric value to almost everything. Think about it: the search for the lowest amount of calories, sugar, fats – or for the highest amount of vitamins or caffeine. And when it comes to consuming protein, we are no different. People will often regard the best protein sources as those with the highest number.

However, we might need to change this approach. There are some core differences in the make-up of protein – more specifically, animal vs. plant protein - and how our bodies handle each type.

Here are some reasons why plant protein may be better for our bodies:

  • Over consuming animal protein can put a strain our bodies, particularly on our livers. Our livers have a low tolerance for processing uric acid, which is a by-product of digesting animal protein.
  • Our bodies digest animal protein at a slower rate because the amino acids are built into complex protein strands that our bodies need to break down before utilizing them. Green leafy vegetables are rich in ready-to-use, easily absorbed amino acids.
  • Cooking protein is widely known to shave off some protein value. After cooking a 30g piece of chicken, the usable protein can be rendered down to 15g, leaving little to be absorbed during the digestive process. Vegetable sources don’t need to be heated to be safely consumed – thus maintain their digestive-enhancing enzymes and protein integrity.
  • Meats contain a pro-inflammatory fatty acid known as arachidonic acid. Veggies, fruits, raw nuts and seeds contain Omega-3 fatty acids which soothe, rather than aggravate, inflammatory conditions. They’re also high in Vitamins A and C which can further support the healing process.

By fueling your body with foods that are easier to digest, your body is able to direct more energy into healing muscles and keeping you focused, alert and full of energy. Looking for some plant protein super foods? Try green leafy vegetables, avocados, sunflower sprouts, hemp and chia seeds and legumes.