[vegandan]

The most common question for vegans is “where do you get your protein from?” Most people assume based on their early education that protein comes from meat. But the evidence is that protein is available in most foods we eat. The one food that doesn’t contain protein is oil. So this is my standard response for people who are curious about vegans getting enough protein from just plants. I respond with the question where do almost every large land animal on the planet get their food from, including such animals as elephants, rhino, buffalo, hippos, bison, cattle, equines, and primates. In almost every case the primary source is vegetation of some sort, mainly grasses. Most vegetation is highly digestible by humans and provides a wide range and balance of macro and micro nutrients that our bodies need for optimum health. There is much debate in the field of nutrition about the dangers and benefits of animal based versus plant based diets. But if you look at the blue zone populations around the world, they have a large focus on the WFPB intake of foods. In many, if not most, legitimate studies comparing vegan diets with the typical SAD, vegans almost always come out on top in end results. It should be pointed out that vegan doesn’t just mean diet. Veganism is a lifestyle that includes many factors that can have an impact on health. However, the general view from the public is that vegan means just a strict vegetarian or plant based diet. This is my 35th year as a vegan and I am pretty healthy with none of the comorbidity problems that most people endure. I haven’t had any problems getting enough protein in my diet which is about 60% carbs, 20% protein, and 20% fat. I believe that eating a wide variety of WFPB foods is what is necessary to provide all the essential amino acids we need on a daily basis.

[IMA-GregT]

👍 Thanks vegandan. It is the question everyone asks of vegans.

[Paul Smith]

I am a carnivore. I eat meat (complete protein) to build and repair the body. I eat animal fat for energy. No plants are needed and they are responsible for many of the ills we suffer especially inflammation, diabetes, digestive issues, depression and many others. Your food should be for nutrition and not for entertainment.

[vegandan]

Thank you for your input. I am happy that you are satisfied with your dietary choice. I would however challenge your perspective on a plant-based diet being causative to ills in our diet. There are many outcomes based on what one consumes based on every person’s physiology. Allergies come to mind. But the predominant evidence around the world is that a WFPB diet is best at supporting the human body nutritional needs. You don’t need to be a vegan to enjoy the benefits of a plant centric diet.

[Jeff Gerber]

“I eat animal fat for energy.”

This would make a great parallel discussion. There is a lot to unpack when discussing sources of energy (carbohydrates and fats) and the resulting impacts on the body and mind.

[Jeff Gerber]

I’m always learning something new, and on the topic of protein my latest revelation was from this discussion https://youtu.be/BqmG2y4IeY8?si=dm92_NcGFRpbMpvh specifically on the topic of Methionine. Don Layman makes a point about the importance of getting enough methionine and that the bacteria in the stomachs of ruminant animals is capable of producing methionine but that the occurrence in plants is insufficient, and that it would require a person on a vegan diet to eat a lot of protein to get the necessary quantity of methionine within that protein intake. So, the frequently heard argument “healthy as an ox, what does an ox eat” doesn’t actually work because our stomachs aren’t like that of an ox, and we can’t produce methionine as an ox does. I was a proponent of the “healthy as an ox” theory until I learned this. One problem with animal proteins, however, is the “you are what you eat eats” philosophy, and big farming isn’t necessarily the best thing to be eating IMHO. As an animal source I don’t know the quality of what is left when whey isolate is made but my guess is this is the best you can find. As far as getting the essential leucine, lysine, and methionine in a vegan way, potato protein is apparently the best to meet these qualifications: https://pmc.ncbi.nlm.nih.gov/articles/PMC6245118/ .

[IMA-HelenT]

How interesting, thanks for sharing this @jrgerber

[vegandan]

Just to be clear, most vegans don’t eat just one food to get their protein. They eat a wide variety of plant based foods which combined provide all 9 essential amino acids on a daily basis. There are some vegetable foods that are complete proteins to include: buckwheat, quinoa, soy, amaranth, chia seeds, hemp seeds, nutritional yeast, tofu, edamame, and tempeh. Most people, including vegans, get more than the recommended 30g of protein in their daily diet. So protein is really not an issue.

[Jeff Gerber]

“…telling them how protein is essential for energy…”

This is also an interesting topic. https://en.wikipedia.org/wiki/Gluconeogenesis .

“Gluconeogenesis (GNG) is a metabolic pathway that results in the biosynthesis of glucose from certain non-carbohydrate carbon substrates. It is a ubiquitous process, present in plants, animals, fungi, bacteria, and other microorganisms.[1] In vertebrates, gluconeogenesis occurs mainly in the liver and, to a lesser extent, in the cortex of the kidneys. “

Dr. Berkowitz (https://imahealth.org/experts/keith-berkowitz/) told me that gluconeogenesis function can be impaired in people with thyroid issues. So, this impacts how you structure your diet and energy sources.

Here’s what copilot says about this:

Thyroid disease can significantly impact gluconeogenesis, the process by which the liver produces glucose from non-carbohydrate sources. The effects depend on whether someone has hypothyroidism (underactive thyroid) or hyperthyroidism (overactive thyroid).

How Thyroid Disease Affects Gluconeogenesis:

• Hyperthyroidism:

• Increases hepatic glucose output by stimulating gluconeogenesis.
• Leads to higher blood sugar levels and potential insulin resistance.
• Can cause glucose intolerance, making it harder for the body to regulate blood sugar.